Sourdough flavors were closely related to microbial metabolism.The microbial diversity of foxtail millet dough during fermentation has never been studied.Here,the metabolic potential and diversity of the bactenial com...Sourdough flavors were closely related to microbial metabolism.The microbial diversity of foxtail millet dough during fermentation has never been studied.Here,the metabolic potential and diversity of the bactenial community were analyzed by metagenomic during dough fermentation.Firmicutes was the dominant phylum in the dough,within heterofementative lactic acid bacteria(e.g.Companilactobacillus,Limosilactobacillus,Pediococcus and Lactobacillus)as the most abundant bacteria.Proteobacteria was gradually inhibited after fermentation.Companilactobacillus_crustorum was notably found abundant during dough 1eavening.Limosilactobacillus_fermentum increased markedly during fermentation,while Companilactobacillus_cnustorum decreased significantly.For futher exploration,genes associated with metabolism were annotated through metagenomics.Limosilactobacillus,Companilactobacillus and Pediococcus were actively engaged in glycolysis(ko00010),starch and sucrose metabolism(ko00500),and pyruvate metabolism(ko00620),leading in part to 1actic and acetic acid acumulations and dough acidification.Limosilactobacillus and Lactiplantibacillus were the main contributors to key aninopeptidases ox/and transaminases involved in amino acid metabolism,which was nesponsible for flavor metabolite formation.This study will provide an enhanced understanding of the predominance and diversity of dough bactenial communities,and contribute to future strain screening in the dough for better flavor.展开更多
基金supported by the Earmarked Fund for China Agricultural Research System (CARS-06-14.5-A29)HAAFS Science and Technology Innovation Special Project (2022KJCXZX-SSS-1)S&T Program of Hebei (20327124D).
文摘Sourdough flavors were closely related to microbial metabolism.The microbial diversity of foxtail millet dough during fermentation has never been studied.Here,the metabolic potential and diversity of the bactenial community were analyzed by metagenomic during dough fermentation.Firmicutes was the dominant phylum in the dough,within heterofementative lactic acid bacteria(e.g.Companilactobacillus,Limosilactobacillus,Pediococcus and Lactobacillus)as the most abundant bacteria.Proteobacteria was gradually inhibited after fermentation.Companilactobacillus_crustorum was notably found abundant during dough 1eavening.Limosilactobacillus_fermentum increased markedly during fermentation,while Companilactobacillus_cnustorum decreased significantly.For futher exploration,genes associated with metabolism were annotated through metagenomics.Limosilactobacillus,Companilactobacillus and Pediococcus were actively engaged in glycolysis(ko00010),starch and sucrose metabolism(ko00500),and pyruvate metabolism(ko00620),leading in part to 1actic and acetic acid acumulations and dough acidification.Limosilactobacillus and Lactiplantibacillus were the main contributors to key aninopeptidases ox/and transaminases involved in amino acid metabolism,which was nesponsible for flavor metabolite formation.This study will provide an enhanced understanding of the predominance and diversity of dough bactenial communities,and contribute to future strain screening in the dough for better flavor.
