title: Monitoring of quorum-sensing molecules during minifermentation studies in wine yeast.
abstract: At high cell density or under low nutrient conditions, yeasts collectively adapt their metabolism by secreting aromatic alcohols in what is known as quorum sensing. However, the mechanisms and role of quorum sensing in yeast are poorly understood, and the methodology behind this process is not well established. This paper describes an effective approach to study quorum sensing in yeast fermentations. The separation, detection, and quantification of the putative quorum-sensing molecules 2-phenylethanol, tryptophol, and tyrosol have been optimized on a simple HPLC-based system. With the use of a phenyl HPLC column and a fluorescence detector, the sensitivity of the system was significantly increased. This allowed extraction and concentration procedures to be eliminated and the process to be scaled down to 2 mL minifermentations. Additionally, an innovative method for rapid viable-cell counting is presented. This study forms the basis for detailed studies in kinetics and regulation of quorum sensing in yeast fermentation.
authors: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana , Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
authors: Jure
authors: J
authors: Zupan
authors: Martina
authors: M
authors: Avbelj
authors: Bojan
authors: B
authors: Butinar
authors: Janez
authors: J
authors: Kosel
authors: Matej
authors: M
authors: Šergan
authors: Peter
authors: P
authors: Raspor
mesh_terms: D000438:Alcohols / Q000032:analysis / Q000378:metabolism; D005285:Fermentation; D053038:Quorum Sensing; D012441:Saccharomyces cerevisiae / Q000502:physiology*; D014920:Wine / Q000032:analysis / Q000382:microbiology*
chemical_list: D000438:Alcohols