AI Article Synopsis
- Cinnamon oil, known for its secondary metabolites, is influenced by endophytic bacteria, but their role in oil production during the shade-drying of cinnamon is not fully understood.
- This study tracked the changes in endophytic bacterial communities and essential oil content over an 80-day shade-drying period.
- Results showed a positive impact of bacterial community changes on cinnamon oil production, with specific bacteria producing enzymes that convert phenylalanine into cinnamaldehyde, enriching our understanding of the process.
Article Abstract
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 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.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991592 | PMC |
| http://dx.doi.org/10.1016/j.fochms.2022.100094 | DOI Listing |
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