Metabolic potential of microbial community and distribution mechanism of Staphylococcus species during broad bean paste fermentation

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

“…Tetragenococcus was the most important contributor to genes encoding L-lactate dehydrogenases (EC:1.1.1.27) in JP and CP (Figure 6), which suggested that Tetragenococcus may be mainly responsible for lactate production during soy sauce fermentation. However, genes involved in lactate synthesis were mapped not only to LAB Pediococcus, Tetragenococcus, and Weissella genomes, but also to non-LAB Staphylococcus and Bacillus genomes, which was consistent with a previous study of broad bean paste fermentation (Jia et al, 2021). Furthermore, Staphylococcus was the most important contributor to genes encoding the aldehyde dehydrogenases (NAD + ; EC:1.2.1.3) responsible for acetate production during fermentation (especially in the CP fermentation; Figure 6).…”

“…BCAAs are important for proteolysis in some LAB species and are essential in the production of volatile compounds such as acids, alcohols, and esters (Sulaiman et al, 2014;Chun et al, 2021). The high contribution of Staphylococcus to functional gene profiles was due to its high abundance within the fermentation communities (Figure 3) and its ability to use diverse substrates as sources of carbon, energy, and nitrogen (Jia et al, 2021). Bacillus species were primarily abundant in CP fermentation and encoded various enzymes related to the production of ethanol, acetate, glutamate, and BCAAs.…”

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

“…Moreover, flavor development is frequently delayed, and correlation analysis is not precise ( Jia et al, 2021b ). The principle of amplicon sequencing is that bacteria and fungi are counted separately, consequently, there is a limited overview of the entire microbial community ( Jia et al, 2021a ). In addition, recently developed metagenomic technology has played an important role in exploring the structure, function, and metabolic potential of microbial communities in fermented food.…”

Impact of salt concentration on bacterial diversity and changes in biogenic amines during fermentation of farmhouse soybean paste in Northeast China

“…Among them, Virgibacillus showed a negative correlation with Spm, Spd, His and Put. Some studies suggested that Virgibacillus was negatively related to histidine and arginine metabolism according to Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis( Jia et al, 2021 ); these amino acids are the precursors to produce these BAs. Therefore, this may be the reason why Virgibacillus have significant negative correlation with these BAs in this study However, there other studies have come to different conclusions on fermented soy products.…”