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通过基因组和转录组分析解读乳酸耐受性Saccharomyces cerevisiae的分子适应机制

Haowei Fan^1,2, Yin Wan¹, Wenqin Cai¹

¹State Key Laboratory of Food Science and Resources, College of food Science and Technology, Nanchang University, Nanchang 330047, China.

Foods (Basel, Switzerland)

|June 26, 2025

概括

这项研究揭示了Saccharomyces cerevisiae如何适应乳酸,乳酸是Baijiu生产中的关键抑制剂. 适应的菌株显示出增强的乙醇生产,并利用特定的途径来承受压力.

科学领域:

微生物学与发酵科学微生物学与发酵科学
生物技术和基因工程生物技术和基因工程
食品科学与技术食品科学与技术

背景情况:

乳酸是中国传统的Baijiu生产中主要的有机酸,抑制了Saccharomyces cerevisiae的生长和代谢.
了解Saccharomyces cerevisiae的乳酸耐受机制对于优化Baijiu发酵至关重要.

研究的目的:

为了阐明Saccharomyces cerevisiae的乳酸耐受机制.
识别遗传变异和差异表达的基因,有助于乳酸耐受性在选定的菌株.

主要方法:

在乳酸压力下对生长,代谢性能和抗氧化酶活性进行比较分析.
对Saccharomyces cerevisiae菌株进行全基因组重新测序和转录基因分析.
鉴定遗传变异 (SNP,InDels) 和基因表达模式.

主要成果:

在乳酸压力下,Saccharomyces cerevisiae NCUF309.5-44表现出更快的适应,更高的糖利用率和6.43倍更高的乙醇产量.
谷氨 (GSH) /谷氨过氧化酶 (GPx) 系统的激活使细胞内活性氧物种 (ROS) 减少了37.29%.
观察到显著的遗传变异和差异性基因表达,以及费罗蒙反应的上调,细胞壁完整性和糖解/葡萄糖生成途径.

结论:

麦芽菌 (Saccharomyces cerevisiae NCUF309.5-44) 通过加强细胞膜完整性,质子挤出和代谢通路激活,具有增强的乳酸耐受性.
这些发现提供了关于酵母应激反应机制的见解,并突出了这种菌株在改善Baijiu生产方面的潜力.

关键词:

这种植物是Saccharomyces cerevisiae.基因组学就是基因组学.乳酸耐受性乳酸耐受性转录组学转录组学是指转录组学.

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