Han Dong Min, Baek Ju Hye, Choi Dae Gyu, Jeon Che Ok
Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea.
Food Chem X. 2024 Jul 18;23:101658. doi: 10.1016/j.fochx.2024.101658. eCollection 2024 Oct 30.
Fermentative features of doenjang-meju, a traditional Korean soybean brick, were investigated over 45 days via genome-centered metatranscriptomics. The pH value rapidly decreased within 10 days and successively increased after 20 days, along with an initial bacterial growth, including lactic acid bacteria, and subsequent fungal growth, suggesting their association. Polysaccharides and lipids underwent degradation, and amino acids, free sugars, and organic acids increased during the early stage. Metagenome analysis identified , , , , and as major microbes, which were isolated and genome-sequenced. Metatranscriptomic analysis revealed the major roles of and during the early period, shifting to dominance after 10 days. Metabolic pathway reconstruction and transcriptional analysis reveal that primarily decomposed polysaccharides to free sugars; and metabolized lipids, free sugars, and organic acids generated by ; and and were instrumental in amino acid metabolism: their contributions varied by compounds and pathways.
通过以基因组为中心的宏转录组学方法，对传统韩国大豆砖状发酵豆酱的发酵特性进行了为期45天的研究。pH值在10天内迅速下降，20天后相继上升，同时伴随着包括乳酸菌在内的细菌初期生长以及随后的真菌生长，表明它们之间存在关联。多糖和脂质发生降解，氨基酸、游离糖和有机酸在早期增加。宏基因组分析确定了[具体微生物名称未给出]、[具体微生物名称未给出]、[具体微生物名称未给出]、[具体微生物名称未给出]和[具体微生物名称未给出]为主要微生物，并对其进行了分离和基因组测序。宏转录组分析揭示了[具体微生物名称未给出]和[具体微生物名称未给出]在早期的主要作用，10天后转变为[具体微生物名称未给出]占主导地位。代谢途径重建和转录分析表明，[具体微生物名称未给出]主要将多糖分解为游离糖；[具体微生物名称未给出]和[具体微生物名称未给出]代谢由[具体微生物名称未给出]产生的脂质、游离糖和有机酸；[具体微生物名称未给出]和[具体微生物名称未给出]在氨基酸代谢中起作用：它们的贡献因化合物和途径而异。
