title: Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis.
abstract: BACKGROUND
  Saccharomyces cerevisiae is the most relevant yeast species conducting the alcoholic fermentation that takes place during winemaking. Although the physiology of this model organism has been extensively studied, systematic quantitative physiology studies of this yeast under winemaking conditions are still scarce, thus limiting the understanding of fermentative metabolism of wine yeast strains and the systematic description, modelling and prediction of fermentation processes. In this study, we implemented and validated the use of chemostat cultures as a tool to simulate different stages of a standard wine fermentation, thereby allowing to implement metabolic flux analyses describing the sequence of metabolic states of S. cerevisae along the wine fermentation.
  
  
  RESULTS
  Chemostat cultures mimicking the different stages of standard wine fermentations of S. cerevisiae EC1118 were performed using a synthetic must and strict anaerobic conditions. The simulated stages corresponded to the onset of the exponential growth phase, late exponential growth phase and cells just entering stationary phase, at dilution rates of 0.27, 0.04, 0.007 h-1, respectively. Notably, measured substrate uptake and product formation rates at each steady state condition were generally within the range of corresponding conversion rates estimated during the different batch fermentation stages.Moreover, chemostat data were further used for metabolic flux analysis, where biomass composition data for each condition was considered in the stoichiometric model. Metabolic flux distributions were coherent with previous analyses based on batch cultivations data and the pseudo-steady state assumption.
  
  
  CONCLUSIONS
  Steady state conditions obtained in chemostat cultures reflect the environmental conditions and physiological states of S. cerevisiae corresponding to the different growth stages of a typical batch wine fermentation, thereby showing the potential of this experimental approach to systematically study the effect of environmental relevant factors such as temperature, sugar concentration, C/N ratio or (micro) oxygenation on the fermentative metabolism of wine yeast strains.
authors.forename: Felícitas
authors.initials: F
authors.lastname: Vázquez-Lima
authors.forename: Paulina
authors.initials: P
authors.lastname: Silva
authors.forename: Antonio
authors.initials: A
authors.lastname: Barreiro
authors.forename: Rubén
authors.initials: R
authors.lastname: Martínez-Moreno
authors.forename: Pilar
authors.initials: P
authors.lastname: Morales
authors.forename: Manuel
authors.initials: M
authors.lastname: Quirós
authors.forename: Ramón
authors.initials: R
authors.lastname: González
authors.forename: Joan
authors.initials: J
authors.lastname: Albiol
authors.affiliation: Departament d'Enginyeria Química, Escola d' Enginyeria, Universitat Autònoma de Barcelona, Bellaterra, Cerdanyola del Vallès, Spain. pau.ferrer@uab.cat.
authors.forename: Pau
authors.initials: P
authors.lastname: Ferrer
mesh_terms: D000596:Amino Acids / Q000378:metabolism; D061249:Batch Cell Culture Techniques; D018533:Biomass; D048429:Cell Size; D064688:Metabolic Flux Analysis; D017382:Reactive Oxygen Species / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000378:metabolism*; D014920:Wine / Q000382:microbiology*
chemical_list: D000596:Amino Acids; D017382:Reactive Oxygen Species