Whole Genome Analysis of Lactobacillus plantarum CS3 and Transformation of Hexanal
Soybean is the main raw material for traditional soy sauce brewing,which is prone to oxidative deterioration and rancidity during the brewing process,resulting in bad flavor and harmful substances.The reason is that Unsaturated fat alde-hydes are produced during fermentation.In this study,Lactiplantibacillus plantarum CS3 was selected as the research sub-ject.On the basis of the whole genome sequencing and transcriptome analysis of the strain under hexanal stress,the key gene AdhE(bifunctional acetaldehyde CoA/alcohol dehydrogenase)for hexanal transformation,and the high expression transcrip-tion factor FruR under hexanal stress were screened.Using the CRISPR-Cas9 gene knockout method,AdhE and FruR were validated for gene knockout.The ability of the knockout strains to grow and metabolize hexanal in MRS medium decreased by 17.72%and 56.72%,respectively.This indicates that both genes play an important role in the conversion of hexanal.This result has provide theoretical support for the application of L.plantarum in reducing aldehydes and other harmful substances in soy sauce production.
国家科技期刊平台
NSTL
万方数据
维普
