Dynamics and functionalities of bacterial community during foxtail millet dough fermentation by metagenomic analysis

Sourdough flavors were closely related to microbial metabolism. The microbial diversity of foxtail millet dgh during fermentation has never been studied. Here, the metabolic potential n diversity of the bacterial Sourdough flavors were c osely related to micro ial metabolism. The microbial d versity of foxtail millet cmmunity were analyzed by mtagenomic during dough frntation. Firmicutes was the dominant phylum dough during fermentation has never been studied. Here, the metabolic potential and diversty of the bacterial in the dough, within heteroferntative latic acid bacteria (e.g., Companilactobacillus, Limsilactobacis, community were analyzed by metagenomic during dough ferme ation. Firmicutes was he dominant phylum Pediococcusand Lactobacillus) s the most abundant bacteria. Proteobacteria was gradualy inhibited in the dough, within heterofermentatve lactic acid bactera (e.g., Companilactobacllus, Limosilacobacillus, Pediococcus and actobclus) as the most abndant baceria Proteoacteria was gradually inhibted after fermentation. Companilactobacillus_crustorum was notably found abundant during dough leavening. Limosilactobcillus_fermentum increased markedly during fermentation, while Companilactobcillus_ after fermentation. Companilactobacillus_crustorum was notably found ab ndant during dough leavening Limosilactobacillus_fermentum ncreased markedly du ing fermentation, while Companilactobacillus_ crustorum decreased significantly. For further exploration, genes associated with metabolism were annotated through etagenomics. Limosilactobacillus, Companilactobacillus and Pediococcus were actively engaged crustorum decreased significantly For further exploration, genes as ociated with metabolism were annotated in glycolysis (ko00010), starch and sucroe metabolsm (ko00500), and pyruvate metabolism (ko00620), th ough metagenomics. Limosilactobacillus, Companilacobacillus a d Pediococcus were activ ly engaged leading in part to lactic and acetic acid accumulations and dough aciification. Limosilactobacillus and in glycoly is (ko00010) starch and sucrose metabolism (ko00500) andpyruvat metabolism (ko00620), Lactplantibacillus were the min contributors to key aminopeptidases or/and transaminase involved n amio leading in part to lactic and acetic acid accumulations and dough acidification. Limos lactobacillus and Lactiplantibacill s were the main contributors to key aminopeptidases orand transamina es involved in amino acid metabolism, which was responsible for flavor metabolite formation. This study will provide an enhanced understanding of the predominance and diversity of dough bacterial communities, and contribute to future acid metabolism, which was responsible for flavor metabolite formation. This study will provide an enhanced understanding of he predominance and div strain screening in the dough for better flavor. (c) 2024 Beijing Academy of Food . Science. Publishing services by Elsevier .. B.V. on behalf of KeAi Communication Co Ltd This is an open access article under the CC BY NC ND lcense , --Communications Co., Ltd . This is an open access article under the CC BY-NC-ND license (http //creativecommons org/license /by nc nd/4 0/) :reaemm.rene-n-n.. (http://creativecommons org/licenses/by nc nd/4 0/)