Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses
During alcoholic fermentation, ethanol accumulation significantly impacts yeast cells by disrupting membrane integrity, increasing permeability, and reducing cell viability. This study evaluated the effects of ethanol stress on the growth, membrane fluidity, and cell surface morphology of <i>S...
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2024-12-01
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| author | Elisa Aiello Mattia Pia Arena Luciana De Vero Carlo Montanini Michele Bianchi Andrea Mescola Andrea Alessandrini Andrea Pulvirenti Maria Gullo |
| author_facet | Elisa Aiello Mattia Pia Arena Luciana De Vero Carlo Montanini Michele Bianchi Andrea Mescola Andrea Alessandrini Andrea Pulvirenti Maria Gullo |
| author_sort | Elisa Aiello |
| collection | DOAJ |
| description | During alcoholic fermentation, ethanol accumulation significantly impacts yeast cells by disrupting membrane integrity, increasing permeability, and reducing cell viability. This study evaluated the effects of ethanol stress on the growth, membrane fluidity, and cell surface morphology of <i>Saccharomyces cerevisiae</i> and non-<i>Saccharomyces</i> yeast strains, specifically <i>Torulaspora delbrueckii</i> and <i>Metschnikowia pulcherrima</i>. These strains, commercialized by AEB SpA and preserved at the Unimore Microbial Culture Collection (UMCC), were tested for fermentative performance in grape must and grown under varying ethanol concentrations. Membrane fluidity was measured using Laurdan generalized polarization (GP), while Atomic Force Microscopy (AFM) assessed cell surface morphology. Results indicated that at 10% ethanol, membrane fluidity increased, particularly in strains able to tolerate up to 16% ethanol, which also demonstrated superior fermentative performance. Less tolerant strains, such as <i>T. delbrueckii</i> UMCC 5 and <i>M. pulcherrima</i> UMCC 15, showed smaller increases in fluidity. At 18% ethanol, these strains exhibited severely altered surface morphology and larger surface roughness values, suggesting increased instability under high ethanol stress, while more tolerant strains displayed better-preserved surface morphology and lower roughness values, reflecting enhanced adaptability. These findings offer insights into yeast responses to ethanol stress, supporting the development of more resilient strains for improved fermentation. |
| format | Article |
| id | doaj-art-d80809a477c4409db45c6e1a5810963f |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-d80809a477c4409db45c6e1a5810963f2024-12-27T14:25:28ZengMDPI AGFermentation2311-56372024-12-01101263110.3390/fermentation10120631Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological ResponsesElisa Aiello0Mattia Pia Arena1Luciana De Vero2Carlo Montanini3Michele Bianchi4Andrea Mescola5Andrea Alessandrini6Andrea Pulvirenti7Maria Gullo8Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, ItalyDepartment of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, ItalyDepartment of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, ItalyAEB S.p.A., Via Vittorio Arici 104, 25134 Brescia, ItalyDepartment of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, ItalyCNR-Institute of Nanosciences, 41125 Modena, ItalyDepartment of Physics, Informatics and Mathematics, University of Modena and Reggio Emilia, 41125 Modena, ItalyDepartment of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, ItalyDepartment of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, ItalyDuring alcoholic fermentation, ethanol accumulation significantly impacts yeast cells by disrupting membrane integrity, increasing permeability, and reducing cell viability. This study evaluated the effects of ethanol stress on the growth, membrane fluidity, and cell surface morphology of <i>Saccharomyces cerevisiae</i> and non-<i>Saccharomyces</i> yeast strains, specifically <i>Torulaspora delbrueckii</i> and <i>Metschnikowia pulcherrima</i>. These strains, commercialized by AEB SpA and preserved at the Unimore Microbial Culture Collection (UMCC), were tested for fermentative performance in grape must and grown under varying ethanol concentrations. Membrane fluidity was measured using Laurdan generalized polarization (GP), while Atomic Force Microscopy (AFM) assessed cell surface morphology. Results indicated that at 10% ethanol, membrane fluidity increased, particularly in strains able to tolerate up to 16% ethanol, which also demonstrated superior fermentative performance. Less tolerant strains, such as <i>T. delbrueckii</i> UMCC 5 and <i>M. pulcherrima</i> UMCC 15, showed smaller increases in fluidity. At 18% ethanol, these strains exhibited severely altered surface morphology and larger surface roughness values, suggesting increased instability under high ethanol stress, while more tolerant strains displayed better-preserved surface morphology and lower roughness values, reflecting enhanced adaptability. These findings offer insights into yeast responses to ethanol stress, supporting the development of more resilient strains for improved fermentation.https://www.mdpi.com/2311-5637/10/12/631ethanol stressalcoholic fermentationyeast strainsmembrane fluidity<i>Saccharomyces cerevisiae</i>non-<i>Saccharomyces</i> yeasts |
| spellingShingle | Elisa Aiello Mattia Pia Arena Luciana De Vero Carlo Montanini Michele Bianchi Andrea Mescola Andrea Alessandrini Andrea Pulvirenti Maria Gullo Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses Fermentation ethanol stress alcoholic fermentation yeast strains membrane fluidity <i>Saccharomyces cerevisiae</i> non-<i>Saccharomyces</i> yeasts |
| title | Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses |
| title_full | Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses |
| title_fullStr | Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses |
| title_full_unstemmed | Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses |
| title_short | Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses |
| title_sort | wine yeast strains under ethanol induced stress morphological and physiological responses |
| topic | ethanol stress alcoholic fermentation yeast strains membrane fluidity <i>Saccharomyces cerevisiae</i> non-<i>Saccharomyces</i> yeasts |
| url | https://www.mdpi.com/2311-5637/10/12/631 |
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