Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology) Ministry of Education, Tianjin 300457, China.
Appl Biochem Biotechnol. 2013 Jul;170(6):1417-25. doi: 10.1007/s12010-013-0283-2. Epub 2013 May 15.
Zygosaccharomyces rouxii was mostly used in high-salt liquid fermentation of soy sauce. To better understand the osmo-adaption mechanism, two key salt-tolerance genes GPD1 coding for glycerol-3-phosphate dehydrogenase and FPS1 coding for a putative glycerol transporter were evaluated in the wild-type Z. rouxii (S) and a higher salt-tolerant mutant strain Z. rouxii 3-2 (S3-2) previously constructed. It was found that several mutations occurred in ZrGPD1 and ZrFPS1 in S3-2 compared with the control strain S. The mutation of ZrGPD1 in S3-2 resulted in the increase of transcription level of ZrGPD1 compared with the control. At the same time, the mutation of ZrFPS1 resulted in the decrease of transcription level of ZrFPS1. In addition, overexpression of S3-2GPD1 and S3-2FPS1 in Saccharomyces cerevisiae could cause the stronger salt tolerance compared to SGPD1 and SFPS1, respectively. The results suggested the improvement of salt tolerance in S3-2 was due to the increase of glycerol contents, which was resulted from the increase of transcription level of ZrGPD1 and the decrease of transcription level of ZrFPS1.
鲁氏接合酵母主要用于高盐液态酱油发酵。为了更好地了解耐渗适应机制，在野生型鲁氏接合酵母 (S) 和先前构建的耐盐性更高的突变株 Z. rouxii 3-2 (S3-2) 中评估了编码甘油-3-磷酸脱氢酶的关键耐盐基因 GPD1 和编码推定甘油转运蛋白的 FPS1。结果发现，与对照菌株 S 相比，S3-2 中的 ZrGPD1 和 ZrFPS1 发生了几个突变。S3-2 中 ZrGPD1 的突变导致 ZrGPD1 的转录水平增加，而 ZrFPS1 的突变导致 ZrFPS1 的转录水平降低。此外，在酿酒酵母中过表达 S3-2GPD1 和 S3-2FPS1 分别比 SGPD1 和 SFPS1 导致更强的耐盐性。结果表明，S3-2 耐盐性的提高是由于甘油含量的增加，这是由于 ZrGPD1 的转录水平增加和 ZrFPS1 的转录水平降低所致。
