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Yao S, Zhou R, Jin Y, Huang J, Wu C. Effect of co-culture with Tetragenococcus halophilus on the physiological characterization and transcription profiling of Zygosaccharomyces rouxii. Food Res Int 2019; 121:348-358. [PMID: 31108757 DOI: 10.1016/j.foodres.2019.03.053] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2018] [Revised: 03/13/2019] [Accepted: 03/25/2019] [Indexed: 12/16/2022]
Abstract
Zygosaccharomyces rouxii and Tetragenococcus halophilus are widely existed and play vital roles during the manufacture of fermented foods such as soy sauce. The aim of this study was to elucidate the effect of T. halophilus CGMCC 3792 on the physiological characterizations and transcription profiling of Z. rouxii CGMCC 3791. Salt tolerance analysis revealed that co-culture with T. halophilus enhanced the salt tolerance of Z. rouxii during salt stress. Analysis of the volatile compounds revealed that co-culture reduced the level of 1-butanol, improved the level of octanoic acid which all were produced by T. halophilus and reduced the level of phenylethyl alcohol produced by Z. rouxii. The presence of Z. rouxii decreased the contents of 3,4-dimethylbenzaldehyde and acetic acid produced by T. halophilus. In addition, co-culture improved the content of benzyl alcohol significantly. Analysis of membrane fatty acid showed that co-culture improved the content of palmitic (C16:0) and stearic (C18:0) acids in cells of Z. rouxii, and reduced the contents of myristic (C14:0), palmitoleic acid (C16:1) and oleic acid (C18:1). In order to further explore the interactions between the two strains, RNA-seq technology was used to investigate the effect of co-culture with T. halophilus on the transcription profiling of Z. rouxii. By comparing cells incubated in co-culture group with cells incubated in single-culture group, a total of 967 genes were considered as differentially expressed genes (DEGs). Among the DEGs, 72 genes were up-regulated, while 895 genes were down-regulated. These DEGs took party in various activities in cells of Z. rouxii, and the result showed co-culture with T. halophilus had a positive effect on proteolysis, the attachment of a cell to another cell, extracellular protein accumulation, energy metabolism, and a negative effect on oxidative phosphorylation, small molecular substances metabolism, DNA replication and repair, and transcription in cells of Z. rouxii. Results presented in this study may contribute to further understand the interactions between Zygosaccharomyces rouxii and Tetragenococcus halophilus.
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Affiliation(s)
- Shangjie Yao
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Rongqing Zhou
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Yao Jin
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Jun Huang
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Chongde Wu
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China.
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Djelal H, Chniti S, Jemni M, Weill A, Sayed W, Amrane A. Identification of strain isolated from dates (Phœnix dactylifera L.) for enhancing very high gravity ethanol production. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2017; 24:9886-9894. [PMID: 27838909 DOI: 10.1007/s11356-016-8018-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Accepted: 10/28/2016] [Indexed: 06/06/2023]
Abstract
Ethanol production from by-products of dates in very high gravity was conducted in batch fermentation using two yeasts, Saccharomyces cerevisiae and Zygosaccharomyces rouxii, as well as a native strain: an osmophilic strain of bacteria which was isolated for the first time from the juice of dates (Phoenix dactylifera L.). The phylogenetic analysis based on the 16S ribosomal RNA and gyrB sequence and physiological analysis indicated that the strain identified belongs to the genus of Bacillus, B. amyloliquefaciens. The ethanol yields produced from the syrup of dates (175 g L-1 and 360 g L-1 of total sugar) were 40.6% and 29.5%, respectively. By comparing the ethanol production by the isolated bacteria to that obtained using Z. rouxii and S. cerevisiae, it can be concluded that B. amyloliquefaciens was suitable for ethanol production from the syrup of dates and can consume the three types of sugar (glucose, fructose, and sucrose). Using Z. rouxii, fructose was preferentially consumed, while glucose was consumed only after fructose depletion. From this, B. amyloliquefaciens was promising for the bioethanol industry. In addition, this latter showed a good tolerance for high sugar concentration (36%), allowing ethanol production in batch fermentation at pH 5.0 and 28 °C in date syrup medium. Promising ethanol yield produced to sugar consumed were observed for the two osmotolerant microorganisms, Z. rouxii and B. amyloliquefaciens, nearly 32-33%, which were further improved when they were cocultivated, leading to an ethanol to glucose yield of 42-43%.
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Affiliation(s)
- Hayet Djelal
- Ecole des Métiers de l'Environnement, Campus de Ker Lann, 35 170, Bruz, France.
- Université de Rennes 1, ENSCR, CNRS, UMR 6226, Avenue du Général Leclerc, CS 50837, 35708, Rennes Cedex 7, France.
| | - Sofien Chniti
- Ecole des Métiers de l'Environnement, Campus de Ker Lann, 35 170, Bruz, France
- Université de Rennes 1, ENSCR, CNRS, UMR 6226, Avenue du Général Leclerc, CS 50837, 35708, Rennes Cedex 7, France
- Ecole Supérieure des Industries Alimentaires de Tunis, Université Carthage, et sis Avenue de la République, B. P 77, 1054, Amilcar, Tunisie
| | - Monia Jemni
- Centre Régional de Recherche en Agriculture Oasienne de Degueche, Laboratoire de technologies de dattes, Toreur, Tunisie
| | - Amélie Weill
- EQUASA Centre de Ressources en Qualité et Sécurité dans l'Agriculture et les Industries Agro-alimentaires, Technopole Brest-Iroise-Parvis Blaise Pascal, 29280, Plouzane, France
| | - Walaa Sayed
- Ecole des Métiers de l'Environnement, Campus de Ker Lann, 35 170, Bruz, France
| | - Abdeltif Amrane
- Université de Rennes 1, ENSCR, CNRS, UMR 6226, Avenue du Général Leclerc, CS 50837, 35708, Rennes Cedex 7, France
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