{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T07:18:15Z","timestamp":1788247095887,"version":"build-2803163510"},"reference-count":28,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100002858","name":"China Postdoctoral Science Foundation","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002858","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      High salinity restricts microbial growth during brine\u2010based food fermentation. Although exogenous unsaturated fatty acids improve the salt tolerance of\n                      <jats:italic>Zygosaccharomyces rouxii<\/jats:italic>\n                      , the associated transcriptional mechanisms remain unclear. This study investigated the transcriptomic response of\n                      <jats:italic>Z. rouxii<\/jats:italic>\n                      CGMCC 3791 to palmitoleic acid (C16:1) under high salt conditions.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Cells were cultured in yeast extract peptone dextrose (YPD) containing 120\u2009g\u2009L\n                      <jats:sup>\u22121<\/jats:sup>\n                      NaCl, with or without 20\u2009\u03bcg\u2009mL\n                      <jats:sup>\u22121<\/jats:sup>\n                      C16:1. They were analyzed by RNA sequencing. Principal component analysis clearly separated the two treatments. Using\n                      <jats:italic>q<\/jats:italic>\n                      \u2009&lt;\u20090.05 and |log\n                      <jats:sub>2<\/jats:sub>\n                      fold change|\u2009&gt;\u20091, 23 differentially expressed genes were identified \u2013 three upregulated and 20 downregulated.\n                      <jats:italic>INO1<\/jats:italic>\n                      ,\n                      <jats:italic>MLS1<\/jats:italic>\n                      ,\n                      <jats:italic>POX1<\/jats:italic>\n                      ,\n                      <jats:italic>MEP2,<\/jats:italic>\n                      and\n                      <jats:italic>SOD5<\/jats:italic>\n                      were among the major responsive genes. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses indicated that peroxisome\u2010associated functions, lipid metabolism, oxidative stress responses, nitrogen utilization, and mitogen\u2010activated protein kinase (MAPK) signaling were the principal C16:1\u2010responsive processes.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      Exogenous C16:1 elicited a focused transcriptional adjustment rather than broad transcriptome\u2010wide reprogramming in salt\u2010stressed\n                      <jats:italic>Z. rouxii<\/jats:italic>\n                      . The results indicated that peroxisome\u2010linked lipid processes and redox regulation were candidate mechanisms underlying fatty\u2010acid\u2010associated halotolerance and provided targets for improving the robustness of high\u2010salt food fermentation. \u00a9 2026 Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70988","type":"journal-article","created":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T07:09:31Z","timestamp":1788246571000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Transcriptomic insights into exogenous fatty acid\u2010enhanced halotolerance in\n                    <scp>\n                      <i>Zygosaccharomyces rouxii<\/i>\n                    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