The osmotolerant yeast Zygosaccharomyces rouxii accumulates the polyols glycerol and D-arabitol intracellularly in response to hyperosmotic stress, but the membrane transport proteins regulating polyol accumulation have not been studied. We have cloned and characterized a FPS1 homologue in Z. rouxii NRRL Y2547, and its sequence revealed a 2709 bp open reading frame encoding a peptide of 692 deduced amino acids with 56.9% identity to the Saccharomyces cerevisiae Fps1p. The role of this putative membrane channel protein in polyol accumulation and release during osmoregulation was investigated. The Z. rouxii FPS1 (ZrFPS1) complemented the S. cerevisiae fps1Delta growth defect and glycerol release upon hypo-osmotic shock. Deletion of ZrFPS1 did not affect growth on glycerol as sole carbon source, suggesting that other transport proteins are involved in the uptake of glycerol. However, mutants lacking ZrFPS1 exhibited a significant decrease in glycerol and D-arabitol efflux and poor growth during hypo-osmotic conditions, suggesting that ZrFPS1 might be involved in D-arabitol transport in addition to glycerol. This is the first demonstration of a yeast gene that affects D-arabitol transport. The full-length ZrFPS1 gene sequence including upstream promoter has been deposited in the public database under Accession No. AY488133.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1002/yea.1232 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation.
J Biosci Bioeng
January 2025
The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; Faculty of Agriculture, Saga University, 1 Honjo, Saga 840-8502, Japan. Electronic address:
In modern Japanese soy sauce production, sealed outdoor fermentation tanks are used to ferment moromi with halotolerant starter cultures: the lactic acid bacterium Tetragenococcus halophilus and yeasts Wickerhamiella versatilis and Zygosaccharomyces rouxii. T. halophilus and W.
View Article and Find Full Text PDFInvestigation of Microbial Community of Korean Soy Sauce () Using Shotgun Metagenomic Sequencing and Its Relationship with Sensory Characteristics.
Microorganisms
December 2024
Traditional Food Research Group, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Republic of Korea.
The microbial community of a soy sauce is one of the most important factors in determining the sensory characteristics of that soy sauce. In this study, the microbial communities and sensory characteristics of twenty samples of Korean soy sauce () were investigated using shotgun metagenome sequencing and descriptive sensory analysis, and their correlations were explored by partial least square (PLS) regression analysis. The metagenome analysis identified 1332 species of bacteria, yeasts, molds, and viruses across 278 genera, of which , , and accounted for more than 80% of the total community.
View Article and Find Full Text PDFExogenous Trehalose Assists in Resisting High-Temperature Stress Mainly by Activating Genes Rather than Entering Metabolism.
J Fungi (Basel)
December 2024
Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.
is a typical aroma-producing yeast in food brewing, but it has low heat resistance and poor proliferation ability at high temperature. Trehalose is generally considered to be a protective agent that helps stable yeast cells resist heat shock stress, but its functional mechanism for yeast cells in the adaptation period under heat stress is unclear. In this study, the physiological metabolism changes, specific gene transcription expression characteristics, and transcriptome differences of under different carbon sources under high-temperature stress (40 °C) were compared to explore the mechanism of trehalose inducing to recover and proliferate under high-temperature stress during the adaptation period.
View Article and Find Full Text PDFAnalysis of the association between microbiota and flavor formation during Zizhong Dongjian fermentation process.
Food Sci Nutr
November 2024
Key Laboratory of Biological Resource and Ecological Environment of the Ministry of Education, College of Life Sciences Sichuan University Chengdu China.
Zizhong Dongjian (ZZDJ) is one of the most famous and popular fermented vegetables in China. The aim of this study was to explore the microbial communities and volatile flavor compounds of ZZDJ during different fermentation periods, as well as to reveal the potential correlation between microbiota and flavor. A total of 84 volatile flavor compounds were detected in 0-year to 3-year ZZDJ samples.
View Article and Find Full Text PDFActivation of microbial community and enhancement of quality by inoculating Zygosaccharomyces rouxii during the post-fermentation stage of Doubanjiang.
Food Res Int
December 2024
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
The prolonged post-fermentation stage of Doubanjiang imparts unique flavors but may reduce microbial vitality and increase contamination, affecting quality. This study investigated the effect of Zygosaccharomyces rouxii inoculation during post-fermentation. Results showed a 46.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!