Food and Fermentation Industries >

2025 , Vol. 51 >Issue 8: 133 - 142

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039459

Metagenomic analysis of bacterial community structure and metabolic function in Suansun with different salt water concentrations

  • WU Yuhui ,
  • LI Xinnuo ,
  • TANG Rongcan ,
  • CHEN Juan ,
  • 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(College of Food Science and Technology, Southwest Minzu University, Chengdu 610025, China)

Received date: 2024-04-05

  Revised date: 2024-05-17

  Online published: 2025-05-28

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Abstract

This study investigated the effects of 0.2 g/L, 0.6 g/L, and 1.0 g/L salt concentrations on the bacterial community and metabolic function of Suansun through metagenomics.Results showed that Firmicutes were a common dominant phylum in fermentation processes with different salt concentrations, accounting for more than 98%.At the genus level, Lactobacillus was the dominant genus under different salt concentrations, while the relative abundance of Lactococcus and Weissella was higher in the 0.2 g/L salt concentration of Suansun.At the species level, the relative abundance of Lactobacillus pentosus in the 0.2 g/L salt concentration of Suansun was much lower than that in Suansun samples under 0.6 g/L and 1.0 g/L salt concentration conditions.According to the annotations of the Kyoto Encyclopedia of Genes and Genomes on key metabolic pathways, carbohydrate and amino acid metabolism were the main metabolic pathways of Suansun under different salt concentrations.At a salt concentration of 0.6 g/L, the number of genes involved in pyruvate metabolism in Suansun was the highest, reaching 344.Moreover, the lactic acid, acetaldehyde, and acetic acid produced by pyruvate metabolism affected the sourness characteristics of Suansun.Results showed that the diversity of microbial metabolic pathways was the highest, the acid taste was the most prominent at 0.6 g/L salt concentration, and the sourness characteristics were the most prominent.Under the condition of 1.0 g/L salt concentration, the number of tryptophan metabolism genes was reduced to at least 40, effectively inhibiting the production of skatole and indole-3-ethanol from tryptophan metabolism, and reducing the odor of Suansun.The above results could provide a theoretical reference for microbial community structure and flavor quality control of Suansun under different salt concentrations

Key words： metagenomics; Suansun; microbial community; salt concentration; functional genes

Cite this article

WU Yuhui , LI Xinnuo , TANG Rongcan , CHEN Juan , ZHENG Jiong . Metagenomic analysis of bacterial community structure and metabolic function in Suansun with different salt water concentrations[J]. Food and Fermentation Industries, 2025 , 51(8) : 133 -142 . DOI: 10.13995/j.cnki.11-1802/ts.039459

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