Transcriptome profiling unravels improved ethanol production and acetic acid tolerance in yeast by preculture of wheat gluten hydrolysates

Abstract

The effects of wheat gluten hydrolysates (WGH) preculture on yeast acetic acid tolerance and fermentation performances were investigated. Results showed that WGH preculture significantly increased yeast growth and viability under acetic acid stress. Particularly, the WGH fraction precipitated with 90 % (v/v) gradient ethanol (WGH-C) preculture significantly improved yeast cell membrane integrity and H⁺-ATPase activity, thereby decreasing the intracellular accumulation of ROS and acetic acid. Meanwhile, WGH-C preculture promoted the ethanol production efficiency, shortening the fermentation lag time by 12 h and increasing the ethanol yield by 37.46 %. These improvements were attributed to that WGH-C preculture regulated intracellular amino acid composition and transport protein related gene expression of yeast. Transcriptome profiling demonstrated that the cell wall and plasma membrane structures were remodeled, reducing the oxidative stress induced by acetic acid. Furthermore, regulation of energy metabolism and transporter activity are prime mechanisms in improving acetic acid tolerance and fermentation efficiency of yeast.