Protein abundance changes of Zygosaccharomyces rouxii in different sugar concentrations

Guo, Hong; Niu, Chen; Liu, Bin; Wei, Jianping; Wang, Huxuan; Yuan, Yahong; Yue, Tianli

doi:10.1016/j.ijfoodmicro.2016.05.003

Cited by 13 publications

(14 citation statements)

References 25 publications

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“…ZrKAR2, encoding Kar2p (Hsp70), was downregulated 5.7-fold after 4 h of sugar stress but was increased about 2.9-and 8.2-fold after 8 and 20 h of sugar stress in Z. rouxii (Supplementary Figure S4). Then, Kar2p in Z. rouxii was significantly increased about 29-fold after about 27 h of 60% w/v sugar concentrations (Guo et al, 2016).…”

Section: Transmembrane Transportmentioning

confidence: 93%

“…According to the protein Kar2p detected by Guo et al (2016), we identified its encoding gene ZYRO0B03476g (ZrKAR2) in Z. rouxii. We designed the primers (ZrKAR2-F, ZrKAR2-R) to confirm ZrKAR2.…”

Section: Strain Constructionmentioning

confidence: 99%

“…To validate the RNA-seq data, the expression level of five interest genes related to sugar adaptation (2% w/v and 60% w/v) was analyzed by real-time quantitative PCR (q-PCR). The q-PCR experiments were performed according to the method of Guo et al (2016). Primers were designed using Primer 5, and they are listed in Supplementary Table S1.…”

Section: Validation Of Rna-seq Data By Q-pcrmentioning

confidence: 99%

“…Proteomic characterization of Z. rouxii response to 60% w/v extreme high sugar stress by our group (Guo et al, 2016) has revealed that most of the differential expressed proteins are involved in carbohydrate and energy metabolism, amino acid metabolism, response to stimulus (mainly heat shock proteins), etc. Among them, Kar2p (belongs to Hsp70 family) is the most prominently upregulated protein, increasing approximately 29-fold.…”

Section: Introductionmentioning

confidence: 99%

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Genomic Insights Into Sugar Adaptation in an Extremophile Yeast Zygosaccharomyces rouxii

et al. 2020

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The osmotolerant Zygosaccharomyces rouxii is known for its trait to survive in extreme high sugar environments. This ability determines its role in the fermentation process and leads to yeast spoilage in the food industry. However, our knowledge of the gene expression in response to high sugar stress remains limited. Here, we conducted RNA-sequencing (RNA-seq) under different sugar concentrations of the spoilage yeast, Z. rouxii, which exhibit extremely high tolerance to sugar stress. The obtained differentially expressed genes (DEGs) are significantly different to that of the Saccharomyces cerevisiae, which is sensitive to extreme high sugar stress. Most of the DEGs participated in the "glucan synthesis," "transmembrane transport," "ribosome," etc. In this work, we also demonstrated that the gene ZYRO0B03476g (ZrKAR2) encoding Kar2p can significantly affect the growth of Z. rouxii under high sugar stress. In addition, we combined with a previous study on the genome sequence of Z. rouxii, indicating that several gene families contain significantly more gene copies in the Z. rouxii lineage, which involved in tolerance to sugar stress. Our results provide a gene insight for understanding the high sugar tolerance trait, which may impact food and biotechnological industries and improve the osmotolerance in other organisms.

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Section: Transmembrane Transportmentioning

confidence: 93%

Section: Strain Constructionmentioning

confidence: 99%

Section: Validation Of Rna-seq Data By Q-pcrmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Genomic Insights Into Sugar Adaptation in an Extremophile Yeast Zygosaccharomyces rouxii

et al. 2020

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“…Recently, we also demonstrated that Z. rouxii grown in a high sugar content medium (600 g L À1 glucose) will vastly reprogram proteins. 17 Subsequently, the specicity of the wash-free immunoassay was tested via incubation of analysis solutions with h-Z. rouxii, l-Z.…”

Section: Sensitivity Specicity and Reliability Of Wash-free Immunoamentioning

confidence: 99%

Wash-free colorimetric homogeneous immunoassay for Zygosaccharomyces rouxii

et al. 2017

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Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China

Zhang,

Shen,

Meng

et al. 2023

J Sci Food Agric

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BACKGROUNDFermented meat products are meat products with a unique flavor, color, and texture as well as an extended shelf life under natural or artificially controlled conditions. Microorganisms or enzymes are used to ferment the raw meat so that it undergoes a series of biochemical and physical changes. Common fermentation strains are lactic acid bacteria, yeasts, staphylococci, molds, and so forth. Studies on the inhibitory effect of yeast fermentation strain on N‐nitrosamines in fermented meat products have not been reported. Two excellent yeast starters were identified to solve the problem of nitrosamines in fermented meat products.RESULTSMeyerozyma guilliermondii and Debaryomyces hansenii led to weak acid production, strong resistance to NaCl and NaNO2, and high tolerance to low acidic conditions. The inoculated fermented beef exhibited decreased lightness, moisture content, water activity, pH, protein content, nitrite content, and N‐nitrosamine content in comparison with the control group fermented bacon. M. guilliermondii had a better effect, reducing pH from 5.69 to 5.41, protein content from 254.24 to 221.92 g·kg−1, nitrite content from 28.61 to 25.33 mg·kg−1 and N‐nitrosamine by 18.97%, and giving the fermented beef the desired meat color, mouthfeel, odor, taste, and tissue quality.CONCLUSIONIn this study, two strains of yeast fermenters that can degrade N‐nitrosamine precursors were identified, which to some extent solves the problem of the high risk of generating nitrosamines such as N‐nitrosodiethylamine (NDEA) by processing fermented meat products with nitrites as precursors. These two strains are likely to be used as starter cultures for fermented meat products. © 2023 Society of Chemical Industry.

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Protein abundance changes of Zygosaccharomyces rouxii in different sugar concentrations

Cited by 13 publications

References 25 publications

Genomic Insights Into Sugar Adaptation in an Extremophile Yeast Zygosaccharomyces rouxii

Genomic Insights Into Sugar Adaptation in an Extremophile Yeast Zygosaccharomyces rouxii

Wash-free colorimetric homogeneous immunoassay for Zygosaccharomyces rouxii

Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China

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