食品与发酵工业 >

2022 , Vol. 48 >Issue 19: 36 - 43

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030716

研究报告

一株来源于豆豉的地衣芽孢杆菌全基因组学及其风味物质形成分析

  • 张盼文 ,
  • 李浩 ,
  • 徐钰红 ,
  • 杨慧林 ,
  • 王筱兰
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  • (江西师范大学 生命科学学院,江西 南昌,330022)
第一作者：硕士研究生(王筱兰教授为通信作者,E-mail: xlwang@jxnu.edu.cn)

收稿日期: 2022-01-11

  修回日期: 2022-03-21

  网络出版日期: 2022-11-01

基金资助

国家自然科学基金项目(31760449)

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Whole genome and flavor formation analysis of a Bacillus licheniformis strain from Douchi

  • ZHANG Panwen ,
  • LI Hao ,
  • XU Yuhong ,
  • YANG Huilin ,
  • WANG Xiaolan
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  • (College of Life Science, Jiangxi Normal University, Nanchang 330022, China)

Received date: 2022-01-11

  Revised date: 2022-03-21

  Online published: 2022-11-01

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摘要

地衣芽孢杆菌(Bacillus licheniformis)是一种能够分泌多种酶的耐盐微生物,在豆制品发酵过程中对于风味物质的产生起着重要作用。该研究基于从曲霉型豆豉中筛选的菌株JXNUWL7,通过对其进行全基因组学分析,探究该菌株在豆制品发酵过程中可能的功能基因,同时采用GC-MS对纯种发酵豆豉中挥发性成分进行分析。菌株JXNUWL7基因组序列全长4 194 676 bp,GC含量为46.16%,拼接得到的重叠群数量为45个,共编码4 684个基因,预测该菌株有4种已知的次级代谢产物基因合成簇,含有116个碳水化合物活性酶编码基因。结果表明,地衣芽孢杆菌JXNUWL7具有良好的碳水化合物、氨基酸代谢潜能和耐盐抗菌潜力,能够有效降解纤维素等多糖生成乙醇、乳酸、二磷酸尿苷葡萄糖等风味和功能性物质前体。GC-MS分析结果表明,地衣芽孢杆菌JXNUWL7纯种发酵豆豉共鉴定出86种香气成分,包含9种酯类、6种醛类、15种酮类和7种吡嗪类,研究结果为豆豉微生物的开发应用提供了理论支持。

关键词： GC-MS; 全基因组学分析; 豆豉; 地衣芽孢杆菌; 挥发性风味物质

本文引用格式

张盼文 , 李浩 , 徐钰红 , 杨慧林 , 王筱兰 . 一株来源于豆豉的地衣芽孢杆菌全基因组学及其风味物质形成分析[J]. 食品与发酵工业, 2022 , 48(19) : 36 -43 . DOI: 10.13995/j.cnki.11-1802/ts.030716

Abstract

Bacillus licheniformis is a salt-tolerant microorganism that can secrete a variety of enzymes, which plays an important role in the production of flavor compounds during the fermentation of soybean products. This study herein focused on exploring the possible functional genes of B. licheniformis strain JXNUWL7 that screened from Aspergillus-type Douchi using the whole genome analysis, and investigated the volatile components of pure fermented Douchi using GC-MS which all provided theoretical support for the development and application of the microorganisms in Douchi fermentation. The result showed that the genome sequence of strain JXNUWL7 had a total length of 4 194 676 bp, with a G+C content of 46.16%. The number of contigs obtained by splicing was 45, which encode a total of 4 684 gene. The gene prediction that this strain had four known secondary metabolite gene synthesis clusters and 116 genes encoding carbohydrate active enzymes. The analysis of the sequencing results presented that B. licheniformis JXNUWL7 had good potential in salt-tolerant antibacterial and carbohydrate and amino acid metabolism, where this strain can effectively degrade cellulose and other polysaccharides to produce ethanol, lactic acid, and uridine diphosphate glucose (UDPG) and other flavor and functional substance precursors. GC-MS analysis results showed that 86 aroma components, including nine esters, six aldehydes, 15 ketones and seven pyrazines were identified from the pure fermented Douchi where strain JXNUWL7 participated in.

Key words： GC-MS; whole genome analysis; Douchi; Bacillus licheniformis; volatile flavor substances

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