Transcriptomic Analysis of Morphology Regulatory Mechanisms of Microparticles to Paraisaria dubia in Submerged Fermentation

Liquid submerged fermentation is an effective strategy to achieve large-scale production of active ingredients by macrofungi, and controlling mycelium morphology is a key factor restricting the development of this technology. Mining for superior morphological regulatory factors and elucidation of their regulatory mechanisms are vital for the further development of macrofungal fermentation technology. In this study, microparticles were used to control the morphology of Paraisaria dubia (P. dubia) in submerged fermentation, and the underlying regulatory mechanisms were revealed by transcriptomic. The relative frequency of S-type pellet diameter increased significantly from 7.14 to 88.31%, and biomass increased 1.54 times when 15 g/L talc was added. Transcriptome analysis showed that the morphological regulation of filamentous fungi was a complex biological process, which involved signal transduction, mycelium polar growth, cell wall synthesis and cell division, etc. It also showed a positive impact on the basic and secondary metabolism of P dubia. We provided a theoretical basis for controlling the mycelium morphology of P dubia in submerged fermentation, which will promote the development of macrofungal fermentation technology.

Automated summary

Liquid submerged fermentation is an effective strategy for large-scale production of active ingredients by macrofungi, but controlling mycelium morphology is a key constraint. This study used microparticles to control the morphology of P dubia in submerged fermentation, and revealed the underlying regulatory mechanisms through transcriptomics. Adding talc significantly increased the frequency of S-type pellet diameter and biomass. Transcriptome analysis showed that morphological regulation involved multiple biological processes and positively impacted the metabolism of P dubia. This provides a theoretical basis for controlling mycelium morphology and advancing macrofungal fermentation technology.