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对在苏夫发酵过程中产生氨基酸的微生物的metagenomic洞察力

Yiwen Xie¹, Tao Wang¹, Chaofan Guo¹

¹Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.

|May 23, 2025

概括

苏福发酵显著增加了氨基酸 (AAN),增强了乌玛米的味道. 甲基因组分析确定了通过必需酶负责AAN生成的关键细菌和真菌.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
生物化学生物化学

背景情况:

氨基酸 (AAN) 对于发酵食品的乌玛米味道至关重要,如sufu.
微生物的新陈代谢在发酵过程中极大地影响了风味的发展.

研究的目的:

调查在苏夫发酵过程中氨基酸 (AAN) 生成背后的微生物机制.
确定参与AAN形成和风味发展的特定微生物和酶.

主要方法:

用转基因组分析来描述微生物群落及其功能基因.
在整个发酵过程中,对AAN含量进行了量化.

主要成果:

在苏夫发酵过程中,AAN含量显著增加,达到0.56g/100g.
核心细菌 (例如,Dysgonomonas macrotermitis,Lactococcus lactis) 和真菌 (例如,Rhizopus arrhizus) 物种被确定为AAN形成的关键驱动因素.
丰富的蛋白酶和氨基酸酸酶被微生物群编码,表明活性氨基酸代谢.
碳水化合物和氨基酸代谢途径占主导地位,特定的途径 (ko00220,ko00250) 与通过谷氨酸合成酶和谷氨酸合成酶的谷氨酸合成有关.

结论:

微生物的酶性活动,特别是氨基酸转化,对于sufu的乌玛米味道发育至关重要.
该研究阐明了特定的微生物参与者和代谢途径,有助于AAN生成和sufu中的风味.

关键词:

氨基酸的气是氨基酸中的.宏观基因组测序的使用微生物功能分析分析苏福教是苏福教,它是苏福教.乌玛米味道的味道

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