Journal
JOURNAL OF FOOD SCIENCE
Volume 83, Issue 5, Pages 1342-1349Publisher
WILEY
DOI: 10.1111/1750-3841.14146
Keywords
biological function; metaproteomics; microbial community; traditional fermented soybean paste
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Funding
- National Natural Science Foundation of China [31471713, 31470538]
- Program for Liaoning Excellent Talents in University [LR2015059, LJQ2015103]
- Shenyang City Youth Science and Technology Innovation Talent Support Project [RC170212]
- Liaoning Province Hundreds of Talents Project candidate scientific and technological activities support project
- Shenyang Agricultural Univ. Tianzhushan Scholar program
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Da-jiang is a typical traditional fermented soybean product in China. At present, the proteins in da-jiang are needed to be explored. The composition and species of microbial proteins in traditional fermented da-jiang were analyzed by metaproteomics based on sodium dodecyl sulfonate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). The results showed that the number and variety of microbial proteins in the traditional fermented da-jiang from different regions were different. The production site influences the fermentation in da-jiang. Then we analyzed the functions of the microbial proteins identified in da-jiang, and found that they were mainly involved in the process of protein synthesis, glycometabolism and nucleic acid synthesis. In addtion, we compared the proteins composition in different da-jiang. There are 51 common proteins of naturally fermented da-jiang, and 25 common microbial sources. The main commonly microbial sources of fungal proteins are Saccharomyces cerevisiae and Schizosaccharomyces; the main commonly microbial sources of bacterial proteins are Enterococcus faecalis, Leuconostoc mesenteroides, Acinetobacter baumannii, and Bacillus subtilis. These common microbes play the predominant role in da-jiang fermentation. The present results help us to understand the fermentation of da-jiang and improve the quality and safety of final products in the future.
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