| Title: | Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps) |
| Author(s): | Liu D; Zhang C; Zhang J; Xin X; Liao X; |
| Address: | "College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China. Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: liaoxjun@cau.edu.cn" |
| DOI: | 10.1016/j.foodres.2021.110622 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Fermented vegetable flavors are closely associated with microbial metabolism. Here, shifts in flavor metabolites and their correlations to the structure and function of fermentative microbial communities were explored during the spontaneous fermentation process of potherb mustard (Brassica juncea var. multiceps), a traditionally fermented vegetable from China. Halophilic bacteria (HAB, i.e., Halomonas, Salinivibrio, and Vibrio) and lactic acid bacteria (LAB, i.e., Lactobacillus-related genera and Weissella) became highly abundant after potherb mustard fermentation. Further, HAB and LAB abundances exhibited significant, positive correlations with metabolites important in fermented potherb mustard flavoring (e.g., organic acids, amino acids, alcohols, aldehydes, and nitriles). Metagenomic analysis indicated that Halomonas, Salinivibrio, Weissella, and Lactobacillus-related genera were likely actively engaged in pyruvate metabolism (ko00620) and citrate cycle (TCA cycle, ko00020), leading to higher lactic and acetic acid concentrations, along with lower pH, which would affect levels of volatile isothiocyanates and nitriles that contribute to flavoring of fermented potherb mustard. Further, HAB and LAB were the primary populations inferred to be responsible for amino acid and fatty acid metabolism in addition to the biosynthesis of numerous volatile flavor compounds. This study highlights the predominance and importance of LAB and HAB during spontaneous fermentation of potherb mustard and provides new insights into their roles in this process" |
| Keywords: | Fermentation *Lactobacillales/genetics Metagenomics *Microbiota Mustard Plant/genetics Fermented potherb mustard Flavor metabolites Halophilic bacteria Lactic acid bacteria Metabolic functions; |
| Notes: | "MedlineLiu, Daqun Zhang, Chengcheng Zhang, Jianming Xin, Xiaoting Liao, Xiaojun eng Research Support, Non-U.S. Gov't Canada 2021/09/12 Food Res Int. 2021 Oct; 148:110622. doi: 10.1016/j.foodres.2021.110622. Epub 2021 Jul 21" |
