Genomic and functional features of yeast species in Korean traditional fermented alcoholic beverage and soybean products.

IF 2.4 4区 生物学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Da Min Jeong, Hyeon Jin Kim, Min-Seung Jeon, Su Jin Yoo, Hye Yun Moon, Eun-Joo Jeon, Che Ok Jeon, Seong-Il Eyun, Hyun Ah Kang
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引用次数: 1

Abstract

In this review, we describe the genomic and physiological features of the yeast species predominantly isolated from Nuruk, a starter for traditional Korean rice wines, and Jang, a traditional Korean fermented soy product. Nuruk and Jang have several prevalent yeast species, including Saccharomycopsis fibuligera, Hyphopichia burtonii, and Debaryomyces hansenii complex, which belong to the CUG clade showing high osmotic tolerance. Comparative genomics revealed that the interspecies hybridization within yeast species for generating heterozygous diploid genomes occurs frequently as an evolutional strategy in the fermentation environment of Nuruk and Jang. Through gene inventory analysis based on the high-quality reference genome of S. fibuligera, new genes involved in cellulose degradation and volatile aroma biosynthesis and applicable to the production of novel valuable enzymes and chemicals can be discovered. The integrated genomic and transcriptomic analysis of Hyphopichia yeasts, which exhibit strong halotolerance, provides insights into the novel mechanisms of salt and osmo-stress tolerance for survival in fermentation environments with a low-water activity and high-concentration salts. In addition, Jang yeast isolates, such as D. hansenii, show probiotic potential for the industrial application of yeast species beyond fermentation starters to diverse human health sectors.

韩国传统发酵酒精饮料和豆制品中酵母菌种的基因组和功能特征。
在这篇综述中,我们描述了主要从韩国传统米酒的发酵剂 Nuruk 和韩国传统发酵豆制品 Jang 中分离出来的酵母菌种的基因组和生理特征。Nuruk 和 Jang 有几种常见的酵母菌,包括 Saccharomycopsis fibuligera、Hyphopichia burtonii 和 Debaryomyces hansenii complex,它们属于 CUG 支系,具有高渗透耐受性。比较基因组学发现,在努鲁克和张氏发酵环境中,作为一种进化策略,酵母菌种间杂交以产生杂合二倍体基因组的现象经常发生。通过基于 S. fibuligera 高质量参考基因组的基因清单分析,可以发现参与纤维素降解和挥发性香气生物合成的新基因,这些基因可用于生产新型有价值的酶和化学品。通过对耐盐性强的 Hyphopichia 酵母菌的基因组和转录组的综合分析,可以深入了解其在低水活性和高浓度盐的发酵环境中生存的耐盐和耐渗透压的新机制。此外,张氏酵母分离物(如 D. hansenii)显示出益生菌的潜力,可将酵母物种的工业应用从发酵起动器扩展到各种人类健康领域。
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
FEMS yeast research
FEMS yeast research 生物-生物工程与应用微生物
CiteScore
5.70
自引率
6.20%
发文量
54
审稿时长
1 months
期刊介绍: FEMS Yeast Research offers efficient publication of high-quality original Research Articles, Mini-reviews, Letters to the Editor, Perspectives and Commentaries that express current opinions. The journal will select for publication only those manuscripts deemed to be of major relevance to the field and generally will not consider articles that are largely descriptive without insights on underlying mechanism or biology. Submissions on any yeast species are welcome provided they report results within the scope outlined below and are of significance to the yeast field.
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