2026-06-07T19:15:54Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/1246262025-10-07T23:57:03Zcom_20.500.14352_14col_20.500.14352_15

00925njm 22002777a 4500 dc Jimena López, Samuel author Vicente Sánchez, Javier author Benito Sáez, Santiago author Marquina Díaz, Domingo author Santos de la Sen, Antonio author 2025-09 We applied targeted metabolic inhibitors to 145 Lachancea thermotolerans strains to uncover fermentation traits with direct relevance to wine quality. Oxamate, a lactate dehydrogenase inhibitor, reduced lactic acid and total titratable acidity by 21% and 26%, respectively, while increasing succinic acid and pH without affecting ethanol levels, offering a promising strategy to fine-tune wine freshness and balance. Notably, industrial grape-associated strains (clusters C4–C6) maintained robust growth under oxamate stress, unlike wild strains, positioning oxamate resistance as a practical marker for selecting high-performing, acidifying yeasts for winemaking. Additional inhibitors such as metformin shifted redox metabolism, significantly enhancing glycerol (+25%) and acetic acid (+319%) production. Transcriptomic analyses showed that OXA alone, and even more so the DSF + OXA combination, repressed LDH2 and upregulated GPD1 and oxidative phosphorylation genes, whereas MET caused only moderate changes. This integrated phenomic-transcriptomic approach not only provides valuable tools for yeast screening but also defines a roadmap for optimizing wine composition through the precision selection of L. thermotolerans strains. Jimena-López S, Vicente J, Benito S, Marquina D, Santos A. Metabolic-inhibitor profiling links phenotype and transcriptome of Lachancea thermotolerans to wine fermentation chemistry. Food Chemistry: Molecular Sciences 2025;11:100301. https://doi.org/10.1016/j.fochms.2025.100301. 10.1016/j.fochms.2025.100301 https://hdl.handle.net/20.500.14352/124626 2666-5662 https://doi.org/10.1016/j.fochms.2025.100301 https://www.sciencedirect.com/science/article/pii/S2666566225000620 Metabolic-inhibitor profiling links phenotype and transcriptome of Lachancea thermotolerans to wine fermentation chemistry