Quorum Sensing in Yeast

A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions

“…Detailed analysis of specific compounds showed that 2-phenyl-ethanol was the most important fusel alcohol produced by L. thermotolerans , with increments ranging, depending on the strain, from approximately 1.5 to 2.5 times higher than S. cerevisiae . This compound is generally associated with a floral perception, often described as a rose or honey odor ( Liu et al, 2019 ), and has been identified as one of the key molecules in yeast interactions through volatile compounds ( Jagtap et al, 2020 , Britton et al, 2023 ). Other higher alcohols produced in higher concentrations by L. thermotolerans included 3-methyl-butanol (increases ranging from approximately 13 % to 2 times higher) and 2-methyl-butanol (produced at a concentration approximately 60 % higher, although some strains showed slightly lower values).…”

Competition for Nitrogen Resources: An Explanation of the Effects of a Bioprotective Strain Metschnikowia pulcherrima on the Growth of Hanseniaspora Genus in Oenology

“…Among them we found glutaric acid (Annotation level 3), which corresponds to an intermediate in the metabolic pathway of lysin in bacteria and yeasts (KEEG Pathway sce00310, Han et al 2020 [ 68 ] and Prothstein and Hart 1964 [ 69 ]), and it was one of the preferentially assimilated amino acids in both strains. Another biomarker of the co-culture was annotated putatively as indole-3-acetaldehyde (Annotation level 3), which is an intermediate compound in the biosynthesis of tryptophol from tryptophan [ 36 ], which is one of the most consumed amino acids. In the literature, tryptophol was documented in C. albicans as a quorum sensing molecule inducer.…”

“…Quorum sensing has also been investigated in yeasts, especially in C. albicans and S. cerevisiae . In these two yeasts, quorum sensing seems to be induced by higher alcohols production, controlling the phenotypic changes in the yeasts, such as filamentous forms or entry in the stationary phase [ 32 , 33 , 34 , 35 , 36 ]. Other NS yeasts, as T. delbrueckii or M. pulcherrima , can produce higher alcohols [ 37 , 38 ], but the link with putative QS mechanisms have not yet been proven.…”

Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry

“…In the model yeast S. cerevisiae , the Quorum Sensing Molecules (QSMs) found are 2-phenylethanol and tryptophol. Tyrosol has been found in C. albicans but its role as a QSM in S. cerevisiae is still controversial ( Chen and Fink, 2006 ; Wuster and Babu, 2009 ; Zupan et al, 2013 ; Avbelj et al, 2016 ; Padder et al, 2018 ; Mehmood et al, 2019 ; Jagtap et al, 2020 ). These molecules are produced from phenylalanine, tryptophan and tyrosine respectively, through the Ehrlich pathways.…”

“…These molecules are produced from phenylalanine, tryptophan and tyrosine respectively, through the Ehrlich pathways. In order to produce these QSMs, amino acids must undergo three phases of transformation: transamination, decarboxylation and oxidation, involving the genes ARO8 / ARO9 , ADH , and ARO10, respectively ( Sprague and Winans, 2006 ; Hazelwood et al, 2008 ; Wuster and Babu, 2009 ; Avbelj et al, 2015 ; Jagtap et al, 2020 ). Saccharomyces cerevisiae and C. albicans are not alone in being assumed to be capable of communicating through QS.…”