Time-Dependent Correlation of the Microbial Community and the Metabolomics of Traditional Barley Nuruk Starter Fermentation
Time-Dependent Correlation of the Microbial Community and the Metabolomics of Traditional Barley Nuruk Starter Fermentation
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DOI：
10.1271/bbb.120665
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发表时间：
2013-04-01
影响因子：
1.6
通讯作者：
Lee, Choong Hwan
中科院分区：
文献类型：
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作者：
Ponnusamy, Kannan;Lee, Sarah;Lee, Choong Hwan
研究了大麦粒发酵过程中微生物群落结构和代谢产物的变化，以确定微生物与代谢产物的时间相关性。通过基于培养物依赖性、培养物非依赖性（PCR-DGGE和qPCR分析）和使用GC-MS的代谢物分析的多相方法分析样品。大麦nuruk由不同量的细菌、酵母和霉菌组成。PCR-DGGE结果表明，只有一个曲霉菌型，曲霉菌，是占主导地位的整个发酵，在第9天达到最大值。发酵第6天细菌负荷较高，然后由于真菌活性增加而逐渐降低。通过DGGE观察到的真菌和细菌多样性的变化通过qPCR分析进一步证实。此外，与成团泛菌和扣囊拟青霉关系密切的微生物似乎在大麦发酵过程中起着关键作用。GC-MS分析结合多变量分析，包括PCA，PLS-DA和OPLS-DA，显示发酵时间依赖性代谢物模式。共鉴定出21种代谢产物，包括有机酸、氨基酸、糖和糖醇。特别是，甘油，苹果酸，果糖，葡萄糖，蔗糖，和麦芽糖产生在发酵的早期阶段（0-6天），而谷氨酰胺，天冬氨酸，谷氨酸，甘露醇，和木糖醇产生在发酵的后期阶段（9-18天）。混合培养物发酵被发现贯穿于大麦努鲁克曲的自然发酵过程。最有可能的是A。在糖化过程中，酵母和其他混合培养物起着重要作用，沿着。
The microbial community and the metabolites of barley nuruk were studied to determine the time-dependent correlation between the fermentation of microbes and metabolites. Samples were analyzed by a polyphasic approach based on culture-dependent, culture-independent (PCR-DGGE and qPCR analysis), and metabolite analysis using GC-MS. Barley nuruk consists of varying amounts of bacteria, yeasts, and molds. The PCR-DGGE results showed that only one phylotype, Aspergillus oryzae, was predominant throughout fermentation, reaching a maximum on day 9. The bacterial load was higher on day 6 of fermentation, and then gradually decreased because of increased fungal activity. The shift in fungal and bacterial diversity observed by DGGE was further confirmed by qPCR analysis. In addition, microbes closely related to Pantoea agglomerans and Saccharomycopsis fibuligera appeared to play key roles in the fermentation of barley nuruk. GC-MS analysis combined with multivariate analysis, including PCA, PLS-DA, and OPLS-DA, showed fermentation time-dependent metabolite patterns. A total of 21 metabolites, including organic acids, amino acids, sugars, and sugar alcohols, were identified. In particular, glycerol, malic acid, fructose, glucose, sucrose, and maltose were produced at the early fermentation stages (0-6 d), whereas glutamine, aspartic acid, glutamic acid, mannitol, and xylitol were produced during the latter stages of fermentation (9-18 d). Mixed culture fermentation was found throughout the natural fermentation of barley nuruk starter. Most likely, A. oryzae had a major role in saccharification, along with other mixed cultures.