Comparative analysis of intracellular metabolites, proteins and their molecular functions in a flor yeast strain under two enological conditions

  • Jaime Moreno-García
  • Minami Ogawa
  • C. M. Lucy Joseph
  • Juan C. MauricioEmail author
  • Juan Moreno
  • Teresa García-Martínez
Original Paper


Flor yeasts confer a wide range of organoleptic properties to Sherry-type wines during a process called “biological aging” that takes place after alcoholic fermentation. These kinds of yeasts adapt to a biological aging condition by forming a biofilm known as “flor velum” and by changing from fermentative to oxidative metabolism. It has been reported that some functions such as increase of cell surface hydrophobicity or changes to lipid metabolism are enhanced when yeasts switch to biofilm lifestyle. Here, we attempt to reveal intracellular metabolites and protein molecular functions not documented before that are relevant in biofilm formation and in fermentation by an endometabolome and proteome screening. We report that at early stages of biofilm formation, flor yeasts accumulate mannose, trehalose, glycerol, oleic and stearic acids and synthesize high amounts of GTPases, glycosylases and lipoproteins. On the other hand, in early fermentation, flor yeasts rapidly consume glucose and phosphoric acid; and produce abundant proteins related to chromatin binding, transcription factors and methyl transferases.


Biological aging Fermentation Flor yeast Endometabolome OFFGEL Proteome Molecular functions 



Kind help of the staff at the Central Research Support Service (SCAI) of the university of Córdoba (Spain).


This work was supported by the “XXIII Programa Propio de Fomento de la Investigación 2018 UCO. MOD 4. Submodalidad 4.2. SINERGIAS” (XXIII.PP Mod. 4.2) from University of Cordoba (Spain) [J.C. Mauricio]; funding from the Spain’s Ministry of Education, Culture and Sport, Grants for training university teachers (FPU) [Jaime Moreno García].

Supplementary material

11274_2018_2578_MOESM1_ESM.xlsx (36 kb)
Supplementary material 1 (XLSX 36 KB)


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Copyright information

© Springer Nature B.V. 2018

Authors and Affiliations

  1. 1.Department of Microbiology, Severo Ochoa (C6) building, Agrifood Campus of International Excellence ceiA3University of CórdobaCórdobaSpain
  2. 2.Department of Viticulture and EnologyUniversity of CaliforniaDavisUSA
  3. 3.Department of Agricultural Chemistry, Marie Curie (C3) building, Agrifood Campus of International Excellence ceiA3University of CórdobaCórdobaSpain

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