The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup.
The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup.
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DOI：
10.3390/foods11030341
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发表时间：
2022-01-25
期刊：
影响因子：
--
通讯作者：
Zhao L
中科院分区：
文献类型：
--
作者：
Zhou X;Liu Z;Xie L;Li L;Zhou W;Zhao L
中国红酸汤是中国西南地区的一种传统发酵产品，因其独特的酸辣味而闻名。研究了接种乳酸菌(LAB)对红酸汤中微生物群落和代谢产物含量的影响。以番茄和红辣椒为原料，加入5株细菌(包括肠杆菌：鼠李糖乳杆菌：植物乳杆菌：干酪乳杆菌：副乳杆菌)，在37℃的培养箱中发酵30d，随机抽取发酵0d、5d、10d、15d、20d、25d和30d的3个重复，共21个酸汤样品。对汤样进行代谢组学分析和16S-rDNA扩增序列测定，以确定微生物多样性和代谢物含量。结果表明，发酵导致本地菌种枯竭，因为乳酸菌占优势，导致细菌的相对丰度和代谢物的种类或含量不同。在不同的发酵时间，香农指数和辛普森指数均有不同程度的下降(p<；0.01)。代谢组学分析表明，与对照相比，发酵样品中10种代谢物(特别是乳酸、胸腺嘧啶和抗坏血酸)的相对含量显著增加。相关网络显示，鼠李糖乳杆菌与乳酸、抗坏血酸和绿原酸等不同代谢产物呈正相关，这些物质有助于改善红酸汤的风味和品质。
Chinese red sour soup is a traditional fermented product famous in the southwestern part of China owing to its distinguished sour and spicy flavor. In the present study, the effect of inoculation of lactic acid bacteria (LAB) on the microbial communities and metabolite contents of the Chinese red sour soup was investigated. Traditional red sour soup was made with tomato and red chilli pepper and a live count (108 CFU/mL) of five bacterial strains (including Clostridium intestinalis: Lacticaseibacillus rhamnosus: Lactiplantibacillus plantarum: Lacticaseibacillus casei: Lactobacillus paracei) was added and fermented for 30 days in an incubator at 37 °C. Three replicates were randomly taken at 0 d, 5 d, 10 d, 15 d, 20 d, 25 d and 30 d of fermentation, with a total of 21 sour soup samples. Metabolomic analysis and 16S-rDNA amplicon sequencing of soup samples were performed to determine microbial diversity and metabolite contents. Results revealed that fermentation resulted in the depletion of native bacterial strains as LAB dominated over other microbes, resulting in differences in the relative abundance of bacteria, and types or contents of metabolites. A decrease (p < 0.01) in Shannon and Simpson indices was observed at different fermentation times. The metabolomic analyses revealed a significant increase in the relative content of 10 metabolites (particularly lactic acid, thymine, and ascorbic acid) in fermented samples as compared to the control. The correlation network revealed a positive association of Lacticaseibacillus rhamnosus with differentially enriched metabolites including lactic acid, ascorbic acid, and chlorogenic acid, which can desirably contribute to the flavor and quality of the red sour soup.
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影响因子：
6
作者：
Bartkiene, Elena;Bartkevics, Vadims;Cizeikiene, Dalia
通讯作者：
Cizeikiene, Dalia
DOI：
10.1016/j.ijfoodmicro.2021.109070
发表时间：
2021-01-24
影响因子：
5.4
作者：
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影响因子：
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通讯作者：
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影响因子：
3.9
作者：
Shimizu, Yasuhiro;Sakuraba, Haruhiko;Ohshima, Toshihisa
通讯作者：
Ohshima, Toshihisa