基于非靶向代谢组学探究盐胁迫下多变拟威克酵母脂肪酸代谢的研究

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Abstract： The role of fatty acids in microorganisms' response to salt stress has received increasing attention. In this study，taking Wickerhamiella versatilis isolated from Pixian broad bean paste as the research object，non-targeted metabolomics technology is used to analyze its fatty acid regulation mechanism in the salinity range of 0%～18% . A total of 41 fatty acids and their conjugates are identified. The results show that the yeast responses to salt stress by increasing the total content of fatty acids and their conjugates （2.1，3.2，2.7 times respectively at 6% ， 12% ， 18% salinity higher than at 0% salinity）and adjusting the fatty acid proportion of cell membrane （unsaturated fatty acids increasing by 11.00% ， 9.97% ， 5.50% respectively）. Through orthogonal partial least squares discriminant analysis （OPLS-DA），common differential fatt acid such as palmitoleic acid is screened out，and its content is firstly upregulated and then downregulated with the increase of salinity. KEGG analysis indicates that the biosynthesis of unsaturated fatty acids is the core metabolic pathway in response to salt stress，with significant enrichment of fatty acids such as palmitic acid，oleic acid，docosahexaenoic acid and eicosapentaenoic acid. In this study， the regulation mechanism of fatty acids under salt stress is revealed，which has provided a theoretical basis for optimizing the salt tolerance performance of yeast and has practical significance for the development ofhigh salt-tolerant microbial resources.

Key Words： Wickerhamiella versatilis ; non-targeted metabolomics; fatty acids；salt stress

多变拟威克酵母（Wickerhamiellaversatilis）是郫县豆瓣等传统发酵食品中重要的内源优势微生物1，能够在发酵中后期促进醇类、酯类等关键挥发性风味物质的生成[2]。（剩余8899字）