Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.
Department of Food and Nutrition, Dongduk Women's University, Seoul 02748, Republic of Korea.
J Microbiol Biotechnol. 2021 Mar 28;31(3):447-455. doi: 10.4014/jmb.2012.12051.
Strains of four spp. were respectively inoculated into sterilized soybeans and the free amino acid profiles of the resulting cultures were analyzed to discern their metabolic traits. After 30 days of culture, showed the highest production of serine, threonine, and glutamic acid; exhibited the highest production of alanine, asparagine, glycine, leucine, proline, tryptophan, and lysine. increased the γ-aminobutyric acid (GABA) concentration to >200% of that in the control samples. produced a somewhat similar amino acid profile with . Comparative genomic analysis of the four strains and the genetic profiles of the produced free amino acids revealed that genes involved in glutamate and arginine metabolism were not common to the four strains. The genes (encoding a glutamate decarboxylase), (amino acid permease), and (γ-glutamyl-γ-aminobutyrate hydrolase) determined GABA production, and their presence was species-specific. Taken together, and were respectively shown to have high potential to increase concentrations of glutamic acid and GABA, while has the ability to increase essential amino acid concentrations in fermented soybean foods.
分别将 4 个 spp. 的菌株接种到灭菌的大豆中，分析由此产生的培养物中的游离氨基酸谱，以辨别它们的代谢特征。培养 30 天后， 表现出最高的丝氨酸、苏氨酸和谷氨酸产量； 表现出最高的丙氨酸、天冬酰胺、甘氨酸、亮氨酸、脯氨酸、色氨酸和赖氨酸产量。 将γ-氨基丁酸 (GABA) 浓度提高到对照样品的 200%以上。 产生了与 有些相似的氨基酸谱。对这 4 株 菌株的比较基因组分析和产生的游离氨基酸的遗传特征表明，参与谷氨酸和精氨酸代谢的基因并非这 4 个菌株所共有。基因 （编码谷氨酸脱羧酶）、 （氨基酸渗透酶）和 （γ-谷氨酰-γ-氨基丁酸水解酶）决定 GABA 的产量，其存在具有种特异性。总之， 和 分别显示出增加谷氨酸和 GABA 浓度的高潜力，而 具有增加发酵大豆食品中必需氨基酸浓度的能力。
