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酱醪中嗜盐四联球菌定量和分离及基因组特性分析

戚少含 赵力超 梁惠贤 梁汶怡 蒋芙容 谭贵良

湖南农业大学学报(自然科学版)2025,Vol.51Issue(5):111-120,10.
湖南农业大学学报(自然科学版)2025,Vol.51Issue(5):111-120,10.DOI:10.13331/j.cnki.jhau.2025.05.014

酱醪中嗜盐四联球菌定量和分离及基因组特性分析

Quantification,isolation and genome characteristics of Tetragenococcus halophilus in soy sauce moromi

戚少含 1赵力超 1梁惠贤 2梁汶怡 3蒋芙容 3谭贵良2

作者信息

  • 1. 华南农业大学食品学院,广东 广州 510642
  • 2. 电子科技大学中山学院,广东 中山 528402
  • 3. 中山市动物疫病预防控制中心,广东 中山 528403
  • 折叠

摘要

Abstract

To investigate the abundance and function of Tetragenococcus halophilus in the Japanese style soy sauce fermentation process,this study first quantified its absolute abundance in soy sauce moromi samples at different fermentation stages using chip-based digital PCR(dPCR).Subsequently,nine T.halophilus strains were isolated from the soy sauce moromi,and their growth curves under different mass fraction of NaCl and pH conditions were plotted.The strain YC24,which exhibited the best growth performance,was selected for whole-genome sequencing,metabolic function annotation,and analysis of genes related to salt stress response,while the auxiliary metabolic functions of its prophage were also explored.The results showed that the absolute abundance of T.halophilus increased initially and then declined,reaching a peak of 1.86×106 copies/g on the 60th day of fermentation.The optimal growth conditions for T.halophilus were found to be 10%(mass fraction)NaCl and pH 7.0.The genome size of strain YC24 was 2 328 497 bp,with a G+C content of 35.69%,and a total of 2 232 COG functional genes,1 065 KEGG functional genes,and 227 carbohydrate-active enzymes were annotated.Additionally,YC24 was found to carry multiple genes associated with the synthesis and transport of osmoprotectants,and one prophage was identified,in which two auxiliary metabolic genes were annotated.In conclusion,T.halophilus exhibited significant ecological adaptability and functional potential in soy sauce fermentation through its participation in various metabolic pathways.

关键词

嗜盐四联球菌/酱醪/数字PCR/全基因组测序/盐胁迫响应基因/前噬菌体

Key words

Tetragenococcus halophilus/soy sauce moromi/digital PCR/whole-genome sequencing/salt stress response genes/prophage

分类

轻工业

引用本文复制引用

戚少含,赵力超,梁惠贤,梁汶怡,蒋芙容,谭贵良..酱醪中嗜盐四联球菌定量和分离及基因组特性分析[J].湖南农业大学学报(自然科学版),2025,51(5):111-120,10.

基金项目

广东省自然科学基金面上项目(2022A1515012158) (2022A1515012158)

电子科技大学中山学院校级科研团队培育项目(424YT02) (424YT02)

中山市社会公益重大项目(2020B2010) (2020B2010)

广东省教学质量与教学改革工程建设项目(SJD202001) (SJD202001)

湖南农业大学学报(自然科学版)

OA北大核心

1007-1032

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