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Volume 10
Issue 8
10.3390/fermentation10080400
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Article

The Nutritional Quality of the Culture Medium Influences the Survival of Non-Saccharomyces Yeasts Co-Cultured with Saccharomyces cerevisiae

by
Erick D. Acosta-García
,
Nicolás O. Soto-Cruz
*,
Edwin A. Valdivia-Hernández
,
Juan A. Rojas-Contreras
,
Martha R. Moreno-Jiménez
and
Jesús B. Páez-Lerma
Departamento de Ingenierías Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Durango 34080, Mexico
*
Author to whom correspondence should be addressed.
Fermentation 2024, 10(8), 400; https://doi.org/10.3390/fermentation10080400
Submission received: 10 July 2024 / Revised: 31 July 2024 / Accepted: 31 July 2024 / Published: 1 August 2024
(This article belongs to the Special Issue Applied and Fundamental Studies of Yeast in Fermented Foods and Beverages)
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Abstract

Yeast-yeast interactions have been studied mainly using wine yeasts. However, studies are rare for native yeasts from agave juice fermentation. Therefore, this work used strains isolated from the alcoholic fermentation of agave to study the survival of non-Saccharomyces yeasts co-cultivated with Saccharomyces cerevisiae in media of different nutritional qualities. First, the feasibility of using simple and low-cost culture media was demonstrated to study the interactions between Saccharomyces cerevisiae and non-Saccharomyces yeasts. The results presented here demonstrated the antagonistic effect exerted by S. cerevisiae on Torulaspora delbrueckii, which showed a more significant loss of viability. However, the nutritional composition of the culture medium also influences this effect. It was clear that a nutritionally rich medium improved the survival of non-Saccharomyces yeasts. Lastly, the change in the survival of non-Saccharomyces yeasts also entails a variation in the concentration and diversity of minor volatile compounds produced during fermentation. This was observed in the variety and relative abundance of compounds belonging to the most numerous chemical families, such as alcohols, esters, and terpenes.
Keywords: Torulaspora delbrueckii; Zygosaccharomyces bailii; yeast-yeast antagonism Torulaspora delbrueckii; Zygosaccharomyces bailii; yeast-yeast antagonism

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MDPI and ACS Style

Acosta-García, E.D.; Soto-Cruz, N.O.; Valdivia-Hernández, E.A.; Rojas-Contreras, J.A.; Moreno-Jiménez, M.R.; Páez-Lerma, J.B. The Nutritional Quality of the Culture Medium Influences the Survival of Non-Saccharomyces Yeasts Co-Cultured with Saccharomyces cerevisiae. Fermentation 2024, 10, 400. https://doi.org/10.3390/fermentation10080400

AMA Style

Acosta-García ED, Soto-Cruz NO, Valdivia-Hernández EA, Rojas-Contreras JA, Moreno-Jiménez MR, Páez-Lerma JB. The Nutritional Quality of the Culture Medium Influences the Survival of Non-Saccharomyces Yeasts Co-Cultured with Saccharomyces cerevisiae. Fermentation. 2024; 10(8):400. https://doi.org/10.3390/fermentation10080400

Chicago/Turabian Style

Acosta-García, Erick D., Nicolás O. Soto-Cruz, Edwin A. Valdivia-Hernández, Juan A. Rojas-Contreras, Martha R. Moreno-Jiménez, and Jesús B. Páez-Lerma. 2024. "The Nutritional Quality of the Culture Medium Influences the Survival of Non-Saccharomyces Yeasts Co-Cultured with Saccharomyces cerevisiae" Fermentation 10, no. 8: 400. https://doi.org/10.3390/fermentation10080400

APA Style

Acosta-García, E. D., Soto-Cruz, N. O., Valdivia-Hernández, E. A., Rojas-Contreras, J. A., Moreno-Jiménez, M. R., & Páez-Lerma, J. B. (2024). The Nutritional Quality of the Culture Medium Influences the Survival of Non-Saccharomyces Yeasts Co-Cultured with Saccharomyces cerevisiae. Fermentation, 10(8), 400. https://doi.org/10.3390/fermentation10080400

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