ArticleFrontiers in microbiology2018
Co-evolution as Tool for Diversifying Flavor and Aroma Profiles of Wines.
Article in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Environmental characteristics and weather impact yeast populations and their dynamics in spontaneous fermentations.Current research in microbial sciences · 2025Article
- Article
- Major Active Metabolite Characteristics ofFoods (Basel, Switzerland) · 2023Article
- Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile.Foods (Basel, Switzerland) · 2020Review
- An assessment of serial co-cultivation approach for generating novel Zymomonas mobilis strains.BMC research notes · 2020Article
- Enforced Mutualism Leads to Improved Cooperative Behavior betweenMicroorganisms · 2020Article
- Evolution of mutualistic behaviour between Chlorella sorokiniana and Saccharomyces cerevisiae within a synthetic environment.Journal of industrial microbiology & biotechnology · 2020Article
- Sugar Sensing and Signaling inFrontiers in microbiology · 2019Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
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 flavor 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
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Registered trials
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