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首页> 外文期刊>Food microbiology >Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample
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Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample

机译：通过宏基因组学应用元路径分析，以鉴定单个自发可可豆发酵过程样品中主要细菌群落的功能特性

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摘要

A high-resolution functional metagenomic analysis of a representative single sample of a Brazilian spontaneous cocoa bean fermentation process was carried out to gain insight into its bacterial community functioning. By reconstruction of microbial meta-pathways based on metagenomic data, the current knowledge about the metabolic capabilities of bacterial members involved in the cocoa bean fermentation ecosystem was extended. Functional meta-pathway analysis revealed the distribution of the metabolic pathways between the bacterial members involved. The metabolic capabilities of the lactic acid bacteria present were most associated with the heterolactic fermentation and citrate assimilation pathways. The role of Enterobacteriaceae in the conversion of substrates was shown through the use of the mixed-acid fermentation and methylglyoxal detoxification pathways. Furthermore, several other potential functional roles for Enterobacteriaceae were indicated, such as pectinolysis and citrate assimilation. Concerning acetic acid bacteria, metabolic pathways were partially reconstructed, in particular those related to responses toward stress, explaining their metabolic activities during cocoa bean fermentation processes. Further, the in-depth metagenomic analysis unveiled functionalities involved in bacterial competitiveness, such as the occurrence of CRISPRs and potential bacteriocin production. Finally, comparative analysis of the metagenomic data with bacterial genomes of cocoa bean fermentation isolates revealed the applicability of the selected strains as functional starter cultures.
机译：对巴西自发可可豆发酵过程的代表性单个样品进行了高分辨率功能宏基因组学分析，以深入了解其细菌群落功能。通过基于宏基因组学数据重建微生物元途径，可可豆发酵生态系统中涉及的细菌成员的代谢能力的当前知识得以扩展。功能性元通路分析揭示了所涉细菌成员之间的代谢途径分布。存在的乳酸菌的代谢能力与杂乳酸发酵和柠檬酸盐同化途径最相关。通过使用混合酸发酵和甲基乙二醛解毒途径显示了肠杆菌科在底物转化中的作用。此外，还指出了肠杆菌科的其他一些潜在功能性作用，例如果胶分解和柠檬酸盐同化作用。关于乙酸细菌，代谢途径被部分地重建，特别是那些与对压力的反应有关的途径，解释了它们在可可豆发酵过程中的代谢活性。此外，深入的宏基因组学分析揭示了参与细菌竞争的功能，例如CRISPR的出现和潜在的细菌素生产。最后，对可可豆发酵分离物细菌基因组的宏基因组学数据的比较分析表明，所选菌株可作为功能性发酵剂进行培养。

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  • 来源
    《Food microbiology》 |2015年第9期|54-63|共10页
  • 作者

    Koen Illeghems; Stefan Weckx; Luc De Vuyst;

  • 作者单位

    Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium;

    Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium;

    Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Cocoa bean fermentation; Functional metagenomics; Meta-pathway analysis; 454 pyrosequencing;

    机译：可可豆发酵;功能宏基因组学;元途径分析;454焦磷酸测序;

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