Abstract
The potential of MALDI-TOF profiling for predicting potential applications of yeast strains in the beverage sector was assessed. A panel of 59 commercial yeasts (47 wine and 12 brewing yeasts) was used to validate the concept whereby 2 culture media (YPD agar and YPD broth), as well as two mass ranges m/z 500–4000 and m/z 2000–20,000, were evaluated for the best fit. Three machine learning-based algorithms, PCA, MDS, and UMAP, in addition to a hierarchical clustering method, were employed. Profiles derived from broth cultures yielded more peaks, but these were less well-defined compared with those from agar cultures. Hierarchical clustering more clearly resolved different species and gave a broad overview of potential strain utility, but more nuanced insights were provided by MDS and UMAP analyses. PCA-based displays were less informative. The potential of MALDI-TOF proteomics in predicting the utility of yeast strains of commercial benefit is supported in this study, provided appropriate approaches are used for data generation and analysis.
Highlights
Wine is a complex product resulting from the interactions between yeasts and grape juice components, and each yeast strain within the same species has a specific impact on the final wine composition and sensory profile [1]
Commercial wine yeast strains are closely related, as demonstrated genetically by the microarray karyotyping analysis [7]; differences in the fermentation and organoleptic properties of each strain may arise from a small number of genetic changes
(National Collection of Yeast Cultures, UK), and one isolate S.cerevisiae v128 was purified from Pinot Noir (PN) grape juice obtained from an organic winery, Greystone Wines, Waipara, New Zealand
Summary
Wine is a complex product resulting from the interactions between yeasts and grape juice components, and each yeast strain within the same species has a specific impact on the final wine composition and sensory profile [1]. The adaptive divergence of genomics in response to different ecological niches allows the development of specific genetic groups of Saccharomyces cerevisiae in different fermented food (e.g., wine, beer, dairy products, and bread) and their natural habitats [4]. The resulting complex profile represents a species-specific fingerprint, conveying the ion mass (m/z) (typically z = 1) on the x-axis, and the number of ions of a particular size that hit the detector (peak intensity) on the y-axis
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