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Using transcriptomics to reveal the molecular mechanism of higher alcohol metabolism in Saccharomyces cerevisiae

Food Bioscience 2023年第1期51卷 210-219页

作者： Danyao Cui Ling Liu Xiaoyuan Zhang Liangcai Lin Xin Li Ting Cheng Chunhui Wei Yu Zhang Zheng Zhou Wei Li Cuiying Zhang key laboratory of Industrial Fermentation Microbiology Ministry of EducationTianjin Key Laboratory of Industrial MicrobiologyCollege of BiotechnologyTianjin University of Science and TechnologyTianjin300457PR China Shandong Acad Pharmaceut Sci Natl Local Joint Engn Lab Polysaccharide DrugsKey Lab Biopharmaceut Engn Lab PolysaccharidJinan250101PR China liquor making biological technology and application of key laboratory of sichuan province Sichuan643002PR China

High alcohols are important flavor compounds in alcoholic beverages,but high concentration of high alcohols is harmful to human *** alcohol synthesis pathways in brewing microorganisms have been investigated,but the interactions between key genes remain to be explored,especially in industrial strains of Saccharomyces *** PDC1 gene was considered to be the main encoding gene ofα-keto acid decarboxylase,and its deletion resulted in a 92.23%increase in isobutanol production and a 14.89%decrease in isoamyl alcohol *** sequencing was used to explore the effects of PDC1 gene deletion on global gene transcription levels,and deletion strategies were utilized to verify the effects of differential genes on higher alcohol *** of differential gene HMLALPHA2 increased isobutanol production by 26.23%,and decreased isoamyl alcohol and 2-phenylethanol production by 30.31%and 22.35%,*** THI2,THI4,THI20 genes were proved to be related to n-propanol *** addition,HMRA2 and SIR3 genes were found to influence isoamyl alcohol synthesis pathways,and their deletion increased isoamyl alcohol production by 25.18%and 21.76%.Our discovery of new target genes is useful for elucidating the molecular mechanisms of higher alcohols and the construction of novel low-producing higher alcohol strains.

关键词： Saccharomyces cerevisiae Higher alcohol Transcriptomics sequencing Alcoholic beverage α-keto acid decarboxylase PDC1 gene

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Optimization of Fermentation Process for Hyaluronic Acid Production by Streptococcus zooepidemicus

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Agricultural Biotechnology 2015年第5期4卷 56-60页

作者： Jing YUAN Zhiping ZHAO Baoqu WANG Lingli WU Li ZHANG School of Chemistry and Pharmaceutical Engineering Sichuan University of Science & Engineering Institute of Pharmaceutical Engineering technology and application Sichuan University of Science & Engineering

Hyaluronic acid （HA） is a high molecular weight glycosaminoglycan consisting of alternating D-glucuronic acid and N-acetylglueasamine and plays ex- tremely important roles in many biological processes. In this study, we optimized fermentation process for the production of HA by Streptococcus zooepidemicus ATCC35246, including fermentation broth composition and various fermentation parameters. The experimental results showed that the optimal fermentation broth composition was： glucose 45 g/L, yeast extract 10 g/L, tryptone 12 g/L, KH2PO4 2 g/L, K2HPO4 . 3H20 2 g/L, MgSO4 · 7H2O 2 g/L, and （NH4 ）2SO4 0.4 g/L. The optimal parameters involved in fermentation was： liquid volume 20%, pH 6. 0, rotation speed 180 r/min, fermentation temperature 35 ℃, fermentation duration 18 h, CTAB concentration 25 mg/L. Under the optimized conditions, the yield of HA was 0. 305 g/L, which was dramatically improved by 43.87% compared to that of 0. 212 g/L before optimization.

关键词： Streptococcus zooepidemicus Hyaluronic acid Fermentation process Optimization

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Mechanisms of MYB-bHLH-WD40 Complex in the Regulation of Anthocyanin Biosynthesis in Plants

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Agricultural Biotechnology 2015年第3期4卷 5-8,13页

作者： Xin NIE Yang ZHAO Li ZHANG Yi TANG Juan WANG Zhiping ZHAO School of Chemistry and Pharmaceutical Engineering Sichuan University of Science & Engineering Institute of Pharmaceutical Engineering technology and application Sichuan University of Science & Engineering

Anthocyanins are main coloring substances in plants with various functions such as antioxidant , preventing cardiovascular diseases , and inhibiting oncogenesis. The regulation of transcriptional levels plays a decisive role in the biosynthesis of anthocyanins. Studies have shown that the transcriptional levels of an- thocyanins are mainly regulated by MYB-bHLH-WD40 ternary complex. This paper summarized the structure characteristics of MYB-bHLH-WD40 ternary complex and its regulatory role in anthocyanin biosynthesis pathway, focusing on the regulation mechanism of several important model plants by MYB-bHIM-WD40 complex.

关键词： Anthocyanins Transcriptional regulation Biosynthesis MYB-bHLH-WD40 Ternary complex

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Optimization of Fermentation Process for the Production of Bacteriocins from Lactic Acid Bacteria

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Agricultural Biotechnology 2015年第2期4卷 50-53页

作者： Zhiping ZHAO Li ZHANG Yanrong REN Xia ZHANG Xin NIE School of Chemistry and Pharmaceutical Engineering Sichuan University of Science & Engineering Department of biological and Chemical Engineering Chongqing University of Education

[Objective]This study aimed to improve the yield of bacteriocins from lactic acid bacteria by optimizing the fermentation process for production of bacteriocins from lactic acid bacteria.[Method]By single-factor analysis,fermentation temperature,seed age,inoculation volume,fermentation duration and fermentation media p H were optimized to determine the best fermentation *** inhibitory zone of bacteriocins from lactic acid bacteria was analyzed with oxford cup method,based on which the fermentation process was evaluated.[Result]The optimal fermentation process was optimized：fermentation temperature 37℃,seed age 14 h,inoculation volume 2%,fermentation duration 48 h,fermentation media p H 5.0.[Conclusion]Under the optimized fermentation conditions,the yield of bacteriocins from lactic acid bacteria was improved significantly.

关键词： fermentation Bacteria lactic inoculation optimizing inoculated contained ammonium antibacterial dissolved

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Analysis on the Stability of Dendrobium Polysaccharides in Simulated Beverages

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Agricultural Biotechnology 2015年第4期4卷 70-71,76页

作者： Jing YUAN Li ZHANG Zhiping ZHAO School of Chemistry and Pharmaceutical Engineering Sichuan University of Science & Engineering

[ Objective ] This study aimed to investigate the stability of Dendrobium polysaccharides in simulated beverages, thus providing theoretical basis for further development of Dendrobium beverages. [ Method] The prepared simulated Dendrobium juice beverages and extracted Dendrobium polysaccharides were added into wine and Chinese liquor and treated under different pH, temperature and light conditions to determine changes in Dendrobium polysaccharide content. [ Result] Dendrobium polysaccharides exhibited high stability in beverages under neutral pH, room temperature, dark conditions. [ Conclusion] Dendrobium polysaccharides can be used for the development of Dendrobium beverages.

关键词： Dendrobium polysaccharides Beverages Stability

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Production of Protein Feedstuff by Mixed Fermentation of Waste Lees

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Animal Husbandry and Feed Science 2010年第4期2卷 36-39页

作者： MING Hong-mei DONG Rui-li ZHOU Jian LIU Jun LI Bin College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China

[ Objective] To produce protein feedstuff by mix fermentation of waste lees. [ Method] Waste lees was fermented by mixture of Aspergillus niger, Trichoderma vinde and Candida tropicalis to produce protein feedstuff. The fermentation conditions were optimized by single factor test and orthogonal test. [ Result] The optimum fermentation conditions of waste lees are as following： raw materials with fineness of 20 meshes composed of waste lees of 750 g/kg, com meal of 50 g/kg and wheat bran of 200 g/kg; pH value of inoculum culture, 5.0; Aspergillus niger： Trichoderma viHde： Candida tropicalis, 1 ： 1 ： 1 ; inoculum size, 12% （V/V） ; fermentation temperature, 30 ℃; and fermentation time, 6 d. After fermentation, the crude protein content, pure protein content, and crude fiber content were increased by 78.97%, 56.29% and 31.60%, respectively. In addition, the fermented waste lees was rich in beneficial live microorganisms and bioactive substances such as enzymes and vitamins. [ Conclusion] Waste lees can be well fermented to produce protein feedstuff by mix fermentation.

关键词： Protein feedstuff Waste lees Mixed fermentation Fermentation conditions

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