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Coordinated metabolic and structural adaptation drives improved baking performance of a robust Saccharomyces cerevisiae strain in high-sugar dough.

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Title: Coordinated metabolic and structural adaptation drives improved baking performance of a robust Saccharomyces cerevisiae strain in high-sugar dough.
Authors: Chen A; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China. Electronic address: anqic@jiangnan.edu.cn., Pan C; Jiaxing Institute of Future Food, Jiaxing 314050, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China., Chen B; Zhejiang Yiming Food co., ltd, Wenzhou 325400, China., Xiao W; Zhejiang Zhongxing Animal Husbandry Technology Co., Ltd., Taishun County, Wenzhou, Zhejiang 325500, China., Du G; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China., Li J; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China., Liu H; Zhejiang Yiming Food co., ltd, Wenzhou 325400, China. Electronic address: liuhui_hit@foxmail.com., Chen J; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Oct 01; Vol. 241, pp. 119731. Date of Electronic Publication: 2026 Jun 15.
Publication Type: Journal Article
Language: English
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Imprint Name(s): Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
MeSH Terms: Saccharomyces cerevisiae*/metabolism , Saccharomyces cerevisiae*/genetics , Saccharomyces cerevisiae*/growth & development , Bread*/microbiology , Bread*/analysis , Sucrose*/metabolism , Adaptation, Physiological*, Fermentation ; Oxidative Stress ; Malus ; Fruit ; Metabolomics
Abstract: Commercial Saccharomyces cerevisiae strains often show reduced performance in high-sugar and fruit-derived substrates due to combined osmotic, oxidative, and matrix-associated stresses. In this study, strain robustness was operationally defined as the ability to maintain growth recovery and application-relevant fermentation performance under these restrictive conditions, with cellular stress-protection traits serving as mechanistic indicators. S4 exhibited faster growth initiation and higher cell density than commercial baker's yeasts under the defined high-sucrose condition and in concentrated apple-juice-derived media, and in fruit-extract-supplemented dough, it produced the highest specific loaf volume at 10% supplementation, reaching 4.75 cm3/g and exceeding both commercial strains. Genome sequencing revealed extensive variation enriched in pathways linked to metabolic regulation, membrane transport, and stress response. Transcriptomic analyses indicated enhanced glycolysis, amino-acid biosynthesis, oxidative-stress mitigation, and cell-wall/membrane biogenesis, accompanied by down-regulation of translation and other ATP-intensive processes. Metabolomics further indicated increased central‑carbon intermediates, elevated tricarboxylic acid cycle-related metabolites, accumulation of tryptophan-derived antioxidants, and membrane lipid remodeling consistent with improved stress adaptation. Together, these results suggest that S4 maintains high-sugar fermentation performance by coordinating osmoadaptation, redox homeostasis, and wall-membrane integrity, providing a mechanistic basis for its industrial robustness and guidance for strain optimization.
(Copyright © 2026 Elsevier Ltd. All rights reserved.)
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Contributed Indexing: Keywords: Cell wall integrity; Metabolic flux regulation; Multi-omics integration; Osmoadaptation; Redox homeostasis; Yeast stress tolerance
Substance Nomenclature: 57-50-1 (Sucrose)
Entry Date(s): Date Created: 20260806 Date Completed: 20260806 Latest Revision: 20260806
Update Code: 20260807
DOI: 10.1016/j.foodres.2026.119731
PMID: 42562504
Database: MEDLINE
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  Data: Coordinated metabolic and structural adaptation drives improved baking performance of a robust Saccharomyces cerevisiae strain in high-sugar dough.
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  Data: <searchLink fieldCode="AU" term="%22Chen+A%22">Chen A</searchLink>; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China. Electronic address: anqic@jiangnan.edu.cn.<br /><searchLink fieldCode="AU" term="%22Pan+C%22">Pan C</searchLink>; Jiaxing Institute of Future Food, Jiaxing 314050, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22Chen+B%22">Chen B</searchLink>; Zhejiang Yiming Food co., ltd, Wenzhou 325400, China.<br /><searchLink fieldCode="AU" term="%22Xiao+W%22">Xiao W</searchLink>; Zhejiang Zhongxing Animal Husbandry Technology Co., Ltd., Taishun County, Wenzhou, Zhejiang 325500, China.<br /><searchLink fieldCode="AU" term="%22Du+G%22">Du G</searchLink>; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22Li+J%22">Li J</searchLink>; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22Liu+H%22">Liu H</searchLink>; Zhejiang Yiming Food co., ltd, Wenzhou 325400, China. Electronic address: liuhui_hit@foxmail.com.<br /><searchLink fieldCode="AU" term="%22Chen+J%22">Chen J</searchLink>; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Oct 01; Vol. 241, pp. 119731. <i>Date of Electronic Publication: </i>2026 Jun 15.
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  Data: <i>Original Publication</i>: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
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  Data: <searchLink fieldCode="MM" term="%22Saccharomyces+cerevisiae%22">Saccharomyces cerevisiae*</searchLink>/<searchLink fieldCode="MM" term="%22Saccharomyces+cerevisiae+metabolism%22">metabolism</searchLink> <br /><searchLink fieldCode="MM" term="%22Saccharomyces+cerevisiae%22">Saccharomyces cerevisiae*</searchLink>/<searchLink fieldCode="MM" term="%22Saccharomyces+cerevisiae+genetics%22">genetics</searchLink> <br /><searchLink fieldCode="MM" term="%22Saccharomyces+cerevisiae%22">Saccharomyces cerevisiae*</searchLink>/<searchLink fieldCode="MM" term="%22Saccharomyces+cerevisiae+growth+%26+development%22">growth & development</searchLink> <br /><searchLink fieldCode="MM" term="%22Bread%22">Bread*</searchLink>/<searchLink fieldCode="MM" term="%22Bread+microbiology%22">microbiology</searchLink> <br /><searchLink fieldCode="MM" term="%22Bread%22">Bread*</searchLink>/<searchLink fieldCode="MM" term="%22Bread+analysis%22">analysis</searchLink> <br /><searchLink fieldCode="MM" term="%22Sucrose%22">Sucrose*</searchLink>/<searchLink fieldCode="MM" term="%22Sucrose+metabolism%22">metabolism</searchLink> <br /><searchLink fieldCode="MM" term="%22Adaptation%2C+Physiological%22">Adaptation, Physiological*</searchLink><br /><searchLink fieldCode="MH" term="%22Fermentation%22">Fermentation</searchLink> ; <searchLink fieldCode="MH" term="%22Oxidative+Stress%22">Oxidative Stress</searchLink> ; <searchLink fieldCode="MH" term="%22Malus%22">Malus</searchLink> ; <searchLink fieldCode="MH" term="%22Fruit%22">Fruit</searchLink> ; <searchLink fieldCode="MH" term="%22Metabolomics%22">Metabolomics</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: Commercial Saccharomyces cerevisiae strains often show reduced performance in high-sugar and fruit-derived substrates due to combined osmotic, oxidative, and matrix-associated stresses. In this study, strain robustness was operationally defined as the ability to maintain growth recovery and application-relevant fermentation performance under these restrictive conditions, with cellular stress-protection traits serving as mechanistic indicators. S4 exhibited faster growth initiation and higher cell density than commercial baker's yeasts under the defined high-sucrose condition and in concentrated apple-juice-derived media, and in fruit-extract-supplemented dough, it produced the highest specific loaf volume at 10% supplementation, reaching 4.75 cm<superscript>3</superscript>/g and exceeding both commercial strains. Genome sequencing revealed extensive variation enriched in pathways linked to metabolic regulation, membrane transport, and stress response. Transcriptomic analyses indicated enhanced glycolysis, amino-acid biosynthesis, oxidative-stress mitigation, and cell-wall/membrane biogenesis, accompanied by down-regulation of translation and other ATP-intensive processes. Metabolomics further indicated increased central‑carbon intermediates, elevated tricarboxylic acid cycle-related metabolites, accumulation of tryptophan-derived antioxidants, and membrane lipid remodeling consistent with improved stress adaptation. Together, these results suggest that S4 maintains high-sugar fermentation performance by coordinating osmoadaptation, redox homeostasis, and wall-membrane integrity, providing a mechanistic basis for its industrial robustness and guidance for strain optimization.<br /> (Copyright © 2026 Elsevier Ltd. All rights reserved.)
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  Data: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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  Data: <i>Keywords: </i>Cell wall integrity; Metabolic flux regulation; Multi-omics integration; Osmoadaptation; Redox homeostasis; Yeast stress tolerance
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  Data: 57-50-1 (Sucrose)
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