Vedecký časopis - archív
Journal of Food and Nutrition Research
Súhrny čísla 3 / 2025
Ren, F. – Chen, S. – Liu, M. – Tan, B.
Microbiota and metabolic compounds of traditional sweet fermented highland barley from Chinese Qinghai
Journal of Food and Nutrition Research, 64, 2025, č. 3, s. 208-216
Fei Ren, Academy of National Food and Strategic Reserves Administration, No.11 BaiWanZhuang Road, 100037, Beijing, China. E-mail: rf@ags.ac.cn
Bin Tan, Academy of National Food and Strategic Reserves Administration, No.11 BaiWanZhuang Road, 100037, Beijing, China. E-mail: tb@ags.ac.cn
Original article
Received 17 May 2025; 1st revised 26 June 2025; 2nd revised 21 July 2025; accepted
Súhrn: Sweet fermented highland barley, a traditional whole grain food with abundant nutrients, is commonly consumed in Qinghai of China. However, little is studied about its microbial composition and metabolic compounds, limiting the development and industrialization. The study explored the microbial communities and metabolic compounds of the representative sweet fermented highland barley. According to the results, core operational taxonomic units (OTUs) mainly belong to Lactobacillus, Pediococcus, Issatchenkia and Sacchromycopsis. Firmicutes and Ascomycota dominated in sweet fermented highland barley. Significant biomarker taxa were found. With network analysis, Bacillus, Weissella and Leuconostoc had more positively correlations with other taxa, while Pediococcus, Lactobacillus and Acetobacter had more negatively correlations with other taxa. The most enriched Kyoto Encyclopedia of Genes and Genomes (KEGG, Kyoto University, Kyoto, Japan) pathways in the sweet fermented highland barley mainly included metabolism of different amino acids, nucleotide, starch and saccharose, and vitamin. The microorganisms were closely related with the chemical substances. The findings offer valuable insights into the microorganisms and their interactions with metabolic compounds, paving the way for further research and industrial applications. The identification of core microbial communities and their metabolic activities underscores the potential health benefits and nutritional value of sweet fermented highland barley.
Kľúčové slová: sweet fermented highland barley; microbiota; illumina sequencing; metabolic analysis
Na stiahnutie:
jfnr-2025-3-pp208-216-ren.pdf (PDF, 327.7 Kb, 128x)