Whole genome sequencing analysis of a novel exopolysaccharide-producing Bacillus velezensis and its impact on the quality of soy sauce

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102585

Jun Yuan , Mingxiao Zong , Jing Chen , Zhijia Liu , Yanfei Wang , Chuanqi Chu , Yujie Zhong , Junjie Yi , Tao Wang

{"title":"Whole genome sequencing analysis of a novel exopolysaccharide-producing Bacillus velezensis and its impact on the quality of soy sauce","authors":"Jun Yuan , Mingxiao Zong , Jing Chen , Zhijia Liu , Yanfei Wang , Chuanqi Chu , Yujie Zhong , Junjie Yi , Tao Wang","doi":"10.1016/j.fochx.2025.102585","DOIUrl":null,"url":null,"abstract":"<div><div>This study aimed to develop a novel exopolysaccharides (EPS)-producing strain, <em>Bacillus velezensis</em> KUST4317 (BVK), isolated from soy sauce as a multifunctional starter culture for fermented foods. The evaluation mainly focused on its biosafety, metabolic potential, and functional characteristics. Genomic analysis confirmed the strain's biosafety, identifying only seven non-critical antibiotic resistance genes and no virulence factors. BVK exhibited a high EPS yield (250 mg/L), which contributed to increased soy sauce viscosity (1–1.2 mPa·s) and exhibited strong antioxidant activity (76.4 % DPPH scavenging). Metabolomic profiling revealed that BVK uniquely produces flavor-enhancing compounds (<em>e.g.</em>, benzyl alcohol, pyrazines), while preserving essential taste components. Further mechanistic analysis identified ATP-Binding Cassette (ABC) transporters as key pathway involved in EPS biosynthesis. These findings highlight the potential of BVK to enhance both the functional and sensory qualities of fermented foods.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102585"},"PeriodicalIF":6.5000,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525004328","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This study aimed to develop a novel exopolysaccharides (EPS)-producing strain, Bacillus velezensis KUST4317 (BVK), isolated from soy sauce as a multifunctional starter culture for fermented foods. The evaluation mainly focused on its biosafety, metabolic potential, and functional characteristics. Genomic analysis confirmed the strain's biosafety, identifying only seven non-critical antibiotic resistance genes and no virulence factors. BVK exhibited a high EPS yield (250 mg/L), which contributed to increased soy sauce viscosity (1–1.2 mPa·s) and exhibited strong antioxidant activity (76.4 % DPPH scavenging). Metabolomic profiling revealed that BVK uniquely produces flavor-enhancing compounds (e.g., benzyl alcohol, pyrazines), while preserving essential taste components. Further mechanistic analysis identified ATP-Binding Cassette (ABC) transporters as key pathway involved in EPS biosynthesis. These findings highlight the potential of BVK to enhance both the functional and sensory qualities of fermented foods.

查看原文本刊更多论文

一种新的产胞外多糖芽孢杆菌的全基因组测序分析及其对酱油品质的影响

本研究旨在从酱油中分离出一株产胞外多糖（EPS）的新菌株velezensis KUST4317 （BVK）作为发酵食品的多功能发酵剂。评价主要集中在其生物安全性、代谢潜力和功能特性方面。基因组分析证实了该菌株的生物安全性，只鉴定出7个非关键的抗生素耐药基因，没有毒力因子。BVK具有较高的EPS产率（250 mg/L），提高了酱油粘度（1 ~ 1.2 mPa·s），并具有较强的抗氧化活性（清除76.4%的DPPH）。代谢组学分析显示，BVK独特地产生增强风味的化合物（例如，苯甲醇，吡嗪），同时保留了必需的味道成分。进一步的机制分析发现atp结合盒（ABC）转运体是EPS生物合成的关键途径。这些发现强调了BVK在提高发酵食品的功能和感官质量方面的潜力。

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

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.