沈思蔚,姜丽,左澳腾,卢云浩,何强

• 1:四川大学轻工科学与工程学院

摘要(Abstract)：

脂肪酸在微生物应对盐胁迫中的作用越来越受到关注。该研究选取郫县豆瓣中分离的多变拟威克酵母(Wickerhamiella versatilis)为研究对象，运用非靶向代谢组学技术，分析其在0%～18%盐度范围内的脂肪酸调控机制，共鉴定出41种脂肪酸及其共轭物。结果表明，该酵母通过提升脂肪酸及其共轭物的总含量(6%、12%、18%盐度下分别较0%盐度下提升2.1,3.2,2.7倍)和调整细胞膜脂肪酸比例(不饱和脂肪酸分别增加11.00%、9.97%、5.50%)应对盐胁迫。采用正交偏最小二乘判别分析(OPLS-DA)筛选出共同差异脂肪酸棕榈油酸，其含量随盐度的增加先上调后下调。KEGG分析表明，不饱和脂肪酸生物合成是应对盐胁迫的核心代谢途径，其中棕榈酸、油酸、二十二碳六烯酸和二十碳五烯酸等脂肪酸被显著富集。该研究揭示了脂肪酸在盐胁迫下的调控机制，为优化酵母耐盐性能提供了理论基础，对开发高耐盐微生物资源具有实践意义。

关键词(KeyWords)： 多变拟威克酵母;非靶向代谢组学;脂肪酸;盐胁迫

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(32201998);; 四川省科技创新苗子工程(MZGC20240026)

作者(Author): 沈思蔚,姜丽,左澳腾,卢云浩,何强

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