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Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics.
Lin, Hongbin; Liao, Shiqi; Zhou, Zesu; Yan, Ziting; Zhao, Jianhua; Xiang, Yue; Xu, Min; Zhao, Jie; Liu, Ping; Ding, Wengwu; Rao, Yu; Tang, Jie.
Afiliación
  • Lin H; School of Food and Bio-engineering, Xihua University, Chengdu 610039, China. Electronic address: hongbin-ok@163.com.
  • Liao S; School of Food and Bio-engineering, Xihua University, Chengdu 610039, China.
  • Zhou Z; School of Food and Bio-engineering, Xihua University, Chengdu 610039, China.
  • Yan Z; School of Food and Bio-engineering, Xihua University, Chengdu 610039, China.
  • Zhao J; School of Food and Bio-engineering, Xihua University, Chengdu 610039, China.
  • Xiang Y; School of Food and Bio-engineering, Xihua University, Chengdu 610039, China.
  • Xu M; Food Microbiology Key Laboratory of Sichuan Province, China.
  • Zhao J; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.
  • Liu P; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.
  • Ding W; Food Microbiology Key Laboratory of Sichuan Province, China.
  • Rao Y; Food Microbiology Key Laboratory of Sichuan Province, China.
  • Tang J; Food Microbiology Key Laboratory of Sichuan Province, China. Electronic address: tangjie1225@mail.xhu.edu.cn.
Food Res Int ; 183: 114202, 2024 May.
Article en En | MEDLINE | ID: mdl-38760133
ABSTRACT
Pixian broad bean paste is a renowned fermented seasoning. The fermentation of broad bean is the most important process of Pixian broad bean paste. To enhance the flavor of tank-fermented broad bean paste, salt-tolerant Bacillus amyloliquefaciens strain was inoculated, resulting in an increase in total amount of volatile compounds, potentially leading to different flavor characteristics. To investigate the fermentation mechanism, monoculture simulated fermentation systems were designed. Metabolomics and transcriptomics were used to explore Bacillus amyloliquefaciens' transcriptional response to salt stress and potential aroma production mechanisms. The results highlighted different metabolite profiles under salt stress, and the crucial roles of energy metabolism, amino acid metabolism, reaction system, transportation system in Bacillus amyloliquefaciens' hypersaline stress response. This study provides a scientific basis for the industrial application of Bacillus amyloliquefaciens and new insights into addressing the challenges of poor flavor quality in tank fermentation products.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Metabolómica / Fermentación / Bacillus amyloliquefaciens Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Metabolómica / Fermentación / Bacillus amyloliquefaciens Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article Pais de publicación: Canadá