Transcriptional responses of Saccharomyces cerevisiae and Lachancea thermotolerans in mixed-culture wine fermentation

In wine fermentation, the blending of non-Saccharomyces yeast with Saccharomyces cerevisiae to improve the complexity of wine has become common practice, but data regarding the impact on yeast physiology and on genetic and metabolic regulation remain limited. Here we describe a transcriptomic analysis of single species and mixed species fermentations. The fermentations were carried out in carefully controlled environmental conditions in a bioreactor to eliminate or reduce any transcriptomic responses that would be due to factors other than the presence of the second species.