Project description:metagenomic and metaproteomic analyses were used to identify the changes in the dominant flora and related enzymes in amino acid synthesis and metabolism during Cantonese soy sauce fermentation.
Project description:The objective of this study was to decipher the metabolism expressed by Lactobacillus delbrueckii subsp. delbrueckii CIRM-BIA865 during soy juice fermentation using transcriptomics. The whole genome was sequenced, assembled and annotated. CIRM-BIA865 was then used to ferment soy juice to produce a soy-based yogurt. Samples were analysed in kinetics during fermentation, at pH values of 6.5, 6, 5 and 4.6. RNA from CIRM-BIA865 were extracted and sequenced using paired-end Illumina. Reads were mapped using Bowtie2 on previously obtained genome of CIRM-BIA865. No mismatch were allowed. Reads mapped on CDS were counted using htseqcount.List of differentially expressed (DE) genes between two successive sampling times (determined by pH) were generated using DEseq2 with a modified t-test and a p-value adjusted by Bonferoni inferior to 0.05. Fold changes expressed how many times genes were induced along the fermentations.
Project description:The aim of the study was to decipher metabolisms responsible (i) for the peculiar adaptation of L. plantarum during soy juice fermentation and (ii) for the release of aroma compounds, amino and short-chain fatty acid, and metabolites with health-promoting properties in soy yogurt. The strategy was the sequencing and annotation of a strain (L. plantarum CIRM-BIA777, PRJEB77707) able to degrade galacto- oligosaccharides, the sampling of soy yogurt, RNA-seq to identify differentially expressed genes of L. plantarum and corresponding metabolisms throughout the kinetics of fermentation. Acids and volatile compounds were also quantified.
Project description:Complex microbial metabolism is key to taste formation in high-quality fish sauce during fermentation. To guide quality supervising and targeted regulation, we analyzed the function of microbial flora during fermentation based on a previous metagenomic database. Most of the 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. The proteins were mainly derived from Halanaerobium, Psychrobacter, Photobacterium, and Tetragenococcus. Functional annotation showed 15 pathways related to amino acid metabolism, including alanine, aspartate, glutamate, and histidine metabolism; lysine degradation; and arginine biosynthesis.
