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The effect of thiamine, biotin, and pyridoxine on the interaction dynamics of wine yeast consortia
Van Goeverden, Hannah Isabel. 2024. The effect of thiamine, biotin, and pyridoxine on the interaction dynamics of wine yeast consortia. Unpublished masters dissertation. Stellenbosch : Stellenbosch University [online]. Available: https://scholar.sun.ac.za/handle/10019.1/131955 Thesis (MScAgric)--S...
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Stellenbosch : Stellenbosch University
2025
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| _version_ | 1867613939722878976 |
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| access_status_str | Open Access |
| author | Van Goeverden, Hannah Isabel |
| author2 | Bauer, Florian |
| author_browse | Bauer, Florian Van Goeverden, Hannah Isabel |
| author_facet | Bauer, Florian Van Goeverden, Hannah Isabel |
| author_sort | Van Goeverden, Hannah Isabel |
| collection | Thesis |
| dc_rights_str_mv | Stellenbosch University |
| description | Van Goeverden, Hannah Isabel. 2024. The effect of thiamine, biotin, and pyridoxine on the interaction dynamics of wine yeast consortia. Unpublished masters dissertation. Stellenbosch : Stellenbosch University [online]. Available: https://scholar.sun.ac.za/handle/10019.1/131955
Thesis (MScAgric)--Stellenbosch University, 2024. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/131955 |
| institution | Stellenbosch University (South Africa) |
| last_indexed | 2026-06-10T12:44:06.995Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Stellenbosch : Stellenbosch University |
| publisherStr | Stellenbosch : Stellenbosch University |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/131955 The effect of thiamine, biotin, and pyridoxine on the interaction dynamics of wine yeast consortia Van Goeverden, Hannah Isabel Bauer, Florian Divol, Benoit Conacher, Cleo Stellenbosch University. Faculty of AgriSciences. Dept. of Viticulture and Oenology. Wine -- Composition Fermentation -- Biotechnology Saccharomyces cerevisiae -- Effect of stress on Vitamins Yeast -- Genetics Yeast -- Growth UCTD Van Goeverden, Hannah Isabel. 2024. The effect of thiamine, biotin, and pyridoxine on the interaction dynamics of wine yeast consortia. Unpublished masters dissertation. Stellenbosch : Stellenbosch University [online]. Available: https://scholar.sun.ac.za/handle/10019.1/131955 Thesis (MScAgric)--Stellenbosch University, 2024. ENGLISH ABSTRACT: Yeasts are the main driving force behind wine fermentation, and many species are at play in this ecosystem. Non-Saccharomyces yeasts are more abundant in the beginning of the fermentation process, but as fermentations continue, Saccharomyces cerevisiae dominates. S. cerevisiae is well adapted to the harsh fermentation environment and. Adaptations include resistance to general abiotic and biotic fermentation stresses. During fermentation, many microbial species co-exist, and ecological interactions occur. Despite the fact that interactions between yeast-yeast interactions are central to determining wine fermentation outcomes, the mechanisms that mediate these interactions are currently not well understood. Previous studies focused on the transcriptomic responses of S. cerevisiae and non-Saccharomyces species in mixed-species fermentations and have highlighted impacts on biotin-linked carbohydrate metabolic processes and the thiamine biosynthesis pathway, with pyridoxine known to play a role in thiamine synthesis. Vitamins fulfil various functions in yeast metabolism. Thiamine acts as a co-factor in various metabolic pathways, such as the tricarboxylic acid cycle, biotin plays a role in carbohydrate degradation, and pyridoxine acts as a cofactor for enzymes in amino acid metabolism. Past research has focussed on the yeast vitaminic requirements but not much is known about their role in yeast interactions. The aim of this project was, therefore, to determine the role that biotin, pyridoxine, and thiamine play in the interactions between three keystone wine yeast species, S. cerevisiae, Lachancea thermotolerans, and Torulaspora delbrueckii. We evaluated the effects of varied extracellular vitamin concentrations on the growth and fermentation dynamics of synthetic wine-associated yeast consortia in monoculture, in species pairs, and in three-species consortia. Yeast species were co-cultured in Synthetic Grape Must (SGM) in both 6-well plates and 1-L Erlenmeyer flasks, with varying vitamin concentrations to assess the impact on species interactions and growth, monitored through flow cytometry. The results showed that in the absence of exogenous thiamine, T. delbrueckii competed more closely with S. cerevisiae. Both non-Saccharomyces species exhibited significantly reduced growth without exogenous biotin, though this inhibition was mitigated in the presence of S. cerevisiae. Both of these observations were consistent across the small- and large-scale fermentations. S. cerevisiae grew significantly less in monoculture without exogenous pyridoxine, which was not observed in co-culture, in the small-scale fermentations. However, in the large-scale fermentations S. cerevisiae was unaffected by pyridoxine concentration in monoculture, but the absence of pyridoxine greatly stunted its growth in co-culture. This observation likely highlights the impact different oxygen levels and nutrient availability. The findings show that extracellular vitamin concentrations significantly influence yeast growth, but that the impact is dependent on the combination of species, revealing potential mechanisms of indirect interaction in these yeasts. AFRIKAANSE OPSOMMING: Gis is die hoof dryfkrag agter wynfermentasie, en verskeie spesies speel 'n rol in hierdie ekosisteem. Nie- Saccharomyces gis is aan die begin van die fermentasieproses meer volop, maar soos die fermentasie vorder, oorheers Saccharomyces cerevisiae. S. cerevisiae is goed aangepas by die strawwe fermentasie-omgewing. Hierdie aanpassings sluit weerstand teen algemene abiotiese en biotiese fermentasiestres in. Gedurende fermentasie bestaan baie mikrobiese spesies saam, en ekologiese interaksies vind plaas. Ten spyte daarvan dat gis-tot-gis-interaksies sentraal staan in die bepaling van fermentasie-uitkomste, word die meganismes wat hierdie interaksies bemiddel, tans nie goed verstaan nie. Vorige studies het gefokus op die transkriptomiese reaksies van S. cerevisiae en nie-Saccharomyces spesies in gemengde fermentasies en het die invloed op biotien-gekoppelde koolhidraatmetaboliese prosesse en die tiamien-biosintese pad uitgelig, met piridoksien wat bekend is om 'n rol in tiamien-sintese te speel. Vitamiene vervul verskeie funksies in gis-metabolisme. Tiamien dien as 'n ko-faktor in verskeie metaboliese paaie, soos die trikarboksielsuur-siklus, biotien speel 'n rol in koolhidraatafbraak, en piridoksien dien as 'n ko-faktor vir ensieme in aminosuurmetabolisme. Vorige navorsing het gefokus op gis se vitamienvereistes, maar min is bekend oor hul rol in gis-interaksies. Die doel van hierdie projek was dus om die rol van biotien, piridoksien, en tiamien in die interaksies tussen drie kern wyn-gis spesies, S. cerevisiae, Lachancea thermotolerans, en Torulaspora delbrueckii, te bepaal. Ons het die effekte van verskillende ekstrasellulêre vitamienkonsentrasies op die groei en fermentasiedinamika van sintetiese wyn-geassosieerde gisgemeenskappe geëvalueer in monokultuur, in spesiepare, en in drie- spesie gemeenskappe. Gis-spesies is gekweek in sintetiese druiwesap (SGM) in beide 6-putbordjies en 1-L Erlenmeyer-flesse, met verskillende vitamienkonsentrasies om die impak op spesie-interaksies en groei te assesseer, gemonitor deur vloeisitometrie. Die resultate het getoon dat in die afwesigheid van eksogene tiamien, T. delbrueckii meer met S. cerevisiae meeding. Beide nie-Saccharomyces spesies het beduidend minder gegroei sonder eksogene biotien, alhoewel hierdie remming verminder is in die teenwoordigheid van S. cerevisiae. Hierdie waarnemings was konsekwent oor klein- en grootskaalse fermentasies. S. cerevisiae het beduidend minder gegroei in monokultuur sonder eksogene piridoksien in klein-skaal fermentasies, maar in grootskaalse fermentasies was dit onaangeraak deur piridoksienkonsentrasie in monokultuur. Die afwesigheid van piridoksien het egter grootliks sy groei in ko-kultuur gestrem. Hierdie waarnemings dui waarskynlik op die invloed van verskillende suurstofvlakke en voedingsbeskikbaarheid. Die bevindings toon dat ekstrasellulêre vitamienkonsentrasies 'n betekenisvolle invloed op gisgroei het, maar dat die impak afhanklik is van die kombinasie van spesies, wat potensiële meganismes van indirekte interaksie in hierdie giste onthul. Masters 2025-04-30T13:43:47Z 2025-04-30T13:43:47Z 2024-12 Thesis https://scholar.sun.ac.za/handle/10019.1/131955 Stellenbosch University 71 pages : illustrations application/pdf Stellenbosch : Stellenbosch University |
| spellingShingle | Wine -- Composition Fermentation -- Biotechnology Saccharomyces cerevisiae -- Effect of stress on Vitamins Yeast -- Genetics Yeast -- Growth UCTD Van Goeverden, Hannah Isabel The effect of thiamine, biotin, and pyridoxine on the interaction dynamics of wine yeast consortia |
| title | The effect of thiamine, biotin, and pyridoxine on the interaction dynamics of wine yeast consortia |
| title_full | The effect of thiamine, biotin, and pyridoxine on the interaction dynamics of wine yeast consortia |
| title_fullStr | The effect of thiamine, biotin, and pyridoxine on the interaction dynamics of wine yeast consortia |
| title_full_unstemmed | The effect of thiamine, biotin, and pyridoxine on the interaction dynamics of wine yeast consortia |
| title_short | The effect of thiamine, biotin, and pyridoxine on the interaction dynamics of wine yeast consortia |
| title_sort | effect of thiamine biotin and pyridoxine on the interaction dynamics of wine yeast consortia |
| topic | Wine -- Composition Fermentation -- Biotechnology Saccharomyces cerevisiae -- Effect of stress on Vitamins Yeast -- Genetics Yeast -- Growth UCTD |
| url | https://scholar.sun.ac.za/handle/10019.1/131955 |
| work_keys_str_mv | AT vangoeverdenhannahisabel theeffectofthiaminebiotinandpyridoxineontheinteractiondynamicsofwineyeastconsortia AT vangoeverdenhannahisabel effectofthiaminebiotinandpyridoxineontheinteractiondynamicsofwineyeastconsortia |