This study was supported by the National Natural Science Foundation of China (32160557) and Open Fund of Chongqing Key Laboratory of Industrial Fermentation Microorganism (Chongqing University of Science and Technology) (GYFJWSW-02).
机构署名：
本校为其他机构
院系归属：
生物科学技术学院
摘要：
Wickerhamomyces anomalus (W. anomalus) 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 W. anomalus. 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 W. anomalus. The results indicate that thiamine could alleviate the inhibitory effect of e...
