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在分离的共发酵过程中,Saccharomyces cerevisiae和Hanseniaspora uvarum的转录基因反应

Yajie Yu¹, Wanying Zhu¹, Desire Nzoyisaba¹

¹College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.

World journal of microbiology & biotechnology

|September 25, 2025

概括

汉斯尼亚斯波拉卵子改善葡萄酒质量,但受到Saccharomyces cerevisiae的抑制. 基因表达分析显示了不同的反应,其中H. uvarum上调氨基酸运输和硫酸盐同化.

科学领域:

微生物学微生物学
葡萄酒学葡萄酒学
分子生物学分子生物学

背景情况:

汉斯尼亚斯波拉 (Hanseniaspora uvarum) 是一个重要的葡萄园酵母,具有提高葡萄酒香味和品质的葡萄酒学潜力.
与Saccharomyces cerevisiae共同发酵可以改善葡萄酒的风味,但S. cerevisiae抑制H. uvarum的生长.

研究的目的:

研究葡萄酒发酵过程中H. uvarum和S. cerevisiae之间的相互作用背后的分子机制.
在分离共发酵 (SCF) 条件下,在两种酵母物种中识别差异表达基因 (DEGs).

主要方法:

在使用透析管 (1000 kDa MWCO) 的双隔间发酵器中,H. uvarum和S. cerevisiae的分离共发酵 (SCF).
在两个时间点 (T1和T2) 使用RNA测序 (RNA-seq) 分析差异表达基因 (DEGs).

主要成果:

与S. cerevisiae (158在T1,294在T2) 相比,H. uvarum显示了更多的DEGs (201在T1,444在T2).
在S. cerevisiae中,高调的基因参与抗氧化系统,损伤修复和葡萄糖代谢;在H. uvarum中,低调的基因和高调的氨基酸运输和硫酸同化基因.

结论:

在H. uvarum和S. cerevisiae中,不同的基因表达模式表明了相互作用的特定分子策略.
在H. uvarum中与氨基酸运输和硫酸同化相关的升级基因可能在物种间的交流和竞争中发挥作用.
这些发现为了解酵母相互作用和优化酒中的共同发酵过程提供了基础.

关键词:

汉斯尼亚斯波拉卵子 (Hanseniaspora uvarum) 是一种卵子.这种植物是Saccharomyces cerevisiae.分离的共同发酵.转录组分析转录组分析酵母互动酵母互动

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