Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification
Abstract Climate change is affecting grape must composition by increasing sugars and reducing organic acids, leading to sluggish fermentations and lower wine quality. Among biological solutions, Lachancea thermotolerans is widely studied for its ability to improve acidity through lactic acid product...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-06-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00467-y |
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| author | Javier Vicente Santiago Benito Domingo Marquina Antonio Santos |
| author_facet | Javier Vicente Santiago Benito Domingo Marquina Antonio Santos |
| author_sort | Javier Vicente |
| collection | DOAJ |
| description | Abstract Climate change is affecting grape must composition by increasing sugars and reducing organic acids, leading to sluggish fermentations and lower wine quality. Among biological solutions, Lachancea thermotolerans is widely studied for its ability to improve acidity through lactic acid production. This study evaluated how biotic and abiotic factors relevant to climate change influence both wine acidification and the transcriptomic response of L. thermotolerans. We assessed the effects of varying sugar concentrations, pH levels, and organic/inorganic nitrogen ratios, individually and combined. Additionally, we examined how fermentative partners (Saccharomyces cerevisiae and Schizosaccharomyces pombe) affect L. thermotolerans during co-fermentations. Results showed enhanced lactic acid production under high sugar and low organic nitrogen, with Sch. pombe promoting acidification and S. cerevisiae reducing it. These findings provide key insights into the metabolic response of L. thermotolerans and highlight the need to manage fermentation conditions and microbial interactions to improve wine quality in the face of climate change. |
| format | Article |
| id | doaj-art-0fe6df3d747b4f25aac298a5c8c3a0b5 |
| institution | OA Journals |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-0fe6df3d747b4f25aac298a5c8c3a0b52025-08-20T02:05:42ZengNature Portfolionpj Science of Food2396-83702025-06-019111110.1038/s41538-025-00467-yFermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidificationJavier Vicente0Santiago Benito1Domingo Marquina2Antonio Santos3Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Faculty of Biological Sciences, Complutense University of MadridDepartment of Chemistry and Food Technology, Polytechnic University of MadridDepartment of Genetics, Physiology and Microbiology, Unit of Microbiology, Faculty of Biological Sciences, Complutense University of MadridDepartment of Genetics, Physiology and Microbiology, Unit of Microbiology, Faculty of Biological Sciences, Complutense University of MadridAbstract Climate change is affecting grape must composition by increasing sugars and reducing organic acids, leading to sluggish fermentations and lower wine quality. Among biological solutions, Lachancea thermotolerans is widely studied for its ability to improve acidity through lactic acid production. This study evaluated how biotic and abiotic factors relevant to climate change influence both wine acidification and the transcriptomic response of L. thermotolerans. We assessed the effects of varying sugar concentrations, pH levels, and organic/inorganic nitrogen ratios, individually and combined. Additionally, we examined how fermentative partners (Saccharomyces cerevisiae and Schizosaccharomyces pombe) affect L. thermotolerans during co-fermentations. Results showed enhanced lactic acid production under high sugar and low organic nitrogen, with Sch. pombe promoting acidification and S. cerevisiae reducing it. These findings provide key insights into the metabolic response of L. thermotolerans and highlight the need to manage fermentation conditions and microbial interactions to improve wine quality in the face of climate change.https://doi.org/10.1038/s41538-025-00467-y |
| spellingShingle | Javier Vicente Santiago Benito Domingo Marquina Antonio Santos Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification npj Science of Food |
| title | Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification |
| title_full | Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification |
| title_fullStr | Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification |
| title_full_unstemmed | Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification |
| title_short | Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification |
| title_sort | fermentative factors shape transcriptional response of lachancea thermotolerans and wine acidification |
| url | https://doi.org/10.1038/s41538-025-00467-y |
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