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Mechanism analysis of combined acid-and-ethanol shock on Oenococcus oeni using RNA-Seq

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A Correction to this article was published on 13 August 2020

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Abstract

Acid-and-ethanol tolerance plays an important role in the cell viability of Oenococcus oeni and affects the enological characteristics of malolactic fermentation in wine. To reveal the mechanism of the response to acid-and-ethanol in O. oeni, we analyzed the changes to its gene expression profile after acid-and-ethanol shock for the first time using RNA-Seq. Some physiological indicators related to this stress response were also characterized. Bioinformatic and physiological analyses showed that the O. oeni strengthened the biosynthesis of peptidoglycan as a response to ethanol toxicity, and the cell membranes altered their fatty acid compositions for keeping the acidic H+ outside when the cells were shocked with acid-and-ethanol. When H+ entered the cytoplasm, the F0F1-ATPase system began discharging H+ (producing ATP), and the cells increased their expression of recN and mutT genes for minimizing the DNA damage. The cells also used two-component systems to communicate between same-species cells for improving the overall population survival rate. Genes encoding spermidine and putrescine transport were also upregulated to increase resistance to the acid-and-ethanol environment. This study fills important gaps in the current understanding of the bacterial acid-and-ethanol stress response mechanism, and it may be beneficial to screen more robust O. oeni strains in future works.

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  • 13 August 2020

    In the original publication, there are errors in three sentence and reference number, the corrected presentation as follows.

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Acknowledgements

This work was supported by the National Natural Science Foundation of China (Grant No. 31471708). We thank China Association for Science and Technology (CAST).

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  1. Hongyu Zhao and Longxiang Liu equally contributed to the work.

Authors and Affiliations

  1. College of Enology, Northwest A and F University, 22 Xinong Road, Yangling, 712100, Shaanxi, China

    Hongyu Zhao, Longxiang Liu, Lin Yuan, Kai Hu, Shuai Peng, Hua Li & Hua Wang

  2. Shandong Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River Delta, Binzhou, China

    Longxiang Liu

  3. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi, China

    Hua Li & Hua Wang

  4. China Wine Industry Technology Institute, Yinchuan, Ningxia, China

    Hua Li & Hua Wang

  5. Engineering Research Center for Viti-Viniculture, National Forestry and Grassland Administration, Yangling, Shaanxi, China

    Hua Li & Hua Wang

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  1. Hongyu Zhao
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Correspondence to Hua Li or Hua Wang.

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Zhao, H., Liu, L., Yuan, L. et al. Mechanism analysis of combined acid-and-ethanol shock on Oenococcus oeni using RNA-Seq. Eur Food Res Technol 246, 1637–1646 (2020). https://doi.org/10.1007/s00217-020-03520-0

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