Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai

文献类型： 外文期刊

第一作者： Xiong, Shijin

作者： Xiong, Shijin;Xu, Xiaoyan;Zhang, Linli;Du, Tonghao;Huang, Tao;Xiong, Tao;Xie, Mingyong;Xiong, Shijin;Xu, Xiaoyan;Zhang, Linli;Du, Tonghao;Huang, Tao;Xiong, Tao;Xie, Mingyong;Huang, Tao;Huang, Jinqing;Ren, Hongbing;Xiong, Tao

作者机构：

关键词： Laotan Suancai; Characteristic flavor; Metatranscriptome sequencing; Active microbiota succession; Metabolic pathway; Core functional microbes; Drivers

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2024 年 177 卷

页码：

收录情况： SCI

摘要： Laotan Suancai, a Chinese traditional fermented vegetable, possesses a unique flavor that depends on the fermentative microbiota. However, the drivers of microbial succession and the correlation between flavor and active microbiota remain unclear. A total of 21 characteristic flavor metabolites were identified in Laotan Suancai by metabolomics, including 8 sulfides, 6 terpenes, 3 organic acids, 2 isothiocyanates, 1 ester, and 1 pyrazine. Metatranscriptome analysis revealed variations in the active microbiota at different stages of fermentation, and further analysis indicated that organic acids were the primary drivers of microbial succession. Additionally, we reconstructed the metabolic network responsible for the formation of characteristic flavor compounds and identified Companilactobacillus alimentarius, Weissella cibaria, Lactiplantibacillus plantarum, and Loigolactobacillus coryniformis as the core functional microbes involved in flavor development. This study contributed to profoundly understanding the relationship between the active microbiota and flavor quality formation, as well as the targeted selection of starters with flavor regulation abilities.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序