Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products
Tingting Liang, Tong Jiang, Zhuang Liang, Ni Zhang, Bo Dong, Qingping Wu +1 more
Food Chemistry X
Abstract
Microbes are critical for flavor formation in fermented foods; however, their mechanisms of action are not fully understood. The microbial composition of 51 dairy and 47 vegetable products was functionally annotated and the carbohydrate-active enzyme (CAZyme) profiles of <i>Lactiplantibacillus plantarum</i> 84-3 (Lp84-3), isolated from dairy samples, can promote resistant starch (RS) degradation, were analyzed. <i>Lactobacillus</i>, <i>Streptococcus</i>, and <i>Lactococcus</i> were the predominant genera in dairy products, whereas the major genera in vegetables were <i>Lactobacillus</i>, <i>Weissella,</i> and <i>Carnimonas</i>. Phages from <i>Siphoviridae</i>, <i>Myoviridae</i>, and <i>Herelleviridae</i> were also present in dairy products. Additionally, the glycosyl hydrolase (GHs) family members GH1 and GH13 and the glycosyltransferase (GTs) family members GT2 and GT4 were abundant in Lp84-3. Moreover, Lp84-3 was enriched in butanoate metabolism enzymes and butanoate metabolite compounds. Therefore, fermented food microbes, especially Lp84-3, have an abundant repertoire of enzymes that promote flavor production, as starter improving the flavor of fermented dairy and vegetable products.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Lp84-3 is enriched in butanoate metabolism enzymes and butanoate metabolite compounds
“Moreover, Lp84-3 was enriched in butanoate metabolism enzymes and butanoate metabolite compounds.”
fermented food microbes, especially Lp84-3 have an abundant repertoire of enzymes that promote flavor production
“Therefore, fermented food microbes, especially Lp84-3, have an abundant repertoire of enzymes that promote flavor production, as starter improving the flavor of fermented dairy and vegetable products.”
Lactiplantibacillus plantarum strain 84-3 (Lp84-3) can promote resistant starch (RS) degradation
“The microbial composition of 51 dairy and 47 vegetable products was functionally annotated and the carbohydrate-active enzyme (CAZyme) profiles of Lactiplantibacillus plantarum 84-3 (Lp84-3), isolated...”