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Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation

文献类型： 外文期刊

作者： Zhang, Guohua 1 ; Qi, Qianhui 1 ; Sadiq, Faizan Ahmed 2 ; Wang, W. 1 ; He, Xiaxia 1 ; Wang, Wei 4 ;

作者机构： 1.Shanxi Univ, Sch Life Sci, Taiyuan 030006, Peoples R China

2.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214000, Jiangsu, Peoples R China

3.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214000, Jiangsu, Peoples R China

4.Zhejiang Acad Agr Sci, Inst Agr Prod Safety & Nutr, Hangzhou 310021, Peoples R China

5.Minist Agr & Rural Affairs China, Key Lab Informat Traceabil Agr Prod, Hangzhou, Peoples R China

关键词： sourdough; Lactiplantibacillus plantarum; Saccharomyces cerevisiae; proteomics; carbohydrate metabolism; amino acid metabolism

期刊名称：MICROORGANISMS （ 影响因子：4.926； 五年影响因子：5.143 ）

ISSN：

年卷期： 2021 年 9 卷 11 期

页码：

收录情况： SCI

摘要： Sourdough is a fermentation culture which is formed following metabolic activities of a multiple bacterial and fungal species on raw dough. However, little is known about the mechanism of interaction among different species involved in fermentation. In this study, Lactiplantibacillus plantarum Sx3 and Saccharomyces cerevisiae Sq7 were selected. Protein changes in sourdough, fermented with single culture (either Sx3 or Sq7) and mixed culture (both Sx3 and Sq7), were evaluated by proteomics. The results show that carbohydrate metabolism in mixed-culture-based sourdough is the most important metabolic pathway. A greater abundance of L-lactate dehydrogenase and UDP-glucose 4-epimerase that contribute to the quality of sourdough were observed in mixed-culture-based sourdough than those produced by a single culture. Calreticulin, enolase, seryl-tRNA synthetase, ribosomal protein L23, ribosomal protein L16, and ribosomal protein L5 that are needed for the stability of proteins were increased in mixed-culture-based sourdough. The abundance of some compounds which play an important role in enhancing the nutritional characteristics and flavour of sourdough (citrate synthase, aldehyde dehydrogenase, pyruvate decarboxylase, pyruvate dehydrogenase E1 and acetyl-CoA) was decreased. In summary, this approach provided new insights into the interaction between L. plantarum and S. cerevisiae in sourdough, which may serve as a base for further research into the detailed mechanism.

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