清酒酵母与仓槻菰共培养的转录组分析

Karin Kobayashi, Hiromi Nishida
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摘要

仓麴菌进入清酒生产过程,会影响清酒的风味和口感。本研究比较了清酒酵母与仓栗菌共培养和单培养时的基因表达。在酿酒酵母的 5922 个基因中,71 个基因在与仓月栗藻共培养过程中上调超过 2 倍,61 个基因下调小于 0.5 倍。在应激诱导的基因中,14 个基因上调,6 个基因下调。在 14 个上调基因中,有 6 个是在复制胁迫下被诱导的。虽然G1细胞周期蛋白基因CLN3的上调幅度超过2倍,但在减数分裂和/或孢子形成过程中被诱导的8个基因也出现了上调。14 个与代谢相关的基因,如甘油醛-3-磷酸脱氢酶基因 TDH1、TDH2 和 TDH3,在与仓鼠栗藻共培养时下调不到 0.5 倍。与仓敷栗鼠共培养的 S. cerevisiae 的基因表达模式与与乳酸菌共培养的不同。因此,麦角菌对不同的细菌种类有不同的反应。这强烈表明,仓麴菌会影响清酒酵母的基因表达,从而影响清酒的风味和口感。
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Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria
Kuratsuki bacteria enter the sake production process and affect the flavor and taste of sake. This study compared gene expression in the sake yeast Saccharomyces cerevisiae in co-culture with kuratsuki Kocuria to that in monoculture. Among the 5922 genes of S. cerevisiae, 71 genes were upregulated more than 2-fold, and 61 genes were downregulated less than 0.5-fold in co-culture with kuratsuki Kocuria. Among the stress-induced genes, fourteen were upregulated, and six were downregulated. Among the fourteen upregulated genes, six were induced in response to replication stress. Although the G1 cyclin gene CLN3 was upregulated by more than 2-fold, eight genes that were induced in response to meiosis and/or sporulation were also upregulated. Fourteen metabolism-related genes, for example, the glyceraldehyde-3-phosphate dehydrogenase genes TDH1, TDH2, and TDH3, were downregulated by less than 0.5-fold in co-culture with kuratsuki Kocuria. The gene expression patterns of S. cerevisiae co-cultured with kuratsuki Kocuria differed from those co-cultured with lactic acid bacteria. Therefore, S. cerevisiae responded differently to different bacterial species. This strongly suggests that kuratsuki bacteria affect gene expression in sake yeast, thereby affecting the flavor and taste of sake.
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