Applied Food Research
·
2025
·
IF 6.2
Xin-ying Xu,Jun-bo Wei,Ruo-ting Hou,Mei-qing Li,Yu Wang,Xue-Ling Gao,Jin Liang,Hai-wei Zhang
The mixed fermentation of non- Saccharomyces yeasts with Saccharomyces cerevisiae ( S. cerevisiae ) is regarded as a promising strategy to improve the quality of fruit wine. In this study, we investigated the effects of sequential inoculation fermentation involving four non- Saccharomyces yeast species ( Tourlaspora delbrueckii ( T.d. ), Metschnikowia pulcherrima ( M.p. ), Schizosaccharomyces pombe ( S.p. ) and Issatchenkia terricola ( I.t. )) and an S. cerevisiae strain on the physiochemical properties, volatile compounds and sensory profiling of strawberry wine. The sequential fermentations exhibited a significant reduction in ethanol and organic acids content, while free amino acids content increased by 0.28–3.74 times, particularly in the M.p.+S.c. group. The GC-IMS identified 68 volatile compounds, among which isoamyl acetate, ethyl hexanoate, and isobutanol were found to be the predominant volatiles of strawberry wine. Samples more frequently characterized as “strawberry”, “honey” and “preserved fruit” in Check-all-that-apply analysis were preferred by the panelists ( n = 93). The I.t.+S.c. elicited emotional responses of “fascinated” and “surprised” leading to a higher liking rating. Furthermore, the PLSR analysis demonstrated a significant contribution of esters and higher alcohols, such as ethyl 3-methylbutanoate-D, ethyl propanoate, along with isoamyl acetate-D, to the fruity and sweet notes. The present study provided useful information into the mixed inoculation fermentation strategy, which involves combining appropriate non- Saccharomyces yeasts with S. cerevisiae , for developing distinct styles and enhancing the oenological quality of strawberry wine.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
Autophagy
·
2021
·
IF 16.016
Di Peng,Chen Ruan,Shanshan Fu,Chengwen He,Jingzhen Song,Hui Li,Yiran Tu,Dachao Tang,Lan Yao,Shaofeng Lin,Ying Shi,Weizhi Zhang,Hao Zhou,Le Zhu,Cong Ma,Cheng Chang,Jie Ma,Zhiping Xie,Chenwei Wang,Yu Xue
In Saccharomyces cerevisiae, Atg9 is an important autophagy-related (Atg) protein, and interacts with hundreds of other proteins. How many Atg9-interacting proteins are involved in macroautophagy/autophagy is unclear. Here, we conducted a multi-omic profiling of Atg9-dependent molecular landscapes during nitrogen starvation-induced autophagy, and identified 290 and 256 genes to be markedly regulated by ATG9 in transcriptional and translational levels, respectively. Unexpectedly, we found most of known Atg proteins and autophagy regulators that interact with Atg9 were not significantly changed in the mRNA or protein level during autophagy. Based on a hypothesis that proteins with similar molecular characteristics might have similar functions, we developed a new method named inference of functional interacting partners (iFIP) to integrate the transcriptomic, proteomic and interactomic data, and predicted 42 Atg9-interacting proteins to be potentially involved in autophagy, including 15 known Atg proteins or autophagy regulators. We validated 2 Atg9-interacting partners, Glo3 and Scs7, to be functional in both bulk and selective autophagy. The mRNA and protein expressions but not subcellular localizations of Glo3 and Scs7 were affected with or without ATG9 during autophagy, whereas the colocalizations of the 2 proteins and Atg9 were markedly enhanced at early stages of the autophagic process. Further analyses demonstrated that Glo3 but not Scs7 regulates the retrograde transport of Atg9 during autophagy. A working model was illustrated to highlight the importance of the Atg9 interactome. Taken together, our study not only provided a powerful method for analyzing the multi-omics data, but also revealed 2 new players that regulate autophagy.Abbreviations: ALP: alkaline phosphatase; Arf1: ADP-ribosylation factor 1; Atg: autophagy-related; Co-IP: co-immunoprecipitation; Cvt: cytoplasm-to-vacuole targeting; DEM: differentially expressed mRNA; DEP: differentially expressed protein; DIC: differential interference contrast; E-ratio: enrichment ratio; ER: endoplasmic reticulum; ES: enrichment score; FC: fold change; FPKM: fragments per kilobase of exon per million fragments mapped; GAP: GTPase-activating protein; GFP: green fluorescent protein; GO: gene ontology; GSEA: gene set enrichment analysis; GST: glutathione S-transferase; HA: hemagglutinin; iFIP: inference of functional interacting partners; KO: knockout; LR: logistic regression; OE: over-expression; PAS: phagophore assembly site; PPI: protein-protein interaction; RFP: red fluorescence protein; RNA-seq: RNA sequencing; RT-PCR: real-time polymerase chain reaction; SCC: Spearman’s correlation coefficient; SD-N: synthetic minimal medium lacking nitrogen; THANATOS: The Autophagy, Necrosis, ApopTosis OrchestratorS; Vsn: variance stabilization normalization; WT: wild-type.
研究领域:
分子生物学
·
基因组学
·
系统生物学
✓ 已验证
DOI
PubMed
高影响因子
Microorganisms
·
2022
·Vol. 10
·期 7
·1456
·
IF 4.926
Yanan Wang,Peng Zhan,Lishu Shao,Lin Zhang,Yan Qing
The pretreatment of lignocellulosic biomass is important for efficient bioethanol conversion, but causes undesirable by-products that inhibit microbial growth, conversely affecting the bioconversion efficiency. In this study, the main inhibitors derived from dilute phosphoric acid plus steam-exploded poplar wood were identified as 0.22 g/L furfural, 3.63 g/L acetic acid, 0.08 g/L syringaldehyde, etc., indicating the green nature and low toxicity of the pretreatment process. The effects of the three typical inhibitors (furfural, acetic acid, and syringaldehyde) onSaccharomyces cerevisiae1517RM growth were analyzed and shown to prolong the lag phase of microbial growth to different degrees. In all the inhibitor groups, the ergosterol secretion was boosted, indicating low cell membrane fluidity and robustness of the strain to an adverse environment. The cell electronegativity and morphology ofS. cerevisiae1517RM also changed under different growth conditions, which was helpful for monitoring the physicochemical properties of cells. Furfural, acetic acid, and syringaldehyde had a synergistic effect on each other, providing an important reference to improving the subsequent ethanol fermentation process.Keywords:inhibitors;Saccharomyces cerevisiae;growth;steam explosion;poplar
研究领域:
生物技术
·
微生物学
✓ 已验证
DOI
高影响因子
BIOTECHNOLOGY AND BIOENGINEERING
·
2020
·Vol. 117
·期 8
·2410-2419
·
IF 4.002
Wei Guo,Qiulan Huang,Yuhui Feng,Taicong Tan,Suhao Niu,Shaoli Hou,Zhigang Chen,Zhi-Qiang Du,Yu Shen,Xu Fang
Metabolic engineering of Saccharomyces cerevisiae for high-level production of aromatic chemicals has received increasing attention in recent years. Tyrosol production from glucose by S. cerevisiae is considered an environmentally sustainable and safe approach. However, the production of tyrosol and salidroside by engineered S. cerevisiae has been reported to be lower than 2 g/L to date. In this study, S. cerevisiae was engineered with a push-pull-restrain strategy to efficiently produce tyrosol and salidroside from glucose. The biosynthetic pathways of ethanol, phenylalanine, and tryptophan were restrained by disrupting PDC1 , PHA2 , and TRP3 . Subsequently, tyrosol biosynthesis was enhanced with a metabolic pull strategy of introducing PcAAS and EcTyrA M53I/A354V . Moreover, a metabolic push strategy was implemented with the heterologous expression of phosphoketolase (Xfpk), and then erythrose 4-phosphate was synthesized simultaneously by two pathways, the Xfpk-based pathway and the pentose phosphate pathway, in S. cerevisiae . Furthermore, the heterologous expression of Xfpk alone in S. cerevisiae efficiently improved tyrosol production compared with the coexpression of Xfpk and phosphotransacetylase. Finally, the tyrosol yield increased by approximately 135-folds, compared with that of parent strain. The total amount of tyrosol and salidroside with glucose fed-batch fermentation was over 10 g/L and reached levels suitable for large-scale production.
研究领域:
生物技术
·
代谢工程
✓ 已验证
DOI
PubMed
高影响因子
Frontiers in Microbiology
·
2022
·
IF 6.064
Yang Peizhou,Xiao Wei,Lu Shuhua,Jiang Shuying,Jiang Suwei,Chen Jianchao,Wu Wenjing,Zheng Zhi,Jiang Shaotong
Aflatoxin B1 (AFB1) contaminates rice during harvest or storage and causes a considerable risk to human and animal health. In this study, Trametes versicolor AFB1–degrading enzyme (TV–AFB1D) gene recombinantly expressed in engineered E. coli BL21 (DE3) and Saccharomyces cerevisiae. The TV–AFB1D enzymatic characteristics and AFB1 degradation efficiency in contaminated rice were investigated. Results showed that the size of recombinant TV-AFB1D expressing in E. coli BL21 (DE3) and S. cerevisiae was appropriately 77 KDa. The kinetic equation of TV-AFB1D was y = 0.01671x + 1.80756 (R2 = 0.994, Km = 9.24 mM, and Vmax = 553.23 mM/min). The Kcat and Kcat/Km values of TV-AFB1D were 0.07392 (s−1) and 8 M−1 s−1, respectively. The AFB1 concentration of contaminated rice decreased from 100 μg/ml to 32.6 μg/ml after treatment at 32°C for 5 h under the catabolism of TV-AFB1D. S. cerevisiae engineered strains carrying aldehyde oxidase 1 (AOX1) and Cauliflower mosaic virus 35 S (CaMV 35 S) promoters caused the residual AFB1 contents, respectively, decreased to 3.4 and 2.9 μg/g from the initial AFB1 content of 7.4 μg/g after 24 h of fermentation using AFB1-contaminated rice as substrate. The AFB1 degradation rates of S. cerevisiae engineered strains carrying AOX1 and CaMV promoters were 54 and 61%, respectively. Engineered S. cerevisiae strains integrated with TV-AFB1D expression cassettes were developed to simultaneously degrade AFB1 and produce ethanol using AFB1-contaminated rice as substrate. Thus, TV-AFB1D has significant application potential in the AFB1 decomposition from contaminated agricultural products.
研究领域:
食品科学
·
微生物学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Bo Yang,Shijiao Liu,Hongwen Zang,Yiwei Dai,Sufang Zhang,Xinping Lin,Huipeng Liang,Yingxi Chen
In order to explore novel producing strategies for enhancing flavor compounds profile and quality of strawberry wine, we studied the effect of the sequential fermentation of two selected indigenous non- Saccharomyces yeasts ( Hanseniaspora uvarum PGR9 and Kurtzmaniella quercitrusa PGT1) and Saccharomyces cerevisiae CGMCC 2.3854 on the fermentation kinetics, physicochemical characteristics, organic acids, antioxidant activity, volatile compositions, and sensory properties. Results showed that the ethanol content produced by the fermentation of Kq-Sc was significantly lower than that of Sc pure fermentation. In addition, the total volatile compounds concentration produced by the fermentation of Hu-Sc (16.2 ± 3.6 mg/L) and Kq - Sc (19.5 ± 3.1 mg/L) were significantly higher than that of Sc pure fermentation (13.8 ± 2.0 mg/L). In particular, the Kq-Sc strawberry wine presented the highest number of relative odor-active compounds (rOAV ≥1). Moreover, strawberry wine fermented by Hu + Kq-Sc showed the highest ABTS free radical scavenging ability and the highest overall sensory qualities. The results indicated that the K. quercitrusa PGT1 strain could be an alternative yeast for producing strawberry wine, and the sequential fermentations of Kq-Sc and Hu + Kq-Sc were effective strategies for improving the flavor and quality of strawberry wine.
研究领域:
食品科学
·
微生物学
·
酿酒学
✓ 已验证
DOI
高影响因子
Frontiers in Microbiology
·
2019
·
IF 4.259
Li Jing,Hu Wen-Zhong,Xu Yong-Ping
In this study, attention has been focused on the ecology of yeasts during the spontaneous and inoculated fermentation processes of Vidal blanc icewine in northeast China, which is very important for screening autochthonous yeast strains, understanding the roles of these strains, and managing fermentation. The strategies were to conduct spontaneous and inoculated laboratory-scale fermentation processes simultaneously and to analyze the samples taken at different fermentation stages by culture-dependent and -independent methods. Three hundred and thirty-eight yeast strains were isolated and twelve genera were identified by sequencing. During the spontaneous fermentation process, non-Saccharomyces yeasts were predominant in the initial and middle stages, whereas Saccharomyces dominated in the later stages; Candida was preponderant in the whole process, and its abundance in the final stages was only lower than Saccharomyces. The inoculated fermentation was characterized by a predominance of Saccharomyces throughout the fermentation process; non-Saccharomyces yeasts were observed in the early stage. The internal transcribed spacer (ITS) 2 region gene was firstly used to analyze the yeast diversity in the samples during the icewine fermentation processes by high-throughput sequencing (HTS), and a more complex mycobiota was revealed. Moreover, the dynamics of other major fungi (mainly Davidiella and Alternaria) during icewine fermentation processes were also revealed, which have never been reported in icewine before.
研究领域:
微生物学
·
发酵科学
·
食品科学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2018
·
IF 3.129
Min Li,Weizhu Chen,Zhuo Zhang,Zhiwei Zhang,Bangzhu Peng
Patulin (PAT) is a toxic metabolite produced by several filamentous fungi common to fruit- and vegetable-based products, which results in a potential food safety hazard . Over the past few years, there have been reports stating that PAT was removed by yeast from some fermented products. However, the interactions between PAT and yeast during fermentation are still unclear. In this paper, we focused on the interactions between PAT and S. cerevisiae CITCC 93161 in aqueous solutions during fermentation. The results demonstrated that PAT affected the yeast cells in a time- and concentration-dependent manner, but the yeast exhibited a very strong tolerance to the toxicity of PAT. The yeast cells could completely degraded PAT through the exo- and endo-enzymes synthesized during yeast fermentation, of which the latter exhibited higher activity. Moreover, the PAT biodegradation ability of yeast was not induced by the addition of such toxics to the culture media. Additionally, E-ascladiol was tentatively identified as the product of PAT biodegradation.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 5
·e70248
·
IF 3.4
Chao Yang,Lingxuan Huang,Kuo Huang,Stephen Y. K. Seah,Bangzhu Peng
Patulin (PAT) is a mycotoxin commonly found in apples and their derived products, posing a significant threat to human health. Saccharomyces cerevisiae CICC 31084 exhibited excellent ability in removing PAT during fermentation. However, limited studies have addressed the physiological and fermentation-related responses of S . cerevisiae under PAT stress. This study investigated the effect of different concentrations of PAT on S . cerevisiae in simulated apple juice. The results revealed that the PAT removal process affected the growth and metabolism of S . cerevisiae . PAT stress increased the thickness and altered the structure of yeast cell walls while upregulating the expression of genes associated with cell wall biosynthesis. Furthermore, oxidative stress induced by PAT triggered elevated glutathione levels, catalase activity, and ATPase activity, suggesting a robust adaptive response. A total of 1 µg/mL PAT accelerated the changes of fermentation parameters, whereas 10 µg/mL impaired yeast performance. GC-MS analysis revealed that PAT influenced the content of key aroma compounds in the simulated juices. PAT concentration was positively correlated with the production of octanoic acid and ethyl octanoate and negatively correlated with the formation of phenylethyl alcohol, hexanoic acid, and esters. The results could provide a theoretical basis for the application of PAT detoxification by S . cerevisiae in cider, and the identified aroma compounds could serve as potential markers for PAT contamination.
研究领域:
食品科学
·
微生物学
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2015
·
IF 4.321
Feize Li,Dongmei Li,Xiaolong Li,Jiali Liao,Shoujian Li,Jijun Yang,Yuanyou Yang,Jun Tang,Ning Liu
Saccharomyces cerevisiae , a typical industrial microorganism , was employed as a precursor to directly synthesize carbon microspheres. After a low temperature hydrothermal treatment (180 °C, 12 h), the microbial cells were successively transferred to carbon microspheres that had a diameter of 3–5 μm. The Hummers method was used to chemically modify the hydrothermal carbon materials to obtain functional materials for uranium removal. The characterizations and analysis showed that the morphology of the hydrothermal carbon was partially destroyed after functionalized activation, and abundant oxygen-containing groups were introduced onto the material surface. The results of the sorption behavior showed that the uranium (U) sorption capacity of the modified sorbent reached up to 183.4 mg g −1 , which was an improvement of approximately 4.6 times relative to the raw carbon materials. The thermodynamic and kinetic parameters demonstrated the removal process to be spontaneous, endothermic and pseudo-second-order chemisorption. The selective sorption of U(VI) from the simulated nuclear effluent at different pH values suggested that the sorbent displayed a desirable selectivity for the U(VI) ions over the other 11 competitive cations.
研究领域:
环境科学
·
微生物学
·
材料科学
✓ 已验证
DOI
高影响因子
Fermentation-Basel
·
2024
·Vol. 10
·期 4
·211
·
IF 3.3
Qiu Tao,Guocheng Du,Jian Chen,Juan Zhang,Zheng Peng
Patchoulol is a natural sesquiterpene alcohol with extensive applications in cosmetics and pharmaceuticals. In this study, we first constructed the synthesis pathway of patchoulol inSaccharomyces cerevisiaeby expressing the patchoulol synthasePTSgene using the strong promoterGAL1. Afterward, the metabolic flux of the precursor was enhanced by strengthening the mevalonate pathway and balancing the precursor competition pathway, resulting in a 32.74-fold increase in patchoulol production. Subsequently, the supply of acetyl-CoA in yeast was increased by modifying transcriptional regulators and modulating the acetyl-CoA pathway, and the titer of patchoulol reached 155.94 mg/L. Finally, optimization of the fermentation conditions resulted in a titer of 195.96 mg/L in the shake flasks. Further, batch-fed fermentation in a 5 L bioreactor yielded 1.95 g/L. This work accelerated the development of a microbial cell factory for the production of patchoulol.
研究领域:
生物化学
·
代谢工程
·
合成生物学
✓ 已验证
DOI
高影响因子
Collagen and Leather
·
2025
·Vol. 7
·期 1
·1-14
·
IF 9.2
Yang Ming,Li Xia,Wang Bo,Liu Xian,Zhang Bo,Liao Xue-Pin
The efficient biosynthesis is important for the sustainable development of lignocellulosic ethanol industry, but it is limited by furfural stress produced with cellulose pretreatment. Collagen peptide (CP), as an affluent protein resource, considerably improved the tolerance of Saccharomyces cerevisiae against furfural stress. When the furfural concentration was 2 g/L, the residual sugar concentration was reduced from 122.39 to 8.90 g/L, and the final ethanol yield increased from 30.69 to 87.27 g/L in the presence of CP. In addition, the ethanol yield in CP containing media was higher than those in other peptides. Transcriptome analysis showed CP can improve the expression of genes ( FBA1 , PDC1 , PDC6 , and ENO1 ) associated with glycolysis to promote sugar utilization, and enhance ethanol biosynthesis under furfural stress, which were further verified by quantitative real-time PCR. These results indicated that CP is a promising protectant and accelerator for bioethanol biosynthesis. Graphical abstract
研究领域:
微生物学
·
生物工程
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）