Combined transcriptomics and metabolomics analyses reveal the molecular mechanism of heat tolerance in .

Introduction: is a prevalent non- yeast in brewing. The aim of this study was to isolate a high temperature resistant strain from the of strong flavor and to elucidate its molecular mechanism.

Methods: Growth activity was assessed at temperatures of 37°C, 40°C, 45°C, and 50°C. Morphological changes were observed by scanning electron microscopy at 37°C, 45°C, and 50°C. Subsequent analysis of the transcriptomics and metabolomics was undertaken to elucidate the molecular mechanism of heat tolerance.

Results: The strain was able to tolerate high temperature of 50°C, undergoing substantial morphological alterations. Gene ontology (GO) analysis of the transcriptomics revealed that differentially expressed genes (DEGs) were enriched in pathways such as ATP biosynthesis process and mitochondrion; Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis showed that DEGs were up regulated in oxidative phosphorylation. Utilising liquid chromatograph-mass spectrometer, a total of 463 cationic differential metabolites and 352 anionic differential metabolites were detected and screened for differential substances that were closely related to heat tolerance (NAD+ and ADP); KEGG analysis showed that metabolites were up regulated in purine metabolism. Furthermore, correlation analyses of transcriptomics-metabolomics demonstrated a strong positive correlation between the metabolites NAD+ and ADP, and multiple DEGs of the oxidative phosphorylation pathway.

Discussion: These results suggest that the heat tolerant strain can be able to counteract high temperature environment by up regulating energy metabolism (especially oxidative phosphorylation) to increase ATP production.