Food Bioscience
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2023
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IF 5.2
Shuai Zhao,Chengtuo Niu,Yiheng Wang,Feiyun Zheng,Chunfeng Liu,Jinjing Wang,Qi Li
Zygosaccharomyces rouxii ( Z. rouxii ) and Staphylococcus carnosus ( S. carnosus ) are fundamental taxa in spontaneous bean-based food fermentation , playing a vital role in flavor generation and macromolecule degradation. The present study aimed to investigate the biological mechanisms underlying the interaction between Z. rouxii Y-8 and S. carnosus M43 in BBP (broad bean paste) moromi by mono- and co-culture. It was found that the biomass of Z. rouxii and S. carnosus was higher in co-culture than that in mono-culture ( p < 0.05), indicating that a facilitation relationship among them. Moreover, the observed intensity of facilitation (OIF) peaked at 0.479 ± 0.002 under aerobic conditions, which was higher than that under anaerobic conditions (0.147 ± 0.014). Furthermore, the facilitative microbial interaction showed the stability and robustness during co-culture with different inoculum proportions (1:3, 1:5, 1:7, 1:10) and cell passage from 1 to 4 generations. Physical separation co-culture and acetic acid tolerance test revealed that acetic acid played a crucial role in regulating the interaction between Z. rouxii (R 2 = 0.6955) and S. carnosus (R 2 = 0.7097), with metabolic complementarity and inhibition alleviation as the underlying mechanisms. Additionally, Z. rouxii and S. carnosus as starter could enhance the accumulation of flavor compound, and accelerate the maturity of BBP fermentation. The dissection of interaction between Z. rouxii and S. carnosus provided valuable insights for revealing the complex web of relationships among microbiota and the development of microbial starter in BBP brewing ecosystem.
研究领域:
微生物学
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食品科学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Chi Zhao,Yuxiang Zhang,Fangming Lan,Huizhen Wu,Weixin Li,Weifeng Lin,Lixin Luo
The natural fermentation of soy sauce presents challenges in process control and raw material residue, limiting its suitability for modern production. This study utilized absolute quantification techniques to investigate inoculation parameters, fermentation performance, biological perturbation, and flavor regulation mechanisms of Staphylococcus carnosus DG06 in Cantonese soy sauce fermentation (CSSF). Results indicated that inoculating S. carnosus DG06 at 6.7 log CFU/g on day 7 significantly enhanced flavor development, particularly esters, alcohols, and ether compounds, while accelerating amino acid production. Although microbial composition and dynamic trends in traditional fermentation (TF) and inoculated fermentation (5IF7) were similar, 5IF7 significantly increased microbial abundance through synergistic interactions among Staphylococcus with Starmerella and Wickerhamiella . Correlation analysis revealed that these interactions promoted flavor production in CSSF. This study provides fermentation parameters of key functional strains for the application of synthetic microbial consortia in intelligent soy sauce brewing.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
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IF 8.8
Ying Liu,Beibei Shang,Chunfeng Liu,Feiyun Zheng,Jinjing Wang,Qi Li,Chengtuo Niu
Staphylococcus carnosus and Zygosaccharomyces rouxii are key microbial drivers in high-salinity doubanjiang fermentation. As sodium salt reduction is demanded recently, understanding the behavior of these core microbes under lower salinity is crucial. Therefore, this study aimed to elucidate the growth, metabolic characteristics and interaction between Z. rouxii Y-8 and S. carnosus M43 under 9%, 12% and 15% salinities. Through mono- and co-culture experiments, the interaction between Z. rouxii and S. carnosus was strongly influenced by salinity. A positive interaction was observed at 9% and 12% salinities while the interaction shifted from positive to negative at 15% salinity. Physically separated co-culture experiments confirmed that the interaction between these two strains was maintained via extracellular metabolites instead of direct physical contact. Moreover, differential metabolites in co-culture groups under different salinities were analyzed by untargeted metabolomics and OPLS-DA. 145 differential metabolites were identified and isovalerylglutamic acid, isoquinoline and vitamin K3 were found to be different among all three groups. Finally, Z. rouxii and S. carnosus were applied in doubanjiang fermentation under different salinities. The results showed that doubanjiang inoculated with Z. rouxii and S. carnosus under 9% and 12% salinities showed better sauce and fruity aroma while 15% salinity favored the formation of color and texture in doubanjiang . The results indicated that the positive interaction between Z. rouxii and S. carnosus under relatively low salinities was beneficial for shaping doubanjiang flavor.
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DOI
PubMed
高影响因子
Food Bioscience
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2025
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IF 5.9
Zhaoyi Zhang,Xuefei Shao,Sam Al-Dalali,Baocai Xu,Peijun Li
N -glycolylneuraminic acid (Neu5Gc) is a potential pathogenic factor for chronic diseases associated with red meat intake, but there was little research on its biological reduction methods. This study screened microorganisms capable of reducing Neu5Gc and explored their underlying mechanisms in a simulated system using comprehensive approaches, including cellular fractionation, Fourier transform infrared (FTIR) spectroscopy, and enzymatic activity assays. Among six tested species, Lactiplantibacillus plantarum R2 and Staphylococcus carnosus C1 showed the strongest Neu5Gc reduction abilities (from 32.53 μg/mL to 22.75 μg/mL, 30.06 % and from 32.53 μg/mL to 21.79 μg/mL, 33.01 %, respectively). Whole cell suspensions of the both species exhibited higher Neu5Gc reduction efficiency (from 32.53 μg/mL to 25.68 μg/mL, 21.06 % and from 32.53 μg/mL to 24.79 μg/mL, 23.79 % of L. plantarum R2 and S. carnosus C1, respectively) compared to other cellular components ( P < 0.05). Notably, heat treatment significantly reduced the Neu5Gc reduction rate of L. plantarum R2 ( P < 0.05), whereas no significant change was observed for S. carnosus C1 ( P > 0.05). In addition, FTIR analysis revealed physical adsorption involving hydroxyl, carbonyl, and amine groups in both species. Moreover, pronase treatment and enzymatic assays confirmed that L. plantarum R2 degraded Neu5Gc via N -acetylneuraminate lyase and β-galactosidase. Collectively, L. plantarum R2 reduced Neu5Gc via both physical adsorption and enzymatic biodegradation pathways, whereas S. carnosus C1 primarily relied on physical adsorption. This study provided theoretical support for the biological elimination strategy of Neu5Gc.
研究领域:
微生物学
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食品科学
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分子生物学
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生物技术
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）