School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China; College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
Int J Food Microbiol. 2023 Dec 16;407:110373. doi: 10.1016/j.ijfoodmicro.2023.110373. Epub 2023 Sep 9.
Microbial interactions play an important role in regulating the metabolic function of fermented food communities, especially the production of key flavor compounds. However, little is known about specific molecular mechanisms that regulate the production of key flavor compounds through microbial interactions. Here, we designed a synthetic consortium containing Debaryomyces hansenii D1, Staphylococcus xylosus S1, and Pediococcus pentosaceus PP1 to explore the mechanism of the microbial interactions underlying the branched-chain aldehydes production. In this consortium, firstly, D. hansenii secreted amino acids that promoted the growth of P. pentosaceus and S. xylosus. Specifically, D. hansenii D1 secreted alanine, aspartate, glutamate, glutamine, glycine, phenylalanine, serine, and threonine, which were the primary nutrients for bacterial growth. P. pentosaceus PP1 utilized all these eight amino acids through cross-feeding, whereas S. xylosus S1 did not utilize aspartate and serine. Furthermore, D. hansenii D1 promoted the production of branched-chain aldehydes from S. xylosus and P. pentosaceus through cross-feeding of α-keto acids (intermediate metabolites). Thus, the accumulation of 2-methyl-butanal was promoted in all co-culture. Overall, this work revealed the mechanism by which D. hansenii and bacteria cross-feed to produce branched-chain aldehydes in fermented sausages.
微生物相互作用在调节发酵食品群落的代谢功能方面起着重要作用，特别是关键风味化合物的产生。然而，对于通过微生物相互作用调节关键风味化合物产生的具体分子机制知之甚少。在这里，我们设计了一个包含德巴利酵母 D1、葡萄球菌 S1 和戊糖片球菌 PP1 的合成菌群，以探索微生物相互作用在支链醛类产生中的潜在机制。在这个菌群中，首先，德巴利酵母分泌氨基酸促进戊糖片球菌和葡萄球菌的生长。具体来说，德巴利酵母 D1 分泌丙氨酸、天冬氨酸、谷氨酸、谷氨酰胺、甘氨酸、苯丙氨酸、丝氨酸和苏氨酸，这些是细菌生长的主要营养物质。戊糖片球菌 PP1 通过交叉喂养利用了所有这八种氨基酸，而葡萄球菌 S1 不利用天冬氨酸和丝氨酸。此外，德巴利酵母 D1 通过α-酮酸（中间代谢物）的交叉喂养促进了支链醛从葡萄球菌和戊糖片球菌中的产生。因此，所有共培养物中都促进了 2-甲基丁醛的积累。总的来说，这项工作揭示了德巴利酵母和细菌通过交叉喂养来产生发酵香肠中支链醛的机制。
