Bioaugmentation by Pediococcus acidilactici AAF1-5 Improves the Bacterial Activity and Diversity of Cereal Vinegar Under Solid-State Fermentation

Abstract

Bioaugmentation technology may be an effective strategy to improve the solid-state fermentation rate and utilization of raw materials for traditional vinegar production. The relationship between bacteria and fermentation process was analyzed to rationally design and perform bioaugmented solid-state fermentation of the Tianjin Duliu mature vinegar (TDMV). Fermentation process was highly correlated with Acetobacter, Lactobacillus, and Pediococcus contents, which were the core functional microorganisms in TDMV fermentation. Pediococcus acidilactici AAF1-5 was selected from 20 strains to fortify the fermentation due to its acidity and thermal tolerance. Bioaugmentation was performed in the upper layer of TDMV fermentation. P. acidilactici AAF1-5 colonized and then spread into the lower layer to improve the fermentation. Result showed that the fermentation period was 5 days less than that of the control. Meanwhile, the non-volatile acid, lactic acid, amino nitrogen, and reducing sugar contents in the bioaugmented TDMV increased by 53%, 14%, 32%, and 36%, respectively, compared with those in the control. Bioaugmentation with P. acidilactici AAF1-5 not only improved the utilization of starch from 79% to 83% but also increased the bacterial community diversity.

The dynamics of microbial community and flavor metabolites during the acetic acid fermentation of Hongqu aromatic vinegar

“…As typical non -Saccharomyces yeasts, Issatchenkia and Candida can produce a variety of characteristic flavor substances and enhance the flavor quality of fermented food. Previous study showed that Issatchenkia and Candida could produce β-glucosidase to increase the contents of terpenes, esters and fatty acids and thus enhance the flavor complexity and character of wines ( Zhang et al, 2020 ; Thongekkaew et al, 2018 ). In addition, co-fermentation or sequential fermentation based on Issatchenkia and Saccharomyces cerevisiae enriches the aroma of wine ( Shi et al, 2019 ).…”

“…The pH is directly measured by a pH meter (FiveEasy Plus™, Mettler Toledo, China). The determination methods of reducing sugar, alcohol, and total acid according to the previously described methods ( Huang et al, 2022 ; Zhang et al, 2020 ). Additionally, the organic acids were analyzed using a UHPLC (UltiMate 3000, Thermo Fisher Scientific, USA) at 215 nm with a Syncronis aQ-C18 (4.6 × 250 mm, 5 μm) column.…”

Research Progress on Bioaugmentation Technology for Improving Traditional Chinese Fermented Seasonings

“…Bioaugmentation offers a promising solution for low starch utilization in vinegar production. Zhang et al [88] demonstrated this by introducing Pediococcus lactis AAF5-1, a strain known for its resilience to acidity and heat, into the initial acetic acid fermentation process of Tianjin Duliu aged vinegar. This intervention resulted in an elevated abundance of amylase-producing Lactobacilli strains, leading to an increase in starch utilization from 79% to 83%.…”

Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration

“…The grains are then spread on a drying floor (a traditional operating platform). The initial microbiota (i.e., yeasts and LAB) are transferred from the floor, as well as from tools and utensils used in the dispersal process (Du et al., 2020; Tan et al., 2019; Zhang, Zhao, et al., 2021).…”

“…The grains are then spread on a drying floor (a traditional operating platform). The initial microbiota (i.e., yeasts and LAB) are transferred from the floor, as well as from tools and utensils used in the dispersal process (Du et al, 2020;Tan et al, 2019;Zhang, Zhao, et al, 2021). This process is described as relatively simple, but there are still many details that have not been adequately studied, such as quantitative descriptions of microbial dispersal rates and the effects of interactions in multispecies sys-tems on microbial dispersal (Debray et al, 2022;Deng et al, 2020;Zhang et al, 2018).…”