Contreras-Ruiz Alba, Alonso-Del-Real Javier, Torrat-Noves Juan Carlos, Barrio Eladio, Querol Amparo
Yeastomics Laboratory (SBYBI group), Food Biotechnology Department, IATA-CSIC, València, Spain.
Yeastomics Laboratory (SBYBI group), Food Biotechnology Department, IATA-CSIC, València, Spain; Departament de Genètica, Universitat de València, València, Spain.
Int J Food Microbiol. 2025 Feb 16;430:111053. doi: 10.1016/j.ijfoodmicro.2024.111053. Epub 2025 Jan 6.
Transcriptomic studies have become an essential tool to understand the response of yeast to stimuli. The present work analyses the reaction of eight Saccharomyces cerevisiae strains with varying competitive abilities against a competitor (CR85, Saccharomyces kudriavzevii) in co-cultured fermentations. RNA sequencing (RNAseq) was performed at three very early time points after strains coinoculation in fermentation to delimit exactly when S. cerevisiae's response is triggered. A rapid response to its competitor, including activation of the glycolytic pathway, ribosomal metabolism, and nucleotide synthesis, is crucial for the dominance of S. cerevisiae strain in mixed fermentations. Additionaly, the study highlights the necessity of investigating individual yeast strains rather than a holistic species view, as significant variations in responses are observed among strains of the same clade.
转录组学研究已成为了解酵母对刺激反应的重要工具。本研究分析了八株酿酒酵母菌株在共培养发酵中对竞争者(CR85,库德里阿兹威酵母)具有不同竞争能力时的反应。在发酵中菌株共接种后的三个非常早期的时间点进行了RNA测序(RNAseq),以精确确定酿酒酵母的反应何时被触发。对其竞争者的快速反应,包括糖酵解途径、核糖体代谢和核苷酸合成的激活,对于酿酒酵母菌株在混合发酵中的优势地位至关重要。此外,该研究强调了研究单个酵母菌株而非从整体物种角度进行研究的必要性,因为在同一进化枝的菌株之间观察到了反应的显著差异。