Torulaspora delbrueckii and Saccharomyces cerevisiae are yeast species found concurrently in wine. In order to commence fermentation, they adapt to the initial harsh environment, maintaining cellular homeostasis and promoting metabolism. These actions involve an intricate regulation of stress tolerance, growth and metabolic genes. Their phenotypes are influenced by the fermentation environment and physiological state of the cell, but such gene-environment interactions are poorly understood. This study aimed to compare the cell physiology of the two species, through genome-wide analysis of gene expression, coupling Oxford Nanopore MinION and Illumina Hiseq sequencing platforms. The early transcriptional responses to stress, nutrients and cell-to-cell communication were analysed. Particular attention was given to the fundamental gene modulations, leading to an understanding of the physiological changes needed to maintain cellular homeostasis, exit the quiescent state and establish dominance in the fermentation. Our findings suggest the existence of species-specific adaptation strategies in response to growth in a high sugar synthetic grape juice medium.

中文翻译：

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Saccharomyces cerevisiae和Torulaspora delbrueckii的早期适应策略可在高糖葡萄必须样培养基中共同接种。

酒糟（Torulaspora delbrueckii）和酿酒酵母（Saccharomyces cerevisiae）是葡萄酒中同时存在的酵母物种。为了开始发酵，它们适应了最初的恶劣环境，保持了细胞稳态并促进了新陈代谢。这些动作涉及对压力耐受性，生长和代谢基因的复杂调节。它们的表型受发酵环境和细胞生理状态的影响，但是人们对这种基因-环境的相互作用了解甚少。这项研究旨在通过对基因表达进行全基因组分析，结合牛津纳米孔MinION和Illumina Hiseq测序平台来比较两个物种的细胞生理。分析了对应激，营养和细胞间通讯的早期转录反应。特别注意了基本的基因调节，从而了解维持细胞稳态，退出静止状态并在发酵中占据主导地位所需的生理变化。我们的发现表明存在针对高糖合成葡萄汁培养基中生长的物种特异性适应策略。