Metagenomic and metaproteomic analyses of microbial amino acid metabolism during Cantonese soy sauce fermentation

作者：Cong Chen, Lin Wen, Li Yang, Jun Li, Qi Kan, Ting Xu, Zhan Liu, Jiang Yan Fu, Yong Cao · 发表于：Frontiers in Nutrition · 年份：2023 · DOI：10.3389/fnut.2023.1271648 · 被引用次数：19 · 研究领域：Fermentation and Sensory Analysis、Food Quality and Safety Studies、Tea Polyphenols and Effects

Cantonese soy sauce is an important type of traditional Chinese brewed soy sauce that was developed in southern China, mainly in Guangdong. Due to the long fermentation period and complex microbiota in Cantonese soy sauce, there are few reports on the microbial metaproteomics of Cantonese soy sauce. In this study, integrative metagenomic and metaproteomic analyzes were used to identify the changes in the dominant microbiota and amino acid synthesis-related enzymes and metabolism during Cantonese soy sauce fermentation. Metagenomic analysis revealed that Tetragenococcus halophilus , Weissella confusa , Weissella paramesenteroides , Enterobacter hormaechei , and Aspergillus oryzae were the dominant microbiota. Using the Top 15 dominant microbiota identified by metagenomics as the database, LTQ Orbitrap Velos Pro ETD mass spectrometry was used to obtain metaproteomic information about the microbes in the soy sauce, and the results indicated that the active enzymes involved in the metabolism of amino acids were secreted by microorganisms such as A. oryzae , T. halophilus , and Zygosaccharomyces rouxii . During the Cantonese soy sauce fermentation process. Among them, early fermentation (0-15d) was dominated by A. oryzae and T. halophilus , mid-term fermentation (60-90d) was dominated by Z. rouxii , A. oryzae , and T. halophilus , and late fermentation (90-120d) was dominated by A. oryzae , Z. rouxii , and T. halophilus . Kyoto Encyclopedia of Genes and Genomes analysis revealed t...