利用宏转录组学技术解析了工业豇豆泡菜在发酵过程中活性微生物的群落结构组成并进行了功能基因注释。结果表明,乳杆菌属(Lactobacillus)、Starmerella、片球菌属(Pediococcus)、魏斯氏菌属(Weissella)、Millerozyma和Sugiyamaella是工业豇豆泡菜发酵过程中的主要活性菌属。其中,乳杆菌属(Lactobacillus)在发酵前中期起主导作用,随着发酵进行,乳杆菌属的相对丰度逐渐降低而Starmerella的相对丰度上升,成为发酵后期的绝对优势活菌属。在KEGG功能注释方面,整体上,发酵过程中有关代谢的基因表达量最高,其中以碳水化合物代谢为主。研究结果揭示了工业豇豆泡菜发酵过程中真正发挥作用的活性菌群组成,为工业泡菜发酵机理解析及发酵过程控制提供了一定理论基础。
In this study, meta-transcriptomics technology was used to analyze the active microbial community structure during industrial cowpea pickle fermentation and functional gene annotation was performed as well. The results showed that Lactobacillus, Starmerella, Pediococcus, Weissella, Millerozyma and Sugiyamaella were the main active microbial genera in industrial cowpea pickle fermentation process. Among them, Lactobacillus predominated the initial and middle stages of fermentation, followed by gradually decrease of its relative abundance and the increase of Starmerella along with the fermentation. Starmerella became the absolutely dominant active genus in the later stage of fermentation. In the aspect of KEGG function annotation, overall, the highest amount of gene expression was related to metabolism in the fermentation process, mainly the carbohydrate metabolism. This study revealed the composition of the active microflora that really played roles in the fermentation process of industrial cowpea pickle, which provided a theoretical basis for the analysis of the fermentation mechanism and the control of the fermentation process.
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