Food Processing Research Group, Korean Food Research Institute, Wanju 55365, Republic of Korea.
Theragen Etex Bio Institute, Suwon-si 13488, Republic of Korea.
J Agric Food Chem. 2023 Oct 4;71(39):14379-14389. doi: 10.1021/acs.jafc.3c01900. Epub 2023 Sep 22.
has been widely utilized in the food industry as well as various agricultural industries. In particular, it is a main microorganism of fermented soybeans. In this study, the changes of the metabolome and transcriptome of KACC15844, which had been isolated from fermented soybeans, were investigated depending on alkaline pH (BP) and a high salt concentration (BS) using an integrated-omics technology, focusing on leucine metabolism. Overall, carbohydrate (glycolysis, sugar transport, and overflow) and amino acid (proline, glycine betaine, and serine) metabolisms were strongly associated with BS, while fatty acid metabolism, malate utilization, and branched-chain amino acid-derived volatiles were closely related to BP, in both gene and metabolic expressions. In particular, in leucine metabolism, the formation of 3-methylbutanoic acid, which has strong cheesy odor notes, was markedly increased in BP compared to the other samples. This study provided information on how specific culture conditions can affect gene expressions and metabolite formations in using an integrated-omics approach.
已被广泛应用于食品工业和各种农业产业。特别是，它是发酵大豆的主要微生物之一。在这项研究中，通过整合组学技术，针对亮氨酸代谢，研究了从发酵大豆中分离出的 KACC15844 在碱性 pH（BP）和高盐浓度（BS）条件下的代谢组和转录组的变化。总的来说，碳水化合物（糖酵解、糖转运和溢出）和氨基酸（脯氨酸、甘氨酸甜菜碱和丝氨酸）代谢与 BS 强烈相关，而脂肪酸代谢、富马酸利用和支链氨基酸衍生的挥发性物质与 BP 密切相关，在基因和代谢表达上均如此。特别是在亮氨酸代谢中，与其他样品相比，BP 条件下 3-甲基丁酸的形成明显增加，而 3-甲基丁酸具有强烈的奶酪气味。本研究通过整合组学方法提供了关于特定培养条件如何影响 中基因表达和代谢产物形成的信息。
