In winemaking, the use of alternative yeast starters is becoming increasingly popular. They contribute to the diversity and complexity of wine sensory features and are typically used in combination with Saccharomyces cerevisiae, to ensure complete fermentation. This practice has drawn the interest on interactions between different oenological yeasts, which are also relevant in spontaneous and conventional fermentations, or in the vineyard. Although several interactions have been described and some mechanisms have been suggested, the possible involvement of extracellular vesicles (EVs) has not yet been considered. This work describes the production of EVs by six wine yeast species (S. cerevisiae, Torulaspora delbrueckii, Lachancea thermotolerans, Hanseniaspora uvarum, Candida sake and Metschnikowia pulcherrima) in synthetic grape must. Proteomic analysis of EV‐enriched fractions from S. cerevisiae and T. delbrueckii showed enrichment in glycolytic enzymes and cell‐wall‐related proteins. The most abundant protein found in S. cerevisiae, T. delbrueckii and L. thermotolerans EV‐enriched fractions was the enzyme exo‐1,3‐β‐glucanase. However, this protein was not involved in the here‐observed negative impact of T. delbrueckii extracellular fractions on the growth of other yeast species. These findings suggest that EVs may play a role in fungal interactions during wine fermentation and other aspects of wine yeast biology.

中文翻译：

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几种酒酵母产生的细胞外囊泡的蛋白质组学表征。

在酿酒中，使用替代酵母发酵剂变得越来越普遍。它们有助于葡萄酒感官特征的多样性和复杂性，通常与酿酒酵母（Saccharomyces cerevisiae）结合使用，以确保完全发酵。这种实践引起了人们对不同酿酒酵母之间相互作用的兴趣，这些酵母也与自然发酵和常规发酵或葡萄园中的酿酒相关。尽管已描述了几种相互作用并提出了一些机制，但尚未考虑细胞外囊泡（EVs）的可能参与。这部作品描述了生产电动车的六个酒酵母菌种（酿酒酵母，孢圆酵母德氏，Lachancea thermotolerans，汉逊葡萄汁酵母，假丝酵母清酒和美极梅奇酵母中合成的葡萄汁）。酿酒酵母和德氏链球菌富含EV的蛋白质组学分析表明，糖酵解酶和细胞壁相关蛋白富集。在酿酒酵母，德氏梭菌和嗜热乳杆菌EV富集馏分中发现的最丰富的蛋白质是exo-1,3-β-葡聚糖酶。但是，这种蛋白质与此处观察到的德氏锥虫的负面影响无关。细胞外部分对其他酵母菌种的生长。这些发现表明，电动汽车可能在葡萄酒发酵和葡萄酒酵母生物学其他方面的真菌相互作用中发挥作用。