Tang Qiuxiang, Chen Xiaoru, Huang Jun, Zhang Suyi, Qin Hui, Dong Yi, Wang Chao, Wang Xiaojun, Wu Chongde, Jin Yao, Zhou Rongqing
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
Luzhou Laojiao Company Limited, Luzhou 646000, China.
Foods. 2023 Jan 9;12(2):304. doi: 10.3390/foods12020304.
Despite the importance of pyrazines in flavor, inoculating functional strains to increase the contents of pyrazine in and how those interact with endogenic communities is not well characterized. The effects of inoculating with similar metabolic capacity on pyrazine and community structure were assessed in the complex system and compared with traditional . The fortification strategy increased the volatile metabolite content of by 52.40% and the pyrazine content by 655.99%. Meanwhile, results revealed that the pyrazine content in inoculated isolate J-49 was 2.35-7.41 times higher than isolate J-41. Both isolates have the almost same capability of 2,3-butanediol, a key precursor of pyrazine, in pure cultured systems. Since the membrane fatty acids of isolate J-49 contain unsaturated fatty acids, it enhances the response-ability to withstand complex environmental pressure, resulting in higher pyrazine content. PICRUSt2 suggested that the increase in pyrazine was related to the enzyme expression of nitrogen metabolism significantly increasing, which led to the enrichment of NH4 and 2,3-butanediol (which increased by 615.89%). These results based on multi-dimensional approaches revealed the effect of functional bacteria enhancement on the attribution of , laid a methodological foundation regulating the microbial community structure and enhanced the target products by functional strains.
尽管吡嗪在风味中很重要，但接种功能菌株以增加其含量以及这些菌株如何与内生群落相互作用尚未得到充分表征。在复杂系统中评估了接种具有相似代谢能力的菌株对吡嗪和群落结构的影响，并与传统方法进行了比较。强化策略使挥发性代谢产物含量增加了52.40%，吡嗪含量增加了655.99%。同时，结果显示接种分离株J-49的样品中吡嗪含量比分离株J-41高2.35至7.41倍。在纯培养系统中，两种分离株对吡嗪的关键前体2,3-丁二醇的代谢能力几乎相同。由于分离株J-49的膜脂肪酸含有不饱和脂肪酸，它增强了抵御复杂环境压力的响应能力，从而导致更高的吡嗪含量。PICRUSt2表明，吡嗪的增加与氮代谢的酶表达显著增加有关，这导致NH4和2,3-丁二醇（增加了615.89%）的富集。这些基于多维度方法的结果揭示了功能菌增强对产品属性的影响，为调节微生物群落结构和通过功能菌株增强目标产品奠定了方法学基础。
