Meta-omics Reveal Microbial Assortments and Key Enzymes in bean sauce mash, a Traditional Fermented Soybean Product.

Meta-omics Reveal Microbial Assortments and Key Enzymes in bean sauce mash, a Traditional Fermented Soybean Product.

J Sci Food Agric. 2019 Jul 18;:

Authors: Xie M, An F, Wu J, Liu Y, Shi H, Wu R

Abstract
BACKGROUND: Dajiang is fermented based on the metabolism of microbial communities in bean sauce mash, a traditional fermented soybean product in China. The current study firstly investigated the metaproteome of bean sauce mash, followed by analyzed biological functions and microbial community to reveal information on strains as well as the expressed proteins to better understand the roles of the microbiota in bean sauce mash.
RESULTS: The metaproteomic results demonstrated that a total of 1415 microbial protein clusters were expressed mainly by members of Penicillium and Rhizopus and were classified into 100 cellular components, 238 biological processes and 220 molecular function categories by GO Annotation. Additionally, enzymes associated with glycolysis metabolic pathways were identified, which can provide the required energy for microbial fermentation. Furthermore, the Illumina MiSeq sequencing technology results showed the microorganism communities of bean sauce mash exhibit a higher diversity, microbiological analysis demonstrated that fungi of Penicillium, Mucor, Fusarium, Aspergillus, Rhizopus, and bacteria of Lactobacillus, Enterococcus, Fructobacillus, Staphylococcus, Carnobacterium, were the predominant genera in 22 samples.
CONCLUSION: The profiles and insights in the current study are important to the research for bean sauce mash and related product in terms of food microbial ecology. Moreover, the strains and information obtained from this study will help the development of sufu starter cultures with unique sensory and stable quality. This article is protected by copyright. All rights reserved.

PMID: 31321764 [PubMed – as supplied by publisher]

Source: Industry