Data_Sheet_3_Protective effects of thiamine on Wickerhamomyces anomalus against ethanol stress.XLS

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 ethanol stress on the survival of W. anomalus. Differentially expressed genes (DEGs) and differentially expressed metabolites (DEMs) caused by the thiamine intervention were identified as oxidative phosphorylation through integrated transcriptomic and metabolomic analyses. In addition, ethanol treatment decreased the content of intracellular adenosine triphosphate (ATP), while thiamine partially alleviated this phenomenon. The present comprehensive transcriptional overview and metabolomic analysis provide insights about the mechanisms of thiamine protection on W. anomalus under ethanol stress and promote the potential applications of W. anomalus in the fermentation industry.

异常威克汉姆酵母（Wickerhamomyces anomalus，简称W. anomalus）在酿造工业中已有广泛报道，因其独特的生理特性与代谢特征，可对葡萄酒的香气品质产生积极影响。然而，发酵过程中乙醇的积累会抑制异常威克汉姆酵母的生长。硫胺素（Thiamine）可参与微生物应对多种非生物胁迫的应答过程。因此，本研究借助转录组学与代谢组学分析手段，探究硫胺素对受乙醇胁迫的异常威克汉姆酵母的作用效果。结果表明，硫胺素可缓解乙醇胁迫对异常威克汉姆酵母存活的抑制作用。通过整合转录组与代谢组学分析，发现硫胺素干预所诱导的差异表达基因（Differentially expressed genes, DEGs）与差异代谢物（Differentially expressed metabolites, DEMs）主要富集于氧化磷酸化通路。此外，乙醇胁迫会降低细胞内三磷酸腺苷（adenosine triphosphate, ATP）的含量，而硫胺素可部分逆转这一现象。本研究通过全面的转录组与代谢组学分析，阐明了硫胺素在乙醇胁迫下对异常威克汉姆酵母的保护机制，同时为异常威克汉姆酵母在酿造工业中的潜在应用提供了理论支撑。