摘要
大豆是传统酱油酿造的主要原料,在酿造过程中容易发生氧化变质和酸败等现象,从而产生不良风味和有害物质,其原因是发酵过程中产生了不饱和脂肪醛类物质。本研究以植物乳杆菌(Lactiplantibacillus plantarum)CS3为研究对象,在对该菌株进行全基因组测序和己醛胁迫下的转录组分析的基础上,筛选出转化己醛的关键基因AdhE(双功能乙醛CoA/酒精脱氢酶)和己醛胁迫下的高表达转录因子FruR。利用CRISPR-Cas9基因编辑技术,将基因AdhE和FruR进行基因敲除验证,敲除后的菌株在MRS培养基中代谢己醛的能力分别下降了17.72%和56.72%。这表明两个基因在己醛转化过程中都发挥重要作用。这一结果为植物乳杆菌在酱油生产中降低醛类等有害物质的应用提供了理论支持。
Soybean is the main raw material for traditional soy sauce brewing,which is prone to oxidative deterioration and rancidity during the brewing process,resulting in bad flavor and harmful substances.The reason is that Unsaturated fat aldehydes are produced during fermentation.In this study,Lactiplantibacillus plantarum CS3 was selected as the research subject.On the basis of the whole genome sequencing and transcriptome analysis of the strain under hexanal stress,the key gene AdhE(bifunctional acetaldehyde CoA/alcohol dehydrogenase)for hexanal transformation,and the high expression transcription factor FruR under hexanal stress were screened.Using the CRISPR-Cas9 gene knockout method,AdhE and FruR were validated for gene knockout.The ability of the knockout strains to grow and metabolize hexanal in MRS medium decreased by 17.72%and 56.72%,respectively.This indicates that both genes play an important role in the conversion of hexanal.This result has provide theoretical support for the application of L.plantarum in reducing aldehydes and other harmful substances in soy sauce production.
作者
呼振豪
王文君
李旭
赵国忠
HU Zhenhao;WANG Wenjun;LI Xu;ZHAO Guozhong(State Key Laboratory of Food Nutrition and Safety,College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《天津科技大学学报》
CAS
2024年第2期16-24,共9页
Journal of Tianjin University of Science & Technology
基金
国家自然科学基金项目(31972194,32272458)。
