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.
Project description:LPS was used as a stressor to stimulate the model organism Saccharomyces cerevisiae. To detect extracellular metabolic information of VOCs. To provide a molecular basis for cellular metabolism of VOCs by proteome.
Project description:Saccharomyces cerevisiae is an excellent microorganism for industrial succinic acid production, but high succinic acid concentration will inhibit the growth of Saccharomyces cerevisiae then reduce the production of succinic acid. Through analysis the transcriptomic data of Saccharomyces cerevisiae with different genetic backgrounds under different succinic acid stress, we hope to find the response mechanism of Saccharomyces cerevisiae to succinic acid.
Project description:Evolutionary engineering strategy was used for selection of ethanol-tolerant Saccharomyces cerevisiae clones under gradually increasing ethanol stress levels. Clones B2 and B8 were selected based on their higher ethanol-tolerance and higher ethanol production levels. Whole genome microarray analysis was used for identifying the gene expression levels of these two evolved clones compared to the reference strain.
Project description:Cadmium sulphide quantum dots (CdS QDs) are widely used in novel equipment. The relevance of the research lies in the need to develop risk assessments for nanomaterials (ENMs), using baker's yeast as model system. A whole-genome microarray experiment, performed on Saccharomyces cerevisiae (BY4742), showed how genes were regulated in response to CdS QDs.
Project description:A propolis-resistant Saccharomyces cerevisiae mutant strain was obtained using an evolutionary engineering strategy based on successive batch cultivation under gradually increasing propolis levels. The mutant strain FD 11 was selected at a propolis concentration that the reference strain could not grow at all. Whole-genome transcriptomic analysis of FD11 was performed with respect to its reference strain to determine differences in gene expression levels between the two strains. Saccharomyces cerevisiae
