Mechanism analysis of combined acid-and-ethanol shock on Oenococcus oeni using RNA-Seq
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ORIGINAL PAPER
Mechanism analysis of combined acid‑and‑ethanol shock on Oenococcus oeni using RNA‑Seq Hongyu Zhao1 · Longxiang Liu1,2 · Lin Yuan1 · Kai Hu1 · Shuai Peng1 · Hua Li1,3,4,5 · Hua Wang1,3,4,5 Received: 18 January 2020 / Revised: 21 May 2020 / Accepted: 23 May 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Acid-and-ethanol tolerance plays an important role in the cell viability of Oenococcus oeni and affects the enological characteristics of malolactic fermentation in wine. To reveal the mechanism of the response to acid-and-ethanol in O. oeni, we analyzed the changes to its gene expression profile after acid-and-ethanol shock for the first time using RNA-Seq. Some physiological indicators related to this stress response were also characterized. Bioinformatic and physiological analyses showed that the O. oeni strengthened the biosynthesis of peptidoglycan as a response to ethanol toxicity, and the cell membranes altered their fatty acid compositions for keeping the acidic H + outside when the cells were shocked with acid-and-ethanol. + When H entered the cytoplasm, the F 0F1-ATPase system began discharging H + (producing ATP), and the cells increased their expression of recN and mutT genes for minimizing the DNA damage. The cells also used two-component systems to communicate between same-species cells for improving the overall population survival rate. Genes encoding spermidine and putrescine transport were also upregulated to increase resistance to the acid-and-ethanol environment. This study fills important gaps in the current understanding of the bacterial acid-and-ethanol stress response mechanism, and it may be beneficial to screen more robust O. oeni strains in future works. Keywords Oenococcus oeni · Acid-and-ethanol shock · Transcriptomic · RNA-Seq · Mechanism
Introduction Hongyu Zhao and Longxiang Liu equally contributed to the work. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00217-020-03520-0) contains supplementary material, which is available to authorized users. * Hua Li [email protected] * Hua Wang [email protected] 1
College of Enology, Northwest A and F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
2
Shandong Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River Delta, Binzhou, China
3
Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi, China
4
China Wine Industry Technology Institute, Yinchuan, Ningxia, China
5
Engineering Research Center for Viti‑Viniculture, National Forestry and Grassland Administration, Yangling, Shaanxi, China
Malolactic fermentation (MLF) (conducted mainly by Oenococcus oeni) is a secondary fermentation that occurs in wine following alcoholic fermentation (AF), which converts l-malate into l-lactate and C O2, resulting in deacidification and enhanced microbiological stability of wine [1]. It has also been reported that MLF improves the aroma profi
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