The formation mechanism of flavor and metabolites during the fermentation of sufu based on carbohydrate metabolism

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-05-02 DOI:10.1016/j.lwt.2025.117873

Zhongai Chen , Qinming Liu , Menglong Liu , Kaihua Lu , Shan Huang , Du Lv , Zhirong Wang , Qiaoli Xue , Yongjin Hu

{"title":"The formation mechanism of flavor and metabolites during the fermentation of sufu based on carbohydrate metabolism","authors":"Zhongai Chen , Qinming Liu , Menglong Liu , Kaihua Lu , Shan Huang , Du Lv , Zhirong Wang , Qiaoli Xue , Yongjin Hu","doi":"10.1016/j.lwt.2025.117873","DOIUrl":null,"url":null,"abstract":"<div><div>Understanding the formation mechanism of flavor compounds is essential for controlling the flavor quality of sufu. This study employed metabolomics and metagenomics to investigate the formation mechanisms of key flavor substances in sufu based on carbohydrate metabolism. At KEGG level 3, the annotated gene types and numbers were abundant in glycolysis/gluconeogenesis, starch and sucrose metabolism, amino sugar and nucleotide sugar metabolism, pyruvate metabolism. Additionally, dynamic changes in associated bacteria, enzymes and differential metabolites of metabolic pathways in sufu were investigated. The dominant bacteria associated with the four carbohydrate metabolism pathways include <em>Lactococcus</em>, <em>Weissella</em>, <em>Leuconostoc, Kurthia</em>. The principal associated enzymes were the hydrolases, oxidoreductases, isomerases, transferases, and ligases. Through the reconstruction of metabolic pathways, characteristic flavor substances such as lactic acid, fumaric acid, malic acid, and succinic acid were generated via three reaction chains. This study offers valuable insights for optimizing the fermentation process and improving the flavor quality of sufu.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117873"},"PeriodicalIF":6.0000,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643825005572","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Understanding the formation mechanism of flavor compounds is essential for controlling the flavor quality of sufu. This study employed metabolomics and metagenomics to investigate the formation mechanisms of key flavor substances in sufu based on carbohydrate metabolism. At KEGG level 3, the annotated gene types and numbers were abundant in glycolysis/gluconeogenesis, starch and sucrose metabolism, amino sugar and nucleotide sugar metabolism, pyruvate metabolism. Additionally, dynamic changes in associated bacteria, enzymes and differential metabolites of metabolic pathways in sufu were investigated. The dominant bacteria associated with the four carbohydrate metabolism pathways include Lactococcus, Weissella, Leuconostoc, Kurthia. The principal associated enzymes were the hydrolases, oxidoreductases, isomerases, transferases, and ligases. Through the reconstruction of metabolic pathways, characteristic flavor substances such as lactic acid, fumaric acid, malic acid, and succinic acid were generated via three reaction chains. This study offers valuable insights for optimizing the fermentation process and improving the flavor quality of sufu.

查看原文本刊更多论文

基于碳水化合物代谢的腐乳风味及代谢产物形成机制研究

了解风味化合物的形成机理是控制腐乳风味品质的关键。本研究采用代谢组学和宏基因组学方法，以碳水化合物代谢为基础，探讨豆腐脑中关键风味物质的形成机制。在KEGG水平3时，糖酵解/糖异生、淀粉和蔗糖代谢、氨基糖和核苷酸糖代谢、丙酮酸代谢中注释的基因类型和数量丰富。此外，还研究了腐乳代谢途径中相关细菌、酶和差异代谢物的动态变化。与四种碳水化合物代谢途径相关的优势细菌包括乳球菌、Weissella、Leuconostoc和Kurthia。主要的相关酶是水解酶、氧化还原酶、异构酶、转移酶和连接酶。通过代谢途径的重构，通过三条反应链生成乳酸、富马酸、苹果酸、琥珀酸等特色风味物质。本研究为优化腐乳发酵工艺，提高腐乳风味品质提供了有价值的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.