Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar

Abstract

The microbial community plays an important role on the solid-state fermentation (SSF) of Chinese cereal vinegar, where acetic acid bacteria (AAB) and lactic acid bacteria (LAB) are the dominant bacteria. In this study, the top-down (in situ) and bottom-up (in vitro) approaches were employed to reveal the interaction of AAB and LAB in SSF of Shanxi aged vinegar (SAV). The results of high-throughput sequencing indicates that Acetobacter pasteurianus and Lactobacillus helveticus are the predominant species of AAB and LAB, respectively, and they showed negative interrelationship during the fermentation. A. pasteurianus CGMCC 3089 and L. helveticus CGMCC 12062, both of which were isolated from fermentation of SAV, showed no nutritional competition when they were co-cultured in vitro. However, the growth and metabolism of L. helveticus CGMCC 12062 were inhibited during SSF due to the presence of A. pasteurianus CGMCC 3089, indicating an amensalism phenomenon between these two species. The transcriptomic results shows that there are 831 differentially expressed genes (|log2 (Fold Change)| > 1 and, p ≤ 0.05) in L. helveticus CGMCC 12062 under co-culture condition comparing to its mono-culture, which are mainly classified into Gene Ontology classification of molecular function, biological process, and cell composition. Of those 831 differentially expressed genes, 202 genes are up-regulated and 629 genes are down-regulated. The down-regulated genes were enriched in KEGG pathways of sugar, amino acid, purine, and pyrimidine metabolism. The transcriptomic results for A. pasteurianus CGMCC 3089 under co-culture condition reveals 529 differentially expressed genes with 393 up-regulated and 136 down-regulated, and the genes within KEGG pathways of sugar, amino acid, purine, and pyrimidine metabolism are up-regulated. Results indicate an amensalism relationship in co-culture of A. pasteurianus and L. helveticus. Therefore, this work gives a whole insight on the interaction between the predominant species in SSF of cereal vinegar from nutrient utilization, endogenous factors inhibition and the regulation of gene transcription.

Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seed Pei) from different Chinese regions

“…In the co-occurrence network analysis, due to significant microbial community variations among the seed Pei samples, we only observed correlations between five core microorganisms involved in vinegar fermentation. This finding indicates a negative correlation between the key acid-producing microorganisms, such as Acetobacter and Lactobacillus , which aligns with previous studies on vinegar microbiota (Hutchinson et al, 2019 ; Chai et al, 2020 ; Xia et al, 2022 ). Furthermore, our review of previous research reveals a consistent trend of competitive dynamics between Acetobacter and Lactobacillus in different vinegar production processes (Wang et al, 2016 ; Nie et al, 2017 ; Huang et al, 2022 ; Li et al, 2023 ).…”

Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality

“…From the results, it could be inferred that the addition of Lactobacillus helveticus , Lh-43 or Lactobacillus plantarum , Lp-28 to bicultural form of Lactobacillus casei , Lc-122 and Acetobacter pasteurianus , Ap-As.1.41 could significantly improve the TPC of jujube puree (408.28 ± 0.38 or 493.41 ± 1.23 versus 397.54 ± 1.07 mg GAE/100 g, FW respectively). Substantial decrease and marginal increase (p <0.05) respectively in TPC of purees produced from Lactobacillus helveticus , Lh-43 (443.07 ± 2.40 mg GAE/100 g, FW) in combination with either Lactobacillus casei , Lc-122 (408.28 ± 0.38 mg GAE/100 g, FW) or Lactobacillus plantarum , Lp-28 (445.01 ± 0.72 mg GAE/100 g, FW) in the presence of Acetobacter pasteurianus , Ap-As.1.41 could probably be expected based on previously published studies of Xia et al [ 20 ], who emphasized that Lactobacillus helveticus and Acetobacter pasteurianus are frequently isolated fermenters in vinegar especially, cereals. Nevertheless, Lactobacillus plantarum , Lp-28 when tri-cultured with Lactobacillus helveticus , Lh-43 and Acetobacter pasteurianus , Ap-As.1.41 significantly improved the TPC of the fermented purees compared to bicultural form of Lactobacillus plantarum , Lp-28 and Acetobacter pasteurianus , Ap-As.1.41 (445.01 ± 0.72 versus 414.93 ± 0.38 mg GAE/100 g, FW respectively).…”

“…Numerous microbial interactions may take place during multispecies food fermentation. The cohabitation of microorganisms in the same ecological niche can result in favorable or unfavorable interactions, impacting their growth patterns, capacity for adaptation, and capacity to manufacture metabolites [ 20 ].…”

Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes

“…This is consistent with studies from other fermented foods that have shown that AAB lower the pH of their environment (6, 7). The release of acetic acid and corresponding decrease in pH may inhibit the growth of other species and aid in AAB persistence (52). While pH was lowered in all AAB treatments, there were significant differences between species, including between strains of closely related species.…”