Metabolic Behavior and Transcriptomic Analysis of A Pediococcus pentosaceus Strain in Simulated Fish Sauce
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Abstract:
The influence of Pediococcus pentosaceus inoculation on the fermentation in a simulated fish sauce system was investigated by chemical analysis and transcriptomic sequencing technique in this paper. The results showed that P. pentosaceus remarkably increased the content of amino acids with an agreeable taste, including glutamic acid (Glu), glycine (Gly), alanine (Ala), serine (Ser), aspartic acid (Asp), and others, and reduced the content of amino acids with an unpleasant taste, including phenylalanine (Phe) and others. Additionally, after inoculation with P. pentosaceus, the volatile compound content changed significantly. The types and content of hydrocarbon and ester compounds were reduced dramatically; the types of aromatic compounds decreased but the total content was increased greatly; and the types and content of aldehydes, ketones, acids, and amines increased significantly. Sensory evaluation showed that P. pentosaceus remarkably improved the flavor and aroma of fish sauce. The results of transcriptomic sequencing indicated that carbohydrate and amino acid metabolism of P. pentosaceus in the simulated fish sauce were the most active. The content of the amino acids, which were involved in the most active pathways, showed the most significant changes in fish sauce. Additionally, P. pentosaceus had relatively strong protease and peptidase activities. The degradation of limonene and pinene was found to be a major pathway in P. pentosaceus and was associated with the formation of volatile compounds. In this study, the expression of various amino acid decarboxylases was not detected in P. pentosaceus during fermentation of the simulated fish sauce.
