Transcriptomics to evaluate the influence mechanisms of ethanol on the ester production of Wickerhamomyces anomalus with the induction of lactic acid

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology Pub Date : 2024-04-28 DOI:10.1016/j.fm.2024.104556

Wenqin Cai , Yin Wan , Yanru Chen , Haowei Fan , Mengxiang Li , Shengwen Wu , Pei Lin , Tingting Zeng , Huibo Luo , Dan Huang , Guiming Fu

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Abstract

Wickerhamomyces anomalus is one of the most important ester-producing strains in Chinese baijiu brewing. Ethanol and lactic acid are the main metabolites produced during baijiu brewing, but their synergistic influence on the growth and ester production of W. anomalus is unclear. Therefore, in this paper, based on the contents of ethanol and lactic acid during Te-flavor baijiu brewing, the effects of different ethanol concentrations (3, 6, and 9% (v/v)) combined with 1% lactic acid on the growth and ester production of W. anomalus NCUF307.1 were studied and their influence mechanisms were analyzed by transcriptomics. The results showed that the growth of W. anomalus NCUF307.1 under the induction of lactic acid was inhibited by ethanol. Although self-repair mechanism of W. anomalus NCUF307.1 induced by lactic acid was initiated at all concentrations of ethanol, resulting in significant up-regulation of genes related to the Genetic Information Processing pathway, such as cell cycle-yeast, meiosis-yeast, DNA replication and other pathways. However, the accumulation of reactive oxygen species and the inhibition of pathways associated with carbohydrate and amino acid metabolism may be the main reason for the inhibition of growth in W. anomalus NCUF307.1. In addition, 3% and 6% ethanol combined with 1% lactic acid could promote the ester production of W. anomalus NCUF307.1, which may be related to the up-regulation of EAT1, ADH5 and TGL5 genes, while the inhibition in 9% ethanol may be related to down-regulation of ATF2, EAT1, ADH2, ADH5, and TGL3 genes.

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通过转录组学评估乙醇对异常威克汉姆霉菌产生乳酸酯的影响机制

Wickerhamomyces anomalus 是中国白酒酿造中最重要的产酯菌株之一。乙醇和乳酸是白酒酿造过程中产生的主要代谢产物，但它们对异常曲霉生长和产酯的协同影响尚不清楚。因此，本文根据特香型白酒酿造过程中乙醇和乳酸的含量，研究了不同浓度（3%、6%和9%（v/v））的乙醇和1%的乳酸对异变形杆菌NCUF307.1生长和产酯的影响，并通过转录组学分析了它们的影响机制。结果表明，在乳酸诱导下，乙醇抑制了 W. anomalus NCUF307.1 的生长。虽然在所有浓度的乙醇中，乳酸诱导的 W. anomalus NCUF307.1 的自我修复机制均被启动，导致与遗传信息处理途径相关的基因，如细胞周期-酵母、减数分裂-酵母、DNA 复制等途径的基因显著上调。然而，活性氧的积累以及与碳水化合物和氨基酸代谢相关的途径受到抑制，可能是抑制 W. anomalus NCUF307.1 生长的主要原因。此外，3%和 6%的乙醇与 1%的乳酸结合可促进 W. anomalus NCUF307.1 的酯类生产，这可能与 EAT1、ADH5 和 TGL5 基因的上调有关，而 9%乙醇的抑制作用可能与 ATF2、EAT1、ADH2、ADH5 和 TGL3 基因的下调有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food microbiology 工程技术-生物工程与应用微生物

CiteScore

11.30

自引率

3.80%

发文量

179

审稿时长

44 days

期刊介绍： Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.