Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps)
文献类型： 外文期刊
作者： Liu, Daqun 1 ; Zhang, Chengcheng 2 ; Zhang, Jianming 2 ; Xin, Xiaoting 2 ; Liao, Xiaojun 1 ;
作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
2.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou 310021, Peoples R China
关键词： Fermented potherb mustard; Flavor metabolites; Halophilic bacteria; Lactic acid bacteria; Metabolic functions
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）
ISSN： 0963-9969
年卷期： 2021 年 148 卷
页码：
收录情况： SCI
摘要： Fermented vegetable flavors are closely associated with microbial metabolism. Here, shifts in flavor metabolites and their correlations to the structure and function of fermentative microbial communities were explored during the spontaneous fermentation process of potherb mustard (Brassica juncea var. multiceps), a traditionally fermented vegetable from China. Halophilic bacteria (HAB, i.e., Halomonas, Salinivibrio, and Vibrio) and lactic acid bacteria (LAB, i.e., Lactobacillus-related genera and Weissella) became highly abundant after potherb mustard fermentation. Further, HAB and LAB abundances exhibited significant, positive correlations with metabolites important in fermented potherb mustard flavoring (e.g., organic acids, amino acids, alcohols, aldehydes, and nitriles). Metagenomic analysis indicated that Halomonas, Salinivibrio, Weissella, and Lactobacillus-related genera were likely actively engaged in pyruvate metabolism (ko00620) and citrate cycle (TCA cycle, ko00020), leading to higher lactic and acetic acid concentrations, along with lower pH, which would affect levels of volatile isothiocyanates and nitriles that contribute to flavoring of fermented potherb mustard. Further, HAB and LAB were the primary populations inferred to be responsible for amino acid and fatty acid metabolism in addition to the biosynthesis of numerous volatile flavor compounds. This study highlights the predominance and importance of LAB and HAB during spontaneous fermentation of potherb mustard and provides new insights into their roles in this process.
- 相关文献
作者其他论文 更多>>
-
Unraveling the metabolite profiles and microbial roles during dry-pickled radish fermentation
作者：Niu, Haiyue;Zhang, Jianming;Zhang, Chengcheng;Xin, Xiaoting;Liu, Daqun;Niu, Haiyue
关键词：Bacterial communities; Volatile metabolites; Non-volatile metabolites; Key enzymes; Fermented radish
-
Enhancing the formation of functional glucosinolate degradation products in fermented broccoli stalk by-product with lactic acid bacteria
作者：Wu, Qinghang;Liu, Daqun;Zhang, Jianming;Li, Ting;Niu, Haiyue;Xin, Xiaoting;Zhang, Chengcheng;Wu, Qinghang;Zhao, Shengming;He, Chengyun
关键词：Broccoli stalk by-product; Glucosinolates; Isothiocyanates; Degradation products; Lactic acid bacteria
-
Different Efficacy of Five Soluble Dietary Fibers on Alleviating Loperamide-Induced Constipation in Mice: Influences of Different Structural Features
作者：Zhang, Zhiguo;Liu, Buyu;Zhang, Chengcheng;Hu, Weiwei;Wu, Weicheng;Liu, Buyu;Liu, Xingquan;Liu, Wei
关键词：soluble dietary fiber; structural difference; constipation; defecation function; short-chain fatty acid; gut microbiota
-
Biotransformation of inorganic selenium into selenium nanoparticles and organic selenium by Lactiplantibacillus plantarum CXG4
作者：Li, Yilong;Wang, Ting;Yi, Huaxi;Li, Yilong;Wang, Ting;Liu, Daqun;Zhang, Chengcheng;Wu, Weicheng;Zhang, Jianming
关键词：Biotransformation; Selenium; Lactiplantibacillus plantarum; Selenite reduction production; Transcriptome analysis
-
Coriander-Derived Exosome-Like Nanovesicles Laden Hydrogel with Antioxidant Property Accelerates Wound Healing
作者：Wang, Ting;Li, Yilong;Hao, Linlin;Liu, Yinxue;Yi, Huaxi;Liu, Daqun;Zhang, Chengcheng;Zhang, Jianming
关键词：coriander; exosome-like nanovesicles; hydrogel; oxidative stress; wound healing
-
Mechanistic insights into the impact of thermally induced endogenous β-glucan structural modifications on the digestibility of highland barley flour
作者：Hu, Weiwei;Gu, Junchao;Zhang, Zhiguo;Liu, Daqun;Wu, Weicheng;Gu, Junchao;Yang, Kai
关键词：Thermal processing; Highland barley; Microstructure; In vitro digestibility; beta-glucan modification
-
Whole-genome analysis, evaluation and regulation of in vitro and in vivo GABA production from Levilactobacillus brevis YSJ3
作者：Liu, Daiyao;Zhang, Chengcheng;Niu, Haiyue;Xin, Xiaoting;Liu, Daqun;Zhang, Jianming;Liu, Hui;Liu, Daiyao;Yi, Huaxi
关键词：GABA-producing bacteria; Levilactobacillus brevis YSJ3; Fermentation kinetics; Metabolism analysis; Improve sleep
