Transcriptional response of Saccharomyces cerevisiae during competition with S. kudriavzevii: Genetic expression variability and accelerated activation

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY International journal of food microbiology Pub Date : 2025-01-06 DOI:10.1016/j.ijfoodmicro.2024.111053
Alba Contreras-Ruiz , Javier Alonso-del-Real , Juan Carlos Torrat-Noves , Eladio Barrio , Amparo Querol
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Abstract

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.
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酿酒酵母与S. kudriavzevii竞争时的转录响应:遗传表达变异性和加速激活。
转录组学研究已成为了解酵母对刺激反应的重要工具。本文分析了8株具有不同竞争能力的酿酒酵母菌与竞争对手(CR85, Saccharomyces kudriavzevii)在共培养发酵中的反应。在菌株共接种发酵后的三个很早的时间点进行RNA测序(RNAseq),以准确地确定酿酒酵母的反应何时被触发。对其竞争对手的快速反应,包括糖酵解途径的激活、核糖体代谢和核苷酸合成,是酿酒酵母菌株在混合发酵中占据优势的关键。此外,该研究强调了研究单个酵母菌株而不是整体物种观点的必要性,因为在同一进化支的菌株之间观察到应答的显着差异。
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来源期刊
International journal of food microbiology
International journal of food microbiology 工程技术-食品科技
CiteScore
10.40
自引率
5.60%
发文量
322
审稿时长
65 days
期刊介绍: The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.
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