To unravel the mechanism underlying the dimorphic formation of Saccharomycopsis fibuligera during dough fermentation,we assembled a high-quality chromosome-scale genome and conducted comparative genomic analysis.Furth...To unravel the mechanism underlying the dimorphic formation of Saccharomycopsis fibuligera during dough fermentation,we assembled a high-quality chromosome-scale genome and conducted comparative genomic analysis.Furthermore,we examined the differences between the yeast-like cells and hyphae at both transcriptome and metabolome levels.The completed S.fibuligera ACX0001 genome of 19.29 Mb comprised seven chromosomes and contained 6115 predicted protein-coding genes.Comparative genomic analysis revealed that S.fibuligera possessed 51 unique gene families comprising 85 annotated genes.The advantageous genes related to carbon metabolism pathway were accumulated in S.fibuligera during evolution,including the unique genes encoding glycosyl hydrolases such as glucan endo-1,3-βglucosidase,which distinguished it from the other yeasts.Transcriptomic and metabolomic analysis identified 568 differentially expressed genes and 109 differentially abundant metabolites between the yeast-like cells and hyphae,respectively.In response to the dough environment,S.fibuligera activated the expression of the glucan endo-1,3-βglucosidase,which can soften the cell wall and promote germination of yeast-like cells.Simultaneously,the flux of acetyl-CoA was redirected towards fatty acid and steroid biosynthesis in S.fibuligera,which influenced the production of quorum-sensing molecules,thereby contributing to the dimorphic transition.Therefore,the dimorphic growth of S.fibuligera was collectively governed by the glycosyl hydrolase family genes,central carbon metabolism,and quorum-sensing molecules.This study provides a theoretical foundation for the potential application of S.fibuligera in food industry.展开更多
In this study,Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lacticaseibacillus paracasei FBKL1.3028 were jointly introduced into Dendrobium officinale liquid to probe alterations in their active constituents.Over a 15-...In this study,Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lacticaseibacillus paracasei FBKL1.3028 were jointly introduced into Dendrobium officinale liquid to probe alterations in their active constituents.Over a 15-day fermentation period,analyses were conducted to ascertain shifts in physicochemical attributes,antioxidant capacity,metabolite transformation,flavor profiles,and sensory characteristics.The findings revealed augmented color differentiation,increased antioxidant potential,and heightened acidity post-fermentation.This finding points to a positive correlation between acidity and color variation and antioxidant capacity.The microbial fermentation process was advantageous for ameliorating both the color and taste of D.officinale while also bolstering its antioxidant capacity.Additionally,several bioactive substances favorable to the organism,including metabolites such as proscillaridin,D-sorbitol,and glucomannan,were found to be upregulated postfermentation.The most enriched metabolic pathways identified in the KEGG metabolic pathway were purine metabolism and amino acid metabolism.Notably,co-cultivating S.fibuligera and L.paracasei amplified the production of ethyl lactate,indicating that this co-culture approach induced higher levels of this compound.Consequently,fermenting D.officinale with S.fibuligera and L.paracasei not only enhanced its bioactive properties but also enhanced its flavor profile.展开更多
基金supported by the National Natural Science Foundation of China(32072154)Henan Province Science and Technology Tackling Program(232102111073)the Henan Provincial Association for Science and Technology Talent Support Program(2023HYTP029).
文摘To unravel the mechanism underlying the dimorphic formation of Saccharomycopsis fibuligera during dough fermentation,we assembled a high-quality chromosome-scale genome and conducted comparative genomic analysis.Furthermore,we examined the differences between the yeast-like cells and hyphae at both transcriptome and metabolome levels.The completed S.fibuligera ACX0001 genome of 19.29 Mb comprised seven chromosomes and contained 6115 predicted protein-coding genes.Comparative genomic analysis revealed that S.fibuligera possessed 51 unique gene families comprising 85 annotated genes.The advantageous genes related to carbon metabolism pathway were accumulated in S.fibuligera during evolution,including the unique genes encoding glycosyl hydrolases such as glucan endo-1,3-βglucosidase,which distinguished it from the other yeasts.Transcriptomic and metabolomic analysis identified 568 differentially expressed genes and 109 differentially abundant metabolites between the yeast-like cells and hyphae,respectively.In response to the dough environment,S.fibuligera activated the expression of the glucan endo-1,3-βglucosidase,which can soften the cell wall and promote germination of yeast-like cells.Simultaneously,the flux of acetyl-CoA was redirected towards fatty acid and steroid biosynthesis in S.fibuligera,which influenced the production of quorum-sensing molecules,thereby contributing to the dimorphic transition.Therefore,the dimorphic growth of S.fibuligera was collectively governed by the glycosyl hydrolase family genes,central carbon metabolism,and quorum-sensing molecules.This study provides a theoretical foundation for the potential application of S.fibuligera in food industry.
基金supported by the Youth Science and Technology Talents Development Project of Colleges and Universities of Guizhou Province(grant number:KY[2022]147)National Natural Science Foundation of China(grant number:32060518)+3 种基金R&D Contract for the Development of Huangjing and Dendrobium Health Food Series Products(K22-0115-001)Talent Base of Fermentation Engineering and Liquor Making in Guizhou Province([2018]3)Intelligent Brewing Platform for High-Quality Sauce-Flavoured White Wine(Qianke He Achievement[2022]Key 002)Construction of Guizhou Gaozhi Weixin Biotechnology Innovation and R&D Base(Qianke Zhongdian Cited Land[2022]4020).
文摘In this study,Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lacticaseibacillus paracasei FBKL1.3028 were jointly introduced into Dendrobium officinale liquid to probe alterations in their active constituents.Over a 15-day fermentation period,analyses were conducted to ascertain shifts in physicochemical attributes,antioxidant capacity,metabolite transformation,flavor profiles,and sensory characteristics.The findings revealed augmented color differentiation,increased antioxidant potential,and heightened acidity post-fermentation.This finding points to a positive correlation between acidity and color variation and antioxidant capacity.The microbial fermentation process was advantageous for ameliorating both the color and taste of D.officinale while also bolstering its antioxidant capacity.Additionally,several bioactive substances favorable to the organism,including metabolites such as proscillaridin,D-sorbitol,and glucomannan,were found to be upregulated postfermentation.The most enriched metabolic pathways identified in the KEGG metabolic pathway were purine metabolism and amino acid metabolism.Notably,co-cultivating S.fibuligera and L.paracasei amplified the production of ethyl lactate,indicating that this co-culture approach induced higher levels of this compound.Consequently,fermenting D.officinale with S.fibuligera and L.paracasei not only enhanced its bioactive properties but also enhanced its flavor profile.
