Dynamics and functionalities of bacterial community during foxtail millet dough fermentation by metagenomic analysis

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY Journal of Future Foods Pub Date : 2023-12-14 DOI:10.1016/j.jfutfo.2023.11.006
Junli Liu, Wei Zhao, Aixia Zhang, Pengliang Li, Jingke Liu
{"title":"Dynamics and functionalities of bacterial community during foxtail millet dough fermentation by metagenomic analysis","authors":"Junli Liu,&nbsp;Wei Zhao,&nbsp;Aixia Zhang,&nbsp;Pengliang Li,&nbsp;Jingke Liu","doi":"10.1016/j.jfutfo.2023.11.006","DOIUrl":null,"url":null,"abstract":"<div><p>Sourdough flavors were closely related to microbial metabolism. The microbial diversity of foxtail millet dough during fermentation has never been studied. Here, the metabolic potential and diversity of the bacterial community were analyzed by metagenomic during dough fermentation. Firmicutes was the dominant phylum in the dough, within heterofermentative lactic acid bacteria (<em>e.g</em>., <em>Companilactobacillus, Limosilactobacillus, Pediococcus</em> and <em>Lactobacillus</em>) as the most abundant bacteria. Proteobacteria was gradually inhibited after fermentation. <em>Companilactobacillus_crustorum</em> was notably found abundant during dough leavening. <em>Limosilactobacillus_fermentum</em> increased markedly during fermentation, while <em>Companilactobacillus_crustorum</em> decreased significantly. For further exploration, genes associated with metabolism were annotated through metagenomics. <em>Limosilactobacillus, Companilactobacillus</em> and <em>Pediococcus</em> were actively engaged in glycolysis (ko00010), starch and sucrose metabolism (ko00500), and pyruvate metabolism (ko00620), leading in part to lactic and acetic acid accumulations and dough acidification. <em>Limosilactobacillus</em> and <em>Lactiplantibacillus</em> were the main contributors to key aminopeptidases or/and transaminases involved in amino acid metabolism, which was responsible for flavor metabolite formation. This study will provide an enhanced understanding of the predominance and diversity of dough bacterial communities, and contribute to future strain screening in the dough for better flavor.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":null,"pages":null},"PeriodicalIF":5.2000,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566923000897/pdfft?md5=b91da531e35dd0859b53649a56cdb04e&pid=1-s2.0-S2772566923000897-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772566923000897","RegionNum":0,"RegionCategory":null,"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

Sourdough flavors were closely related to microbial metabolism. The microbial diversity of foxtail millet dough during fermentation has never been studied. Here, the metabolic potential and diversity of the bacterial community were analyzed by metagenomic during dough fermentation. Firmicutes was the dominant phylum in the dough, within heterofermentative lactic acid bacteria (e.g., Companilactobacillus, Limosilactobacillus, Pediococcus and Lactobacillus) as the most abundant bacteria. Proteobacteria was gradually inhibited after fermentation. Companilactobacillus_crustorum was notably found abundant during dough leavening. Limosilactobacillus_fermentum increased markedly during fermentation, while Companilactobacillus_crustorum decreased significantly. For further exploration, genes associated with metabolism were annotated through metagenomics. Limosilactobacillus, Companilactobacillus and Pediococcus were actively engaged in glycolysis (ko00010), starch and sucrose metabolism (ko00500), and pyruvate metabolism (ko00620), leading in part to lactic and acetic acid accumulations and dough acidification. Limosilactobacillus and Lactiplantibacillus were the main contributors to key aminopeptidases or/and transaminases involved in amino acid metabolism, which was responsible for flavor metabolite formation. This study will provide an enhanced understanding of the predominance and diversity of dough bacterial communities, and contribute to future strain screening in the dough for better flavor.

Abstract Image

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
通过元基因组分析狐尾粟面团发酵过程中细菌群落的动态和功能
酸面团的风味与微生物代谢密切相关。有关发酵过程中狐尾小米面团微生物多样性的研究还从未有过。本文通过元基因组分析了面团发酵过程中细菌群落的代谢潜力和多样性。面团中最主要的菌门是固着菌门,其中以异发酵乳酸菌(如伴乳酸菌、低乳酸菌、乳酸球菌和乳酸杆菌)的数量最多。蛋白菌在发酵后逐渐受到抑制。在面团发酵过程中,明显发现了大量的乳酸菌(Companilactobacillus_crustorum)。在发酵过程中,Limosilactobacillus_fermentum 明显增加,而 Companilactobacillus_crustorum 则明显减少。为了进一步探索,通过元基因组学对与新陈代谢相关的基因进行了注释。嗜酸乳杆菌(Limosilactobacillus)、伴孢乳杆菌(Companilactobacillus)和木薯球菌(Pediococcus)积极参与糖酵解(ko00010)、淀粉和蔗糖代谢(ko00500)以及丙酮酸代谢(ko00620),在一定程度上导致了乳酸和乙酸的积累以及面团酸化。柠檬乳杆菌(Limosilactobacillus)和乳普兰巴氏杆菌(Lactiplantibacillus)是参与氨基酸代谢的关键氨肽酶或/和转氨酶的主要贡献者,而氨基酸代谢是风味代谢物形成的原因。这项研究将有助于进一步了解面团细菌群落的优势和多样性,并有助于今后在面团中筛选菌株,以获得更好的风味。
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 去求助
来源期刊
CiteScore
5.80
自引率
0.00%
发文量
0
期刊最新文献
Effect of 1-methylcyclopropene on the qualities of Cordyceps militaris storage Study on the rheological and gel properties of Auricularia auricula pulp and konjac glucomannan compound system A screening strategy for bioactive peptides from enzymolysis extracts of Lentinula edodes based on molecular docking and molecular dynamics simulation Bibliometric analysis of Hericium mushrooms for medicinal and food purposes: 1992−2023 Inonotus hispidus has development potential in health and future foods
×
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
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 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 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1