Food and Fermentation Industries >

2025 , Vol. 51 >Issue 14: 320 - 326

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040655

Research on impact of transcriptional regulator YesN in Lactiplantibacillus plantarum on sucrose metabolism and flavor formation in fermented sausages

  • QIANG Yi ,
  • ZHANG Dage ,
  • XU Guangqian ,
  • XU Wensheng
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  • 1(Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China)
    2(Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing 102206, China)

Received date: 2024-08-05

  Revised date: 2024-10-30

  Online published: 2025-08-01

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Abstract

The purpose of this study was to elucidate the mechanisms through which the transcriptional regulator YesN in Lactiplantibacillus plantarum modulates sucrose metabolism, as well as to assess its impact on the production of volatile flavor substances and biogenic amines in fermented sausage.The research subject, the L.plantarum yesN mutant strain (ΔyesN), was investigated using transcriptome sequencing technology to compare the differentially expressed genes to that of the wild-type strain in basal culture media.The regulatory function of YesN on the promoter PscrB of the sucrose metabolism gene cluster was ascertained through gel mobility shift assays (EMSA) and bacterial single hybridization techniques.Further, these two strains were employed as fermentation starters in sausage preparation, and the influence of the yesN gene on the creation of volatile flavors and biogenic amines in fermented sausages was analyzed.Transcriptomic results showed that about 491 genes were differentially expressed between the ΔyesN strain and the wild-type strain, with 109 genes downregulated and 382 genes upregulated.Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analyses showed that upregulated genes were primarily involved in nucleic acid and amino acid metabolism, whereas downregulated genes were mainly associated with carbon source and ester metabolism.In sausages prepared with mutant and wild-type strains as fermenting agents, a total of 14 significantly different volatile flavor compounds were detected, including 7 esters, 5 aldehydes, and 2 alcohols.These results indicated that the transcriptional regulator YesN exerted a significant regulatory effect on the sucrose metabolism gene cluster in L.plantarum, and it had an important impact on the production of flavor compounds and biogenic amines in fermented sausage manufacturing.

Key words： Lactiplantibacillus plantarum; sucrose metabolism; transcriptional regulator; transcriptomic analysis

Cite this article

QIANG Yi , ZHANG Dage , XU Guangqian , XU Wensheng . Research on impact of transcriptional regulator YesN in Lactiplantibacillus plantarum on sucrose metabolism and flavor formation in fermented sausages[J]. Food and Fermentation Industries, 2025 , 51(14) : 320 -326 . DOI: 10.13995/j.cnki.11-1802/ts.040655

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