食品与发酵工业 >

2025 , Vol. 51 >Issue 7: 167 - 176

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039366

研究报告

基于宏基因组学揭示自然发酵与植物乳杆菌接种发酵酸笋中微生物代谢及关键风味基因

  • 李昕诺 ,
  • 吴宇辉 ,
  • 吴良如 ,
  • 杨金来 ,
  • 郑炯
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(西南大学 西塔学院,重庆,400715)
    3(国家林业和草原局竹子研究开发中心,竹林生态与资源利用国家林业和草原局重点实验室,浙江 杭州,310012)
第一作者:本科生(郑炯副教授为通信作者,E-mail:zhengjiong_swu@126.com)

收稿日期: 2024-03-27

  修回日期: 2024-04-21

  网络出版日期: 2025-04-29

基金资助

国家自然科学基金项目(31701617);重庆市科技兴林项目(ZD2022-4)

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Revealing microbial metabolism and key flavor genes in natural fermented and Lactobacillus plantarum inoculated fermented Suansun based on macrogenomics

  • LI Xinnuo ,
  • WU Yuhui ,
  • WU Liangru ,
  • YANG Jinlai ,
  • ZHENG Jiong
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(College of Westa, Southwest University, Chongqing 400715, China)
    3(Key Laboratory of State Forestry and Grassland Administration on Bamboo Forest Ecology and Resource Utilization, China National Bamboo Research Center, Hangzhou 310012, China)

Received date: 2024-03-27

  Revised date: 2024-04-21

  Online published: 2025-04-29

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摘要

该文采用宏基因组技术分析自然发酵酸笋(natural fermented Suansun, NFS)和植物乳杆菌发酵酸笋(Lactobacillus plantarum fermented Suansun, LPS)的微生物多样性及代谢,并挖掘其关键风味基因。结果表明,厚壁菌门(Firmicutes)是NFS与LPS共有的优势菌门;属水平上,植物乳杆菌属(Lactiplantibacillus)为NFS中的优势菌属,LPS除此之外还含有魏斯氏菌属(Weissella)、乳球菌属(Lactococcus)等优势菌属;从种水平上2种发酵方式的组成重叠情况可得,2种样品在组成上较为相似,但LPS菌种多样性更强。经京都基因与基因组百科全书注释并重构关键代谢网络发现,碳水化合物代谢及氨基酸代谢是酸笋的主要代谢途径。大肠杆菌K-12 MG1655、大肠杆菌K-12 W3110等基因被认为与乳酸形成密切相关;肉毒杆菌BKT015925、梭菌ATCC 25775等基因被注释与色氨酸代谢相关,其与酸笋的特征性风味密切相关。此外,LPS可通过抑制半胱氨酸和蛋氨酸代谢(ko00270)和酪氨酸代谢(ko00350)来抑制酸笋不悦气味的产生,从而改善酸笋的风味品质。研究结果可以为酸笋发酵风味品质的调控提供理论基础。

关键词： 酸笋; 接种发酵; 宏基因组; 微生物多样性; 功能基因

本文引用格式

李昕诺 , 吴宇辉 , 吴良如 , 杨金来 , 郑炯 . 基于宏基因组学揭示自然发酵与植物乳杆菌接种发酵酸笋中微生物代谢及关键风味基因[J]. 食品与发酵工业, 2025 , 51(7) : 167 -176 . DOI: 10.13995/j.cnki.11-1802/ts.039366

Abstract

The metagenomic technology was used to analyze the microbial diversity and metabolism of natural fermented Suansun (NFS) and Lactobacillus plantarum fermented Suansun (LPS), and explore their key flavor factors.Results indicated that Firmicutes was a dominant phylum shared by NFS and LPS.At the genus level, Lactobacillus was the dominant genus in NFS, while LPS also contained dominant genera such as Weissella and Lactococcus. From the composition overlap of the two Suansun samples at the species level, it could be seen that the two samples were relatively similar in composition, but the diversity of LPS bacterial species was stronger.Through annotation and reconstruction of the key metabolic network in the Kyoto Encyclopedia of Genes and Genomes, it was found that carbohydrate and amino acid metabolism were the main metabolites of Suansun.Genes such as Escherichia coli K-12 MG1655 and Escherichia coli K-12 W3110 were believed to be closely related to lactate formation.Genes, such as botulinum toxin BKT015925 and fecal clostridium ATCC 25775, had been annotated to be associated with tryptophan metabolism, which were closely related to the characteristic sour odor of Suansun.In addition, LPS could inhibit the unpleasant odor of Suansun by inhibiting cysteine and methionine metabolism (ko00270) and tyrosine metabolism (ko00350).The results can provide a theoretical basis for the control of the fermentation flavor quality of Suansun.

Key words： Suansun; inoculation fermentation; metagenomics; microbial diversity; functional genes

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