Sample preparation method for microbe metaproteomics analysis of high-salt liquid-state soy sauce

Abstract

The invention belongs to the technical field of new processes, and discloses a sample preparation method for microbe metaproteomics analysis of high-salt liquid-state soy sauce. Through gauze filtration pretreatment and combination and application of a plurality of kits, and under the action of a molecular sieve of an ultrafiltration tube, salt and impurities are rapidly removed, a high-quality protein sample is obtained, and polypeptide obtained after alkylation and enzyme digestion can be used for nLC-MS detection and high-salt liquid-state soy sauce metaproteomics information analysis. According to the method, gauze is used for filtering pretreatment for the first time to reduce the influence of soybeans in a high-salt liquid-state soy sauce sample on extraction of the microbial protein, two kits are combined for extraction and concentration for the first time, operation steps are improved, protein with higher purity can be obtained, and salt and impurities are rapidly removed in combination with use of an ultrafiltration tube. In conclusion, the method is simple and convenient to operate, high in experiment speed and high in protein quality.

Description

technical field [0001] The invention relates to the technical field of new technologies, in particular to a sample preparation method for microbial metaproteomics analysis of high-salt dilute soy sauce. Background technique [0002] High-salt thin soy sauce is an important school of traditional Chinese brewing soy sauce, which was formed in southern China mainly in Guangdong. This kind of soy sauce uses whole soybean and flour as the main raw materials, and is naturally brewed after more than 3 months of sun exposure and night dew. The soy sauce is fermented by a variety of microorganisms to form its unique flavor. It is difficult to precisely describe the specific role of microbial biomass, especially the use of normal temperature and high salt dilution fermentation process, which has a long cycle and is greatly affected by the natural environment, making the interaction between microorganisms more complicated. During the fermentation process of soy sauce, the population s...

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Problems solved by technology

[0004] Due to the long fermentation period of high-salt dilute soy sauce and the complex microbial colonies, there are few studies on the metaproteomics of high-salt dilute soy sauce

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