{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T05:06:22Z","timestamp":1790312782510,"version":"4.1.0"},"reference-count":54,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,1,23]],"date-time":"2026-01-23T00:00:00Z","timestamp":1769126400000},"content-version":"vor","delay-in-days":22,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      The ability of\n                      <jats:italic>Hanseniaspora uvarum<\/jats:italic>\n                      to improve wine quality is limited by\n                      <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n                      due to growth inhibition by\n                      <jats:italic>S. cerevisiae<\/jats:italic>\n                      . In this study, dual RNA\u2010Seq was used to study the interaction mechanism of\n                      <jats:italic>S. cerevisiae<\/jats:italic>\n                      and\n                      <jats:italic>H. uvarum<\/jats:italic>\n                      at T1 (24\u00a0h) and T2 (72\u00a0h) during direct co\u2010fermentation (DCF). The results indicated that\n                      <jats:italic>H. uvarum<\/jats:italic>\n                      exhibited a significant growth inhibition during DCF. The sugar consumption and ethanol production of\n                      <jats:italic>S. cerevisiae<\/jats:italic>\n                      were stronger than those of\n                      <jats:italic>H. uvarum<\/jats:italic>\n                      during single fermentation (SF). The presence of\n                      <jats:italic>H. uvarum<\/jats:italic>\n                      significantly reduced the sugar consumption and ethanol production rate of\n                      <jats:italic>S. cerevisiae<\/jats:italic>\n                      during DCF. Differentially expressed genes (DEGs) of\n                      <jats:italic>S. cerevisiae<\/jats:italic>\n                      (2152) were more than those of\n                      <jats:italic>H. uvarum<\/jats:italic>\n                      (801) during DCF. Results of transcriptomic analysis showed that carbon flux in\n                      <jats:italic>S. cerevisiae<\/jats:italic>\n                      was redirected to glycogen accumulation, whereas that of\n                      <jats:italic>H. uvarum<\/jats:italic>\n                      was redirected to trehalose metabolism.\n                      <jats:italic>S. cerevisiae<\/jats:italic>\n                      experienced oxidative stress and upregulated genes involving stress response and sulfur and amino acid metabolism.\n                      <jats:italic>H. uvarum<\/jats:italic>\n                      experienced alcohol\u2010related stress during DCF. Additionally, different regulation of ergosterol metabolic pathway represents a key molecular mechanism underlying the dominance of\n                      <jats:italic>S. cerevisiae<\/jats:italic>\n                      . The results provide not only a theoretical basis for understanding yeast\u2013yeast interactions but also a reference for study of other microbial interactions.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70867","type":"journal-article","created":{"date-parts":[[2026,1,23]],"date-time":"2026-01-23T10:12:08Z","timestamp":1769163128000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Transcriptome Analysis of\n                    <i>Saccharomyces cerevisiae<\/i>\n                    and\n                    <i>Hanseniaspora uvarum<\/i>\n                    During Direct Co\u2010Fermentation"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-5688-6605","authenticated-orcid":false,"given":"Yajie","family":"Yu","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Desire","family":"Nzoyisaba","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenke","family":"Shi","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiuyan","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,1,23]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/1462\u20102920.14536"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/microorganisms8010043"},{"issue":"9","key":"e_1_2_9_4_1","first-page":"17","article-title":"Establishing the Microflora of Musts and Wines","volume":"19","author":"Cavazza A.","year":"1992","journal-title":"Vignevini"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms22147754"},{"issue":"1","key":"e_1_2_9_6_1","doi-asserted-by":"crossref","first-page":"61","DOI":"10.5344\/ajev.1979.30.1.61","article-title":"Modified Procedure for Alcohol Determination by Dichromate Oxidation","volume":"30","author":"Crowell E. 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