食品科学2017，Vol.38Issue(14)：17-23,7.DOI:10.7506/spkx1002-6630-201714003
豆酱微生物宏蛋白质组提取及分析
Metaproteomic Analysis of Traditional Fermented Soybean Paste in Northeast China
摘要
Abstract
In order to under the function of the microbial community in fermented soybean paste,we established a metaproteomic expression profile by stepwise extraction and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).The proteins extracted were identified by liquid chromatography tandem mass spectrometry-mass spectrometry (LC-MS/MS).Results obtained were as follows:the number of proteins identified in fermented soybean paste was 232,including 60 proteins participating in sugar metabolism,57 proteins involved in nucleic acid metabolism,48 proteins involved in metabolism,15 proteins related to energy metabolism,3 proteins related to lipid metabolism and 49other functional proteins.The number of proteins derived from bacteria was almost three times as large as the number of proteins derived from fungi.Bacterial proteins were mainly derived from Bacillus subtilis,Leuconostoc,Fecal streptococcus,Leuconostoc mesenteroides and Deshi Lactobacillus,while fungal proteins mainly came from Saccharomyces cerevisiae,Fission yeast,Alternaria,white rot fungi and Ashbya gossypii.关键词
豆酱/宏蛋白质组/蛋白质功能/微生物来源Key words
fermented soybean paste/metaproteomics/protein function/microbiota分类
轻工纺织引用本文复制引用
乌日娜,薛亚婷,张平,唐筱扬,陶冬冰,岳媛媛,张鹏飞,陈卫..豆酱微生物宏蛋白质组提取及分析[J].食品科学,2017,38(14):17-23,7.基金项目
国家自然科学基金面上项目(31471713) （31471713）
中国博士后科学基金项目(2014M560395) （2014M560395）
辽宁省农业领域青年科技创新人才培养计划项目(2014048) （2014048）
辽宁省高等学校优秀人才支持计划项目(LR2015059) （LR2015059）
江苏省博士后科研资助计划项目(1402071C) （1402071C）
