ArticleFoods (Basel, Switzerland)2020
Functional Microbiota for Polypeptide Degradation during Hypertonic Moromi-Fermentation of Pixian Broad Bean Paste.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed, 23 citations in OpenAlex.
- Exploring sub-species variation in food microbiomes: a roadmap to reveal hidden diversity and functional potential.Applied and environmental microbiology · 2025Review
- Integrating synthetic polypeptides with innovative material forming techniques for advanced biomedical applications.Journal of nanobiotechnology · 2025Review
- The Microbial Diversity and Flavor Metabolism Regulation ofFoods (Basel, Switzerland) · 2024Article
- Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour.Current research in food science · 2024Article
- Effect of Sequential Inoculation ofFoods (Basel, Switzerland) · 2023Article
- Inoculation strategies affect the physicochemical properties and flavor of Zhenjiang aromatic vinegar.Frontiers in microbiology · 2023Article
- Insight into the protein degradation during the broad bean fermentation process.Food science & nutrition · 2022Article
- Advances in fermented foods revealed by multi-omics: A new direction toward precisely clarifying the roles of microorganisms.Frontiers in microbiology · 2022Review
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
Traditional fermented bean pastes are indispensable seasonings in many East Asian countries. They are produced via hypertonic solutions by spontaneous fermentation. Functional, unknown microbiota carry great risks for food safety and stable quality. Thus, analysis and subsequent utilization of functional microbiota will be a good strategy to resolve these problems. During bean fermentation, the microbial functions were divided into two stages, including first stage-raw material (polypeptide) degradation and second stage-amino acid catabolism. In this study, we aimed to analyze the functional microbiota of first stage. Omics-studies, including high-throughput sequencing, correlation analysis and extracellular proteome, were used to generate candidate functional microbes for polypeptide degradation in this study. Then, we cultured the candidate functional microbes. After the batch fermentation and enzymatic analysis, we found three strains secreted peptidase and resulted amino acid accumulation, involving
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