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Contribution of trehalose to ethanol stress tolerance of Wickerhamomyces anomalus  ( SCI-EXPANDED收录)   被引量:3

文献类型:期刊文献

英文题名:Contribution of trehalose to ethanol stress tolerance of Wickerhamomyces anomalus

作者:Li, Yinfeng Jiang, Guilan Long, Hua Liao, Yifa Wu, Liuliu Huang, Wenyue Liu, Xiaozhu

第一作者:李宇芳

通信作者:Liu, XZ[1]|[14440df22f06bbcaad0e9]刘晓柱;

机构:[1]Guizhou Inst Technol, Guiyang 550000, Peoples R China;[2]Henan Inst Sci & Technol, Xinxiang 453000, Peoples R China

第一机构:贵州理工学院

通信机构:corresponding author), Guizhou Inst Technol, Guiyang 550000, Peoples R China.|贵州理工学院;

年份:2023

卷号:23

期号:1

外文期刊名:BMC MICROBIOLOGY

收录:;WOS:【SCI-EXPANDED(收录号:WOS:001057654300001)】;

基金:Not applicable.

语种:英文

外文关键词:Wickerhamomyces anomalus; Ethanol stress; Trehalose; Transcriptomics; Antioxidant

摘要:Background The ascomycetous heterothallic yeast Wickerhamomyces anomalus ( WA) has received considerable attention and has been widely reported in the winemaking industry for its distinctive physiological traits and metabolic attributes. An increased concentration of ethanol during ethanol fermentation, however, causes ethanol stress (ES) on the yeast cells. Trehalose has been implicated in improving survival under various stress conditions in microorganisms. Herein, we determined the effects of trehalose supplementation on the survival, differentially expressed genes (DEGs), cellular morphology, and oxidative stress tolerance of WA in response to ES. Results The results indicated that trehalose improved the survival and anomalous surface and ultrastructural morphology of WA. Additionally, trehalose improved redox homeostasis by reducing the levels of reactive oxygen species (ROS) and inducing the activities of antioxidant enzymes. In addition, DEGs affected by the application of trehalose were enriched in these categories including in gene expression, protein synthesis, energy metabolism, and cell cycle pathways. Additionally, trehalose increased the content of intracellular malondialdehyde (MDA) and adenosine triphosphate. Conclusions These results reveal the protective role of trehalose in ES mitigation and strengthen the possible uses of WA in the wine fermentation sector.

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