AUTHOR=Li Yinfeng , Long Hua , Jiang Guilan , Yu Zhihai , Huang Mingzheng , Zou Shiping , Guan Tianbing , Zhao Yan , Liu Xiaozhu 

TITLE=Protective effects of thiamine on Wickerhamomyces anomalus against ethanol stress

JOURNAL=Frontiers in Microbiology

VOLUME=13

YEAR=2022

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.1057284

DOI=10.3389/fmicb.2022.1057284

ISSN=1664-302X

ABSTRACT=<p><italic>Wickerhamomyces anomalus</italic> (<italic>W. anomalus</italic>) is widely reported in the brewing industry and has positive effects on the aromatic profiles of wines because of its unique physiological characteristics and metabolic features. However, the accumulation of ethanol during fermentation inhibits the growth of <italic>W. anomalus.</italic> Thiamine is involved in the response against various abiotic stresses in microorganisms. Therefore, we used transcriptomic and metabolomic analyses to study the effect of thiamine on ethanol-stressed <italic>W. anomalus</italic>. The results indicate that thiamine could alleviate the inhibitory effect of ethanol stress on the survival of <italic>W. anomalus.</italic> Differentially expressed genes (DEGs) and differentially expressed metabolites (DEMs) caused by the thiamine intervention were identified as oxidative phosphorylation through integrated transcriptomic and metabolomic analyses. In addition, ethanol treatment decreased the content of intracellular adenosine triphosphate (ATP), while thiamine partially alleviated this phenomenon. The present comprehensive transcriptional overview and metabolomic analysis provide insights about the mechanisms of thiamine protection on <italic>W. anomalus</italic> under ethanol stress and promote the potential applications of <italic>W. anomalus</italic> in the fermentation industry.</p>