Transcriptomic responses of Saccharomyces cerevisiae and Hanseniaspora uvarum during separated co-fermentation.

IF 4.2 3区生物学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

World journal of microbiology & biotechnology Pub Date : 2025-09-26 DOI:10.1007/s11274-025-04574-6

Yajie Yu, Wanying Zhu, Desire Nzoyisaba, Xiuyan Zhang

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引用次数: 0

Abstract

Hanseniaspora uvarum is a predominant yeast species in vineyards and some strains demonstrate oenological potential by enhancing the aroma complexity and reducing the content of volatile acid and ethanol in wine. H. uvarum kept in our lab could improve the flavor and quality of wine when co-fermented with Saccharomyces cerevisiae, but its growth was inhibited by S. cerevisiae. To investigate the interaction mechanisms of S. cerevisiae and H. uvarum, double-compartment fermentor with dialysis tube of 1000 kDa MWCO was selected for separated co-fermentation (SCF) in synthetic grape juice at 25℃ without agitation. Differentially expressed genes (DEGs) from S. cerevisiae and H. uvarum from SCF were analyzed using RNA-seq. H. uvarum exhibited a greater number of DEGs at both T1 (201) and T2 (444) compared to S. cerevisiae (T1: 158, T2: 294). Genes related to antioxidant and damage repair systems and glucose transportation and metabolism in S. cerevisiae were up-regulated at T1 and T2. Genes related to flocculation were up-regulated at T2. In contrast, H. uvarum from SCF down-regulated genes related to these pathways and up-regulated genes related to amino acid transportation and sulfate assimilation. These genes and pathway might potentially contribute to the interaction between S. cerevisiae and H. uvarum. Research results will provide a theoretical basis for yeast interaction mechanisms and research on other microbial interactions.

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分离共发酵过程中酿酒酵母菌和酿酒酵母菌的转录组反应。

uvarum是葡萄园中的主要酵母菌种，一些菌株通过提高香气复杂性和降低葡萄酒中挥发性酸和乙醇的含量而显示出酿酒潜力。本实验室保存的酿酒酵母与酿酒酵母菌共发酵时，可改善葡萄酒的风味和品质，但酿酒酵母菌对其生长有抑制作用。为研究酿酒葡萄球菌与uvarum的相互作用机制，选择透析管为1000kda MWCO的双室发酵罐，在25℃无搅拌条件下对合成葡萄汁进行分离共发酵。采用RNA-seq分析了SCF中酿酒葡萄球菌和uvarum的差异表达基因（DEGs）。uvarum在T1（201）和T2（444）的deg数量均高于S. cerevisiae （T1: 158, T2: 294）。酿酒酵母抗氧化和损伤修复系统以及葡萄糖运输和代谢相关基因在T1和T2时上调。絮凝相关基因在T2时表达上调。相比之下，来自SCF的uvarum下调了与这些途径相关的基因，上调了与氨基酸运输和硫酸盐同化相关的基因。这些基因和途径可能与酿酒葡萄球菌与uvarum相互作用有关。研究结果将为酵母相互作用机理及其他微生物相互作用的研究提供理论基础。

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来源期刊

World journal of microbiology & biotechnology 工程技术-生物工程与应用微生物

CiteScore

6.30

自引率

2.40%

发文量

257

审稿时长

2.5 months

期刊介绍： World Journal of Microbiology and Biotechnology publishes research papers and review articles on all aspects of Microbiology and Microbial Biotechnology. Since its foundation, the Journal has provided a forum for research work directed toward finding microbiological and biotechnological solutions to global problems. As many of these problems, including crop productivity, public health and waste management, have major impacts in the developing world, the Journal especially reports on advances for and from developing regions. Some topics are not within the scope of the Journal. Please do not submit your manuscript if it falls into one of the following categories: · Virology · Simple isolation of microbes from local sources · Simple descriptions of an environment or reports on a procedure · Veterinary, agricultural and clinical topics in which the main focus is not on a microorganism · Data reporting on host response to microbes · Optimization of a procedure · Description of the biological effects of not fully identified compounds or undefined extracts of natural origin · Data on not fully purified enzymes or procedures in which they are applied All articles published in the Journal are independently refereed.