4.7 Article

Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

期刊

FOOD CHEMISTRY
卷 343, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128509

关键词

Soybean paste; Metatranscriptome; Volatile metabolites; Free amino acids; Metabolic pathway

资金

  1. National Natural Science Foundation of China [31972047]
  2. LiaoNing Revitalization Talents Program [XLYC1807040]
  3. Liaoning Province Natural Science Foundation Regional Joint Fund Project [2020-MZLH-34]
  4. Shenyang City Youth Science and Technology Innovation Leading Talent Project [RC200495]
  5. Scientific Research Project of Liaoning Provincial Department of Education [LSNJC201902]
  6. Liaoning BaiQianWan Talents Program Project

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By utilizing metatranscriptome sequencing and chemical analysis methods, the study found a correlation between active microorganisms and flavor substances in Dajiang, with Lactobacillus and Tetragenococcus identified as core genera affecting its color and flavor. These microorganisms produce enzymes to catalyze the generation of flavor substances in Dajiang.
Dajiang, or naturally fermented soybean paste, has a unique flavor that is influenced by the resident microflora. However, the association between flavor and the core microbiota is unclear. Recent advances in RNA sequencing have identified genes that are actively expressed in complex microbial communities. To this end, we analyzed the time-dependent changes in the microbiota and the metabolite profiles of Dajiang using metatranscriptome sequencing, HS-SPME-GC-MS and amino acid analysis identified 10 volatile compounds that contribute to the development of soybean paste flavor. Further analysis of the correlation between the active microorganisms and the physicochemical characteristics and flavor substances in soybean paste indicated that Lactobacillus and Tetragenococcus were the core genera affecting chromaticity and flavor. These microorganisms produce enzymes that catalyze a series of metabolic pathways that generate flavor substances. Our findings provide new insights into the role of the microbiota in the development of flavor in fermented foods.

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