Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis

This study aimed to explore the interaction between S. cerevisiae and S. pombe on the quality of cider fermen-tation based on metabolic characteristics and transcriptional changes in pure and mixed cultures. The relatively high fermentation temperature (28 degrees C) was beneficial to the growth of yeasts and the acceleration of fermen-tation progress, while ensuring safety and quality of the cider. Additionally, the co-fermentation degraded malic acid to reduce the acidity, adjusted the content of polyphenols to decrease the bitterness, and improved the diversity and richness of volatile compounds. The transcriptomic analysis revealed that most of differentially expressed genes in co-fermentation process were mainly enriched in the carbohydrate and amino acids meta-bolism, including TCA cycle, pyruvate metabolism, glycine, serine and threonine metabolism when compared to the other two single fermentation groups. The results provided the useful knowledge for the manipulation of fermentation process with S. pombe and S. cerevisiae in cider.

Automated summary

This study aimed to explore the interaction between S. cerevisiae and S. pombe on the quality of cider fermentation. The results showed that the optimal fermentation temperature promoted the growth of yeasts and accelerated the fermentation progress, while ensuring the safety and quality of cider. Co-fermentation degraded malic acid, reduced acidity, adjusted polyphenol content, decreased bitterness, and improved the diversity and richness of volatile compounds. Transcriptomic analysis revealed that differentially expressed genes in co-fermentation were mainly enriched in carbohydrate and amino acid metabolism.