Komagataeibacter europaeus improves community stability and function in solid-state cereal vinegar fermentation ecosystem: Non-abundant species plays important role

Peng, Ming-Ye; Zhang, Xiaojuan; Huang, Ting; Zhong, Xiao-Zhong; Chai, Li‐Juan; Lü, Zhen-Ming; Shi, Jin‐Song; Xu, Zhenghong

doi:10.1016/j.foodres.2021.110815

Cited by 36 publications

(26 citation statements)

References 37 publications

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“…The predominant species of the microbiota exhibited a natural behavior according to other authors that worked using submerged biotransformation (Fernández-Pérez et al, 2010;Qi et al, 2014;Trček et al, 2016) while the minor species showed a high-stress response, probably trying to coexist along with the better-adapted ones. Even if the protein amount that provides each species affects its role in the metaproteome, all of them might participate in the whole function of the microbial community (Peng et al, 2021). K. europaeus, supplying a mean frequency of 73.5%, far above the rest, not only shared the main GO Terms with other species but was involved in other exclusive ones.…”

Section: Discussionmentioning

confidence: 99%

“…The raw material employed as acetification substrate plays an essential role in the quality of the final product. High-quality wines allow to elaborate some of the most appreciated vinegars in the world, however, other alcoholic substrates including cereals (rice, malt, wheat, corn, and among others), fruits, and apple cider are also well-known (Hidalgo et al, 2013;Trček et al, 2016;Zhang et al, 2019;Kandylis et al, 2021;Peng et al, 2021). Conversely, vinegar is mainly produced at the industrial scale by submerged cultures in reactors that continuously supply very fine air bubbles into the medium as an aeration mechanism.…”

Section: Introductionmentioning

confidence: 99%

“…The Komagataeibacter species were predominant throughout the process and K. europaeus provided the major fraction of proteins, far above the others. This species has been described as one of the most suitable AAB for the industrial production of vinegar because of its growing conditions that include high ethanol-oxidizing ability, acetic acid requirement, and tolerance to both low [7-9% (w/v)] and high acidity levels [10-20% (w/v)] (Trček et al, 2007;Yamada et al, 2012;Gullo et al, 2014;Peng et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus

et al. 2022

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The industrial production of vinegar is carried out by the activity of a complex microbiota of acetic acid bacteria (AAB) working, mainly, within bioreactors providing a quite specific and hard environment. The “omics” sciences can facilitate the identification and characterization analyses of these microbial communities, most of which are difficult to cultivate by traditional methods, outside their natural medium. In this work, two acetification profiles coming from the same AAB starter culture but using two natural raw materials of different alcoholic origins (fine wine and craft beer), were characterized and compared and the emphasis of this study is the effect of these raw materials. For this purpose, the composition and natural behavior of the microbiota present throughout these profiles were analyzed by metaproteomics focusing, mainly, on the quantitative protein profile of Komagataeibacter europaeus. This species provided a protein fraction significantly higher (73.5%) than the others. A submerged culture system and semi-continuous operating mode were employed for the acetification profiles and liquid chromatography with tandem mass spectrometry (LC-MS/MS) for the protein analyses. The results showed that neither of two raw materials barely modified the microbiota composition of the profiles, however, they had an effect on the protein expression changes in different biological process. A molecular strategy in which K. europaeus would prevail over other species by taking advantage of the different features offered by each raw material has been suggested. First, by assimilating the excess of inner acetic acid through the TCA cycle and supplying biosynthetic precursors to replenish the cellular material losses; second, by a previous assimilation of the excess of available glucose, mainly in the beer medium, through the glycolysis and the pentose phosphate pathway (PPP); and third, by triggering membrane mechanisms dependent on proton motive force to detoxify the cell at the final moments of acetification. This study could complement the current knowledge of these bacteria as well as to expand the use of diverse raw materials and optimize operating conditions to obtain quality vinegars.Clinical Trial Registration:[www.ClinicalTrials.gov], identifier [PXD031147].

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus

et al. 2022

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“…Hence, it is essential to direct attention toward these less abundant microorganisms in further studies (Peng et al, 2021;Zhao et al, 2022).…”

Section: Discussionmentioning

confidence: 99%

Microbial community and chemical composition of cigar tobacco (Nicotiana tabacum L.) leaves altered by tobacco wildfire disease

Si,

Cui,

Liu

et al. 2023

Plant Direct

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Tobacco wildfire disease caused by Pseudomonas syringae pv. tabaci is one of the most destructive foliar bacterial diseases occurring worldwide. However, the effect of wildfire disease on cigar tobacco leaves has not been clarified in detail. In this study, the differences in microbiota and chemical factors between wildfire disease‐infected leaves and healthy leaves were characterized using high‐throughput Illumina sequencing and a continuous‐flow analytical system, respectively. The results demonstrated significant alterations in the structure of the phyllosphere microbial community in response to wildfire disease, and the infection of P. syringae pv. tabaci led to a decrease in bacterial richness and diversity. Furthermore, the content of nicotine, protein, total nitrogen, and Cl− in diseased leaves significantly increased by 47.86%, 17.46%, 20.08%, and 72.77% in comparison to healthy leaves, while the levels of total sugar and reducing sugar decreased by 59.59% and 70.0%, respectively. Notably, the wildfire disease had little effect on the content of starch and K+. Redundancy analysis revealed that Pseudomonas, Staphylococcus, Cladosporium, and Wallemia displayed positive correlations with nicotine, protein, total nitrogen, Cl− and K+ contents, while Pantoea, Erwinia, Sphingomonas, Terrisporobacter, Aspergillus, Alternaria, Sampaiozyma, and Didymella displayed positive correlations with total sugar and reducing sugar contents. Brevibacterium, Brachybacterium, and Janibacter were found to be enriched in diseased leaves, suggesting their potential role in disease suppression. Co‐occurrence network analysis indicated that positive correlations were prevalent in microbial networks, and the bacterial network of healthy tobacco leaves exhibited greater complexity compared to diseased tobacco leaves. This study revealed the impact of wildfire disease on the microbial community and chemical compositions of tobacco leaves and provides new insights for the biological control of tobacco wildfire disease.

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“…and Acetobacter pasteurianus were used as direct-dose microbial inoculum for in-situ biological coculture, and they could synergistically promote the accumulation of key components including acetoin ( Shi et al, 2022 ). Additionally, non-rich species Komagataeibacter europaeus is applied to the fermentation of Zhenjiang aromatic vinegar, which can effectively regulate the composition of bacteria, strengthen the in situ symbiotic network, and up-regulate the abundance of genes related to sugar and alcohol metabolism ( Lu et al, 2018 ; Peng et al, 2021 ). Therefore, the direct inoculation strategy can theoretically stabilize the flavor quality of the product and preserve the richness of flavoring substances in the traditional solid-state fermented vinegar, which is an effective strategy to regulate the microbial community and its functions and improve the quality of traditional Chinese grain vinegar.…”

Section: Introductionmentioning

confidence: 99%

Inoculation strategies affect the physicochemical properties and flavor of Zhenjiang aromatic vinegar

Yu²,

Liu³

et al. 2023

Front. Microbiol.

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Inoculation strategy is a significant determinant of the flavor quality of Zhenjiang aromatic vinegar. Herein, the comparative analyses of the effects of various inoculation strategies on the physicochemical properties, microbial community structure, and flavoring characteristics of Zhenjiang aromatic vinegar were performed. The results showed that the contents of total acid (6.91 g/100 g), organic acid (2099.63 ± 4.13 mg/100 g) and amino acid (3666.18 ± 14.40 mg/100 g) in the direct inoculation strategy were higher than those in the traditional inoculation strategy (6.21 ± 0.02 g/100 g, 1939.66 ± 4.16 mg/100 g and 3301.46 ± 13.41 mg/100 g). At the same time, it can effectively promote the production of acetoin. The diversity of strains under the traditional inoculation strategy was higher than that under the direct inoculation strategy, and the relative abundance of major microbial genera in the fermentation process was lower than that under the direct inoculation strategy. In addition, for two different inoculation strategies, pH was proved to be an important environmental factor affecting the microbial community structure during acetic acid fermentation. The correlation between main microbial species, organic acids, non-volatile acids, and volatile flavor compounds is more consistent. Therefore, this study may help to develop direct injection composite microbial inoculants to replace traditional starter cultures in future research.

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Komagataeibacter europaeus improves community stability and function in solid-state cereal vinegar fermentation ecosystem: Non-abundant species plays important role

Cited by 36 publications

References 37 publications

Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus

Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus

Microbial community and chemical composition of cigar tobacco (Nicotiana tabacum L.) leaves altered by tobacco wildfire disease

Inoculation strategies affect the physicochemical properties and flavor of Zhenjiang aromatic vinegar

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