基于交互保护的氯化钠胁迫提高库德毕赤酵母高温耐性机制

耐高温酵母菌在发酵食品行业中有广阔的应用前景，高温耐性的改善可有效提高酵母菌的发酵效率，降低发酵成本。本研究以多耐性库德毕赤酵母为研究对象，系统研究氯化钠胁迫对库德毕赤酵母高温胁迫的交互保护作用，利用转录组和蛋白质组联合分析技术解析氯化钠胁迫对库德毕赤酵母高温胁迫基因表达的影响，筛选氯化钠胁迫对库德毕赤酵母高温胁迫保护的关键基因，并通过qRT-PCR、RNAi、基因过表达等技术对关键基因的表达量和生物学功能进行验证，结合不同胁迫处理下库德毕赤酵母应激代谢变化结果，以期从多层次、多角度阐释氯化钠胁迫提高库德毕赤酵母高温耐性的分子机制，其研究成果不仅为酵母菌高温耐性的提高提供新的思路，也为耐高温酵母菌的基因工程改造提供技术基础，同时还为其他耐性微生物的交互保护研究提供参考，对于库德毕赤酵母的工业化应用和发酵食品行业的发展有一定的推动作用。

Application of thermotolerant yeasts has extensive prospects in fermented food industries. The improvement in thermotolerance of yeasts can enhance fermentation efficiency and reduce fermentation cost. In this study, the multi-stress-tolerant Pichia kudriavzevii is chosen as the research object to study the cross-protection between the sodium chloride stress and high temperature stress. Proteome and transcriptome association analysis is used to study the effect of sodium chloride stress on the gene expression in P. kudriavzevii under high temperature stress. The key differentially expressed genes which can parse the protective effect of sodium chloride on the thermotolerance are selected. The expression levels and biological functions of the key genes are verified by SYBR Green qRT-PCR, RNAi and gene overexpression. Combined with the results of metabolic changes in P. kudriavzevii under different stress treatments, it is expected to illuminate the mechanisms of the improvement in thermotolerance of P. kudriavzevii under sodium chloride stress at multi-level and multi-angle. The results of this study can provide valuable references for improving the yeast thermotolerance, the genetic engineering of thermotolerant yeasts and the research of cross-protection in other tolerant microorganisms, which has a certain role in promoting the industrialized application of P. kudriavzevii and the development of fermented food industries.