Cargando…

Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation

Complex microbial metabolism is key to taste formation in high-quality fish sauce during fermentation. To guide quality supervision and targeted regulation, we analyzed the function of microbial flora during fermentation based on a previously developed metagenomic database. The abundance of most ide...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wang, Yueqi, Wu, Yanyan, Li, Chunsheng, Zhao, Yongqiang, Xiang, Huan, Li, Laihao, Yang, Xianqing, Chen, Shengjun, Sun, Leilei, Qi, Bo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9021917/ https://www.ncbi.nlm.nih.gov/pubmed/35464017 http://dx.doi.org/10.3389/fnut.2022.851895

Ejemplares similares

Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation
por: Wang, Yueqi, et al.
Publicado: (2022)

Discovery and functional mechanism of novel dipeptidyl peptidase Ⅳ inhibitory peptides from Chinese traditional fermented fish (Chouguiyu)
por: Yang, Daqiao, et al.
Publicado: (2022)

Salt stress improves thermotolerance and high-temperature bioethanol production of multi-stress-tolerant Pichia kudriavzevii by stimulating intracellular metabolism and inhibiting oxidative damage
por: Li, Chunsheng, et al.
Publicado: (2021)

Metagenomic and metaproteomic analyses of microbial amino acid metabolism during Cantonese soy sauce fermentation
por: Chen, Cong, et al.
Publicado: (2023)

Exploring plant polyphenols as anti-allergic functional products to manage the growing incidence of food allergy
por: Wu, Tianxiang, et al.
Publicado: (2023)

Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages
por: Wang, Yueqi, et al.
Publicado: (2021)

Photosynthetic Protein-Based Edible Quality Formation in Various Porphyra dentata Harvests Determined by Label-Free Proteomics Analysis
por: Yang, Mingchang, et al.
Publicado: (2022)

Bioinformatic Prediction and Characterization of Proteins in Porphyra dentata by Shotgun Proteomics
por: Yang, Mingchang, et al.
Publicado: (2022)

Comparative Genomic and Secretomic Analysis Provide Insights Into Unique Agar Degradation Function of Marine Bacterium Vibrio fluvialis A8 Through Horizontal Gene Transfer
por: Li, Chunsheng, et al.
Publicado: (2020)

Unraveling the effect of the combination of modified atmosphere packaging and ε-polylysine on the physicochemical properties and bacterial community of greater amberjack (Seriola dumerili)
por: Wang, Di, et al.
Publicado: (2022)

Yu-Tao Loo and the development of neuropsychology in China
por: Qian, Yanyan, et al.
Publicado: (2017)

Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics
por: Bai, Hengli, et al.
Publicado: (2023)

Metaproteomics insights into fermented fish and vegetable products and associated microbes
por: Okeke, Emmanuel Sunday, et al.
Publicado: (2021)

Discover your secret sauce – an interview with Chien-Yu Chen on career choices and machine learning
Publicado: (2022)

Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality
por: Du, Fangmin, et al.
Publicado: (2019)

Identification of the Non-Volatile Taste-Active Components in Crab Sauce
por: Liu, Tian-Tian, et al.
Publicado: (2019)

Chemical properties and colors of fermenting materials in salmon fish sauce production
por: Nakano, Mitsutoshi, et al.
Publicado: (2017)

Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce
por: Jung, Ji Young, et al.
Publicado: (2016)

Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods
por: Qi, Bo, et al.
Publicado: (2022)

Physiological and Proteomic Responses to Drought in Leaves of Amygdalus mira (Koehne) Yü et Lu
por: Xu, Liping, et al.
Publicado: (2021)

Data on volatile compounds in fermented materials used for salmon fish sauce production
por: Nakano, Mitsutoshi, et al.
Publicado: (2017)

Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics
por: Chun, Byung Hee, et al.
Publicado: (2021)

Removal of Histamine from Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish
por: Rungraeng, Natthakan, et al.
Publicado: (2023)

Purification and Identification of Novel Xanthine Oxidase Inhibitory Peptides Derived from Round Scad (Decapterus maruadsi) Protein Hydrolysates
por: Hu, Xiao, et al.
Publicado: (2021)

Fish sauce fermentation using Marinococcus halotolerans SPQ isolate as a starter culture
por: Do Quynh Nguyen, Anh, et al.
Publicado: (2020)

Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor
por: Ding, Yicheng, et al.
Publicado: (2023)

The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation
por: Arango-Herrán, Mauricio, et al.
Publicado: (2023)

Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea
por: Hong, Seung-Beom, et al.
Publicado: (2015)

Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu)
por: Yang, Qin, et al.
Publicado: (2020)

Nutritional and Nutraceutical Properties of Mexican Traditional Mole Sauce
por: Campos-Montiel, Rafael, et al.
Publicado: (2022)

Physiological and proteomic analyses of the drought stress response in Amygdalus Mira (Koehne) Yü et Lu roots
por: Cao, Yuan, et al.
Publicado: (2017)

Structural characterization and hypolipidemic activity of Gracilaria lemaneiformis polysaccharide and its degradation products
por: Long, Xiaoshan, et al.
Publicado: (2022)

Enhancing Protease and Amylase Activities in Bacillus licheniformis XS-4 for Traditional Soy Sauce Fermentation Using ARTP Mutagenesis
por: Zhang, Andong, et al.
Publicado: (2023)

Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters
por: Ma, Xinxiu, et al.
Publicado: (2021)

Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics
por: Han, Jiarun, et al.
Publicado: (2023)

The application of (1)H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef
por: Yang, Yi, et al.
Publicado: (2020)

Isolation and characterization of antioxidant peptides from oyster (Crassostrea rivularis) protein enzymatic hydrolysates
por: Huang, Hui, et al.
Publicado: (2022)

Purification and Identification of Antioxidant Peptides from Schizochytrium Limacinum Hydrolysates by Consecutive Chromatography and Electrospray Ionization-Mass Spectrometry
por: Hu, Xiao, et al.
Publicado: (2019)

Characteristics and phylogenetic analysis of the complete chloroplast genome of Rubus quinquefoliolatus T.T.Yu & L.T.Lu (family Rosaceae)
por: Zhang, Ke, et al.
Publicado: (2022)

Optimization of production conditions of Mahyaveh, a traditional Iranian fish sauce, with low microbial load
por: Kavian, Fatemeh, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_67srbchnq1ultirfv8m2hsed95