Transcriptomic analysis of interacting Saccharomyces species during wine fermentation

Interest on the use of alternative yeast for winemaking is increasing, however, the main issue resides on implantation when they have to compete for space and resources with the present specialized S. cerevisiae. In the present study, our aim is to elucidate and shed light into possible mechanisms involved in competition among Saccharomyces yeast.酿酒领域对替代酵母的应用关注度与日俱增，然而核心难题在于：当此类替代酵母需与现存的特化酿酒酵母（Saccharomyces cerevisiae，简称S. cerevisiae）争夺生存空间与营养资源时，其种群定殖难度显著提升。本研究旨在阐明并揭示酿酒酵母属（Saccharomyces）酵母间竞争所涉及的潜在作用机制。