Exploring the changes in microorganisms and metabolites during the fermentation process of traditional Chinese watermelon-soybean paste

被引：4
作者：
Liu, Longxiang [1 ,3 ]
Zhang, Yumiao [1 ,3 ]
Liu, Junhua [1 ]
Xu, Jikun [1 ]
Shang, Shuai [1 ]
Xia, Fangliang [2 ,3 ]
Song, Weiyu [1 ]
Liu, Bin [1 ,3 ]
机构：
[1] Binzhou Univ, Coll Biol & Environm Engn, Shandong Prov Engn & Technol Res Ctr Wild Plant Re, Binzhou, Peoples R China
[2] Binzhou Testing Ctr, Binzhou, Peoples R China
[3] Binzhou Key Lab Chem Drug R&D & Qual Control prepa, Binzhou, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 188卷
基金：
中国国家自然科学基金;
关键词：
Watermelon -soybean paste; Chinese fermented food; Metabolites; Microbial communities; Correlation;
D O I：
10.1016/j.lwt.2023.115471
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Watermelon-soybean paste (WSP) is a traditional Chinese fermented food item. Changes in the microbial community diversity affect the final product quality. However, the correlation between microorganisms and their metabolites in WSP is not clearly understood. In this study, seven bacterial and eight fungal genera were found to be dominant during WSP fermentation using 16S rRNA and ITS gene sequencing. A total of 838 metabolites were identified using UHPLC-TOF-MS; of which, 99 were identified as differential metabolites. Correlation analysis showed that the microbial metabolic activities of Bacillus sp., Candia sp., and Kodamaea sp. were associated with amino acid production. Bacillus sp. and Aspergillus sp. correlated with dipeptide production. Metabolic pathway analysis suggested that amino acid metabolism was the most significant differential metabolic pathway, which may be related to the fermentation quality of WSP. Our study provides a new theoretical basis for improving WSP quality from the perspective of metabolomic and microbial diversity.
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页数：12
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