The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing
The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing
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不同乳酸菌对酸面团风味的影响以及通过RNA测序深入了解酸面团发酵
DOI：
10.1016/j.foodchem.2019.125529
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发表时间：
2020-03-01
期刊：
影响因子：
8.8
通讯作者：
He, Guoqing
中科院分区：
文献类型：
--
作者：
Liu, Tongjie;Li, Yang;He, Guoqing
对从中国传统酸面团中分离的10株不同种类的乳酸菌(LAB)在酸面团发酵过程中的挥发性成分进行了研究。利用主成分分析(PCA)对不同实验室菌种发酵的酸奶进行了挥发性成分分析。在此基础上，首次利用RNA测序技术研究了桑氏乳杆菌在酸面团发酵过程中基因的原位表达。主成分分析可以区分均相发酵和异相发酵发酵的酸奶，前者含有较多的6个以上碳原子的醛和酮，而后者含有乙醇和酯。植物乳杆菌发酵的酸面团具有C4-C6挥发物含量高的特点，而桑氏乳杆菌则表现出独特的挥发性特征，没有明确的解释化合物。RNA测序表明，与发酵6h的酸面团相比，发酵12h的桑氏乳杆菌提高了碳水化合物代谢和自我保护活性，但抑制了细胞增殖。
Ten lactic acid bacteria (LAB) strains of different species isolated from Chinese traditional sourdough were investigated on their volatile compounds in sourdough fermentation. Sourdoughs fermented with different LAB species were analyzed by principal component analysis (PCA) based on their volatiles. Furthermore, the in situ gene expressions of Lactobacillus sanfranciscensis during sourdough fermentation were investigated by using RNA sequencing for the first time. PCA could discriminate between the sourdoughs fermented by homofermentative and heterofermentative LAB, the former containing more aldehydes and ketones with more than 6 carbon atoms, while the latter featuring ethanol and esters. The Lactobacillus piantantm-fermented sourdough was characterized by high C4-C6 volatiles content, while L. sanfranciscensis showed a unique volatile profile without explicit explanatory compounds. The RNA sequencing suggested that, compared to the sourdough fermented for 6 h, L. sanfranciscensis enhanced carbohydrate metabolism and self-protection activities, but decreased cell proliferation in sourdough at 12 h.