期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 69, 期 35, 页码 10301-10310出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.1c03896
关键词
Zygosaccharomyces rouxii; exogenous fatty acids; biofilm formation; cerulenin; salt tolerance
资金
- National Natural Science Foundation of China [31871787, 31671849]
- Open Funding Project of Key Laboratory of Wuliangye-Flavor Liquor Solid-state Fermentation, China National Light Industry [2019JJ004]
Exogenous fatty acids have significant effects on the salt tolerance of food yeast, with four specific fatty acids enhancing cell salt tolerance and promoting cell biofilm formation and chemical composition regulation.
Fatty acids have great effects on the maintenance of the cell membrane structure, cell viability, and cell metabolisms. In this study, we sought to elucidate the effects of exogenous fatty acids on the salt tolerance of food yeast Zygosaccharomyces rouxii. Results showed that Z. rouxii can grow by using exogenous fatty acids (C12:0, C14:0, C16:0, C16:1, C18:0, C18:1, and C18:2) as the sole carbon source. Four fatty acids (C12:0, C16:0, C16:1, and C18:1) can improve the salt tolerance of cells, enhance the formation of the cell biofilm, regulate the chemical compositions, restore growth in the presence of cerulenin, regulate the contents of membrane fatty acids, and control the expression of key genes in the fatty acid metabolism. Our results reveal that Z. rouxii can synthesize membrane fatty acids from exogenous fatty acids and the supplementation of these fatty acids can override the need for de novo fatty acid biosynthesis.
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