Influences of acid and ethanol stresses on Oenococcus oeni SD-2a and its proteomic and transcriptional responses
Influences of acid and ethanol stresses on Oenococcus oeni SD-2a and its proteomic and transcriptional responses
复制标题
酸和乙醇胁迫对酒酒球菌 SD-2a 及其蛋白质组和转录反应的影响
DOI：
10.1002/jsfa.10921
复制
发表时间：
2020-12-01
影响因子：
4.1
通讯作者：
Zhang，Guoqiang
中科院分区：
文献类型：
--
作者：
Yang，Kun;Dai，Xianjun;Zhang，Guoqiang
BACKGROUNDDuring winemaking, malolactic fermentation (MLF) is usually induced byOenococcus oeniowing to its high resistance to wine stress factors. To ensure a controlled and efficient MLF process, starter cultures are inoculated in wine. In previous studies,O. oenistrains with sub‐lethal acid or ethanol stresses showed higher freeze‐drying vitality and better MLF performance. To explore the mechanisms involved, influences of acid and ethanol stresses onO. oeniSD‐2a were investigated in this study to gain a better understanding of the cross‐protection responses.RESULTSThe results showed that acid and ethanol stresses both caused damage to cell membranes and decreased cellular adenosine triphosphate concentration. At the same time, acid stress increased the uptake of glutathione, while ethanol stress led to cell depolarization. The results of comparative proteomic analysis highlighted that heat shock protein was induced with almost all acid and ethanol stresses. In addition, the expression of stress‐relevant genes (hsp20,clpP,trxA,ctsR,recO,usp) increased greatly with ethanol and acid stress treatments. Finally, the viability ofO. oeniwas improved with acid and ethanol pretreatments after freeze‐drying.CONCLUSIONSThis study demonstrated that acid and ethanol stresses had mixed influences onO. oeniSD‐2a. Some physiological and molecular changes would contribute to a more stress‐tolerant state ofO. oeni, thereby improving the viability of lyophilized cells. © 2020 Society of Chemical Industry
