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酿酒酵母菌株间的生态相互作用:对优势现象的深入了解。

Ecological interactions among Saccharomyces cerevisiae strains: insight into the dominance phenomenon.

机构信息

Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC. Food Biotechnology Department. Institute of Agrochemistry and Food Technology (IATA-CSIC) Avda. Agustín Escardino, 7. E-46980 Paterna (Valencia), Spain.

Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy.

出版信息

Sci Rep. 2017 Mar 7;7:43603. doi: 10.1038/srep43603.

Abstract

This study investigates the behaviour of Saccharomyces cerevisiae strains, in order to obtain insight into the intraspecies competition taking place in mixed populations of this species. Two strains of S. cerevisiae, one dominant and one non-dominant, were labelled and mixed, and individual fermentations were set up to study the transcriptomes of the strains by means of RNA-seq. The results obtained suggest that cell-to-cell contact and aggregation, which are driven by the expression of genes that are associated with the cell surface, are indispensable conditions for the achievement of dominance. Observations on mixed aggregates, made up of cells of both strains, which were detected by means of flow cytometry, have confirmed the transcriptomic data. Furthermore, overexpression of the SSU1 gene, which encodes for a transporter that confers resistance to sulphites, provides an ecological advantage to the dominant strain. A mechanistic model is proposed that sheds light on the dominance phenomenon between different strains of the S. cerevisiae species. The collected data suggest that cell-to-cell contact, together with differential sulphite production and resistance is important in determining the dominance of one strain over another.

摘要

本研究旨在研究酿酒酵母菌株的行为,以深入了解该物种混合群体中发生的种内竞争。将两种酿酒酵母菌株(一种优势菌株和一种非优势菌株)进行标记并混合,然后进行单独发酵,通过 RNA-seq 研究菌株的转录组。结果表明,细胞间接触和聚集是由与细胞表面相关的基因表达驱动的,这是实现优势的必要条件。通过流式细胞术检测到由两种菌株组成的混合聚集体的观察结果,证实了转录组数据。此外,SSU1 基因的过表达,该基因编码一种对亚硫酸盐具有抗性的转运蛋白,为优势菌株提供了生态优势。提出了一个机制模型,阐明了不同酿酒酵母菌株之间的优势现象。所收集的数据表明,细胞间接触以及亚硫酸盐产生和抗性的差异在决定一种菌株对另一种菌株的优势方面很重要。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8663/5339867/10dcff579e63/srep43603-f1.jpg

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