An Extended Taxonomic Profile and Metabolic Potential Analysis of Pulque Microbial Community Using Metagenomics

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
A. L. Munguía, Alejandra Escobar-Zepeda, Juan J. Montor, C. Olvera, A. Sánchez-Flores, A. López-Munguía, Sift Desk Journals Open Access Journals
{"title":"An Extended Taxonomic Profile and Metabolic Potential Analysis of Pulque Microbial Community Using Metagenomics","authors":"A. L. Munguía, Alejandra Escobar-Zepeda, Juan J. Montor, C. Olvera, A. Sánchez-Flores, A. López-Munguía, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.5.2.ra.10637","DOIUrl":null,"url":null,"abstract":"Background: Pulque is one of the most important fermented beverages issued from the Mesoamerican past, rich in culture and tradition, as well as nutritional and physiological properties. A particular bacterial population plays a key role in the production of compounds related to pulque’s flavor and texture, as well as in its functional properties. Methods: Using a whole metagenome sequencing approach, we characterized the bacterial population present in pulque with high taxonomic resolution so that the description is made at species level. Results: From metagenomic information, we analyzed the potential metabolically related nutritional and sensory compounds. Species from the Sphingomonadaceae and Bartonellaceaeare family, are reorted in pulque for the first time, associated with potential probiotics. Enzymes involved in metabolic pathways of vitamins are identified, in agreement with previous reports regarding its presence in pulque. We also describe Glycosyl Hydrolase functional domains, related to the synthesis of polysaccharides, typical soluble products. Conclusion: These results contribute to increase the knowledge of the traditional fermented products and to the history of this emblematic drink of the Mesoamerican culture.These metagenomic reservoir represents a great biotechnological potential for the food industry.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2020-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"6","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology-mysore","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.25177/jfst.5.2.ra.10637","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 6

Abstract

Background: Pulque is one of the most important fermented beverages issued from the Mesoamerican past, rich in culture and tradition, as well as nutritional and physiological properties. A particular bacterial population plays a key role in the production of compounds related to pulque’s flavor and texture, as well as in its functional properties. Methods: Using a whole metagenome sequencing approach, we characterized the bacterial population present in pulque with high taxonomic resolution so that the description is made at species level. Results: From metagenomic information, we analyzed the potential metabolically related nutritional and sensory compounds. Species from the Sphingomonadaceae and Bartonellaceaeare family, are reorted in pulque for the first time, associated with potential probiotics. Enzymes involved in metabolic pathways of vitamins are identified, in agreement with previous reports regarding its presence in pulque. We also describe Glycosyl Hydrolase functional domains, related to the synthesis of polysaccharides, typical soluble products. Conclusion: These results contribute to increase the knowledge of the traditional fermented products and to the history of this emblematic drink of the Mesoamerican culture.These metagenomic reservoir represents a great biotechnological potential for the food industry.
基于宏基因组学的Pulque微生物群落扩展分类和代谢潜力分析
背景:Pulque是中美洲历史上最重要的发酵饮料之一,具有丰富的文化和传统,以及营养和生理特性。一种特殊的细菌种群在与pulque的风味和质地以及功能特性相关的化合物的产生中起着关键作用。方法:采用全宏基因组测序方法,以高分类学分辨率对pulque中存在的细菌种群进行表征,以便在物种水平上进行描述。结果:从宏基因组信息中,我们分析了潜在的代谢相关的营养和感觉化合物。在pulque中首次报道了鞘蒙菌科和巴尔通菌科的物种,它们与潜在的益生菌有关。已鉴定出参与维生素代谢途径的酶,与先前关于其在pulque中的存在的报道一致。我们还描述了糖基水解酶的功能域,与多糖的合成有关,典型的可溶性产物。结论:这些结果有助于增加对传统发酵产品的了解,并有助于了解这种中美洲文化标志性饮料的历史。这些宏基因组库为食品工业提供了巨大的生物技术潜力。
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
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信