Woods David F, Kozak Iwona M, O'Gara Fergal
BIOMERIT Research Centre, School of Microbiology, University College Cork, Cork, Ireland.
Human Microbiome Programme, School of Biomedical Sciences, Curtin Health Innovation Research Institute, Curtin University, Perth, WA, Australia.
Front Microbiol. 2020 Apr 9;11:647. doi: 10.3389/fmicb.2020.00647. eCollection 2020.
Traditional food preservation processes are vital for the food industry. They not only preserve a high-quality protein and nutrient source but can also provide important value-added organoleptic properties. The Wiltshire process is a traditional food curing method applied to meat, and special recognition is given to the maintenance of a live rich microflora within the curing brine. We have previously analyzed a curing brine from this traditional meat process and characterized a unique microbial core signature. The characteristic microbial community is actively maintained and includes the genera, , and . The bacteria present are vital for Wiltshire curing compliance. However, the exact function of this microflora is largely unknown. A microbiome profiling of three curing brines was conducted and investigated for functional traits by the robust bioinformatic tool, Tax4Fun. The key objective was to uncover putative metabolic functions associated with the live brine and to identify changes over time. The functional bioinformatic analysis revealed metabolic enrichments over time, with many of the pathways identified as being involved in organoleptic development. The core bacteria present in the brine are Lactic Acid Bacteria (LAB), with the exception of the genus. LAB are known for their positive contribution to food processing, however, little work has been conducted on the use of species for beneficial processes. The genome was sequenced by Illumina MiSeq technologies and annotated in RAST. A phylogenetic reconstruction was completed using both the 16S rRNA gene and housekeeping genes, , , , , , , , and . The isolated species was defined as a unique novel species, named strain B1.19. Metabolic profiling revealed that the bacterium has a unique substrate scope in comparison to other closely related species tested. The possible function and industrial potential of the strain was investigated using carbohydrate metabolizing profiling under food processing relevant conditions. is capable of metabolizing a unique carbohydrate profile at low temperatures. This characteristic provides new application options for use in the industrial food sector, as well as highlighting the key role of this bacterium in the Wiltshire curing process.
传统食品保存工艺对食品工业至关重要。它们不仅能保存高质量的蛋白质和营养源，还能提供重要的增值感官特性。威尔特郡工艺是一种应用于肉类的传统食品腌制方法，特别值得一提的是腌制卤水中富含活性丰富的微生物群落。我们之前分析了这种传统肉类加工工艺的腌制卤水，并确定了独特的微生物核心特征。该特征性微生物群落得到了积极维持，包括 属、 属和 属。存在的细菌对威尔特郡腌制工艺的合规性至关重要。然而，这种微生物群落的确切功能在很大程度上尚不清楚。我们对三种腌制卤水进行了微生物群落分析，并通过强大的生物信息学工具Tax4Fun研究了其功能特性。关键目标是揭示与活性卤水相关的假定代谢功能，并确定随时间的变化。功能生物信息学分析揭示了随时间的代谢富集，许多所确定的途径被认为与感官特性的发展有关。卤水中存在的核心细菌是乳酸菌（LAB）， 属除外。乳酸菌因其对食品加工的积极贡献而闻名，然而，关于 种在有益工艺中的应用研究很少。通过Illumina MiSeq技术对 基因组进行了测序，并在RAST中进行了注释。使用16S rRNA基因和管家基因 、 、 、 、 、 、 、 和 完成了系统发育重建。分离出的 种被定义为一个独特的新物种，命名为 菌株B1.19。代谢分析表明，与测试的其他密切相关的 种相比，该细菌具有独特的底物范围。在与食品加工相关的条件下，使用碳水化合物代谢分析研究了该菌株的可能功能和工业潜力。 能够在低温下代谢独特的碳水化合物谱。这一特性为工业食品领域提供了新的应用选择，也突出了这种细菌在威尔特郡腌制过程中的关键作用。
