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逐步适应乙醇驱动细胞壁重塑和ROM2/KNR4激活在布雷塔诺米克斯布鲁克塞伦斯

Leslie Hernandez-Cabello¹, Nachla Rojas-Torres¹, Liliana Godoy²

¹Departamento en Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile.

|July 30, 2025

概括

布雷塔诺米克斯布鲁克塞伦尼斯 (Brettanomyces bruxellensis) 是一种植物.

科学领域:

微生物学微生物学
食品科学食品科学食品科学
生物化学生物化学

背景情况:

布雷塔诺米塞斯布鲁克塞伦斯是一种葡萄酒腐烂酵母.
它产生挥发性,影响葡萄酒的感官特性.
这种酵母耐受压力条件,包括高水平的乙醇.

研究的目的:

研究B. bruxellensis. 的乙醇耐药性机制.
在不断增加的乙醇度下,描述细胞壁形态和基因表达.

主要方法:

在具有不同乙醇度 (0-10%) 的介质中培养酵母菌 (0-10%).
对β-1,3-葡萄糖酶活性进行检测.
传输电子显微镜用于细胞壁分析.
细胞壁中的多糖,和蛋白质的量化.
基因表达分析 (ROM2,KNR4/SMI1) 进行.

主要成果:

在5%和10%的乙醇中观察到乙醇耐受性增加.
细胞壁厚度没有显著变化.
在1%的乙醇中,多糖和基的过渡性增加.
细胞壁相关蛋白质的逐渐增加与更高的乙醇.
在10%的乙醇中,ROM2和KNR4/SMI1基因的过度表达.

结论:

细胞壁的完整性对于B. bruxellensis适应乙醇至关重要.
细胞壁蛋白质含量增加可能导致乙醇耐药性.
特定的基因表达变化 (ROM2,KNR4/SMI1) 与高乙醇耐受性有关.

关键词:

布雷塔诺米克斯布鲁克塞伦尼斯 (Brettanomyces bruxellensis) 是一种植物.细胞壁的完整性细胞壁的完整性乙醇适应的适应方法破坏葡萄酒酵母酵母的葡萄酒酵母.

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