腐乳中雅致放射毛霉的全基因组测序及比较分析

Genome sequencing and comparative analysis of Actinomucor elegans in sufu

雅致放射毛霉是腐乳发酵最常用的毛霉之一,然而到目前为止有关其基因组的信息仍然较少。因此该研究旨在完善雅致放射毛霉(Acitinomucor elegans)CJ-6的全基因组信息并从基因水平分析其在腐乳发酵过程中的安全性和可能的代谢途径。该研究使用从头测序技术对雅致放射毛霉进行全基因组测序及基因功能注释。雅致放射毛霉具有丰富的碳源、风味前体氨基酸及脂肪代谢途径,这对腐乳发酵过程中的风味形成具有重要意义。此外,从次级代谢产物分析结果来看,雅致放射毛霉不具备产生致病性物质的能力。该研究获得的雅致放射毛霉CJ-6的基因组信息有助于我们了解该菌种潜在的产毒能力,评估其在腐乳发酵过程中的安全性,有利于进一步研究其次生代谢产物的生物合成并更好地调控腐乳风味。

Sufu,which originated in China,is made by solid-state fermentation of tofu with specific microorganisms,such as Actinomucor,Mucor,and Rhizopus.There is still a lack of genome-wide information on Actinomucor elegans,which is one of the most commonly used mucor for sufu fermentation.This study aims to complete whole-genome sequencing of A.elegans CJ-6 to analyze its metabolic pathways and safety during sufu fermentation.The whole genome of A.elegans was sequenced by de novo sequencing technique.Gene classification and metabolic pathway analysis through several different databases indicated that A.elegans had complex metabolic characteristics.Among them,the analysis of CAZymes database and amino acid KEGG database showed that A.elegans had abundant carbon source,flavor precursor amino acid and fat metabolic pathways,which were of great significance for flavor formation during sufu fermentation.At the same time,secondary metabolite analysis indicated that the fermentation products of A.elegans were non-pathogenic and relatively safe.The genome information of A.elegans CJ-6 obtained in this study enables us to understand the potential ability of the strain to produce toxins and verify its safety in the sufu fermentation industry,which is beneficial for future research on its secondary metabolite biosynthesis and further regulation of sufu flavor.