【作者】 万雨薇； 吴博华； 张伟； 黄寿恩； 周慧； 宋春香； 周尚庭； 蒋雪薇；

【Author】 Wan Yuwei;Wu Bohua;Zhang Wei;Huang Shouen;Zhou Hui;Song chunxiang;Zhou Shangting;Jiang Xuewei;School of Chemistry & Food Engineering,Changsha University of Science & Technology;Hunan Provincial Engineering Technology Research Center for Condiment Fermentation;Jiajia Food Co.,Ltd.;

【机构】 长沙理工大学化学与食品工程学院； 湖南省调味品发酵工程技术研究中心； 加加食品集团股份有限公司；

【摘要】 芽胞杆菌存在于各类发酵食品中,能够分泌蛋白酶、淀粉酶、纤维素酶等多种酶类,促进原料降解及发酵食品风味提升。从高盐稀态发酵酱醪中筛选获得3株芽胞杆菌CS1.11,CS1.13,CS1.17,其中CS1.11淀粉酶酶活最大,为59.2 U/g干基;CS1.13蛋白酶酶活最大,为6500.2 U/g干基;CS1.17纤维素酶活最大,为3.42 U/g干基,3株菌具有促酱醪发酵能力。为阐明3株菌促酱醪发酵的机制,基于Illumina HiSeq X技术对其进行基因组分析,菌株CS1.11,CS1.13,CS1.17分别预测出4645,4161,4084个基因,经比较基因组学分析发现CS1.11编码基因明显多于CS1.13和CS1.17,表明CS1.11在基因资源上有优势;对预测基因进行COG,GO,KEGG注释,发现与氨基酸代谢、碳水化合物代谢及酶合成相关功能基因数量丰富,从基因资源上解释了3株芽胞杆菌促酱醪发酵相关酶活性高的特性;通过功能基因组学分析,3株芽胞杆菌分别在CAZy数据库注释到145,122,124个编码碳水化合物活性酶的基因,比较发现CS1.11基因数量优于其它2株,与其淀粉酶活性最高的结果一致。对筛选至高盐稀态发酵酱醪的芽胞杆菌进行基因注释及功能基因组学分析,将为芽胞杆菌在发酵食品中的利用提供依据,同时为阐明发酵风味物质的形成机理提供一条新的思路。更多还原

【Abstract】 Bacillus exists in all kinds of fermented foods,which can secrete protease,amylase,cellulase and other enzymes to promote the degradation of raw materials and enhance the flavor of fermented foods.Three strains of Bacillus CS1.11,CS1.13 and CS1.17 were screened from high-salt liquid-state moromi.The amylase activity of CS1.11 was the highest,which was59.2 U/g dry basis;the protease activity of CS1.13 was the highest,which was 6500.2 U/g dry basis;the highest enzyme activity of cellulase secreted by CS1.17 was 3.42 U/g dry basis.These three strains can promote the fermentation of moromi.In order to clarify the mechanism of promoting moromi fermentation,genome analysis was carried out based on IlluminaHiSeqX technology.The genome scans of CS1.11,CS1.13,and CS1.17 were predicted with 4645,4161,and 4084 genes,respectively.Comparative genomics analysis showed that CS1.11 coding genesweresignificantly more than CS1.13 and CS1.17,indicating that CS1.11 has advantage in genetic resources.The predicted genes were annotated with COG,GO and KEGG,and it was found that the number of functional genes related to amino acid metabolism,carbohydrate metabolism and enzyme synthesis was abundant,which explained the high activity of related enzymesof three strains of Bacillusduring moromi fermentation in terms ofthe genetic resources.According to functional genomics analysis,145,122 and 124 genes encoding carbohydrate-active enzymes were annotated in CAZy database,and the number of CS1.11 gene was superior to the other two strains,which was consistent with the result of CS1.11 being the highest amylase activity of the three strains.Gene annotation and functional genomics analysis of Bacillus selected from high-salt liquid-state fermented moromi will provide a basis for the utilization of Bacillus in fermented food and a new idea to clarify the formation mechanism of fermented flavor substances.更多还原