The yeast Lachancea thermotolerans is of significant biotechnological interest, and selected strains of this species have become commonly used starter cultures in wine fermentation. However, the impact of this species on wine is frequently limited by the rapid dominance of Saccharomyces cerevisiae strains which are better adapted to wine alcoholic fermentation conditions. Previous studies have shown that the major limiting factor for L. thermotolerans competitive performance in the wine ecosystem is oxygen availability, and not ethanol levels as had been previously suggested. Here we investigated the transcriptional response of L. thermotolerans to anaerobiosis in wine fermentation conditions. The data show that L. thermotolerans broadly redirects gene expression towards genes involved in central carbon metabolism, lipid metabolism, remodeling of the cell wall as well as autophagy. Furthermore, the induction of genes that are likely involved in the generation of lactate indicates a redirection of metabolic flux towards this metabolite. The data provide the first insight into the oxygen-dependent response of L. thermotolerans and suggest potential genetic targets to improve lactate production and/or anaerobic fermentation performance of this yeast.

中文翻译：

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Lachancea thermotolerans 葡萄酒菌株对缺氧的转录组学反应。

酵母Lachancea thermotolerans具有重要的生物技术意义，该物种的选定菌株已成为葡萄酒发酵中常用的发酵剂。然而，该物种对葡萄酒的影响经常受到酿酒酵母菌株快速优势的限制，这些菌株更适合葡萄酒酒精发酵条件。先前的研究表明，在葡萄酒生态系统中，耐热乳杆菌的竞争表现的主要限制因素是氧气的可用性，而不是之前所建议的乙醇水平。在这里，我们研究了嗜热乳杆菌在葡萄酒发酵条件下对厌氧菌的转录反应。数据显示，L.thermotolerans广泛地将基因表达重定向到参与中央碳代谢、脂质代谢、细胞壁重塑以及自噬的基因。此外，可能参与乳酸生成的基因的诱导表明代谢流向该代谢物的重新定向。该数据首次提供了对耐热乳杆菌的氧依赖性反应的了解，并提出了潜在的遗传目标，以提高该酵母的乳酸产量和/或厌氧发酵性能。