College of Food Science, Shenyang Agricultural Univ., Shenyang, 110866, P. R., China.
J Food Sci. 2018 May;83(5):1342-1349. doi: 10.1111/1750-3841.14146. Epub 2018 Apr 18.
Da-jiang is a typical traditional fermented soybean product in China. At present, the proteins in da-jiang are needed to be explored. The composition and species of microbial proteins in traditional fermented da-jiang were analyzed by metaproteomics based on sodium dodecyl sulfonate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). The results showed that the number and variety of microbial proteins in the traditional fermented da-jiang from different regions were different. The production site influences the fermentation in da-jiang. Then we analyzed the functions of the microbial proteins identified in da-jiang, and found that they were mainly involved in the process of protein synthesis, glycometabolism and nucleic acid synthesis. In addtion, we compared the proteins composition in different da-jiang. There are 51 common proteins of naturally fermented da-jiang, and 25 common microbial sources. The main commonly microbial sources of fungal proteins are Saccharomyces cerevisiae and Schizosaccharomyces; the main commonly microbial sources of bacterial proteins are Enterococcus faecalis, Leuconostoc mesenteroides, Acinetobacter baumannii, and Bacillus subtilis. These common microbes play the predominant role in da-jiang fermentation. The present results help us to understand the fermentation of da-jiang and improve the quality and safety of final products in the future.
The study illustrated metaproteome of microbiota in traditional fermented soybean paste, da-jiang, by sodium dodecyl sulfonate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). A method of extracting metaproteome from microbiota in da-jiang was attempted. The findings help to understand the fermentation of da-jiang and improve the quality and safety of da-jiang in fermented industry.
大酱是中国典型的传统发酵大豆制品。目前，需要对大酱中的蛋白质进行探索。本研究采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）和液相色谱-质谱/质谱（LC-MS/MS）的方法对传统发酵大酱中的微生物蛋白质组成和种类进行分析。结果表明，不同地区传统发酵大酱中的微生物蛋白质数量和种类不同，产地影响大酱发酵。然后，我们分析了大酱中鉴定出的微生物蛋白质的功能，发现它们主要参与蛋白质合成、糖代谢和核酸合成过程。此外，我们比较了不同大酱中的蛋白质组成，自然发酵大酱有 51 种共同蛋白质，25 种共同微生物来源。真菌蛋白质的主要共同微生物来源是酿酒酵母和裂殖酵母；细菌蛋白质的主要共同微生物来源是粪肠球菌、肠膜明串珠菌、鲍曼不动杆菌和枯草芽孢杆菌。这些常见的微生物在大酱发酵中起主要作用。本研究结果有助于我们了解大酱的发酵过程，并在未来提高最终产品的质量和安全性。
本研究通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）和液相色谱-质谱/质谱（LC-MS/MS）方法阐述了传统发酵大豆酱中微生物菌群的宏蛋白质组学。尝试了从大酱微生物菌群中提取宏蛋白质组的方法。研究结果有助于了解大酱发酵过程，提高发酵工业中大酱的质量和安全性。
