Transcriptome sequencings of Zygosaccharomyces bailii for its function and metabolism in single and mixed cultures

Zygosaccharomyces bailii is a dominant yeast in Chinese Maotai-flavor liquor making process.To better understand the fermenation mechanisms in Z. Bailii, the transcriptome of Z. Bailii in single and mixed culture was sequenced, including the transcriptome of Z. Bailii cultured at 30 oC, the transcriptome of Z. Bailii cultured at 37 oC and the transcriptome of Z. Bailii co-cultured with B. Licheniformis at 30 oC. Total RNA was isolated using the Trizol Reagent (Invitrogen Life Technologies). Quality and integrity of total RNA were determined using a Nanodrop spectrophotometer (Thermo Scientific) and a Bioanalyzer 2100 system (Agilent). For mRNA sequening, Ribo-Zero rRNA Removal Kit (Illumina, San Diego, CA, USA) was used.拜耳接合酵母（Zygosaccharomyces bailii）是中国酱香型白酒酿造过程中的优势酵母菌种。为深入解析拜耳接合酵母的发酵机制，本研究对单培养及共培养条件下的该菌种开展转录组测序，涵盖三类样本：30℃单培养的拜耳接合酵母转录组、37℃单培养的拜耳接合酵母转录组，以及与地衣芽孢杆菌（Bacillus licheniformis）共培养且培养温度为30℃的拜耳接合酵母转录组。总RNA提取采用Trizol试剂（Invitrogen Life Technologies）完成；总RNA的质量与完整性分别通过Nanodrop分光光度计（Thermo Scientific）与Bioanalyzer 2100生物分析仪（Agilent）进行检测。在mRNA测序环节，使用Ribo-Zero核糖体RNA去除试剂盒（Illumina，美国加利福尼亚州圣地亚哥）完成核糖体RNA的去除步骤。