Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai
文献类型： 外文期刊
作者： Xiong, Shijin 1 ; Xu, Xiaoyan 1 ; Zhang, Linli 1 ; Du, Tonghao 1 ; Huang, Tao 1 ; Huang, Jinqing 4 ; Ren, Hongbing 5 ; Xiong, Tao 1 ; Xie, Mingyong 1 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Resources, Nanchang 330047, Jiangxi, Peoples R China
2.Nanchang Univ, Sch Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
3.Nanchang Univ, Int Inst Food Innovat, Nanchang 330200, Jiangxi, Peoples R China
4.Jiangxi Acad Agr Sci, Inst Agr Prod Proc, Nanchang 330200, Jiangxi, Peoples R China
5.Yunnan Key Lab Fermented Vegetables, Honghe 661100, Yunnan, Peoples R China
6.State Key Lab Food Sci & Resources, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China
关键词： Laotan Suancai; Characteristic flavor; Metatranscriptome sequencing; Active microbiota succession; Metabolic pathway; Core functional microbes; Drivers
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）
ISSN： 0963-9969
年卷期： 2024 年 177 卷
页码：
收录情况： SCI
摘要： Laotan Suancai, a Chinese traditional fermented vegetable, possesses a unique flavor that depends on the fermentative microbiota. However, the drivers of microbial succession and the correlation between flavor and active microbiota remain unclear. A total of 21 characteristic flavor metabolites were identified in Laotan Suancai by metabolomics, including 8 sulfides, 6 terpenes, 3 organic acids, 2 isothiocyanates, 1 ester, and 1 pyrazine. Metatranscriptome analysis revealed variations in the active microbiota at different stages of fermentation, and further analysis indicated that organic acids were the primary drivers of microbial succession. Additionally, we reconstructed the metabolic network responsible for the formation of characteristic flavor compounds and identified Companilactobacillus alimentarius, Weissella cibaria, Lactiplantibacillus plantarum, and Loigolactobacillus coryniformis as the core functional microbes involved in flavor development. This study contributed to profoundly understanding the relationship between the active microbiota and flavor quality formation, as well as the targeted selection of starters with flavor regulation abilities.
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