Zhang Guohua, Qi Qianhui, Sadiq Faizan Ahmed, Wang Wei, He Xiaxia, Wang Wei
School of Life Science, Shanxi University, Taiyuan 030006, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214000, China.
Microorganisms. 2021 Nov 14;9(11):2353. doi: 10.3390/microorganisms9112353.
Sourdough is a fermentation culture which is formed following metabolic activities of a multiple bacterial and fungal species on raw dough. However, little is known about the mechanism of interaction among different species involved in fermentation. In this study, Sx3 and Sq7 were selected. Protein changes in sourdough, fermented with single culture (either Sx3 or Sq7) and mixed culture (both Sx3 and Sq7), were evaluated by proteomics. The results show that carbohydrate metabolism in mixed-culture-based sourdough is the most important metabolic pathway. A greater abundance of L-lactate dehydrogenase and UDP-glucose 4-epimerase that contribute to the quality of sourdough were observed in mixed-culture-based sourdough than those produced by a single culture. Calreticulin, enolase, seryl-tRNA synthetase, ribosomal protein L23, ribosomal protein L16, and ribosomal protein L5 that are needed for the stability of proteins were increased in mixed-culture-based sourdough. The abundance of some compounds which play an important role in enhancing the nutritional characteristics and flavour of sourdough (citrate synthase, aldehyde dehydrogenase, pyruvate decarboxylase, pyruvate dehydrogenase E1 and acetyl-CoA) was decreased. In summary, this approach provided new insights into the interaction between and in sourdough, which may serve as a base for further research into the detailed mechanism.
酸面团是一种发酵培养物，它是由多种细菌和真菌在生面团上进行代谢活动后形成的。然而，对于参与发酵的不同物种之间的相互作用机制知之甚少。在本研究中，选择了Sx3和Sq7。通过蛋白质组学评估了用单一培养物（Sx3或Sq7）和混合培养物（Sx3和Sq7）发酵的酸面团中的蛋白质变化。结果表明，基于混合培养物的酸面团中的碳水化合物代谢是最重要的代谢途径。与单一培养物产生的酸面团相比，在基于混合培养物的酸面团中观察到更多有助于酸面团品质的L-乳酸脱氢酶和UDP-葡萄糖4-差向异构酶。基于混合培养物的酸面团中，蛋白质稳定性所需的钙网蛋白、烯醇化酶、丝氨酰-tRNA合成酶、核糖体蛋白L23、核糖体蛋白L16和核糖体蛋白L5增加。一些在增强酸面团营养特性和风味方面起重要作用的化合物（柠檬酸合酶、醛脱氢酶、丙酮酸脱羧酶、丙酮酸脱氢酶E1和乙酰辅酶A）的丰度降低。总之，这种方法为酸面团中[此处原文缺失两个物种名称]之间的相互作用提供了新的见解，这可能为进一步研究详细机制奠定基础。
