Co-evolution as tool for diversifying flavour and aroma profiles of wines

Goddard, Matthew and Morrison-Whittle, Peter and Lee, Soon and Ferdizzi, Bruno (2018) Co-evolution as tool for diversifying flavour and aroma profiles of wines. Frontiers in Microbiology . ISSN 1664-302X

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Co-evolution as tool for diversifying flavour and aroma profiles of wines
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Abstract

The products of microbial metabolism form an integral part of human industry and have been shaped by evolutionary processes, accidentally and deliberately, for thousands of years. In the production of wine, a great many flavour and aroma compounds are produced by yeast species and are the targets of research for commercial breeding programs. Here we demonstrate how co-evolution with multiple species can generate novel interactions through serial co-culture in grape juice. We find that after 65 generations, co-evolved strains and strains evolved independently show significantly different growth aspects and exhibit significantly different metabolite profiles. We show significant impact of co-evolution of Candida glabrata and Pichia kudriavzevii on the production of metabolites that affect the flavour and aroma of experimental wines. While co-evolved strains do exhibit novel interactions that affect the reproductive success of interacting species, we found no evidence of cross-feeding behaviour. Our findings yield promising avenues for developing commercial yeast strains by using co-evolution to diversify the metabolic output of target species without relying on genetic modification or breeding technologies. Such approaches open up exciting new possibilities for harnessing microbial co-evolution in areas of agriculture and food related research generally.

Keywords:yeast, wine, coevolution, microbial interactions
Subjects:C Biological Sciences > C182 Evolution
C Biological Sciences > C510 Applied Microbiology
Divisions:College of Science > School of Life Sciences
ID Code:31834
Deposited On:19 Jun 2018 21:28

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