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Omics analysis reveals the mechanism of metabolic oscillation during continuous VHG ethanol fermentation by Saccharomyces cerevisiae
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  • Xue Zhang,
  • Liang Wang,
  • Qian Li,
  • Riaan Haan,
  • Fan Li,
  • Chen-Guang Liu,
  • Fengwu Bai
Xue Zhang
Shanghai Jiao Tong University

Corresponding Author:[email protected]

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Liang Wang
Dalian Polytechnic University
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Qian Li
Dalian University
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Riaan Haan
University of the Western Cape
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Fan Li
COFCO Nutrition and Health Research Institute
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Chen-Guang Liu
Shanghai Jiao Tong University
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Fengwu Bai
Shanghai Jiao Tong University
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During continuous very high gravity (VHG) fermentation, yeast cells exhibit sustained oscillation of residual glucose, ethanol, and biomass, which remains a fundamental and unanswered question associated with product inhibition. In this study, the oscillating process was characterized through transcriptome and metabolome analysis in one sinusoid cycle. By integrating analysis of 26 metabolites and 90 genes related to carbon metabolism, the results confirmed that fermentation oscillation could be attributed to intercellular metabolic oscillation with phase difference of sinusoidal waveform. Furthermore, expression changes of stress response genes indicated that dynamic ethanol inhibition was a primary factor responsible for the oscillation of metabolism. This study not only contributes to elucidation of the mechanism of oscillating fermentation through strong product inhibition, but also provides new understanding of other fermentation processes in an unsteady state.
15 Jun 2020Submitted to Biotechnology and Bioengineering
15 Jun 2020Submission Checks Completed
15 Jun 2020Assigned to Editor
09 Jul 2020Reviewer(s) Assigned
05 Oct 2020Editorial Decision: Revise Major
05 Oct 2020Review(s) Completed, Editorial Evaluation Pending
13 Dec 20201st Revision Received
14 Dec 2020Submission Checks Completed
14 Dec 2020Assigned to Editor
29 Dec 2020Reviewer(s) Assigned
21 Jan 2021Editorial Decision: Revise Major
21 Jan 2021Review(s) Completed, Editorial Evaluation Pending
27 Mar 20212nd Revision Received
27 Mar 2021Submission Checks Completed
27 Mar 2021Assigned to Editor
21 Apr 2021Review(s) Completed, Editorial Evaluation Pending
21 Apr 2021Editorial Decision: Accept