Synergistic interactions have been demonstrated between Saccharomycesand non-Saccharomycesyeasts (Ciani et al., 2010). Sun et al. (2014)reported that during wine fermentation, a negligible inhibitory effect occurs whenS. cerevisiaeandT. delbrueckii are cocultured, whereasM. pulcherrimais strongly inhibited by S. cerevisiae. Despite the different results regarding growth inhibition, both mixed cultures had a positive effect compared to monocultures in terms of volatile content and sensory evaluation. Taillandier et al. (2014) noted thatS. cerevisiae has a negative impact on the viability ofT. delbrueckii, even with high inoculation of T. delbrueckii(more than 20 S. cerevisiae), in wine fermentation. Inoculation of S. cerevisiae48 h afterT. delbrueckii allowed the growth ofT. delbrueckii, which decreased volatile acidity and lead to a higher isoamyl acetate production. In that study, the experimental design eliminated substrate competition and cell-to-cell contact mechanisms as explanations for the observed negative interactions. Therefore, the authors suggested inhibition by an S. cerevisiae-produced metabolite as a likely cause of these interactions.