Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

• DOI: 10.1016/j.fochx.2023.101036
• Publication Date: 2023-11-25T17:20:55Z
• Authors: Tingting Liang; Tong Jiang; Zhuang Liang; Ni Zhang; Bo Dong; Qingping Wu; Bing Gu
• Keywords: Microorganism; 0303 health sciences; Nutrition. Foods and food supply; TP368-456; Flavor; Food processing and manufacture; 03 medical and health sciences; Lactiplantibacillus plantarum 84-3; Fermented foods; Article(s) from the Special Issue on Flavors in food products: Chemistry of flavor compounds in quality, safety, and sensory properties by Dr. Joonhyuk Suh, Dr. Jeehye Sung and Dr. Scott Frost; Bacteriophages; CAZymes profiles; TX341-641

Microbes are critical for flavor formation in fermented foods; however, their mechanisms of action not fully understood. The microbial composition 51 dairy and 47 vegetable products was functionally annotated the carbohydrate-active enzyme (CAZyme) profiles Lactiplantibacillus plantarum 84-3 (Lp84-3), isolated from samples, can promote resistant starch (RS) degradation, were analyzed. Lactobacillus, Streptococcus, Lactococcus predominant genera products, whereas major vegetables Weissella, Carnimonas. Phages Siphoviridae, Myoviridae, Herelleviridae also present products. Additionally, glycosyl hydrolase (GHs) family members GH1 GH13 glycosyltransferase (GTs) GT2 GT4 abundant Lp84-3. Moreover, Lp84-3 enriched butanoate metabolism enzymes metabolite compounds. Therefore, food microbes, especially Lp84-3, have an repertoire that production, as starter improving