Tan Guiliang, Qi Shaohan, Wang Yi, Li Xueyan, Li Xiangli, Li Mei, Li Lin, Zhao Lichao, Hu Min
School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, China.
College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China.
Front Microbiol. 2023 Dec 22;14:1328158. doi: 10.3389/fmicb.2023.1328158. eCollection 2023.
Although the composition and succession of microbial communities in soy sauce fermentation have been well-characterized, the understanding of phage communities in soy sauce remains limited.
This study determined the diversity, taxonomic composition, and predicted function of phage communities and the phage-host interactions in two types of raw soy sauce (Cantonese-type fermentation, NJ; Japanese-type fermentation, PJ) using shotgun metagenomics.
These two raw soy sauces showed differences in phage composition (121 viral operational taxonomic units (vOTUs) in NJ and 387 vOTUs in PJ), with a higher abundance of the family (58.50%) in the NJ phage community and a higher abundance of (33.01%) in PJ. Auxiliary metabolic functional annotation analyses showed that phages in the raw soy sauces mostly encoded genes with unknown functions (accounting for 66.33% of COG profiles), but the NJ sample contained genes mostly annotated to conventional functions related to carbohydrate metabolism (0.74%) and lipid metabolism (0.84%), while the PJ sample presented a higher level of amino acid metabolism functions (0.12%). Thirty auxiliary metabolism genes (AMGs) were identified in phage genomes, which were associated with carbohydrate utilization, cysteine and methionine metabolism, and aspartic acid biosynthesis for the host. To identify phage-host interactions, 30 host genomes (affiliated with 22 genera) were also recruited from the metagenomic dataset. The phage-host interaction analysis revealed a wide range of phage hosts, for which a total of 57 phage contigs were associated with 17 host genomes, with and infected by the most phages. This study provides a comprehensive understanding of the phage community composition, auxiliary metabolic functions, and interactions with hosts in two different types of raw soy sauce.
尽管酱油发酵过程中微生物群落的组成和演替已得到充分表征，但对酱油中噬菌体群落的了解仍然有限。
本研究利用鸟枪法宏基因组学确定了两种生酱油（广东型发酵酱油，NJ；日本型发酵酱油，PJ）中噬菌体群落的多样性、分类组成、预测功能以及噬菌体-宿主相互作用。
这两种生酱油在噬菌体组成上存在差异（NJ中有121个病毒操作分类单元（vOTU），PJ中有387个vOTU），NJ噬菌体群落中 科的丰度较高（58.50%），而PJ中 科的丰度较高（33.01%）。辅助代谢功能注释分析表明，生酱油中的噬菌体大多编码功能未知的基因（占COG图谱的66.33%），但NJ样本中包含的基因大多注释为与碳水化合物代谢（0.74%）和脂质代谢（0.84%）相关的传统功能，而PJ样本中氨基酸代谢功能水平较高（0.12%）。在噬菌体基因组中鉴定出30个辅助代谢基因（AMG），它们与宿主的碳水化合物利用、半胱氨酸和甲硫氨酸代谢以及天冬氨酸生物合成有关。为了确定噬菌体-宿主相互作用，还从宏基因组数据集中筛选出30个宿主基因组（隶属于22个属）。噬菌体-宿主相互作用分析揭示了广泛的噬菌体宿主，共有57个噬菌体重叠群与17个宿主基因组相关联，其中 和 被最多的噬菌体感染。本研究全面了解了两种不同类型生酱油中噬菌体群落组成、辅助代谢功能以及与宿主的相互作用。
