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New insights into the variability of lactic acid production in Lachancea thermotolerans at the phenotypic and genomic level.

Abstract：

:Non-conventional yeasts are increasingly applied in fermented beverage industry to obtain distinctive products with improved quality. Among these yeasts, Lachancea thermotolerans has multiple features of industrial relevance, especially the production of l(+)-lactic acid (LA), useful for the biological acidification of wine and beer. Since few information is available on this peculiar activity, the current study aimed to explore the physiological and genetic variability among L. thermotolerans strains. From a strain collection, mostly isolated from wine, a huge phenotypic diversity was acknowledged and allowed the selection of a high (SOL13) and a low (COLC27) LA producer. Comparative whole-genome sequencing of these two selected strains and the type strain CBS 6340T showed a high similarity in terms of gene content and functional annotation. Notwithstanding, target gene-based analysis revealed variations between high and low producers in the key gene sequences related to LA accumulation. More in-depth investigation of the core promoters and expression analysis of the genes ldh, encoding lactate dehydrogenase, indicated the transcriptional regulation may be the principal cause behind phenotypic differences. These findings highlighted the usefulness of whole-genome sequencing coupled with expression analysis. They provided crucial genetic insights for a deeper investigation of the intraspecific variability in LA production pathway.

journal_name

Microbiol Res

journal_title

Microbiological research

authors

Gatto V,Binati RL,Lemos Junior WJF,Basile A,Treu L,de Almeida OGG,Innocente G,Campanaro S,Torriani S

doi

10.1016/j.micres.2020.126525

subject

Has Abstract

pub_date

2020-09-01 00:00:00

pages

126525

eissn

0944-5013

issn

1618-0623

pii

S0944-5013(20)30393-1

journal_volume

238

pub_type

杂志文章

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