Investigation of the role of jiaotou in the processing of Jinhua Dajiao steamed bread using metagenomic and metabolomic analyses

References

• An, H., Zhai, C., Zhang, F., Ma, Q., Sun, J., Tang, Y., & Wang, W. (2023). Quantitative analysis of Chinese steamed bread staling using NIR, MIR, and Raman spectral data fusion. Food Chemistry, 405(A), 134821. https://doi.org/10.1016/j.foodchem.2022.134821
   PubMedGoogle Scholar
• Bintsis, T. (2018). Lactic acid bacteria as starter cultures: An update in their metabolism and genetics. AIMS Microbiology, 4(4), 665–14. https://doi.org/10.3934/microbiol.2018.4.665
   PubMed Web of Science ®Google Scholar
• Bolger, A., Lohse, M., & Usadel, B. (2014). Trimmomatic: A flexible trimmer for illumina sequence data. Bioinformatics, 30(15), 2114–2120. https://doi.org/10.1093/bioinformatics/btu170
   PubMed Web of Science ®Google Scholar
• Buchfink, B., Xie, C., & Huson, D. H. (2015). Fast and sensitive protein alignment using DIAMOND. Nature Methods, 12(1), 59–60. https://doi.org/10.1038/nmeth.3176
   PubMed Web of Science ®Google Scholar
• Cheng, H., Mei, J., & Xie, J. (2023). The odor deterioration of tilapia (Oreochromis mossambicus) fillets during cold storage revealed by LC-MS based metabolomics and HS-SPME-GC–MS analysis. Food Chemistry, 427, 136699. https://doi.org/10.1016/j.foodchem.2023.136699
   PubMed Web of Science ®Google Scholar
• Graham, S. F., Farrel, D., Kennedy, T., Gordon, A., Farmer, L., Elliott, C., & Moss, B. (2012). Comparing GC-MS, HPLC and 1H NMR analysis of beef longissimus dorsi tissue extracts to determine the effect of suspension technique and ageing. Food Chemistry, 134(3), 1633–1639. https://doi.org/10.1016/j.foodchem.2012.03.047
   PubMed Web of Science ®Google Scholar
• Guan, Q., Kang, X., Qin, X., Liu, Z., Ren, H., Xie, M., & Xiong, T. (2023). Metagenomic analysis of microbial-community structure and function during the fermentation of suansun, a Chinese traditional bamboo shoot. Food Bioscience, 54, 102908. https://doi.org/10.1016/j.fbio.2023.102908
   Web of Science ®Google Scholar
• Hamilton, J. S., & Klett, E. L. (2021). Linoleic acid and the Regulation of glucose homeostasis: A review of the evidence. Prostaglandins, Leukotrienes, and Essential Fatty Acids, 175, 102366. https://doi.org/10.1016/j.plefa.2021.102366
   PubMed Web of Science ®Google Scholar
• He, J., Zhang, Q., Li, M., Ming, T., Feng, J., Peng, H., Su, J., & Zhang, Y. (2023). Evaluating the influence of gradient applied voltages on electro-enhanced sequence batch reactor treating aniline wastewater: System performance, microbial community and functional genes. Journal of Cleaner Production, 389, 136077. https://doi.org/10.1016/j.jclepro.2023.136077
   Web of Science ®Google Scholar
• Huang, Y., Wan, J., Wang, Z., Sun, M., Feng, T., Ho, C. T., & Song, S. (2022). Variation of volatile compounds and corresponding aroma profiles in Chinese steamed bread by various yeast species fermented at different times. Journal of Agricultural and Food Chemistry, 70(12), 3795–3806. https://doi.org/10.1021/acs.jafc.2c00550
   PubMed Web of Science ®Google Scholar
• Hyatt, D., Chen, G., Locascio, P., Land, M., Larimer, F., & Hauser, L. (2010). Prodigal: Prokaryotic gene recognition and translation initiation site identification. Bmc Bioinformatics, 11(1), 119–119. https://doi.org/10.1186/1471-2105-11-119
   PubMed Web of Science ®Google Scholar
• Jacyna, J., Kordalewska, M., & Markuszewski, M. J. (2019). Design of experiments in metabolomics-related studies: An overview. Journal of Pharmaceutical and Biomedical Analysis, 164, 598–606. https://doi.org/10.1016/j.jpba.2018.11.027
   PubMed Web of Science ®Google Scholar
• Kang, X., Gao, Z., Zheng, L., Zhang, X., & Li, H. (2021). Regulation of Lactobacillus plantarum on the reactive oxygen species related metabolisms of Saccharomyces cerevisiae. LWT, 147, 111492. https://doi.org/10.1016/j.lwt.2021.111492
   Web of Science ®Google Scholar
• Kumari, S., Kumar, M., Gaur, N. A., & Prasad, R. (2021). Multiple roles of ABC transporters in yeast. Fungal Genetics and Biology: FG and B, 150, 103550. https://doi.org/10.1016/j.fgb.2021.103550
   PubMed Web of Science ®Google Scholar
• Li, D., Liu, C., Luo, R., Sadakane, K., & Lam, T. (2015). MEGAHIT: An ultra-fast single-node solution for large and complex metagenomics assembly via succinct de Bruijn graph. Bioinformatics, 31(10), 1674–1676. https://doi.org/10.1093/bioinformatics/btv033
   PubMed Web of Science ®Google Scholar
• Li, G., Zhang, X., Qian, H., Liu, M., Zhao, G., & Xu, A. (2019). Gas chromatography-mass spectrometry based midgut metabolomics reveals the metabolic perturbations under NaF stress in Bombyx mori. Insects, 11(1), 17. https://doi.org/10.3390/insects11010017
   PubMed Web of Science ®Google Scholar
• Li, W., Jaroszewski, L., & Godzik, A. (2001). Clustering of highly homologous sequences to reduce the size of large protein databases. Bioinformatics, 17(3), 282–283. https://doi.org/10.1093/bioinformatics/17.3.282
   PubMed Web of Science ®Google Scholar
• Li, X., Liu, Y., Yang, Y., Zhang, H., Wang, H., Wu, Y., Zhang, M., Sun, T., Cheng, J., Wu, X., Pan, L., Jiang, S., & Wu, H. (2014). High levels of malic acid production by the bioconversion of corn straw hydrolyte using an isolated Rhizopus delemar strain. Biotechnology and Bioprocess Engineering, 19(3), 478–492. https://doi.org/10.1007/s12257-014-0047-z
   Web of Science ®Google Scholar
• Liu, T., Li, Y., Sadiq, F. A., Yang, H., Gu, J., Yuan, L., Lee, Y. K., & He, G. (2018). Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread. Food Chemistry, 242, 404–411. https://doi.org/10.1016/j.foodchem.2017.09.081
   PubMed Web of Science ®Google Scholar
• Liu, W., Brennan, M., Brennan, C., You, L., & Tu, D. (2023). Effect of enyzmes on the quality and predicting glycaemic response of Chinese steamed bread. Foods, 12(2), 273. https://doi.org/10.3390/foods12020273
   PubMed Web of Science ®Google Scholar
• Lücke, F. K., Fritz, V., Tannhäuser, K., & Arya, A. (2019). Controlled fermentation of rapeseed presscake by Rhizopus, and its effect on some components with relevance to human nutrition. Food Research International, 120, 726–732. https://doi.org/10.1016/j.foodres.2018.11.031
   PubMed Web of Science ®Google Scholar
• Odoni, D. I., Tamayo-Ramos, J. A., Sloothaak, J., Van Heck, R. G. A., Martins Dos Santos, V. A. P., De Graaff, L. H., Suarez-Diez, M., & Schaap, P. J. (2017). Comparative proteomics of rhizopus delemar ATCC 20344 unravels the role of amino acid catabolism in fumarate accumulation. PeerJ, 5, e3133. https://doi.org/10.7717/peerj.3133
   PubMed Web of Science ®Google Scholar
• Ripari, V., Cecchi, T., & Berardi, E. (2016). Microbiological characterisation and volatiles profile of model, ex-novo, and traditional Italian white wheat sourdoughs. Food Chemistry, 205, 297–307. https://doi.org/10.1016/j.foodchem.2016.02.150
   PubMed Web of Science ®Google Scholar
• Rui, Y., & Qiu, G. (2022). Analysis of gut microbial communities and resistance genes in pigs and chickens in Central China. Animals, 12(23), 3404. https://doi.org/10.3390/ani12233404
   Web of Science ®Google Scholar
• Sang, S., Zhang, H., Xu, L., Chen, Y., Xu, X., Jin, Z., Yang, N., Wu, F., & Li, D. (2018). Functionality of ovalbumin during Chinese steamed bread-making processing. Food Chemistry, 253, 203–210. https://doi.org/10.1016/j.foodchem.2018.01.150
   PubMed Web of Science ®Google Scholar
• Silva, L. I. B., Rodrigues, D. M., Freitas, A. C., Gomes, A. M., Rocha-Santos, T. A. P., Pereira, M. E., & Duarte, A. C. (2011). Optical fibre-based methodology for screening the effect of probiotic bacteria on conjugated linoleic acid (CLA) in curdled milk. Food Chemistry, 127(1), 222–227. https://doi.org/10.1016/j.foodchem.2010.12.082
   Web of Science ®Google Scholar
• Sun, X., Wu, S., Li, W., Koksel, F., Du, Y., Sun, L., Fang, Y., Hu, Q., & Pei, F. (2023). The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review. Food Hydrocolloids, 135, 108212. https://doi.org/10.1016/j.foodhyd.2022.108212
   Web of Science ®Google Scholar
• Suo, B., Nie, W., Wang, Y., Ma, J., Xing, X., Huang, Z., Xu, C., Li, Z., & Ai, Z. (2020). Microbial diversity of fermented dough and volatile compounds in steamed bread prepared with traditional Chinese starters. LWT, 126, 109350. https://doi.org/10.1016/j.lwt.2020.109350
   Web of Science ®Google Scholar
• Wang, F., Li, W., Wang, G., Yu, M., Zhong, J., Xu, C., Li, D., & Zhou, Y. (2019). Gas chromatography-mass spectrometry based serum metabolic analysis for premature infants and the relationship with necrotizing enterocolitis: A cross-sectional study. Italian Journal of Pediatrics, 45(1), 54. https://doi.org/10.1186/s13052-019-0646-6
   PubMedGoogle Scholar
• Wang, K., Qaisar, M., Chen, B., Xiao, J., & Cai, J. (2022). Metagenomic analysis of microbial community and metabolic pathway of simultaneous sulfide and nitrite removal process exposed to divergent hydraulic retention times. Bioresource Technology, 354, 127186. https://doi.org/10.1016/j.biortech.2022.127186
   PubMed Web of Science ®Google Scholar
• Wang, Q., Deng, K., Ai, J., Wang, Y., Wang, Y., Ren, Y., & Zhang, N. (2023). Integrated transcriptomic and metabolomic analyses reveal the effects of grafting on special metabolites of acanthopanax senticosus leaves. Oxycedrus Needles and Berries Molecules, 28(12), 4877. https://doi.org/10.3390/molecules28124877
   PubMed Web of Science ®Google Scholar
• Wang, Y.-H., Yang, Y.-Y., Zhang, J.-Y., Zhang, Q.-D., Xu, F., & Li, Z.-J. (2021). Characterization of volatiles and aroma in Chinese steamed bread during elaboration. Journal of Cereal Science, 101, 103310. https://doi.org/10.1016/j.jcs.2021.103310
   Web of Science ®Google Scholar
• Xi, J., Xu, D., Wu, F., Jin, Z., Yin, Y., & Xu, X. (2020). The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast. Food Bioscience, 38, 100775. https://doi.org/10.1016/j.fbio.2020.100775
   Web of Science ®Google Scholar
• Xiang, Y., Meng, Q., Zhang, X., Li, M., Yang, D., & Wu, Y. (2023). Soundscape diversity: Evaluation indices of the sound environment in urban green spaces – Effectiveness, role, and interpretation. Ecological Indicators, 154, 110725. https://doi.org/10.1016/j.ecolind.2023.110725
   Web of Science ®Google Scholar
• Xue, T., Zhang, J., Wang, T., Bai, B., Hou, Z., Cheng, J., Bo, T., & Fan, S. (2023). Reveal the microbial communities and functional prediction during the fermentation of Fen-flavor Baijiu via metagenome combining amplicon sequencing. Annals of Microbiology, 73(1), 16. https://doi.org/10.1186/s13213-023-01719-6
   Web of Science ®Google Scholar
• Yan, B., Sadiq, F. A., Cai, Y., Fan, D., Chen, W., Zhang, H., & Zhao, J. (2019). Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread. LWT, 101, 764–773. https://doi.org/10.1016/j.lwt.2018.12.004
   Web of Science ®Google Scholar
• Yan, B., Sadiq, F. A., Cai, Y., Fan, D., Zhang, H., Zhao, J., & Chen, W. (2019). Identification of key aroma compounds in type I sourdough-based Chinese steamed bread: Application of untargeted metabolomics analysisp. International Journal of Molecular Sciences, 20(4), 818. https://doi.org/10.3390/ijms20040818
   PubMed Web of Science ®Google Scholar
• Yang, M., Lin, Q., Luo, Z., Ban, Z., Li, X., Reiter, R. J., Zhang, S., Wang, L., Liang, Z., Qi, M., & Li, L. (2023). Ongoings in the apple watercore: First evidence from proteomic and metabolomic analysis. Food Chemistry, 402, 134226. https://doi.org/10.1016/j.foodchem.2022.134226
   PubMed Web of Science ®Google Scholar
• Yang, P., Zhong, G., Yang, J., Zhao, L., Sun, D., Tian, Y., Li, R., & Rong, L. (2022). Metagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausages. Food Chemistry, 375, 131645. https://doi.org/10.1016/j.foodchem.2021.131645
   PubMed Web of Science ®Google Scholar
• Yang, X., Lai, J. L., Li, J., Zhang, Y., Luo, X. G., Han, M. W., Zhu, Y. B., & Zhao, S. P. (2021). Biodegradation and physiological response mechanism of bacillus aryabhattai to cyclotetramethylenete-tranitramine (HMX) contamination. Journal of Environmental Management, 288, 112247. https://doi.org/10.1016/j.jenvman.2021.112247
   PubMed Web of Science ®Google Scholar
• Yao, C. B., Feng, L., Wu, P., Liu, Y., Jiang, J., Zhang, L., Mi, H. F., Zhou, X. Q., & Jiang, W. D. (2023). Promotion of fatty acid metabolism and glucose metabolism in the muscle of sub-adult grass carp (Ctenopharyngodon idella): The role of alpha-linoleic acid/linoleic acid (ALA/LNA) ratios. Food Chemistry: X, 19, 100752. https://doi.org/10.1016/j.fochx.2023.100752
   PubMedGoogle Scholar
• Yao, L., Zhang, J., Lu, J., Chen, D., Song, S., Wang, H., Sun, M., & Feng, T. (2023). Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis. Food Research International, 169, 112909. https://doi.org/10.1016/j.foodres.2023.112909
   PubMed Web of Science ®Google Scholar
• Yu, Q., Pan, H., Shao, H., Qian, C., Han, J., Li, Y., & Lou, Y. (2022). UPLC/MS-based untargeted metabolomics reveals the changes in muscle metabolism of electron beam irradiated solenocera melantho during refrigerated storage. Food Chemistry, 367, 130713. https://doi.org/10.1016/j.foodchem.2021.130713
   PubMed Web of Science ®Google Scholar
• Zhu, C., Zhang, S., Zhou, C., Chen, L., Zaripov, T., Zhan, D., Weng, J., Lin, Y., Lai, Z., & Guo, Y. (2020). Integrated transcriptome, microRNA, and phytochemical analyses reveal roles of phytohormone signal transduction and ABC transporters in flavor formation of oolong tea (Camellia sinensis) during solar withering. Journal of Agricultural and Food Chemistry, 68(45), 12749–12767. https://doi.org/10.1021/acs.jafc.0c05750
   PubMed Web of Science ®Google Scholar