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Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

文献类型： 外文期刊

作者： An, Feiyu 1 ; Li, Mo 1 ; Zhao, Yue 1 ; Zhang, Yan 1 ; Mu, Delun 1 ; Hu, Xinyu 1 ; You, Shengbo 2 ; Wu, Junrui 1 ; Wu, Rina 1 ;

作者机构： 1.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Peoples R China

2.Shandong Acad Agr Sci, Biotechnol Res Ctr, Jinan 250100, Peoples R China

关键词： Soybean paste; Metatranscriptome; Volatile metabolites; Free amino acids; Metabolic pathway

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 343 卷

页码：

收录情况： SCI

摘要： Dajiang, or naturally fermented soybean paste, has a unique flavor that is influenced by the resident microflora. However, the association between flavor and the core microbiota is unclear. Recent advances in RNA sequencing have identified genes that are actively expressed in complex microbial communities. To this end, we analyzed the time-dependent changes in the microbiota and the metabolite profiles of Dajiang using metatranscriptome sequencing, HS-SPME-GC-MS and amino acid analysis identified 10 volatile compounds that contribute to the development of soybean paste flavor. Further analysis of the correlation between the active microorganisms and the physicochemical characteristics and flavor substances in soybean paste indicated that Lactobacillus and Tetragenococcus were the core genera affecting chromaticity and flavor. These microorganisms produce enzymes that catalyze a series of metabolic pathways that generate flavor substances. Our findings provide new insights into the role of the microbiota in the development of flavor in fermented foods.

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[1]Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China. An, Feiyu,Li, Mo,Zhao, Yue,Zhang, Yan,Mu, Delun,Hu, Xinyu,Wu, Junrui,Wu, Rina,You, Shengbo. 2021

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