Abstract：
Fermentation is resurgent around the world as people seek healthier, more sustainable, and tasty food options. This study explores the microbial ecology of miso, a traditional Japanese fermented paste, made with novel regional substrates to develop new plant-based foods. Eight novel miso varieties were developed using different protein-rich substrates: yellow peas, Gotland lentils, and fava beans (each with two treatments: standard and nixtamalisation), as well as rye bread and soybeans. The misos were produced at Noma, a restaurant in Copenhagen, Denmark. Samples were analysed with biological and technical triplicates at the beginning and end of fermentation. We also incorporated in this study six samples of novel misos produced following the same recipe at Inua, a former affiliate restaurant of Noma in Tokyo, Japan. To analyse microbial community structure and diversity, metabarcoding (16S and ITS) and shotgun metagenomic analyses were performed. The misos contain a greater range of microbes than is currently described for miso in the literature. The composition of the novel yellow pea misos was notably similar to the traditional soybean ones, suggesting they are a good alternative, which supports our culinary collaborators\' sensory conclusions. For bacteria, we found that overall substrate had the strongest effect, followed by time, treatment (nixtamalisation), and geography. For fungi, there was a slightly stronger effect of geography and a mild effect of substrate, and no significant effects for treatment or time. Based on an analysis of metagenome-assembled genomes (MAGs), strains of Staphylococccus epidermidis differentiated according to substrate. Carotenoid biosynthesis genes in these MAGs appeared in strains from Japan but not from Denmark, suggesting a possible gene-level geographical effect. The benign and possibly functional presence of S. epidermidis in these misos, a species typically associated with the human skin microbiome, suggests possible adaptation to the miso niche, and the flow of microbes between bodies and foods in certain fermentation as more common than is currently recognised. This study improves our understanding of miso ecology, highlights the potential for developing novel misos using diverse local ingredients, and suggests how fermentation innovation can contribute to studies of microbial ecology and evolution.
摘要：
随着人们寻求更健康的食物，世界各地的发酵正在复苏，更可持续,和美味的食物选择。本研究探索了味o的微生物生态学，一种传统的日本发酵酱，用新颖的区域基质制成，以开发新的植物性食品。使用不同的富含蛋白质的底物开发了八个新的味o品种：黄色豌豆，哥得兰扁豆,和蚕豆（每种都有两种处理：标准和镍污染），还有黑麦面包和大豆.味美酒是在Noma生产的，哥本哈根的一家餐馆,丹麦。在发酵开始和结束时对样品进行生物和技术一式三份的分析。我们还在这项研究中纳入了六个按照Inua的相同配方生产的新型味iso样本，东京Noma的前附属餐厅，日本。为了分析微生物群落结构和多样性，进行了元编码(16S和ITS)和鸟枪宏基因组分析。与目前文献中描述的味mis相比,味mis含有更大范围的微生物。新颖的黄色豌豆味mis的成分与传统的大豆味mis非常相似，表明它们是一个很好的选择，这支持了我们的烹饪合作者的感官结论。对于细菌，我们发现整个底物的作用最强，其次是时间,治疗（镍污染），和地理。对于真菌，地理效应稍强，底物效应温和，对治疗或时间没有显著影响。基于宏基因组组装基因组（MAG）的分析，表皮葡萄球菌菌株根据底物分化。这些MAG中的类胡萝卜素生物合成基因出现在日本的菌株中，但没有出现在丹麦的菌株中。表明可能存在基因水平的地理效应.表皮葡萄球菌在这些味精中的良性和可能的功能性存在，通常与人类皮肤微生物组相关的物种，表明可能适应味o生态位，在某些发酵中，微生物在身体和食物之间的流动比目前公认的更为普遍。这项研究提高了我们对味o生态学的理解，强调了使用不同的当地成分开发新型misos的潜力，并提出了发酵创新如何有助于微生物生态学和进化的研究。
