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Fermented grains of Songhe strong-flavor baijiu

ABSTRACT: Fermented grains of Songhe strong-flavor baijiu Raw sequence reads

PROVIDER: PRJNA1081173 | ENA |

REPOSITORIES: ENA

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Exploring the interactions between polyphenols in the fermented grains of sauce-flavor Baijiu and Saccharomyces cerevisiae based on transcriptomic and metabolomic approaches

Project description:Polyphenols are abundant in the raw materials (sorghum and wheat) used for sauce-flavor Baijiu fermentation, yet their interactions with the key brewing microorganism (Saccharomyces cerevisiae), remain poorly characterized. This study employed integrated transcriptomic and metabolomic approaches to investigate these interactions, revealing that major polyphenols had no significant impact on the growth kinetics of S. cerevisiae. Transcriptomic profiling identified 119 differentially expressed genes, comprising 90 up-regulated and 29 down-regulated genes. Genes associated with cell wall integrity, plasma membrane function, and transmembrane transport were significantly induced, indicating that S. cerevisiae adapts to polyphenolic stress through these pathways to maintain cellular homeostasis. Metabolomic analysis demonstrated efficient biotransformation of polyphenols during fermentation, with 22 polyphenols (e.g., naringin, taxifolin, caffeic acid) converted into 20 derivatives (e.g., 4-vinylphenol, benzoic acid). Integrated multi-omics analysis suggested that up-regulation of genes encoding oxidoreductases (e.g., OYE), esterases (e.g., EHT1), and hydrolases (e.g., EXG) might contribute to this bioconversion process. These findings elucidate the mechanistics interplay between polyphenols and S. cerevisiae, providing theoretical support for understanding the biochemical basis of sauce-flavor Baijiu fermentation.

2026-06-29 | MTBLS14885 | MetaboLights

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