The use of non-Saccharomyces species as starter cultures together with Saccharomyces cerevisiae is becoming a common practice in the oenological industry to produce wines that respond to new market demands. In this context, microbial interactions with these non-Saccharomyces species must be considered for a rational design of yeast starter combinations. Previously, transcriptional responses of S. cerevisiae to short-term co-cultivation with Torulaspora delbrueckii, Candida sake, or Hanseniaspora uvarum was compared. An activation of sugar consumption and glycolysis, membrane and cell wall biogenesis, and nitrogen utilization was observed, suggesting a metabolic boost of S. cerevisiae in response to competing yeasts. In the present study, the transcription profile of S. cerevisiae was analyzed after 3 h of cell contact with Metschnikowia pulcherrima. Results show an over-expression of the gluco-fermentative pathway much stronger than with the other species. Moreover, a great repression of the respiration pathway has been found in response to Metschnikowia. Our hypothesis is that there is a direct interaction stress response (DISR) between S. cerevisiae and the other yeast species that, under excess sugar conditions, induces transcription of the hexose transporters, triggering glucose flow to fermentation and inhibiting respiration, leading to an increase in both, metabolic flow and population dynamics.

在酿酒业中，使用非酿酒酵母菌种和酿酒酵母一起作为发酵剂生产葡萄酒，以生产能够响应新市场需求的葡萄酒。在这种情况下，为了合理设计酵母发酵剂组合，必须考虑与这些非酿酒酵母菌种的微生物相互作用。以前，酿酒酵母对与Torulaspora delbrueckii，清酒假丝酵母或Hanseniaspora uvarum的短期共培养的转录反应被比较。观察到糖消耗和糖酵解，膜和细胞壁生物发生以及氮利用的激活，表明酿酒酵母对竞争酵母的代谢增强。在本研究中，分析了酿酒酵母pulcherrima接触3小时后酿酒酵母的转录谱。结果表明，葡萄糖发酵途径的过表达比其他物种强得多。此外，已经发现响应于Metschnikowia，呼吸途径的强烈抑制。我们的假设是酿酒酵母之间存在直接相互作用的应激反应（DISR） 以及其他在过量糖条件下诱导己糖转运蛋白转录，引发葡萄糖流向发酵并抑制呼吸作用的酵母物种，从而导致代谢流和种群动态增加。