Acetate kinase and peptidases are associated with the proteolytic activity of Lactobacillus helveticus isolated from fermented food

Zhong, Zhi-Ping; Hu, Ruicheng; Zhao, Jie; Liu, Wenjun; Kwok, Lai‐Yu; Sun, Zhihong; Zhang, Heping; Chen, Yongfu

doi:10.1016/j.fm.2020.103651

Cited by 21 publications

(6 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For example, Lactobacillus, Weissella, Staphylococcus, Kodamaea, Hyphopichia , and Yarrowia are the core microorganisms in traditional fermented sour meat, while Cobetia, Staphylococcus , and Ralstonia are the core microorganisms in dry‐cured grass carp. The action of these microorganisms may be associated with the production of leucine, resulting in the leucine content was 74.13 mg kg −1 in fermented sour meat dried for 20 days, and 16.47 mg kg −1 in cured fish dried for 20 h (Zhong et al ., 2021b; Zhao et al ., 2022). This may finally lead to differences in the amino acid source of volatile compounds.…”

Section: Resultsmentioning

confidence: 99%

Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala

Liu,

Deng,

Qiu

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryIn this study, the changes in volatile compounds, lipids, and small molecule compounds during the curing and drying processes were examined. The results showed that lipid oxidation was enhanced during curing and drying processes. A total of fifty‐two types of volatile compounds in the dry‐cured fish were detected, and the contents of alcohols (such as 3‐methyl‐1‐butanol, 1‐octen‐3‐ol), ketones (such as 2‐heptanone, 2‐octanone), and aldehydes (such as 3‐methylbutyraldehyde, hexanal, nonanal, decanal) were increased during curing and drying processes. A total of 812 metabolites were identified. The metabolites in linoleate, arachidonate, nucleotide, amino acid, and other metabolic pathways showed significant differences between drying stage and curing stage. The oxidative degradation of arachidonate acid, linoleate acid, and amino acid may contribute to the changes in volatile compounds during the curing and drying stages. Seven compounds including shikimic acid, carnitine C5: DC, carnitine C7: DC, 2‐hydroxybutanoic acid, 3‐hydroxybutanoic acid, malonic acid, and methylmalonic acid could be key small molecule compounds in curing and drying processing. These findings are valuable for understanding the mechanisms underlying flavour changes occurring during fish curing and drying processes.

show abstract

Section: Resultsmentioning

confidence: 99%

Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala

Liu,

Deng,

Qiu

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The hydrolysis of proteins and other substrates is the main biochemical process in traditional fish sauce fermentation systems. Peptidases cleave proteins in fermentation systems to release amino acids or polypeptides and increase the total nitrogen concentration in the soluble fraction ( 19 ). Protein degradation largely determines the quality and taste characteristics of traditional fish sauces.…”

Section: Resultsmentioning

confidence: 99%

Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation

Wang

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

Complex microbial metabolism is key to taste formation in high-quality fish sauce during fermentation. To guide quality supervision and targeted regulation, we analyzed the function of microbial flora during fermentation based on a previously developed metagenomic database. The abundance of most identified genes involved in metabolic functions showed an upward trend in abundance during fermentation. In total, 571 proteins extracted from fish sauce at different fermentation stages were identified. These proteins were mainly derived from Halanaerobium, Psychrobacter, Photobacterium, and Tetragenococcus. Functional annotation revealed 15 pathways related to amino acid metabolism, including alanine, aspartate, glutamate, and histidine metabolism; lysine degradation; and arginine biosynthesis. This study demonstrated the approaches to identify microbiota functions and metabolic pathways, thereby providing a theoretical basis for taste formation mechanisms during traditional fish sauce fermentation.

show abstract

“…The results of the proteolytic activity test showed that of the 12 isolates, only 2 had no proteolytic activity, namely isolate FST 3.1 and isolate FST 3.2 (Table 1; Figure 3). Bacterial isolates that have proteolytic activity are bacteria that are capable of producing protease enzymes, which indicates the breakdown of peptide bonds into simpler molecules (Donkor et al 2007;Moslehishad et al 2013;Zhong et al 2021;Zhu et al 2021). It is relevant to the origin of the bacterial isolate, bekasam, which is the fermentation product.…”

Section: Discussionmentioning

confidence: 99%

Characterization and molecular identification of bacteria from mackerel bekasam in Sorong City, Southwest Papua Province, Indonesia

SUKMAWATI,

RATNA,

SIPRIYADI

et al. 2023

Biodiversitas

View full text Add to dashboard Cite

Abstract. Sukmawati S, Ratna R, Sipriyadi, Yunita M. 2023. Characterization and molecular identification of bacteria from mackerel bekasam in Sorong City, Southwest Papua Province, Indonesia. Biodiversitas 24: 4967-4977. Bekasam is traditional food type produced by traditional fermented fish. Microbes that grow through fermentation play an important role in forming the product’s aroma, texture, and overall quality. The study aimed to determine the biochemical characteristic of bacteria from mackerel (Scomberomorus sp.) bekasam in Sorong City and identify bacteria at the molecular level. This research was a descriptive study, which described the results of the characterization of bacteria from fermented mackerel fish and the results of molecular identification to the species level through the PCR (Polymerase Chain Reaction) technique. Then, the DNA sequences were further analyzed using the agarose gel electrophoretic separation method to visualize the bacterial DNA profile. The biochemical characterization of bacterial isolates from mackerel showed that all isolates were negative indole, and eight isolates were positive in reducing nitrate. In comparison, four isolates were negative in reducing nitrate, then all isolates had proteolytic activity except the FST 3.1 and FST 3.2 isolates. Eleven isolates were positive in hydrolyzing fat, and one isolate could not hydrolyze fat. According to the DNA patterns seen in electrophoresis and alignment of the 16 sRNA gene sequences, several types of bacteria had been identified as Bacillus paramycoides strain 2883 FST 1.1, Bacillus paramycoides strain 3665 FST 2.1, Bacillus mobilis strain ICA-144 FST 3.1, Bacillus cereus strain ATCC 14579 FNT 1.1, Bacillus mobilis strain ICA-144 FNT 2.1, and Bacillus cereus strain ATCC 14579 FNT 3.1.

show abstract

Acetate kinase and peptidases are associated with the proteolytic activity of Lactobacillus helveticus isolated from fermented food

Cited by 21 publications

References 40 publications

Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala

Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala

Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation

Characterization and molecular identification of bacteria from mackerel bekasam in Sorong City, Southwest Papua Province, Indonesia

Contact Info

Product

Resources

About