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首页> 外文期刊>Food microbiology >Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation
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Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation

机译：Weissella koreensis的基因组和超转录组学分析揭示了其在泡菜发酵过程中的代谢和发酵特性

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摘要

The genomic and metabolic features of Weissella koreensis, one of the major lactic acid bacteria in kimchi, were investigated through genomic, metabolic, and transcriptomic analyses for the genomes of strains KCTC 3621(T), KACC 15510, and WiKim0080. W. koreensis strains were intrinsically vancomycin-resistant and harbored potential hemolysin genes that were actively transcribed although no hemolysin activity was detected. KEGG and reconstructed fermentative metabolic pathways displayed that W. koreensis strains commonly employ the heterolactic pathway to produce D-lactate, ethanol, acetate, CO2, D-sorbitol, thiamine, and folate from various carbohydrates including D-glucose, D-mannose, D-lactose, L-malate, Dxylose, L-arabinose, D-ribose, N-acetyl-glucosamine, and gluconate, and strains KCTC 3621(T) and WiKim0080 additionally have metabolic pathways of D-galacturonate and D-glucoronate. Phenotypic analyses showed that all strains did not ferment D-galactose, probably due to the lack of D-galactose transporting system, and strains KCTC 3621(T) and WiKim0080 fermented D-fructose, indicating the presence of D-fructose transporting system. Fermentative features of W. koreensis were investigated through kimchi transcriptional analysis, suggesting that W. koreensis is mainly responsible for kimchi fermentation with the production of various fermentative metabolites during late fermentation period. This was the first study to investigate the genomic and metabolic features of W. koreensis, which may provide better understandings on kimchi fermentation. (c) 2018 Elsevier Ltd. All rights reserved.
机译：通过对KCTC 3621（T），KACC 15510和WiKim0080菌株的基因组进行了基因组，代谢和转录组分析，研究了朝鲜泡菜中主要的乳酸菌之一-魏氏菌的基因组和代谢特征。 W. koreensis菌株本质上对万古霉素具有抗性，并且具有潜在的溶血素基因，尽管未检测到溶血素活性，但这些基因被主动转录。 KEGG和重构的发酵代谢途径表明，韩国W.菌株通常采用杂乳酸途径从各种碳水化合物（包括D-葡萄糖，D-甘露糖，D）中产生D-乳酸，乙醇，乙酸盐，CO2，D-山梨糖醇，硫胺素和叶酸。 -乳糖，L-苹果酸，木糖，L-阿拉伯糖，D-核糖，N-乙酰基葡萄糖胺和葡萄糖酸盐，菌株KCTC 3621（T）和WiKim0080还具有D-半乳糖醛酸和D-葡萄糖醛酸的代谢途径。表型分析表明，所有菌株均未发酵D-半乳糖，这可能是由于缺乏D-半乳糖转运系统所致；菌株KCTC 3621（T）和WiKim0080发酵了D-果糖，表明存在D-果糖转运系统。通过朝鲜泡菜的转录分析研究朝鲜泡菜的发酵特性，这表明朝鲜泡菜在发酵后期主要负责泡菜的发酵，并产生各种发酵代谢产物。这是第一个研究朝鲜W. koreensis的基因组和代谢特征的研究，这可能对泡菜发酵提供更好的理解。 （c）2018 Elsevier Ltd.保留所有权利。

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