摘要
利用宏基因组技术测定自然发酵过程中羊肉香肠的微生物群落演替,并运用直系同源蛋白分组比对、京都基因与基因组百科全书和碳水化合物活性酶数据库对挥发性风味物质代谢途径、参与代谢的微生物和酶进行注释与分析。结果发现,羊肉香肠样品中流感嗜血杆菌、金黄色葡萄球菌、酒类酒球菌等是发酵过程的优势菌种,样品发酵至14d腐生葡萄球菌与马胃葡萄球菌相对丰度达到最大值(16.52%与10.53%)。在发酵0、5、14d和26d样品中,发酵5d样品注释到的基因数最多,发酵过程中碳水化合物代谢和氨基酸代谢是注释最多的代谢途径,糖苷水解酶与糖基转移酶是数量最多的碳水化合物酶。有167个基因参与氨基酸代谢所需酶的编码,碳水化合物代谢途径所需酶由217个基因编码,脂肪酸代谢途径中共有92个基因参与了相关酶的编码,参与3条代谢途径的酶注释到的微生物主要是葡萄球菌属、明串珠菌属、假单胞菌属、嗜冷杆菌属、弧菌属等,发酵14d样品中3条代谢途径的大部分酶丰度达到最大值。研究结果对于解析羊肉香肠中微生物的动态变化以及挥发性风味物质的形成机理具有重要的参考价值。
The microbial community succession of fermented mutton sausage during natural fermentation was determined using metagenomic technology,and the metabolic pathways of volatile flavor substances and the microorganisms and enzymes involved in the metabolism of volatile flavor substances were annotated and analyzed by using the Evolutionary Genealogy of Genes:Non-supervised Orthologous Groups(eggNOG)database,the Kyoto Encyclopedia of Genes and Genomes(KEGG)database and the Carbohydrate-Active Enzymes(CAZy)database.The results revealed that Haemophilus influenzae,Staphylococcus aureus,and Oenococcus oeni were the dominant species during the fermentation process,and the relative abundance of Staphylococcus saprophyticus and Staphylococcus equorum reached a peak of 16.52%and 10.53%after 14 days of fermentation,respectively.Among the samples fermented for 0,5,14 and 26 days,the samples fermented for 5 days had the highest number of genes annotated.Carbohydrate metabolism and amino acid metabolism were the most annotated metabolic pathways,and glycosidohydrolase and glycosyltransferase were the most abundant enzymes involved in carbohydrate metabolism.Totally 167,217 and 92 genes encoding enzymes involved in amino acid metabolism,carbohydrate metabolism and fatty acid metabolism were found,respectively.The enzymes participating in the three metabolic pathways were mainly annotated in Staphylococcus,Leuconostoc,Pseudomonas,Psychrobacter,and Vibrio.The abundance of most of the enzymes attained a maximum after 14 days of fermentation.The results obtained in this study provide a significant reference for the analysis of the dynamic changes of microorganisms and the formation mechanism of volatile flavors in fermented mutton sausage.
作者
牛茵
吴双慧
何济坤
蔡自建
尤天棋
陈娟
NIU Yin;WU Shuanghui;HE Jikun;CAI Zijian;YOU Tianqi;CHEN Juan(College of Food Science and Technology,Southwest Minzu University,Chengdu 610041,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第2期139-148,共10页
Food Science
基金
四川省自然科学基金面上项目(2022NSFSC0118)
四川省科技计划项目(2022JDTD0030)。
