Development and use of a quantum dot probe to track multiple yeast strains in mixed culture

Saccharomyces cerevisiae strains vary in their ability to develop and enhance sensory attributes of alcoholic beverages and are often found growing in mixed strain fermentations; however, quantifying individual strains is challenging due to quantification inaccuracies, low marker longevity, and compromised kinetics. We developed a fluorescent probe, consisting of glutathione molecules conjugated to a quantum dot (QD). Two S. cerevisiae strains were incubated with different coloured probes (QD attached to glutathione molecules, QD-GSH), fermented at multiple ratios, and quantified using confocal microscopy. The QD method was compared with a culture method using microsatellite DNA analysis (MS method). Probes were taken up by an ADP1 encoded transporter, transferred from mother cell to daughter cell, detectable in strains throughout fermentation, and were non-toxic. This resulted in a new quantification method that was more accurate and efficient than the MS method.

10.1038/srep06971

2045-2322

Gustafsson, Frida S.

5b81b981-01fa-4660-a768-8bcfeb46da00

Whiteside, Matthew D.

4dc727cc-eb87-42b3-adb5-8d7722327263

Jiranek, Vladimir

8e5a8dfd-f5b2-43e3-928b-11dff324abc7

Durall, Daniel M.

b155e6c8-bde7-48f1-89d4-15bafbffe907

2014

Gustafsson, Frida S.

5b81b981-01fa-4660-a768-8bcfeb46da00

Whiteside, Matthew D.

4dc727cc-eb87-42b3-adb5-8d7722327263

Jiranek, Vladimir

8e5a8dfd-f5b2-43e3-928b-11dff324abc7

Durall, Daniel M.

b155e6c8-bde7-48f1-89d4-15bafbffe907

Gustafsson, Frida S., Whiteside, Matthew D., Jiranek, Vladimir and Durall, Daniel M. (2014) Development and use of a quantum dot probe to track multiple yeast strains in mixed culture. Scientific Reports, 4, [6971]. (doi:10.1038/srep06971).

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Published date: 2014

Additional Information: Funding Information: This work was supported by Quails’ Gate Estate Winery and Natural Sciences and Research Engineering Council (NSERC) through a NSERC Collaborative Research Development (CRD) grant CRDPJ 406796-10 as well as a UBC internal wine grant. V,J.’s contribution was supported in part by funding from the Grape and Wine Research and Development Corporation (Project UA 1101). We acknowledge the use of the instruments in the Facility for Environmental and Biological Imaging on the Okanagan Campus at UBC, funded through the CFI, BCKDF and Olympus Canada. We thank Lallemand Inc. for donation of LalvinH yeasts.