Ontology highlight
ABSTRACT:
PROVIDER: PRJNA1237509 | ENA |
REPOSITORIES: ENA
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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
Project description:Shotgun metagenomes of fermented grains from seven rounds of high-temperature stacking fermentation in sauce-flavor Baijiu production (PRJCA053900)
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Project description:Complex microbial metabolism is key to taste formation in high-quality fish sauce during fermentation. To guide quality supervising and targeted regulation, we analyzed the function of microbial flora during fermentation based on a previous metagenomic database. Most of the identified genes involved in metabolic functions showed an upward trend in abundance during fermentation. In total, 571 proteins extracted from fish sauce at different fermentation stages were identified. The proteins were mainly derived from Halanaerobium, Psychrobacter, Photobacterium, and Tetragenococcus. Functional annotation showed 15 pathways related to amino acid metabolism, including alanine, aspartate, glutamate, and histidine metabolism; lysine degradation; and arginine biosynthesis.
2022-05-20 | PXD031089 | Pride
Project description:This project characterizes the temporal dynamics of microbial communities and functional potential in strong-flavor Daqu (a traditional Chinese fermentation starter) across a 4-month storage period.
2025-03-18 | PXD061960 |