Functional Microbiota for Polypeptide Degradation during Hypertonic Moromi-Fermentation of Pixian Broad Bean Paste.

ABSTRACT: Traditional fermented bean pastes are indispensable seasonings in many East Asian countries. They are produced via hypertonic solutions by spontaneous fermentation. Functional, unknown microbiota carry great risks for food safety and stable quality. Thus, analysis and subsequent utilization of functional microbiota will be a good strategy to resolve these problems. During bean fermentation, the microbial functions were divided into two stages, including first stage-raw material (polypeptide) degradation and second stage-amino acid catabolism. In this study, we aimed to analyze the functional microbiota of first stage. Omics-studies, including high-throughput sequencing, correlation analysis and extracellular proteome, were used to generate candidate functional microbes for polypeptide degr

SUBMITTER: Zhang L 

PROVIDER: S-EPMC7404569 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature