[1]刘爱平,吴洁,王玉婷,等.基于宏基因组测序的四川麸醋醋醅微生物组和风味形成相关基因分析[J].江苏农业学报,2022,38(03):806-812.[doi:doi:10.3969/j.issn.1000-4440.2022.03.028]
　LIU Ai-ping,WU Jie,WANG Yu-ting,et al.Microbiota and flavor formation-related genes of Sichuan bran vinegar Pei: insights from metagenome[J].,2022,38(03):806-812.[doi:doi:10.3969/j.issn.1000-4440.2022.03.028]
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基于宏基因组测序的四川麸醋醋醅微生物组和风味形成相关基因分析()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
38
期数:
2022年03期
页码:
806-812
栏目:
加工贮藏·质量安全
出版日期:
2022-06-30

文章信息/Info

Title:
Microbiota and flavor formation-related genes of Sichuan bran vinegar Pei: insights from metagenome
作者:
刘爱平1; 吴洁1; 王玉婷1; 泽仁德西1; 陈冉1; 邓明琴1; 李琴1; 李建龙1; 敖晓琳1; 陈蓉2; 刘书亮1
（1.四川农业大学食品学院，四川雅安625014；2.四川保宁醋有限公司，四川阆中637400）
Author(s):
LIU Ai-ping1; WU Jie1; WANG Yu-ting1; ZEREN De-xi1; CHEN Ran1; DENG Ming-qin1; LI Qin1; LI Jian-long1; AO Xiao-lin1; CHEN Rong2; LIU Shu-liang1
(1. College of Food Science, Sichuan Agricultural University, Ya’an 625014， China；2.Sichuan Baoning Vinegar Co., Ltd., Langzhong 637400， China)
关键词:
四川麸醋; 醋醅; 宏基因组; 微生物组
Keywords:
Sichuan bran vinegar; vinegar Pei; flavor; metagenome; microbiota
分类号:
TS26;S188+.4
DOI:
doi:10.3969/j.issn.1000-4440.2022.03.028
文献标志码:
A
摘要:
四川麸醋因风味独特而备受消费者青睐，醋醅中微生物组与麸醋的风味密切相关。本研究旨在基于宏基因组测序技术揭示醋醅的微生物组和风味形成相关基因。结果表明，醋醅中的微生物隶属于70个门、885个属和3 168个种，优势菌包括金山乳杆菌、耐酸乳杆菌、耐热芽孢杆菌和巴氏醋杆菌等。在COG数据库中注释到8 656个COG功能单元，在KEGG数据库中注释到43个KEGG通路，氨基酸代谢、碳水化合物代谢是醋醅微生物发酵的主要代谢功能。从醋醅样品中检测到223个不同的碳水化合物活性酶，其中糖基转移酶丰度最高（reads数占比为37.09%）；各氨基酸代谢途径之间的主要基因、酶存在较大差异；醋醅基因组中包含编码转氨、脱羧和脱氢等作用的基因，具备通过氨基酸代谢形成风味物质的基础。研究结果为阐明四川麸醋醋醅微生物组，揭示风味形成机制提供了参考。
Abstract:
Sichuan bran vinegar has unique flavor and is favored by consumers. The microbiota in vinegar Pei is closely related to the flavor of bran vinegar. This study aims to reveal the microbial composition and flavor formation-related genes of vinegar based on metagenomic sequencing technology. The results indicated that the microorganisms in vinegar Pei belonged to 70 phyla, 885 genera, and 3 168 species, and the dominant bacteria included Lactobacillus jinshani, Lactobacillus acetotolerans, Bacillus sporothermodurans, and Acetobacter pasteurianus. 8 656 COG functional units were annotated in the COG database, and 43 KEGG pathways were annotated in the KEGG database. Amino acid metabolism and carbohydrate metabolism were the main metabolic functions of microbial fermentation in vinegar Pei. 223 different carbohydrate-active enzymes were detected, and the abundance of glycosyltransferase was the highest, accounting for 37.09%. The main genes and enzymes in amino acid metabolic pathway were quite different. Genes encoding amino acid aminotransferase, decarboxylation and dehydrogenase were found in vinegar Pei genome, possessing the basis for flavor development through amino acid metabolism. The results provide a reference for elucidating the microbiota and flavor formation mechanism of Sichuan bran vinegar.

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备注/Memo

备注/Memo:
收稿日期：2021-10-27基金项目：四川省科技厅重点研发项目（2020YFN0133、2019YFN0112）作者简介：刘爱平（1986-），男，湖北荆州人，博士，副教授，主要从事食品微生物研究。(E-mail)aipliu@sicau.edu.cn通讯作者：刘书亮，(E-mail)lsliang999@163.com
更新日期/Last Update: 2022-07-07