Insight into the growth and metabolic characteristics of indigenous commercial S. cerevisiae NX11424 at high and low levels of yeast assimilable nitrogen based on metabolomic approach

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Yao Lu , Yi Qin , Yue Sun , C.M. Lucy Joseph , Linda F. Bisson , Yuyang Song , Yanlin Liu
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引用次数: 0

Abstract

Yeast assimilable nitrogen (YAN) is one of the important factors affecting yeast growth and metabolism. However, the nitrogen requirement of indigenous commercial S. cerevisiae NX11424 is unclear. In this study, metabolomics was used to analyze the metabolite profiles of the yeast strain NX11424 under high (433 mg/L) and low (55 mg/L) YAN concentrations. It was found that yeast biomass exhibited different trends under different YAN conditions and was generally positively correlated with the initial YAN concentration, while changes of key biomarkers of yeast strain NX11424 at different stages of fermentation showed a similar trend under high and low YAN concentrations. The YAN concentration affected the metabolite levels of the yeast strain NX11424, which resulted in the significant difference in the levels of pyruvic acid, α-oxoglutarate, palmitoleic acid, proline, butane-2,3-diol, citrulline, ornithine, galactinol, citramalic acid, tryptophan, alanine, phosphate and phenylethanol, mainly involving pathways such as central carbon metabolism, amino acid metabolism, fatty acid metabolism, purine metabolism, and energy metabolism. Yeast strain NX11424 could utilize proline to produce protein under a low YAN level. The intracellular level of citrulline and ornithine under high YAN concentration was higher than that under low YAN level. Yeast strain NX11424 is more suitable for fermentation at lower YAN level. The results obtained here will help to rational utilize of YAN by S. cerevisiae NX11424, and is conducive to precise control of the alcohol fermentation and improve wine quality.

基于代谢组学方法洞察本地商业 S. cerevisiae NX11424 在高水平和低水平酵母同化氮条件下的生长和代谢特征
酵母同化氮(YAN)是影响酵母生长和新陈代谢的重要因素之一。然而,本地商业酵母 NX11424 对氮的需求量尚不清楚。本研究利用代谢组学分析了酵母菌株 NX11424 在高浓度(433 毫克/升)和低浓度(55 毫克/升)YAN 条件下的代谢物谱。研究发现,在不同的YAN条件下,酵母生物量表现出不同的变化趋势,一般与初始YAN浓度呈正相关;而在高、低YAN浓度下,酵母菌株NX11424在不同发酵阶段的关键生物标志物的变化趋势相似。YAN 浓度影响酵母菌株 NX11424 的代谢物水平,导致丙酮酸、α-氧代戊二酸、棕榈油酸、脯氨酸、丁烷-2,3-二醇、瓜氨酸、鸟氨酸、半乳糖烯酸、脯氨酸、丁烷-2,3-二醇、瓜氨酸、鸟氨酸、半乳糖烯酸等代谢物水平的显著差异、鸟氨酸、半乳糖醇、柠檬醛酸、色氨酸、丙氨酸、磷酸盐和苯乙醇,主要涉及中心碳代谢、氨基酸代谢、脂肪酸代谢、嘌呤代谢和能量代谢等途径。酵母菌株 NX11424 可在低 YAN 水平下利用脯氨酸生产蛋白质。高浓度 YAN 条件下细胞内瓜氨酸和鸟氨酸的含量高于低浓度 YAN 条件下的含量。酵母菌株 NX11424 更适合在低 YAN 水平下发酵。本研究结果有助于谷氨酸酵母(S. cerevisiae NX11424)合理利用 YAN,有利于精确控制酒精发酵,提高酒的品质。
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来源期刊
Food microbiology
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.
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