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Food Chem

Title:		"Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China"
Author(s):		An F; Li M; Zhao Y; Zhang Y; Mu D; Hu X; You S; Wu J; Wu R;
Address:		"College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China. Biotechnology Research Center, Shandong Academy of Agricultural Sciences, Jinan 250100, PR China. College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China. Electronic address: wrn6956@163.com"
Journal Title:		Food Chem
Year:		2021
Volume:		20201031
Issue:
Page Number:		128509 -
DOI:		10.1016/j.foodchem.2020.128509
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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"
Keywords:		Amino Acids/analysis China Enterococcaceae/genetics/physiology Fermentation Food Microbiology Gas Chromatography-Mass Spectrometry Gene Expression Profiling Lactobacillus/genetics/physiology Microbiota/*genetics/physiology Solid Phase Extraction Soy Foods;
Notes:		"MedlineAn, Feiyu Li, Mo Zhao, Yue Zhang, Yan Mu, Delun Hu, Xinyu You, Shengbo Wu, Junrui Wu, Rina eng England 2020/11/18 Food Chem. 2021 May 1; 343:128509. doi: 10.1016/j.foodchem.2020.128509. Epub 2020 Oct 31"