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ORIGINAL RESEARCH article

Front. Microbiol.
Sec. Food Microbiology
Volume 15 - 2024 | doi: 10.3389/fmicb.2024.1476087

Investigation of cold-resistance mechanisms in cryophylactic yeast Metschnikowia pulcherrima based on comparative transcriptome analysis

Provisionally accepted
Zaizhu Yuan Zaizhu Yuan Ge ZhengKai Ge ZhengKai Qingquan Fu Qingquan Fu Fangfang Wang Fangfang Wang Qingling Wang Qingling Wang Xuewei Shi Xuewei Shi *Bin Wang Bin Wang *
  • Food College, Shihezi University, Shihezi, China

The final, formatted version of the article will be published soon.

    Low temperature inhibits the growth of most microorganisms. However, some microbes can grow well in a low temperature, even a freezing temperature. In this study, the mechanisms conferring cold resistance in the cryophylactic yeast Metschnikowia (M.) pulcherrima MS612, an isolate of the epidermis of ice grapes, were investigated based on comparative transcriptome analysis.Results showed that a total of 6018 genes and 374 differentially expressed genes (> 2-fold, P < 0.05) were identified using RNA-Seq. The differentially expressed genes were mainly involved in carbohydrate and energy metabolism, transport mechanisms, antifreeze protection, lipid synthesis, and signal transduction. M. pulcherrima MS612 maintained normal growth at low temperature (5℃) by enhancing energy metabolism, sterol synthesis, metal ion homeostasis, amino acid and MDR transport, while increased synthesis of glycerol and proline transport to improve its resistance to the freezing temperature (-5℃). Furthermore, cAMP-PKA and ERAD signaling pathways contribute to resist the low temperature and the freezing temperature, respectively.This study provides new insights into cold resistance in cryophylactic microorganisms for maneuvering various metabolism to resist different cold environment.

    Keywords: Cryophylactic yeast, comparative transcriptome, Cold-resist mechanisms, RNA-Seq, Differential expressed gene

    Received: 05 Aug 2024; Accepted: 05 Sep 2024.

    Copyright: © 2024 Yuan, ZhengKai, Fu, Wang, Wang, Shi and Wang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Xuewei Shi, Food College, Shihezi University, Shihezi, China
    Bin Wang, Food College, Shihezi University, Shihezi, China

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