Kinetics of predominant microorganisms in the multi-microorganism solid-state fermentation of cereal vinegar

Zheng, Yu‐Guo; Zhao, Cuimei; Li, Xiaowei; Xia, Menglei; Wang, Xiaobin; Qiang, Zhang; Yan, Yong; Lang, Fanfan; Song, Jia; Wang, Min

doi:10.1016/j.lwt.2022.113209

Cited by 19 publications

(9 citation statements)

References 51 publications

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“…Throughout the fermentation Lactobacillus and Acetobacter were the dominant bacteria, the most OTUs were identified as L. helveticus and A. pasteurianus . Though the relative abundance of L. helveticus increased, its absolute number decreased due to the various stress factors ( Zheng et al, 2022 ), indicating the growth inhibition in SSF of SAV. While, the absolute number of A. pasteurianus increased.…”

Section: Resultsmentioning

confidence: 99%

“…The high positive correlations are between A. pasteurianus and L. aceti , A. pasteurianus and L. plantarum , and L. plantarum and L. case. The negative interactions between LAB and AAB are well known ( Hutchinson et al, 2019 ; Chai et al, 2020 ) and analyzed with kinetic models ( Lefeber et al, 2010 ; Zheng et al, 2022 ). In particular, the most thick edges are observed on A. pasteurianus , representing it plays the most important role in the succession of bacterial community.…”

Section: Resultsmentioning

confidence: 99%

“…Acetobacter pasteurianus CGMCC 3089 was inoculated into GY medium (100 ml) and incubated aerobically at 30°C for 24 h in a rotary shaker (180 r/min). L. helveticus CGMCC 12062 was statically incubated in MRS medium (100 ml) at 37°C for 24 h. The in vitro SSF was performed by inoculating them individually (mono-culture) or together (co-culture) into the SSFM with the initial count of 10 7 CFU/g, which was the same as their initial count in the SSF of SAV ( Zheng et al, 2022 ). The in vitro SSF was performed at 35°C, and the medium was stirred every 12 h to improve the mass transfer.…”

Section: Methodsmentioning

confidence: 99%

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

et al. 2022

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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

et al. 2022

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“…Culture-dependent ( Vegas et al, 2013 ) and -independent methods, including polymerase chain reaction-denaturing gradient gel electrophoresis ( Milanovic et al, 2018 ) and high-throughput sequencing ( Hutchinson et al, 2019 ), were extensively employed to reveal the microbial communities in vinegar. Although there have been many studies on the succession of microorganisms during the fermentation of vinegar ( Huang et al, 2022 , Zheng et al, 2022 ), few of them have focused on seasonal changes in industrial-scale vinegar production. In the present study, Illumina HiSeq sequencing was employed to investigate the microbiota of industrial-scale Sichuan Baoning vinegar manufactured throughout all four seasons of one year.…”

Section: Introductionmentioning

confidence: 99%

Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar

Liu

Pan

et al. 2022

Food Chemistry: X

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“…All R 2 value of the model were between 0.9820–0.9996, which indicated that the logistic regression equation was suitable for the establishment of fermentation kinetics modeling. Although there were many studies on fermentation kinetics, such as fermented milk (Kanurić et al, 2018) or beverage products (De Beer et al, 2019; Zheng et al, 2022), few were focused on fermented vegetables. According to the parameter values of A1, A2, k, and p of kinetics model of four treatments, we found that there were significant differences in the variations of TTA and RS, and the substitution of KCl may stimulate the increase of TTA and the decomposition of RS during the fermentation of northeast sauerkraut, if the substitution ratio of KCl was changed.…”

Section: Resultsmentioning

confidence: 99%

Effect of KCl replacement of NaCl on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China

Xie

Sun

et al. 2022

Food Processing Preservation

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Sauerkraut is a globally consumed fermented vegetable, especially in Asia (Torres et al., 2020). It has been reported that sauerkraut fermentation is a traditional way to preserve vegetables, which has a long history dating back to the Zhou Dynasty of ancient China (Guan et al., 2020;Xiao et al., 2020). As a well-known traditional and typical fermented vegetable, northeast sauerkraut is very popular and consumed in northern China for its flavor and is rich in nutritious substances such as organic acids, amino acids, and vitamins (Kong et al., 2016;Torres et al., 2020;Xiong et al., 2012). Sauerkraut is made from Chinese cabbage with salt or brine and involves the complex biotechnological processes by microorganisms present in the raw materials such as lactic acid bacteria (LAB), yeast, and other bacteria or fungi (Liang, He, Wang, Song, Chen, Lin, Ji, & Li, 2020a).Sodium chloride (NaCl) has an essential function in terms of safety, sensory, and shelf life parameters in fermented or dry-cured food products (Armenteros et al., 2012;Lin et al., 2021), and it is reported that the salt concentration could influence the texture, color, and flavor of the fermented vegetables (Liang, He, Wang, Song, Chen, Lin, Ji, & Zhang, 2020b;Seo et al., 2018). Usually, traditionally produced sauerkraut contains as much as 2%-8% (w/w) NaCl (He et al., 2020;Yang et al., 2022), which can not only inhibit harmful microorganisms but also provide a suitable metabolic environment for the growth

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Kinetics of predominant microorganisms in the multi-microorganism solid-state fermentation of cereal vinegar

Cited by 19 publications

References 51 publications

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

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

Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar

Effect of KCl replacement of NaCl on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China

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