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Effects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2

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Abstract

Zygosaccharomyces rouxii referred as Yeast S is an important microorganism widely applied in traditional fermented food to accelerate flavor formation. Z. rouxii 3-2 referred as Yeast S 3-2 constructed previously is a new strain having higher salt tolerance than wild type. In this study, salt stress response of synthesis key flavor metabolites 3-methylthiopropanol, 2-phenylethyl alcohol, and isoamyl acetate in Yeast S and S 3-2 were investigated based on SPME–GC–MS and RT-qPCR. Analysis of GC–MS data showed that high salinity led to increase the contents of 3-methylthiopropanol and 2-phenylethyl alcohol both in Yeast S and Yeast S 3-2, while inhibited the synthesis of isoamyl acetate, and the induced effect on Yeast S 3-2 was more pronounced than Yeast S. Furthermore, the RT-qPCR results revealed that the salinity could enhance the genes expression of ARO10 and PDC1, and stronger effect on Yeast S 3-2 than S. However, the gene expression of AFT1 was reduced in high-salt culture conditions, which was consistent with the results of GC–MS data. The results presented in this study can provide theoretical support of Z. rouxii 3-2 application during food fermentation.

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Acknowledgements

This study was supported by National Key Research and Development Plan (2018YFC1604102); Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin University of Science and Technology (grant number SPZX007-18); Tianjin Science and Technology Project (17YDLJNC00130, 17PTSYJC00080, 18ZYPTJC00020); National “Thirteenth Five Year” Plan for Science and Technology Support (2016YFD0400505).

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  1. Bin Liu and Xufeng Wang have contributed equally to this study.

Authors and Affiliations

  1. State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China

    Bin Liu, Xufeng Wang, Jiahao Zhao, Liehao Qin, Tao Zhou, Shuang Liu & Chunling Wang

  2. Tianjin Limin Condiment Co., Ltd., No. 226, West 14th Road, Tianjin Airport Economic Zone, Tianjin, 300308, China

    Lei Shi

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  1. Bin Liu
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Supplementary Figure 1

The gene expression level of gene ARO10, PDC1 and ATF1. The expression levels were showed by bands separated from agarose gel electrophoresis at different sampling times. Sampling was carried out every six hours between 6-60 h (a-i). And the bands were divided into three groups according to different salinity at 0% (†1, †2), 9% (†3, †4) and 18% (†5, †6). †1, †3 and †5 represent the genes in Yeast S, †2, †4 and †6 represent the genes in Yeast S3-2, and, * represent 18S RNA in both two strains. (DOC 290 kb)

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Liu, B., Wang, X., Zhao, J. et al. Effects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2. Bioprocess Biosyst Eng 43, 831–838 (2020). https://doi.org/10.1007/s00449-019-02279-3

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