解淀粉芽孢杆菌
代谢组学
发酵
食品科学
生物
转录组
机制(生物学)
芽孢杆菌(形态)
化学
生物技术
微生物学
生物化学
生物信息学
基因
基因表达
哲学
认识论
作者
Hongbin Lin,Shiqi Liao,Zhenming Zhou,Zhang Yan,Jun Zhao,Yue Xiang,Min Xu,Jie Zhao,Liu Ping,Wenjiang Ding,Yu Rao,Jie Tang
标识
DOI:10.1016/j.foodres.2024.114202
摘要
Pixian broad bean paste is a renowned fermented seasoning. The fermentation of broad bean is the most important process of Pixian broad bean paste. To enhance the flavor of tank-fermented broad bean paste, salt-tolerant Bacillus amyloliquefaciens strain was inoculated, resulting in an increase in total amount of volatile compounds, potentially leading to different flavor characteristics. To investigate the fermentation mechanism, monoculture simulated fermentation systems were designed. Metabolomics and transcriptomics were used to explore Bacillus amyloliquefaciens' transcriptional response to salt stress and potential aroma production mechanisms. The results highlighted different metabolite profiles under salt stress, and the crucial roles of energy metabolism, amino acid metabolism, reaction system, transportation system in Bacillus amyloliquefaciens' hypersaline stress response. This study provides a scientific basis for the industrial application of Bacillus amyloliquefaciens and new insights into addressing the challenges of poor flavor quality in tank fermentation products.
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