Carole Camarasa

Carole Camarasa
French National Institute for Agriculture, Food, and Environment (INRAE) | INRAE · Sciences Pour l'Oenologie (SPO)

Doctor in Microbiology - HDR

About

104
Publications
24,369
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Introduction
Senior scientist, INRAE, France Expertise : yeast physiology, carbon, nitrogen and aroma metabolism, wine fermentation, diversity. My research focuses on characterizing metabolism of wine yeasts and understanding its regulation during fermentation. Using transcriptomics and quantitative analysis of metabolism , I investigate how genetic or environmental factors modulate the activity of metabolic networks and pathways. I am interested in the exploration and explotation of wine yeast diversity.

Publications

Publications (104)
Article
Climate change and consumer preferences are driving innova on in winemaking, with a growing interest in non-Saccharomyces species. Among these, Torulaspora delbrueckii (Td) has gained recogni on for its ability to reduce vola le acidity and enhance aroma c complexity in wine. However, knowledge regarding its phenotypic and genomic diversity impac n...
Article
Full-text available
The use of non-Saccharomyces yeasts in winemaking is gaining traction due to their specific phenotypes of technological interest, including their unique profile of central carbon metabolites and volatile compounds. However, the lack of knowledge about their physiology hinders their industrial exploitation. The intracellular redox status, involving...
Article
Full-text available
Enzymatic parameters are classically determined in vitro, under conditions that are far from those encountered in cells, casting doubt on their physiological relevance. We developed a generic approach combining tools from synthetic and systems biology to measure enzymatic parameters in vivo. In the context of a synthetic carotenoid pathway in Sacch...
Article
Full-text available
Environmental conditions significantly impact the metabolism of Saccharomyces cerevisiae, a Crabtree-positiveyeast that maintains a fermentative metabolism in high-sugar environments even in the presence of oxygen.Although the introduction of oxygen has been reported to induce alterations in yeast metabolism, knowledge ofthe mechanisms behind these...
Article
Full-text available
Gluconobacter oxydans (Go) and Brettanomyces bruxellensis (Bb) are detrimental micro-organisms compromising wine quality through the production of acetic acid and undesirable aromas. Non-Saccharomyces yeasts, like Metschnikowia species, offer a bioprotective approach to control spoilage micro-organisms growth. Antagonist effects of forty-six Metsch...
Preprint
Full-text available
Enzymatic parameters are classically determined in vitro, under reaction conditions that are far from those encountered in cells, casting doubt on their physiological relevance. In this study, we developed a generic approach combining tools from synthetic and systems biology to measure enzymatic parameters in vivo. In the context of a synthetic pat...
Article
Saccharomyces cerevisiae is the yeast of choice for most inoculated wine fermentations worldwide. However, many other yeast species and genera display phenotypes of interest that may help address the environmental and commercial challenges the wine industry has been facing in recent years. This work aimed to provide, for the first time, a systemati...
Article
Full-text available
Nitrogen is a critical nutrient in beverage fermentations, influencing fermentation performance and formation of compounds that affect organoleptic properties of the product. Traditionally, most commercial wine fermentations rely on Saccharomyces cerevisiae but the potential of alternative yeasts is increasingly recognised because of the possibilit...
Article
Full-text available
The study of nitrogen assimilation in yeast is of interest from genetic, evolutionary, and biotechnological perspectives. Over the course of evolution, yeasts have developed sophisticated control mechanisms to regulate nitrogen metabolism, with domesticated lineages sometimes displaying particular specialisation. The focus of this study was on assi...
Article
Full-text available
Wine is a particularly complex beverage resulting from the combination of several factors, with yeasts being highlighted due to their fundamental role in its development. For many years, non-Saccharomyces yeasts were believed to be sources of spoilage and contamination, but this idea was challenged, and many of these yeasts are starting to be explo...
Article
Full-text available
Lipids are essential energy storage compounds and are the core structural elements of all biological membranes. During wine alcoholic fermentation, the ability of yeasts to adjust the lipid composition of the plasma membrane partly determines their ability to cope with various fermentation-related stresses, including elevated levels of ethanol and...
Article
Dimethyl sulfide (DMS) is a sulfur containing volatile that enhances general fruity aroma and imparts aromatic notes in wine. The most important precursor of DMS is S-methylmethionine (SMM), which is synthesized by grapes and can be metabolized by the yeast S. cerevisiae during wine fermentation. Precursor molecules left after fermentation are chem...
Article
Full-text available
Volatile sulfur compounds (VSCs) are associated with unpleasant reductive aromas and are responsible for an important reduction in wine quality, causing major economic losses. Understanding the origin of these compounds in wine remains a challenge, as their formation and further evolution during winemaking can involve both chemical and biological r...
Article
Full-text available
Beyond the production of positive aromas during alcoholic fermentation, S. cerevisiae metabolism also results in the formation of volatile compounds detrimental to wine quality, including a wide range of volatile sulfur compounds (VSCs). The formation of these VSCs during wine fermentation is strongly variable and depends on biological and environm...
Article
Full-text available
Nitrogen is among the essential nutriments that govern interactions between yeast species in the wine environment. A thorough knowledge of how these yeasts assimilate the nitrogen compounds of grape juice is an important prerequisite for a successful co- or sequential fermentation. In the present study, we investigated the efficiency of 18 nitrogen...
Article
The positive impact of certain non-Saccharomyces yeasts on the aromatic profile of wines has been well documented in literature and their industrial use in association with S. cerevisiae is now recommended. Competition between non-Saccharomyces species and Saccharomyces cerevisiae for various nutrients, especially nitrogen sources, greatly impacts...
Article
Full-text available
Non-Saccharomyces yeast strains have become increasingly prevalent in the food industry, particularly in winemaking, because of their properties of interest both in biological control and in complexifying flavour profiles in end-products. However, unleashing the full potential of these species would require solid knowledge of their physiology and m...
Article
To study the contribution of yeasts to the formation of terpene derivatives during winemaking, a dispersive liquid-liquid microextraction (DLLME) gas chromatography mass spectrometry method was developed for the quantitation of terpenes in white wines, synthetic wine and a fermented synthetic medium. A mixture of acetone (disperser solvent) and dic...
Article
Full-text available
Non-Saccharomyces yeasts are currently widely used in winemaking to enhance aroma profile diversity among wines. The use of Metschnikowia pulcherrima in sequential inoculation with S. cerevisiae was compared to the inoculation of a pure culture of S. cerevisiae. Moreover, various concentrations of sugar, nitrogen and lipids were tested in synthetic...
Article
Full-text available
The yeast Saccharomyces cerevisiae is an attractive industrial microorganism for the production of foods and beverages as well as for various bulk and fine chemicals, such as biofuels or fragrances. Building blocks for these biosyntheses are intermediates of yeast central carbon metabolism (CCM), whose intracellular availability depends on balanced...
Article
Wine-related non-Saccharomyces yeasts are becoming more widely used in oenological practice for their ability to confer wine a more complex satisfying aroma, but their metabolism remains unknown. Our study explored the nitrogen utilisation profile of three popular non-Saccharomyces species, Torulaspora delbrueckii, Metschnikowia pulcherrima and Met...
Article
In grape must, nitrogen is available as a complex mixture of various compounds (ammonium and amino acids). Wine yeasts assimilate these multiple sources in order to suitably fulfil their anabolic requirements during alcoholic fermentation. Nevertheless, the order of uptake and the intracellular fate of these sources is likely to differ between stra...
Book
Full-text available
Heterologous production of high value chemicals like carotenoids has been performed in several yeasts species and recent advances in synthetic biology and biotechnology allowed spectacular yield improvements. Up to 18 mg / g dry cell weight beta-carotene have been recently reported in S. cerevisiae (1) and even 90 mg / g dry cell weight in the lipo...
Article
Full-text available
Mixed fermentations using a controlled inoculation of Starmerella bacillaris and Saccharomyces cerevisiae starter cultures represent a feasible way to modulate wine composition that takes advantage of both the phenotypic specificities of the non- Saccharomyces strain and the ability of S. cerevisiae to complete wine fermentation. However, according...
Article
Over the last few years, the potential of non-Saccharomyces yeasts to improve the sensory quality of wine has been well recognized. In particular, the use of Starmerella bacillaris in mixed fermentations with Saccharomyces cerevisiae was reported as an appropriate way to enhance glycerol formation and reduce ethanol production. However, during sequ...
Article
Full-text available
Saccharomyces cerevisiae is currently the most important yeast involved in food fermentations, particularly in oenology. However, several other yeast species occur naturally in grape must that are highly promising for diversifying and improving the aromatic profile of wines. If the nitrogen requirement of S. cerevisiae has been described in detail,...
Article
Full-text available
The budding yeast Saccharomyces cerevisiae can be found in the wild and is also frequently associated with human activities. Despite recent insights into the phylogeny of this species, much is still unknown about how evolutionary processes related to anthropogenic niches have shaped the genomes and phenotypes of S. cerevisiae. To address this quest...
Article
During alcoholic fermentation, many parameters, including the nitrogen composition of the must, can affect aroma production. The aim of this study was to examine the impact of several types of nitrogen sources added at different times during fermentation. Nitrogen was added as ammonium or a mixture of amino acids at the beginning of fermentation or...
Article
Full-text available
Background: The volatile metabolites produced by Saccharomyces cerevisiae during alcoholic fermentation, which are mainly esters, higher alcohols and organic acids, play a vital role in the quality and perception of fermented beverages, such as wine. Although the metabolic pathways and genes behind yeast fermentative aroma formation are well descr...
Article
Full-text available
The sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae in grape juice is becoming an increasingly popular practice to diversify wine styles and/or to obtain more complex wines with a peculiar microbial footprint. One of the main interactions is competition for nutrients, especially nitrogen sources, that directly impact...
Article
Full-text available
Saccharomyces cerevisiae strains are genetically diverse, largely as a result of human efforts to develop strains specifically adapted to various fermentation processes. These adaptive pressures from various ecological niches have generated behavioral differences among these strains, particularly in terms of their nitrogen consumption capacities. I...
Data
CO2 lost (g/L) during the fermentations processes using the NA, WA, SA, FWI and WE strains. (XLSX)
Data
HPLC results (mg/L) from samples collected during the fermentation processes. (XLSX)
Data
Reciprocal hemizygosity analysis on the TAT2 and DIP5 genes. The YAN consumed is expressed as a percentage based on the amount of nitrogen consumed by the yeasts by the end of fermentation. Mean values and mean standard errors were calculated from three replicates. The SEM is indicated by vertical error bars. Values marked with an asterisk are sign...
Data
Comparisons of the physiological parameters of the five strains. (A) Comparison between the fermentation profiles of the five yeast strains with diverse YAN consumption profiles. The axes show the changes in the specific CO2 production rate with fermentation time on SM465. (B) Comparison between the dry masses of the strains at the end of fermentat...
Data
Nitrogen consumption (mg/L) of the reciprocal hemizygotes for TAT2, DIP5 and RPI1. (XLSX)
Article
Full-text available
Studies in the field of microbiology rely on the implementation of a wide range of methodologies. In particular, the development of appropriate methods substantially contributes to providing extensive knowledge of the metabolism of microorganisms growing in chemically defined media containing unique nitrogen and carbon sources. In contrast, the man...
Article
INRA's research in industrial biotechnology: For food, chemicals, materials and fuels
Data
Table S1. Summary of the data set obtained during fermentation with 13C valine. Table S2. Summary of the data set obtained during fermentation with 13C leucine. Table S3. Percentage of yeast assimilable nitrogen provided by each nitrogen sources.
Article
Full-text available
Background During must fermentation thousands of volatile aroma compounds are formed, with higher alcohols, acetate esters and ethyl esters being the main aromatic compounds contributing to floral and fruity aromas. The action of yeast, in particular Saccharomyces cerevisiae, on the must components will build the architecture of the wine flavour an...
Article
Full-text available
Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. However, more than 90% of the acids and higher alcohols (and their acetate ester derivatives) were derived from intermediates produced by t...
Chapter
Yeasts from the Saccharomyces complex have been used for millennia for the production of fermented food and alcoholic beverages . The availability of large genomic datasets during the past decade has provided new insights into the genetic and phenotypic diversity, population structure and evolutionary history of these yeasts. Studies of these datas...
Article
Full-text available
Importance: A current challenge for the wine industry, in the view of the extensive competition in the worldwide market, is to best meet the consumer expectations regarding the sensory profile of the product while ensuring an efficient fermentation process. Understanding the intracellular fate of the nitrogen sources available in grape juice is es...
Article
Full-text available
Background S. cerevisiae has attracted considerable interest in recent years as a model for ecology and evolutionary biology, revealing a substantial genetic and phenotypic diversity. However, there is a lack of knowledge on the diversity of metabolic networks within this species. Results To identify the metabolic and evolutionary constraints that...
Article
Full-text available
Fermentative aromas play a key role in the organoleptic profile of young wines. Their production depends both on yeast strain and fermentation conditions. A present-day trend in the wine industry consists in developing new strains with aromatic properties using adaptive evolution approaches. An evolved strain, Affinity™ ECA5, overproducing esters,...
Article
Full-text available
Redox homeostasis is a fundamental requirement to the sustainment of metabolism, energy generation and growth in Saccharomyces cerevisiae. Redox cofactors NADH and NADPH are among the most highly connected metabolites in metabolic networks. Changes in their concentrations may induce widespread changes in metabolism. Redox imbalances were achieved h...
Article
Full-text available
Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used a Box-Behnken design and response surface modeling to study the...
Article
Full-text available
Background Under N-limiting conditions, Saccharomyces cerevisiae strains display a substantial variability in their biomass yield from consumed nitrogen -in particular wine yeasts exhibit high growth abilities- that is correlated with their capacity to complete alcoholic fermentation, a trait of interest for fermented beverages industries. The aim...
Article
Full-text available
Background Under N-limiting conditions, Saccharomyces cerevisiae strains display a substantial variability in their biomass yield from consumed nitrogen -in particular wine yeasts exhibit high growth abilities- that is correlated with their capacity to complete alcoholic fermentation, a trait of interest for fermented beverages industries. The aim...
Article
The impact of temperature and assimilable nitrogen on synthesis of the principal fermentative aromas by yeasts was evaluated with an online GC system. Kinetic parameters and gas–liquid balances were precisely calculated, making it possible to differentiate between the biological and physical consequences of temperature shifts. The lower liquid conc...
Conference Paper
Using an evolutionary engineering strategy based on long-term batch cultivation on gluconate, a substrate metabolized by the PP pathway, we obtained wine yeast strains which have evolved a higher capacity to grow on gluconate (Cadiere, et al., 2011, Metab Eng 13:263-71). Using 13C flux analysis, we showed that the evolved wine yeast strain exhibits...
Article
Full-text available
Nitrogen supplementation, which is widely used in winemaking to improve fermentation kinetics, also affects the products of fermentation, including volatile compounds. However, the mechanisms underlying the metabolic response of yeast to nitrogen additions remain unclear. We studied the consequences for S. cerevisiae metabolism of valine and ammoni...
Article
Full-text available
The efficiency of nitrogen use is a key determinant of the completion of alcoholic fermentation. We analyzed the kinetics of consumption of 18 nitrogen compounds by 14 Saccharomyces cerevisiae strains of various origins in a synthetic medium that mimicked a grape must. The kinetic profiles of total nitrogen consumption were diverse, but the order o...
Article
Full-text available
Background: Redox homeostasis is essential to sustain metabolism and growth. We recently reported that yeast cells meet a gradual increase in imposed NADPH demand by progressively increasing flux through the pentose phosphate (PP) and acetate pathways and by exchanging NADH for NADPH in the cytosol, via a transhydrogenase-like cycle. Here, we stud...
Data
13 C-flux analysis:S. cerevisiae metabolic network, flux distribution in response to acetoin additions (0, 100, 200, 300 mM) and measured SFL and experimental data. (A) Reactions of the metabolic network used for 13 C-flux analysis. (B) Fluxes estimated by 13 C-flux analysis. (C) Measured SFL. (D) Specific growth rate, glucose uptake rates and yiel...
Data
Differentially expressed genes involved in the response to increases in NADPH and NADH oxidation. The differentially expressed genes involved in the response to increases in the oxidation of NADPH (100, 200 and 300 mM acetoin) and NADH (200 mM acetoin) are shown.
Article
Controlling the amounts of redox cofactors to manipulate metabolic fluxes is emerging as a useful approach to optimizing byproduct yields in yeast biotechnological processes. Redox cofactors are extensively interconnected metabolites, so predicting metabolite patterns is challenging and requires in-depth knowledge of how the metabolic network respo...
Data
Full-text available
Comparison of the one-way ANOVAs and Kruskal-Wallis tests for the phenotypic variables. (PDF)
Data
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Fermentation profile as a phenotypic fingerprint. (PDF)
Data
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Analysis of the phenotypic traits of the 72 S. cerevisiae strains regarding to their habitat. (PDF)
Data
Full-text available