Transcriptome profiling of Issatchenkia orientalis under ethanol stress

Miao, Yingjie; Xiong, Guotong; Li, Ruoyun; Wu, Zufang; Zhang, Xin; Weng, Peifang

doi:10.1186/s13568-018-0568-5

Cited by 24 publications

(15 citation statements)

References 50 publications

(54 reference statements)

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“…kudriavzevii was first formally described in 1960 [ 7 ], it was reported to be able to sporulate, but cultures of the type strain were later described as being unable to conjugate or sporulate [ 8 , 9 ]. A third name, Issatchenkia orientalis , is obsolete [ 6 ] but continues to be used in the literature by some laboratories [ 10 , 11 ]. Strain CBS5147 was deposited as the type strain of I .…”

Section: Introductionmentioning

confidence: 99%

Population genomics shows no distinction between pathogenic Candida krusei and environmental Pichia kudriavzevii: One species, four names

et al. 2018

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We investigated genomic diversity of a yeast species that is both an opportunistic pathogen and an important industrial yeast. Under the name Candida krusei, it is responsible for about 2% of yeast infections caused by Candida species in humans. Bloodstream infections with C. krusei are problematic because most isolates are fluconazole-resistant. Under the names Pichia kudriavzevii, Issatchenkia orientalis and Candida glycerinogenes, the same yeast, including genetically modified strains, is used for industrial-scale production of glycerol and succinate. It is also used to make some fermented foods. Here, we sequenced the type strains of C. krusei (CBS573T) and P. kudriavzevii (CBS5147T), as well as 30 other clinical and environmental isolates. Our results show conclusively that they are the same species, with collinear genomes 99.6% identical in DNA sequence. Phylogenetic analysis of SNPs does not segregate clinical and environmental isolates into separate clades, suggesting that C. krusei infections are frequently acquired from the environment. Reduced resistance of strains to fluconazole correlates with the presence of one gene instead of two at the ABC11-ABC1 tandem locus. Most isolates are diploid, but one-quarter are triploid. Loss of heterozygosity is common, including at the mating-type locus. Our PacBio/Illumina assembly of the 10.8 Mb CBS573T genome is resolved into 5 complete chromosomes, and was annotated using RNAseq support. Each of the 5 centromeres is a 35 kb gene desert containing a large inverted repeat. This species is a member of the genus Pichia and family Pichiaceae (the methylotrophic yeasts clade), and so is only distantly related to other pathogenic Candida species.

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Section: Introductionmentioning

confidence: 99%

Population genomics shows no distinction between pathogenic Candida krusei and environmental Pichia kudriavzevii: One species, four names

et al. 2018

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“…During fermentation, budding yeast S. cerevisiae is responsible for the production of ethanol, while the non‐ Saccharomyces usually increase the sensory properties of wine by producing metabolites by‐products that affect aroma and structure of the wine (Minnaar et al, 2017; Morata et al, 2012). Therefore, the impact of non‐ Saccharomyces in fruit wine fermentation has become increasing attention (Ciani, Comitini, Mannazzu, & Domizio, 2010; González‐Pombo, Fariña, Carrau, Batista‐Viera, & Brena, 2011; Miao et al, 2018). Issatchenkia orientalis (synonym Pichia kudriavzevii ), belongs to nonconventional yeast, and was initially isolated from tropical fruit and food sources, which has been reported to be involved in the fermentation of several traditional African foods (Kalui, Mathara, & Kutima, 2010; Padonou et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…There are many studies in omics under stress conditions of budding yeast, and little researches on I. orientalis' omics has been reported (Palma et al, 2017; Zhang, Xiong, Tang, Mehmood, & Zhao, 2019). Miao et al (2018) used RNA‐Seq to study the changes in gene expression profile of I. orientalis under ethanol stress, but little is known about the cell response to the acetic acid stress condition at the transcriptional and proteomic level.…”

Section: Introductionmentioning

confidence: 99%

Integrated transcriptomic and proteomic analysis of the acetic acid stress in Issatchenkia orientalis

et al. 2020

J Food Biochem

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Issatchenkia orientalis known as a multi-tolerant non-Saccharomyces yeast, which tolerant environmental stresses, exhibits potential in wine making and bioethanol production. It is essential for the growth of I. orientalis to tolerant acetic acid in the mixed cultures with Saccharomyces cerevisiae. In this work, RNA-sequence and TMT (Tandem Mass Tag) were used to examine the comprehensive transcriptomic and proteomic profiles of I. orientalis in response to acetic acid. The results showed that 876 genes were identified differentially transcribed in I. orientalis genome and 399 proteins expressed in proteome after 4 hr acetic acid (90 mM, pH 4.5). The comprehensive analysis showed a series of determinants of acetic acid tolerance: Glycolysis and TCA cycle provide enough nicotinamide adenine dinucleotide to effectively convert acetic acid.Genes associated with potassium, iron, zinc, and glutathione synthesis were upregulated. The same changes of differentially expressed genes and proteins were mainly concentrated in chaperones, coenzyme, energy production, and transformation. Practical applicationsIn addition to the main fermentation products, wine yeast also produces metabolite acetic acid in the fermentation process, and yeast cells are exposed to acetic acid stress, which restrains cell proliferation. Issatchenkia orientalis exhibits great potential in winemaking and bioethanol production. The yeast is known as a multi-tolerant non-Saccharomyces yeast that can tolerate a variety of environmental stresses. In this study, RNA-Seq and TMT were conducted to investigate the changes in transcriptional and proteomic profile of I. orientalis under acetic acid stress. The knowledge of the transcription and expression changes of the I. orientalis is expected to understand the tolerance mechanisms in I. orientalis and to guide traditional fermentation processes by Saccharomyces cerevisiae improving its high resistance to acetic acid stress. K E Y W O R D Sacetic acid stress, Issatchenkia orientalis, proteomic, RNA-sequence, TMT, transcriptomic

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“…Miao et al. (2018) showed that ethanol stress could lead to the up‐regulation of HSP 90, HSP 70, and genes related to ubiquitin‐proteasome pathway, resulting in protein misfolding, and aggregation of toxic cells. In this process, the capacity of non‐Saccharomyces to produce alcohol by reducing sugar is relatively low, which is similar to the result reported by Varela et al.…”

Section: Resultsmentioning

confidence: 99%

“…As the fermentation processed, the metabolic activity of yeasts was affected by the increasing alcohol content and acidity to a certain extent, which resulted in the decreasing consumption rate of reducing sugar. The non-Saccharomyces SITCY125 achieved a cell concentration of >10 7 CFU/ml after 12 hr of fermentation, its alcoholicity of the fermentation broth reached a maximum of 4.35%vol, and the number of yeasts gradually decreased, indicating that non-Saccharomyces yeasts were sensitive to ethanol and vulnerable to the stress of ethanol Miao et al (2018). showed that ethanol stress could lead to the up-regulation of HSP 90, HSP 70, and genes related to ubiquitin-proteasome pathway, resulting in protein misfolding, and aggregation of toxic cells.…”

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confidence: 99%

Effect of non‐Saccharomyces yeasts fermentation on flavor and quality of rice wine

Chen

Ren

et al. 2020

J Food Process Preserv

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Non‐Saccharomyces are very important for the flavor and quality of fermented wine. The fermentation kinetics, the flavor characteristic, and sensory evaluation of rice wine fermented with Nakazawaea ishiwadae (SITCY001), different genotypes of Wickerhamomyces anomalus (SITCY125 and SITCY601), and Candida glabrata (SITCY597) were analyzed in this study. Results showed that the curves of reducing sugar consumption were well fitted by Logistic, Boltzmann, and DoseResp models. Compared with other three strains, SITCY125 had higher alcohol contents and lower ratio of ester‐to‐alcohol, indicating stronger alcoholic and mellow aroma. Moreover, rice wine fermented with SITCY125 had higher sensory score in texture, fruit‐aroma, flower‐aroma, and sweetness, while having lower bitterness score. These results indicated that among the four strains, SITCY125 was the best choice to improve the flavor and quality of rice wine, which made the aroma characteristic more distinct and would have potential industrial application prospects in rice wine brewing. Practical applications With more and more people high demand for rice wine flavor, yeasts are widely used to improve the aroma and quality of fermented rice wine. This study would be helpful in promoting the potential industrial application of non‐Saccharomyces yeasts in rice wine brewing.

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Transcriptome profiling of Issatchenkia orientalis under ethanol stress

Cited by 24 publications

References 50 publications

Population genomics shows no distinction between pathogenic Candida krusei and environmental Pichia kudriavzevii: One species, four names

Population genomics shows no distinction between pathogenic Candida krusei and environmental Pichia kudriavzevii: One species, four names

Integrated transcriptomic and proteomic analysis of the acetic acid stress in Issatchenkia orientalis

Effect of non‐Saccharomyces yeasts fermentation on flavor and quality of rice wine

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