Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics

Chun, Byung Hee; Han, Dong; Kim, Hyung Min; Park, Dongbin; Jeong, Da Min; Kang, Hyun Ah; Jeon, Che Ok

doi:10.1128/msystems.00441-21

Cited by 22 publications

(20 citation statements)

References 48 publications

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“…The high-abundance genes related to carbohydrate metabolism in JP samples might derive from the high abundances of Tetragenococcus and Weissella in JP samples. A previous study also observed that carbohydrate metabolism related-genes from Tetragenococcus were highly expressed, with Tetragenococcus inferred to be mostly responsible for carbohydrate metabolism during Ganjang (soy sauce) fermentation ( Chun et al, 2021 ).…”

Section: Resultsmentioning

confidence: 84%

“…Tetragenococcus , a halophilic lactic acid bacteria (LAB), has been identified as the dominant microbial taxa in moromi , and is involved in the production of lactate, acetate, and ethanol ( Chun et al, 2021 ). The particularly high abundances of Tetragenococcus in both the JP and CP samples suggest that Tetragenococcus may play an essential role in flavor development during soy sauce fermentation.…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies have shown that bacterial genera such as Weissella , Staphylococcus , Tetragenococcus , Bacillus , Lactobacillus , Streptococcus , Enterococcus , Kurthia , and Klebsiella , in addition to the fungal genera Aspergillus , Zygosaccharomyces , Candida , and Debaryomyces , primarily comprise soy sauce communities across the stages of fermentation ( Sulaiman et al, 2014 ; Han et al, 2020 ; Qi et al, 2021 ). Metagenomics analyses have also revealed that microbial diversity decreases during the fermentation process, especially in the middle to late stages of moromi fermentation ( Sulaiman et al, 2014 ; Chun et al, 2021 ; Kim et al, 2021 ). Furthermore, inferred functional profiles from metagenomic analyses have implicated the importance of the heterotrophic fermentation of proteins and carbohydrates during soy sauce production ( Sulaiman et al, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

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Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Tan

Wang

et al. 2022

Front. Microbiol.

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Microorganisms play essential roles in flavor formation during soy sauce fermentation. Different soy sauce fermentation types significantly affect flavor formation. However, comparisons of microbial communities and metabolites between different fermentation types have been little studied. Here, we investigated variation in microbial communities, metabolite profiles, and metabolic pathways during Japanese-type (JP) and Cantonese-type (CP) fermentation. Free amino acids and volatile compound profiles varied significantly between fermentation types, with JP samples containing higher contents of esters (39.84%; p < 0.05), alcohols (44.70%; p < 0.05) in the 120 d fermentation samples. Volatile compound profiles varied significantly between fermentation types, with JP samples containing higher contents of esters, alcohols, and free amino acids (p < 0.05). Metagenomic analysis indicated that both JP and CP communities were dominated by Tetragenococcus, Staphylococcus, Weissella (bacteria), and Aspergillus (fungi), but the two communities varied differently over time. Tetragenococcus drastically increased in abundance throughout the fermentation (from 0.02 to 59.2%) in JP fermentation, whereas Tetragenococcus (36.7%) and Staphylococcus (29.7%) dominated at 120 d of fermentation in CP fermentation. Metagenomic functional profiles revealed that the abundances of most genes involved with carbohydrate, amino acid, and lipid metabolism exhibited significant differences between fermentation types (p < 0.05) during the middle to late fermentation stages. Furthermore, predicted metabolic pathways for volatile substance biosynthesis differed between JP and CP fermentation, likely explaining the differences in flavor metabolite profiles. In addition, most of the genes associated with flavor generation were affiliated with Tetragenococcus, Weissella, Staphylococcus, Bacillus, and Aspergillus, suggesting that these microbes play important roles in flavor production during soy sauce fermentation. This study significantly improves our understanding of microbial functions and their metabolic roles in flavor formation during different soy sauce fermentation processes.

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Section: Resultsmentioning

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Tan

Wang

et al. 2022

Front. Microbiol.

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“…Previous studies have shown that aflatoxin is not detected in different TMK determined by the HPLC method [33]. In TMK, the abundances of fungi are much lower than those of bacteria, but yeasts, such as Debaryomyces and Wickerhamomyces, may be responsible primarily for producing biogenic amines and flavors [34]. Although the fungi community was not determined, the different contents of bioamine indicated the different fungi community in TMK.…”

Section: Discussionmentioning

confidence: 95%

Alleviation of Metabolic Disturbance by Substituting Kanjang High in Bacillus for Salt through Modulation of Gut Microbiota in Estrogen-Deficient Rats

Park

Zhang

et al. 2022

Foods

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A high salt intake may exacerbate menopausal symptoms and substituting for different types of traditionally made kanjang (TMK; soy sauce) may prevent it. This study examined whether substituting salt with lyophilized TMK containing low and high Bacillus and biogenic amines in a high-fat diet might modulate the menopausal symptoms and the energy, glucose, and lipid metabolism in ovariectomized (OVX) rats. They were categorized into salt (Control), TMK with high Bacillus and low biogenic amines (HBLB), TMK with high Bacillus and high biogenic amines (HBHB), TMK with low Bacillus and low biogenic amines (LBLB), and TMK with low Bacillus and high biogenic amines (LBHB). Sham-operated rats consumed the same diet as the Control. HBLB, HBHB, and LBHB prevented increased tail skin temperature compared to the Control. HBHB and HBLB partially inhibited the increased weight gain and abdominal fat mass by reducing the food efficiency without changing the serum 17β-estradiol concentrations. Serum glucose and insulin concentrations and the insulin resistance index by the homeostatic model assessment for insulin resistance showed a positive association for weight gain. HBLB and HBHB decreased the serum malondialdehyde and tumor-necrosis factor-α levels. Hepatic triglyceride storage was lower in all TMK groups than in the Control, while hepatic glycogen accumulation was higher in the HBLB, HBHB, and LBHB groups than in the Control and LBLB groups. Accordingly, the mRNA expression of peroxisome proliferator-activated receptors-γ(PPAR-γ) was higher in the HBLB and HBHB groups compared to the Control, and that of fatty acid synthase was opposite to PPAR-γ expression. However, HBLB and HBHB improved dyslipidemia and insulin resistance compared to the Control, but their improvement did not reach that of the Normal-control. The acetic acid concentrations in the portal vein were lower in the LBLB than in the Control, while the butyric acid contents were higher in the LBHB and HBLB groups than in the Control. HBHB, HBLB, and LBHB elevated Akkermansia and Lactobacillus, and HBLB and LBLB increased Bacteroides and Ruminococcus compared to the Control. Polycyclic aromatic hydrocarbon degradation, bile acid synthesis, and unsaturated fatty acid biosynthesis were significantly higher in the HBLB group than in the Control group. In conclusion, substituting salts to TMK with a high Bacillus content regardless of the bioamine contents partially improved the menopausal symptoms and metabolic disturbance in estrogen-deficient animals.

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“…Reconstruction of metabolic pathways provides the basis for a deep understanding of the fermentation features and further improves the qualities of the fermented foods ( 39 ). Many successful examples of the application of Wickerhamomyces to improve the liquor flavors were reported ( 19 , 40 , 41 ).…”

Section: Discussionmentioning

confidence: 99%

Metatranscriptomics Unravel Composition, Drivers, and Functions of the Active Microorganisms in Light-Flavor Liquor Fermentation

Pan

Wang²,

Hao³

et al. 2022

Microbiol Spectr

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There is an urgent need for discovering the diversity and functions of the active microbial community in solid-state fermentation, especially in the pit of Chinese distilled liquor fermentation. Although the genetic composition of the microbial community has been clarified frequently by DNA-based sequencing, the composition and functions of the active microbial community have not been systematically revealed so far.

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Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics

Cited by 22 publications

References 48 publications

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

Alleviation of Metabolic Disturbance by Substituting Kanjang High in Bacillus for Salt through Modulation of Gut Microbiota in Estrogen-Deficient Rats

Metatranscriptomics Unravel Composition, Drivers, and Functions of the Active Microorganisms in Light-Flavor Liquor Fermentation

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