Department of Food Science and Engineering, School of Marine Sciences, Ningbo University, Ningbo, 315211, People's Republic of China.
Department of Food Science, Rutgers University, New Brunswick, NJ, 08901, USA.
World J Microbiol Biotechnol. 2018 Nov 26;34(12):182. doi: 10.1007/s11274-018-2561-1.
Saccharomyces cerevisiae (S. cerevisiae) plays a critical role in ethanol fermentation. However, during the fermentation, yeast cells are exposed to the accumulation of ethanol, which significantly affect the cell growth and the target product yield. In the present work, we employed RNA-sequence (RNA-seq) to investigate the ameliorate effect of Cyclocarya paliurus (C. paliurus) triterpenoids on S. cerevisiae under the ethanol stress. After C. paliurus triterpenoids intervention (0.3% v/v), 84 differentially expressed genes (DEGs) were identified, including 39 up-regulated and 45 down-regulated genes. The addition of triterpenoids decreased the filamentous and invasive growth of cells, and benefit to the redox balance and glycolysis. This study offers a global view through transcriptome analysis to understand the molecular response to ethanol in Sc131 by the treatment of C. paliurus triterpenoids, which may be helpful to enhance ethanol tolerance of S. cerevisiae in the fermentation of Chinese fruit wine.
酿酒酵母（Saccharomyces cerevisiae）在乙醇发酵中起着至关重要的作用。然而，在发酵过程中，酵母细胞会暴露于乙醇的积累中，这会严重影响细胞生长和目标产物的产量。在本工作中，我们采用 RNA 测序（RNA-seq）技术研究了青钱柳叶三萜对乙醇胁迫下酿酒酵母的改善作用。在添加青钱柳叶三萜（0.3%v/v）后，鉴定到 84 个差异表达基因（DEGs），包括 39 个上调基因和 45 个下调基因。三萜的添加降低了细胞的丝状和侵袭性生长，有利于氧化还原平衡和糖酵解。本研究通过转录组分析提供了全局视图，以了解 C. paliurus 三萜处理 Sc131 对乙醇的分子反应，这可能有助于提高中国果酒发酵中酿酒酵母的乙醇耐受性。
