Rise and metabolic roles of Vibrio during the fermentation of crab paste
Microbial community may systematically promote the development of fermentation process of foods. Traditional fermentation is a spontaneous natural process that determines a unique nutritional characteristic of crab paste of Portunus trituberculatus, However, rare information is available regarding t...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-02-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1092573/full |
| _version_ | 1797895498889166848 |
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| author | Tian-Han Xiong Ce Shi Chang-Kao Mu Chang-Kao Mu Chun-Lin Wang Yang-Fang Ye |
| author_facet | Tian-Han Xiong Ce Shi Chang-Kao Mu Chang-Kao Mu Chun-Lin Wang Yang-Fang Ye |
| author_sort | Tian-Han Xiong |
| collection | DOAJ |
| description | Microbial community may systematically promote the development of fermentation process of foods. Traditional fermentation is a spontaneous natural process that determines a unique nutritional characteristic of crab paste of Portunus trituberculatus, However, rare information is available regarding the development pattern and metabolic role of bacterial community during the fermentation of crab paste. Here, using a 16S rRNA gene amplicon sequencing technology, we investigated dynamics of bacterial community and its relationship with metabolites during the fermentation of crab paste. The results showed that bacterial community changed dynamically with the fermentation of crab paste which highlighted by consistently decreased α-diversity and overwhelming dominance of Vibrio at the later days of fermentation. Vibrio had a positive correlation with trimethylamine, hypoxanthine, formate, and alanine while a negative correlation with inosine and adenosine diphosphate. In contrast, most of other bacterial indicators had a reverse correlation with these metabolites. Moreover, Vibrio presented an improved function potential in the formation of the significantly increased metabolites. These findings demonstrate that the inexorable rise of Vibrio not only drives the indicator OTUs turnover in the bacterial community but also has incriminated the quality of crab paste from fresh to perished. |
| first_indexed | 2024-04-10T07:27:53Z |
| format | Article |
| id | doaj.art-a8b892fc05e04d888b15a95479747ec4 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-10T07:27:53Z |
| publishDate | 2023-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-a8b892fc05e04d888b15a95479747ec42023-02-24T04:56:54ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-02-011010.3389/fnut.2023.10925731092573Rise and metabolic roles of Vibrio during the fermentation of crab pasteTian-Han Xiong0Ce Shi1Chang-Kao Mu2Chang-Kao Mu3Chun-Lin Wang4Yang-Fang Ye5School of Marine Sciences, Ningbo University, Ningbo, ChinaSchool of Marine Sciences, Ningbo University, Ningbo, ChinaSchool of Marine Sciences, Ningbo University, Ningbo, ChinaKey Laboratory of Aquacultural Biotechnology, Ministry of Education, Ningbo University, Ningbo, ChinaSchool of Marine Sciences, Ningbo University, Ningbo, ChinaSchool of Marine Sciences, Ningbo University, Ningbo, ChinaMicrobial community may systematically promote the development of fermentation process of foods. Traditional fermentation is a spontaneous natural process that determines a unique nutritional characteristic of crab paste of Portunus trituberculatus, However, rare information is available regarding the development pattern and metabolic role of bacterial community during the fermentation of crab paste. Here, using a 16S rRNA gene amplicon sequencing technology, we investigated dynamics of bacterial community and its relationship with metabolites during the fermentation of crab paste. The results showed that bacterial community changed dynamically with the fermentation of crab paste which highlighted by consistently decreased α-diversity and overwhelming dominance of Vibrio at the later days of fermentation. Vibrio had a positive correlation with trimethylamine, hypoxanthine, formate, and alanine while a negative correlation with inosine and adenosine diphosphate. In contrast, most of other bacterial indicators had a reverse correlation with these metabolites. Moreover, Vibrio presented an improved function potential in the formation of the significantly increased metabolites. These findings demonstrate that the inexorable rise of Vibrio not only drives the indicator OTUs turnover in the bacterial community but also has incriminated the quality of crab paste from fresh to perished.https://www.frontiersin.org/articles/10.3389/fnut.2023.1092573/fullcrab pasteswimming crabfermentationVibriobacterial community |
| spellingShingle | Tian-Han Xiong Ce Shi Chang-Kao Mu Chang-Kao Mu Chun-Lin Wang Yang-Fang Ye Rise and metabolic roles of Vibrio during the fermentation of crab paste Frontiers in Nutrition crab paste swimming crab fermentation Vibrio bacterial community |
| title | Rise and metabolic roles of Vibrio during the fermentation of crab paste |
| title_full | Rise and metabolic roles of Vibrio during the fermentation of crab paste |
| title_fullStr | Rise and metabolic roles of Vibrio during the fermentation of crab paste |
| title_full_unstemmed | Rise and metabolic roles of Vibrio during the fermentation of crab paste |
| title_short | Rise and metabolic roles of Vibrio during the fermentation of crab paste |
| title_sort | rise and metabolic roles of vibrio during the fermentation of crab paste |
| topic | crab paste swimming crab fermentation Vibrio bacterial community |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1092573/full |
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