Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China.
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food Res Int. 2023 Jan;163:112224. doi: 10.1016/j.foodres.2022.112224. Epub 2022 Nov 24.
In this study, genomics and metabolomics were combined to reveal possible bio-synthetic pathways of core flavor compounds in pickled chayote via lactic acid bacteria (LAB) fermentation. The Lactiplantibacillus plantarum, Levilactobacillus brevis, and Lacticaseibacillus paracasei were selected as core LAB strains with better flavor-producing ability for chayote fermentation. The genomic results showed L. plantarum contained the largest number of metabolism annotated genes, while L. brevis had the fewest. Besides, the largest number of volatile compounds was detected in chayote fermented by L. plantarum, followed by L. brevis and L. paracasei. Some unique odor-active compounds (aldehydes, esters, and alcohols) and taste-active compounds (amino acids and dipeptides) were produced by different LAB strains. Accordingly, phenylalanine metabolic pathway (M00360), amino acid metabolic decomposition pathway (the Ehrlich pathway) and the anabolic pathway (the Harris pathway), and fatty acid biosynthesis pathway (M00061) were the main biosynthesis pathway involved in the flavor formation via LAB fermentation.
本研究通过乳酸菌（LAB）发酵，将基因组学和代谢组学相结合，揭示了腌制佛手瓜核心风味化合物可能的生物合成途径。植物乳杆菌、短乳杆菌和副干酪乳杆菌被选为具有更好风味产生能力的佛手瓜发酵核心 LAB 菌株。基因组结果表明，植物乳杆菌含有最多的代谢注释基因，而短乳杆菌则最少。此外，在植物乳杆菌发酵的佛手瓜中检测到的挥发性化合物数量最多，其次是短乳杆菌和副干酪乳杆菌。不同的 LAB 菌株产生了一些独特的气味活性化合物（醛、酯和醇）和味道活性化合物（氨基酸和二肽）。因此，苯丙氨酸代谢途径（M00360）、氨基酸代谢分解途径（Ehrlich 途径）和合成代谢途径（Harris 途径）以及脂肪酸生物合成途径（M00061）是 LAB 发酵中风味形成的主要生物合成途径。
