Ding Xiaowei, Liu Wanting, Liu Kaihui, Gao Xiang, Liu Yue
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
J Fungi (Basel). 2024 Jan 3;10(1):36. doi: 10.3390/jof10010036.
is an important domesticated fungus that has been applied to produce many traditional fermented foods under high osmotic conditions. However, the detailed mechanisms of tolerance to osmotic stress remain largely unknown. Here, we construct a target-deleted strain (Δ) of . and found that the Δ mutants grew slowly and suppressed the development of the cleistothecium compared to the wide-type strains (WT) under salt-stressed and non-stressed conditions. Furthermore, differentially expressed genes ( < 0.001) governed by were involved in salt tolerance, ABC transporter, amino acid metabolism, sugar metabolism, and the reproduction process. The Δ strains compared to WT strains under short- and long-term salinity stress especially altered accumulation levels of metabolites, such as amino acids and derivatives, carbohydrates, organic acids, and fatty acids. This study provides new insights into the underlying mechanisms of salinity tolerance and lays a foundation for flavor improvement of foods fermented with . .
是一种重要的驯化真菌，已被用于在高渗条件下生产许多传统发酵食品。然而，其对渗透胁迫的耐受详细机制仍 largely 未知。在此，我们构建了……的目标缺失菌株（Δ），并发现与野生型菌株（WT）相比，在盐胁迫和非胁迫条件下，Δ突变体生长缓慢且抑制了闭囊壳的发育。此外，由……调控的差异表达基因（<0.001）涉及耐盐性、ABC转运蛋白、氨基酸代谢、糖代谢和繁殖过程。与WT菌株相比，Δ菌株在短期和长期盐胁迫下尤其改变了代谢物的积累水平，如氨基酸及其衍生物、碳水化合物、有机酸和脂肪酸。本研究为耐盐性的潜在机制提供了新见解，并为用……发酵的食品风味改善奠定了基础。
