Food and Fermentation Industries >

2024 , Vol. 50 >Issue 21: 60 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037648

Metagenomic analysis of formation and degradation mechanism of nitrite in industrially fermented vegetables

  • WU Yalong ,
  • YANG Shan ,
  • CHEN Gong ,
  • ZHANG Qisheng ,
  • WANG Dongdong ,
  • TANG Yao ,
  • SHI Meimei ,
  • LYU Pengjun ,
  • WANG Yong
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  • 1(Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620000, China)
    2(Sichuan Eden Biology Technology Co.Ltd., Meishan 620000, China)
    3(Sichuan Food and Fermentation Industry Research & Design Institute Co.Ltd., Chengdu 611130, China)

Received date: 2023-10-13

  Revised date: 2023-12-06

  Online published: 2024-11-28

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Abstract

The high nitrite content in fermented vegetables could cause concerns about food safety.Understanding the process of nitrite formation and degradation during vegetable fermentation is crucial for controlling nitrite levels and ensuring the edibility of fermented vegetables.This study evaluated the microbial community structure and functional genes in four industrially fermented vegetables using metagenomics technology.According to the results of non-redundant protein sequences annotation, the predominant bacterial genera in fermented vegetables were Lactobacillus, Halomonas, and Virgibacillus, whereas the major fungal genera were Debaryomyces, Sugiyamaella, Pichia, and Scheffersomyces.The KEGG annotation results showed that the pathways for nitrite metabolism in four industrially fermented vegetables were denitrification, dissimilatory nitrate reduction, and assimilatory nitrate reduction.The enzymes nitrite reductase, nitric oxide reductase [cytochrome c], nitrous-oxide reductase, nitrite reductase [NADH], ferredoxin-nitrite reductase, and nitrite reductase [NAD(P)H] were the main players in nitrite metabolism.Certain bacteria, such as Lactobacillus versmoldensis, Halomonas jeotgali, Halomonas lutea, Halomonas halodenitrificans, Virgibacillus halodenitrificans, and fungi, such as Aspergillus oryzae and Fusarium oxysporum, may be involved in denitrification and dissimilatory nitrate reduction, according to association analysis of microorganisms and functional genes.The assimilatory nitrate reduction may be facilitated by the bacteria Natronococcus amylolyticus and the fungi Debaryomyces hansenii, Blastobotrys adeninivoran.This study provides new insight for investigating the functional genes, core microbial information, and nitrite metabolic pathways in fermented vegetables in the future.It also provides a theoretical framework for controlling nitrite in fermented vegetables.

Key words： fermented vegetables; nitrite; metagenomics; microorganisms; functional genes

Cite this article

WU Yalong , YANG Shan , CHEN Gong , ZHANG Qisheng , WANG Dongdong , TANG Yao , SHI Meimei , LYU Pengjun , WANG Yong . Metagenomic analysis of formation and degradation mechanism of nitrite in industrially fermented vegetables[J]. Food and Fermentation Industries, 2024 , 50(21) : 60 -67 . DOI: 10.13995/j.cnki.11-1802/ts.037648

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