Succession of endophytic bacterial community and its contribution to cinnamon oil production during cinnamon shade-drying process

Food Chemistry: Molecular Sciences

Jing Wang¹  Yu-Xiang Chen²  Yan-Ju Lu²  Sheng-Nan Li³  Zhen-Dong Zhao³  Liang-Wu Bi⁴  Yan Gu⁴  Shi-Chao Xu⁵  Xian Cheng⁵ 

[1] Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing 210042, China;Key Lab. of Biomass Energy and Material, Jiangsu Province, China;Key Lab. of Chemical Engineering of Forest Products, National Forestry and Grassland Administration, China;National Engineering Lab. for Biomass Chemical Utilization, China;Institute of Chemical Industry of Forest Products, CAF, China;

关键词: Cinnamon oil;    Shade-drying;    Endophytic bacterial community;    Association analysis;    Saccharopolyspora;   

DOI  :  

来源: DOAJ

【 摘 要 】

Cinnamon oil is a blend of secondary metabolites and is widely used as spice. Endophytic bacteria are always related to the secondary metabolites production. However, the potential of endophytic bacteria communities for cinnamon oil production during cinnamon shade-drying process is still not clear. In this study, we investigated the composition and metabolic function of endophytic bacterial community during 80-day shade-drying process. The temporal dynamics of essential oil content and its dominant constituents were analyzed. The succession of endophytic bacterial community from d0 to d80 was identified. The influence of endophytic bacterial community evolution on cinnamon oil is significant positive. Predictive functional analysis indicated that shade-drying process was rich in Saccharopolyspora that produce enzymes for the conversion of phenylalanine to cinnamaldehyde. These findings enhance our understanding of the functional bacterial genera and functional genes involved in the production of cinnamon oil during cinnamon shade-drying process.

【 授权许可】

Unknown