College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University, Chengdu 610065, China.
College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China.
Int J Food Microbiol. 2019 Mar 2;292:83-90. doi: 10.1016/j.ijfoodmicro.2018.12.008. Epub 2018 Dec 10.
This research aimed to evaluate the impacts of Monascus purpureus on the microbial community and major metabolites of Cupei and vinegar of Sichuan bran vinegar (SBV). Cupei is the mixture of fermented materials and vinegar is the liquid leached from Cupei. The characteristics of microbial community were revealed by Illumina-MiSeq. The result suggested that inoculation of M. purpureus decreased the microbial diversities and inhibited several pathogens related microbes including Erwinia, Proteus and Ignatzschineria of Cupei. The dominant genera of SBV were Lactobacillus, Acetobacter, Trichoderma and Candida. With addition of M. purpureus, the total relative abundance of Lactobacillus and Acetobacter was increased from 75.14% to 99.79%. Furthermore, the major metabolites in corresponding vinegar were investigated by HPLC and HS-SPME-GC-MS. The result indicated that the addition of M. purpureus significantly promoted the accumulation of organic acids, aromatic esters and alcohols, whose contents were increased by 1.95, 2.30 and 3.55 times, respectively. Meanwhile acetic acid, lactic acid, phenethyl acetate and β-phenethyl alcohol were the dominant components in organic acids, esters and alcohols, respectively. In addition, the relationship between dominant microbes and major metabolites explored by redundancy analysis displayed that Lactobacillus, Acetobacter, Candida and Monascus were closely related with seven volatiles and five organic acids. This study provided an insight on regulation of microbial community and metabolic function of traditional fermented foods by bioaugmentation.
本研究旨在评估红曲菌对川芎醋醅和四川麸醋（SBV）微生物群落和主要代谢物的影响。川芎醋醅是发酵原料的混合物，而醋是从川芎醋醅中浸出的液体。通过 Illumina-MiSeq 揭示了微生物群落的特征。结果表明，红曲菌的接种降低了微生物的多样性，并抑制了包括埃希氏菌、变形菌和Ignatzschineria 在内的几种与病原体相关的微生物。SBV 的优势属为乳杆菌属、醋酸杆菌属、木霉属和假丝酵母属。添加红曲菌后，乳杆菌属和醋酸杆菌属的总相对丰度从 75.14%增加到 99.79%。此外，通过 HPLC 和 HS-SPME-GC-MS 研究了相应醋中的主要代谢物。结果表明，红曲菌的添加显著促进了有机酸、芳香酯和醇的积累，其含量分别增加了 1.95、2.30 和 3.55 倍。同时，乙酸、乳酸、乙酸苯乙酯和β-苯乙醇是有机酸、酯和醇中的主要成分。此外，冗余分析中对优势微生物与主要代谢物之间关系的研究表明，乳杆菌属、醋酸杆菌属、假丝酵母属和红曲菌与七种挥发性成分和五种有机酸密切相关。本研究为生物强化对传统发酵食品微生物群落和代谢功能的调控提供了新的见解。
