种/菌株特异性植物乳杆菌对酸菜群落聚集和代谢调控的影响

Menglu Yang, Haimei Lai, Yali Wang, Yuan Mei, Yuli Huang, Xueqing Zeng, Lihong Ge, Jichun Zhao, Yongqing Zhu, Qiaolian Huang, Nan Zhao
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引用次数: 0

摘要

为研究植物乳杆菌特异性菌株的定殖及影响,将4株分离菌株应用于传统芥菜腌制酸菜中。结果表明,菌株8乳酸菌(LAB)和乙酸(p
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai.

To investigate the colonization and impact of the specific Lactiplantibacillus plantarum strains, four isolated strains were applied in pickled Suancai which is a traditional pickled mustard (Brassica juncea). Results showed that strain-8 with the highest lactic acid bacteria (LAB) counts and acetic acid (p < 0.05). There were 11.42 % ∼ 32.35 % differential volatile compounds detected, although nitriles, esters, and acids were predominant. L. plantarum disturbed the microbial community, in which the microbial composition of strain-11 was most similar to the naturally fermented sample. Amino acids, carbohydrate metabolism, and metabolism of cofactors and vitamins were the main functional classes because of the similar dominant microbes (Lactiplantibacillus and Levilactobacillus). The functional units were separated based on NMDS analysis, in which bacterial chemotaxis, amino acid-related units, biotin metabolism, fatty acid biosynthesis, and citrate cycle were significantly different calculated by metagenomeSeq and Benjamin-Hochberg methods (p < 0.05). The contents of most flavor compounds were consistent with their corresponding enzymes. In particular, glucosinolates metabolites were different and significantly related to the myrosinase and metabolic preference of LAB. Therefore, this study revealed the impact mechanism of the specific L. plantarum strains and provided a perspective for developing microbial resources to improve the flavor diversity of fermented vegetables.

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