Exploring the roles of microorganisms and metabolites in the fermentation of sea bass (Lateolabrax japonicas) based on high-throughput sequencing and untargeted metabolomics
Exploring the roles of microorganisms and metabolites in the fermentation of sea bass (Lateolabrax japonicas) based on high-throughput sequencing and untargeted metabolomics
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DOI：
10.1016/j.lwt.2022.113795
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发表时间：
2022-08-13
影响因子：
6
通讯作者：
Wang, Yueqi
中科院分区：
文献类型：
--
作者：
Nie, Shi;Li, Laihao;Wang, Yueqi
微生物多样性是决定发酵鳕鱼产品特性质量的关键。然而，微生物群落演替如何影响发酵过程中的代谢物仍然知之甚少。本研究通过16S和18S rRNA基因测序，鉴定出8个细菌属和4个真菌属为鳕鱼发酵过程中的优势菌属。采用超高效液相色谱-飞行时间质谱仪鉴定代谢物，共鉴定出54种代谢物。结果表明，链球菌、大球菌、冷杆菌、毛孢子菌和曲霉菌的代谢活性与氨基酸、多肽、胺、脂类和有机酸的产生有关。代谢途径分析表明，这些代谢物与多种类型的氨基酸代谢有关。希望我们的研究能为改进黑鱼发酵工艺提供新的理论依据和研究视角。
Microbial diversity is essential for determining the characteristic quality of fermented sea bass products. However, how microbial community succession affects metabolite profiles during fermentation remains poorly understood. In this study, using 16S and 18S rRNA gene sequencing, eight bacterial and four fungal microorganisms were identified as the dominant genera during the fermentation of sea bass. Ultra-high performance liquid chromatography with triple time-of-flight mass spectrometry was used to identify the metabolite profiles and a total of 54 metabolites were identified. Our results showed that the metabolic activities of Streptococcus, Macrococcus, Psychrobacter, Trichosporon, and Aspergillus were correlated with the production of amino acids, peptides, amines, lipids, and organic acids. Metabolic pathway analysis showed that these metabolites are related to various types of amino acid metabolism. We hope that our study will provide a new theoretical basis and research perspective that may improve the sea bass fermentation process.