Metagenomic and metatranscriptomic analyses of microbial genera and volatiles produced during the fermentation of doubanjiang meju

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Liang Zhang , Yan Zeng , Jin Yu , Yufeng Li , Peibin Zeng
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引用次数: 0

Abstract

Fermented broad beans (Vicia faba L.), commonly known as meju, serve as a crucial raw material for producing Pixian Doubanjiang (DBJ), a traditional condiment in Chinese cuisine. However, there is limited information on the dynamics of fungal populations and the activity shifts of key enzymes during DBJ meju fermentation. This study aimed to elucidate the microbial composition, active genera, expressed genes and pathways during the DBJ meju fermentation. The general chemical components, free amino acids, enzymes and volatile compounds were also investigated; the correlations between active genera and physicochemical factors were analyzed, at different fermentation stages. The results demonstrated that protease was the predominant enzyme during meju fermentation. A total of 32 major volatile compounds were identified, with most alcohols and aldehydes showing a sharp increase from the early to the middle stages, followed by stabilization until the end of fermentation. Significant shifts in metatranscriptomic composition at the genus level were observed, with Aspergillus, Staphylococcus, and Tulasnella emerging as the core active genera in the process. Notably, cellulase activity was positively correlated with the presence of Tulasnella. Additionally, Aspergillus and Tulasnella were found to play a crucial role in developing the unique aroma of DBJ meju. Our findings on the succession of active genera and their correlation with physicochemical factors are expected to provide substantial evidence for potential quality control and enhancement of this renowned Chinese condiment.

豆瓣酱发酵过程中产生的微生物菌属和挥发性物质的元基因组和元转录组分析
发酵蚕豆(Vicia faba L.)俗称烧酒,是生产郫县豆瓣酱(DBJ)的重要原料,DBJ 是中国菜肴中的一种传统调味品。然而,有关 DBJ 烧酒发酵过程中真菌种群动态和关键酶活性变化的信息十分有限。本研究旨在阐明 DBJ 烧酒发酵过程中的微生物组成、活性菌属、表达基因和途径。研究还调查了一般化学成分、游离氨基酸、酶和挥发性化合物;分析了不同发酵阶段活性菌属与理化因素之间的相关性。结果表明,蛋白酶是烧酒发酵过程中最主要的酶。共鉴定出 32 种主要挥发性化合物,其中大部分醇类和醛类化合物从发酵初期到中期急剧增加,随后趋于稳定,直至发酵结束。在属一级观察到元转录组成分的显著变化,曲霉、葡萄球菌和土拉菌成为发酵过程中的核心活性属。值得注意的是,纤维素酶活性与土拉斯菌的存在呈正相关。此外,我们还发现曲霉菌和杜拉斯菌在形成愉景烧酒独特香味的过程中发挥了关键作用。我们关于活性菌属的演替及其与理化因素的相关性的研究结果有望为这一著名中国调味品的潜在质量控制和改进提供实质性证据。
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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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