Exploring the roles of microorganisms and metabolites in the fermentation of sea bass (Lateolabrax japonicas) based on high-throughput sequencing and untargeted metabolomics

Nie, Shi; Li, Laihao; Wu, Yanyan; Xiang, Huan; Li, Chunsheng; Chen, Shengjun; Zhao, Yao; Jianwei, Cen; Yang, Shihui; Wang, Yueqi

doi:10.1016/j.lwt.2022.113795

Cited by 17 publications

(6 citation statements)

References 35 publications

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“…After a 30 min rest at −20 • C, the sample was centrifuged at 4 • C and 13,000× g for 15 min, with the supernatant then transferred to a sample vial for liquid chromatography-mass spectrometry (LC-MS) analysis. LC-MS conditions involved chromatographic separation on an HSS T3 column with 95% water and a mix of acetonitrile, isopropanol, and water, with a gradient increasing from 0% to 100%, a flow rate of 0.40 mL/min, and a column temperature of 40 • C. Mass spectrometry was conducted in positive (3500 V) and negative (2800 V) ion modes, scanning from m/z 70 to 1050 with a sheath gas pressure of 40 psi and an ion source temperature of 400 • C [15]. Data were processed using Progenesis QI software (version 1.9.1, Waters Corporation, Milford, CT, USA), involving baseline filtering, peak identification, and referencing HMDB (http://www.hmdb.ca/, version 5.0, accessed on 10 November 2023) and Metlin (https://metlin.scripps.edu/, accessed on 10 November 2023).…”

Section: Metabolite Extraction and Lc-ms Analysismentioning

confidence: 99%

Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting

Fu,

Chen,

Wang

et al. 2024

Foods

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White pepper, used both as a seasoning in people’s daily diets and as a medicinal herb, is typically produced by removing the pericarp of green pepper through the retting process. However, the mechanism of the retting process for peeling remains unclear. Therefore, this study aimed to investigate the changes in physicochemical factors, microbial community succession effects, and metabolites of the pepper pericarp during the pepper peeling process. The findings indicated that pre-treatment involving physical friction before the retting process effectively reduced the production time of white pepper. During the retting process, the pectinase activity increased, leading to a decrease in the pectin content in the pepper pericarp. There was a significant correlation observed between the changes in pH, pectin content, and peeling rate and the Shannon diversity index of bacteria and fungi. Prevotella, Lactococcus, and Candida were the dominant microbial genera during the retting. The functional predictions suggested that the monosaccharides degraded from the pepper pericarp could have been utilized by microbes through sugar metabolism pathways. Metabolomic analysis showed that the metabolic pathways of carbohydrates and amino acids were the main pathways altered during the pepper peeling process. The verification experiment demonstrated that the degradation of pectin into galacturonic acid by polygalacturonase was identified as the key enzyme in shortening the pepper peeling time. The structure of the pepper pericarp collapsed after losing the support of pectin, as revealed by scanning electron microscopy. These results suggest that the decomposition of the pepper pericarp was driven by key microbiota. The succession of microbial communities was influenced by the metabolites of the pepper pericarp during retting. These findings provide new insights into the retting process and serve as an important reference for the industrial production of white pepper.

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Section: Metabolite Extraction and Lc-ms Analysismentioning

confidence: 99%

Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting

Fu,

Chen,

Wang

et al. 2024

Foods

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“…Bacterial DNA was extracted as the method of Nie et al [8] with some modifications. The OMEGA Soil DNA Kit (M5635-02; Omega Bio-Tek, Norcross, GA, USA) was used to extract the total genomic DNA from the shrimp samples.…”

Section: Microbiome Analysismentioning

confidence: 99%

Insight into the quality deterioration induced by microorganisms in Litopenaeus vannamei during superchilling storage

Yang,

Pan,

Yang

et al. 2024

Food Science and Human Wellness

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Quality deterioration induced by microbial community in Litopenaeus vannamei during superchilling storage were demonstrated in this study. In this study, 6 microorganisms were identified as the biomarkers by 16S rDNA sequencing and 71 differential metabolites were identified by untargeted metabolomics. The correlation analysis between microorganisms and differential metabolites revealed that Oceanicaulis, Aliihoeflea, Prauserella, Chelativorans and Pseudoalteromonas had the potential to be the important microorganisms of deterioration of superchilled shrimp. Moreover, the spearman correlation analysis revealed that L* value had highly significant correlation with Shewanella (P < 0.01), and TBA value, TVC value total sulfhydryl content, TCA-soluble peptide and Ca 2+ -ATPase activity showed significantly correlation with Oceanicaulis, Prauserella, Chelativorans, Aliihoeflea and Pseudoalteromonas (P < 0.05). This study offers a better understanding for mechanisms behind quality degradation induced by microorganisms, which may help the quality maintaining of Pacific white shrimp during superchilling storage.

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“…The dominant phyla found in Panxian ham (a traditional Chinese meat product) were also Proteobacteria and Firmicutes [20] . Firmicutes and Proteobacteria were the dominant phyla at the bacterial phylum level in the study of sea bass fermentation, and had an important impact on the quality and quantity of microbial communities during fermentation [21] .…”

Section: Bacterial Diversity In Nuodeng Ham In Different Processing Y...mentioning

confidence: 99%

Variation of microbiological and small molecule metabolite profiles of Nuodeng ham during ripening by high-throughput sequencing and GC-TOF-MS

Li,

Zou,

Liao

et al. 2024

Food Science and Human Wellness

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Exploring the roles of microorganisms and metabolites in the fermentation of sea bass (Lateolabrax japonicas) based on high-throughput sequencing and untargeted metabolomics

Cited by 17 publications

References 35 publications

Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting

Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting

Insight into the quality deterioration induced by microorganisms in Litopenaeus vannamei during superchilling storage

Variation of microbiological and small molecule metabolite profiles of Nuodeng ham during ripening by high-throughput sequencing and GC-TOF-MS

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