Contribution of trehalose to ethanol stress tolerance of Wickerhamomyces anomalus.

ABSTRACT:

Background

The ascomycetous heterothallic yeast Wickerhamomyces anomalus (WA) has received considerable attention and has been widely reported in the winemaking industry for its distinctive physiological traits and metabolic attributes. An increased concentration of ethanol during ethanol fermentation, however, causes ethanol stress (ES) on the yeast cells. Trehalose has been implicated in improving survival under various stress conditions in microorganisms. Herein, we determined the effects of trehalose supplementation on the survival, differentially expressed genes (DEGs), cellular morphology, and oxidative stress tolerance of WA in response to ES.

Results

The results indicated that trehalose improved the survival and anomalous surface and ultrastructural morphology of WA.

SUBMITTER: Li Y 

PROVIDER: S-EPMC10463620 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature