title: Composition and Metabolic Activities of the Bacterial Community in Shrimp Sauce at the Flavor-Forming Stage of Fermentation As Revealed by Metatranscriptome and 16S rRNA Gene Sequencings.
abstract: The bacterial community and the metabolic activities involved at the flavor-forming stage during the fermentation of shrimp sauce were investigated using metatranscriptome and 16S rRNA gene sequencings. Results showed that the abundance of Tetragenococcus was 95.1%. Tetragenococcus halophilus was identified in 520 of 588 transcripts annotated in the Nr database. Activation of the citrate cycle and oxidative phosphorylation, along with the absence of lactate dehydrogenase gene expression, in T. halophilus suggests that T. halophilus probably underwent aerobic metabolism during shrimp sauce fermentation. The metabolism of amino acids, production of peptidase, and degradation of limonene and pinene were very active in T. halophilus. Carnobacterium, Pseudomonas, Escherichia, Staphylococcus, Bacillus, and Clostridium were also metabolically active, although present in very small populations. Enterococcus, Abiotrophia, Streptococcus, and Lactobacillus were detected in metatranscriptome sequencing, but not in 16S rRNA gene sequencing. Many minor taxa showed no gene expression, suggesting that they were in dormant status.
authors.affiliation: College of Food Science, South China Agricultural University , No. 483 Wushan Street, Tianhe District, Guangzhou City, People's Republic of China 510642.
authors.forename: Shan
authors.initials: S
authors.lastname: Duan
authors.affiliation: College of Food Science, South China Agricultural University , No. 483 Wushan Street, Tianhe District, Guangzhou City, People's Republic of China 510642.
authors.forename: Xiaoxi
authors.initials: X
authors.lastname: Hu
authors.affiliation: College of Food Science, South China Agricultural University , No. 483 Wushan Street, Tianhe District, Guangzhou City, People's Republic of China 510642.
authors.forename: Mengru
authors.initials: M
authors.lastname: Li
authors.affiliation: College of Food Science, South China Agricultural University , No. 483 Wushan Street, Tianhe District, Guangzhou City, People's Republic of China 510642.
authors.forename: Jianyin
authors.initials: J
authors.lastname: Miao
authors.affiliation: College of Food Science, South China Agricultural University , No. 483 Wushan Street, Tianhe District, Guangzhou City, People's Republic of China 510642.
authors.forename: Jinghe
authors.initials: J
authors.lastname: Du
authors.affiliation: College of Food Science, South China Agricultural University , No. 483 Wushan Street, Tianhe District, Guangzhou City, People's Republic of China 510642.
authors.forename: Rongli
authors.initials: R
authors.lastname: Wu
mesh_terms: D000818:Animals; D000081008:Bicyclic Monoterpenes; D053138:Cyclohexenes / Q000378:metabolism; D056569:Enterococcaceae / Q000235:genetics*; D000077222:Limonene; D039821:Monoterpenes / Q000378:metabolism; D010447:Peptide Hydrolases / Q000378:metabolism; D012336:RNA, Ribosomal, 16S / Q000235:genetics*; D012758:Shellfish; D013729:Terpenes / Q000378:metabolism
chemical_list: D000081008:Bicyclic Monoterpenes; D053138:Cyclohexenes; D039821:Monoterpenes; D012336:RNA, Ribosomal, 16S; D013729:Terpenes; D000077222:Limonene; D010447:Peptide Hydrolases; C005451:alpha-pinene
keywords: 16S rRNA; Tetragenococcus; fermentation; fish sauce; metatranscriptome; shrimp sauce