不同盐水浓度酸笋细菌群落结构及代谢功能的宏基因组学解析  

Metagenomic analysis of bacterial community structure and metabolic function in Suansun with different salt water concentrations

作　　者：吴宇辉 李昕诺 唐荣灿 陈娟[3] 郑炯[1] WU Yuhui;LI Xinnuo;TANG Rongcan;CHEN Juan;ZHENG Jiong(College of Food Science,Southwest University,Chongqing 400715,China;College of Westa,Southwest University,Chongqing 400715,China;College of Food Science and Technology,Southwest Minzu University,Chengdu 610025,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学西塔学院,重庆400715 [3]西南民族大学食品科学与技术学院,四川成都610025

出　　处：《食品与发酵工业》2025年第8期133-142,150,共11页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31701617);重庆市科技兴林项目(ZD2022-4)。

摘　　要：该研究通过宏基因组学研究了0.2、0.6、1.0 g/L盐质量浓度对酸笋细菌群落及代谢功能的影响。结果表明,厚壁菌门(Firmicutes)是不同盐浓度发酵酸笋中共有的优势菌门,其占比均超过98%以上;属水平上,植物乳杆菌属(Lactiplantibacillus)为不同盐浓度下的优势菌属,而在0.2 g/L盐质量浓度的酸笋中乳球菌属(Lactococcus)和魏斯氏菌属(Weissella)的相对丰度更高;种水平上,0.2 g/L盐质量浓度的酸笋中戊糖乳杆菌(Lactiplantibacillus pentosus)的相对丰度远小于0.6、1.0 g/L盐质量浓度条件下的酸笋样品。经KEGG注释关键代谢途径发现,碳水化合物代谢及氨基酸代谢为酸笋在不同盐浓度条件下的主要代谢途径,在0.6 g/L盐质量浓度下,酸笋参与丙酮酸代谢基因数量最多,达344个,并且丙酮酸代谢生成的乳酸、乙醛、乙酸影响酸笋的酸感特性,这表明0.6 g/L盐质量浓度下酸笋微生物代谢途径多样性最高,酸味特性最突出。1.0 g/L盐质量浓度条件下,色氨酸代谢基因数量减至最少40个,有效抑制了色氨酸代谢所产生的粪臭素和吲哚-3-乙醇,减少了酸笋的臭味。以上研究结果可以为不同盐浓度条件下酸笋微生物群落结构及风味品质调控提供理论参考。This study investigated the effects of 0.2 g/L,0.6 g/L,and 1.0 g/L salt concentrations on the bacterial community and metabolic function of Suansun through metagenomics.Results showed that Firmicutes were a common dominant phylum in fermentation processes with different salt concentrations,accounting for more than 98%.At the genus level,Lactobacillus was the dominant genus under different salt concentrations,while the relative abundance of Lactococcus and Weissella was higher in the 0.2 g/L salt concentration of Suansun.At the species level,the relative abundance of Lactobacillus pentosus in the 0.2 g/L salt concentration of Suansun was much lower than that in Suansun samples under 0.6 g/L and 1.0 g/L salt concentration conditions.According to the annotations of the Kyoto Encyclopedia of Genes and Genomes on key metabolic pathways,carbohydrate and amino acid metabolism were the main metabolic pathways of Suansun under different salt concentrations.At a salt concentration of 0.6 g/L,the number of genes involved in pyruvate metabolism in Suansun was the highest,reaching 344.Moreover,the lactic acid,acetaldehyde,and acetic acid produced by pyruvate metabolism affected the sourness characteristics of Suansun.Results showed that the diversity of microbial metabolic pathways was the highest,the acid taste was the most prominent at 0.6 g/L salt concentration,and the sourness characteristics were the most prominent.Under the condition of 1.0 g/L salt concentration,the number of tryptophan metabolism genes was reduced to at least 40,effectively inhibiting the production of skatole and indole-3-ethanol from tryptophan metabolism,and reducing the odor of Suansun.The above results could provide a theoretical reference for microbial community structure and flavor quality control of Suansun under different salt concentrations.

关 键 词：宏基因组 酸笋 微生物群落 盐浓度 功能基因 

分 类 号：TS201.3[轻工技术与工程—食品科学]