Metabolic network of ammonium in cereal vinegar solid-state fermentation and its response to acid stress

Xie, Shuguang; Zhao, Cuimei; Bingqian, Fan; Zheng, Yu‐Guo; Xia, Menglei; Tu, Lei; Song, Jia; Zhao, Xin; Wang, Min

doi:10.1016/j.fm.2020.103684

Cited by 23 publications

(7 citation statements)

References 53 publications

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“…Furthermore, acetic acid and lactic acid produced mainly by Lactobacillus and Acetobacter have a feedback regulation effect on the microbial community structure of vinegar, including microorganisms producing organic acids and amino acids and other flavor substances [19,48]. Those result is agreed with that of Paocai [49], Baijiu [50,51] and soy sauce [52].…”

Section: Discussionsupporting

confidence: 64%

Microbial Metabolic Interaction in Fermentation Ecosystem and Cooperation in Flavor Compounds Formation of Chinese Cereal Vinegar

Wu,

Liu,

Liu

et al. 2024

Food Science and Human Wellness

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Shanxi aged vinegar (SAV) is a famous cereal vinegar in China, which is produced through a solid-state fermentation where diverse microbes spontaneously and complex interactions occur. Here, combined with the metatranscriptomics, the microbial co-occurrence network was constructed, indicating that Lactobacillus, Acetobacter and Pediococcus are the most critical genera to maintain the fermentation stability. Based on an extensive collection of 264 relevant literatures, a transport network containing 2271 reactions between microorganisms and compounds was constructed, showing that glucose (84% of all species), fructose (67%) and maltose (67%) are the most frequently utilized substrates while lactic acid (64%), acetic acid (45%) are the most frequently occurring metabolites. Specifically, the metabolic influence of species pairs was calculated using a mathematical calculation model and the metabolic influence network was constructed. The topology properties analysis found that Lactobacillus was the key role with robust metabolic control of vinegar fermentation ecosystem and acetic acid and lactic acid were the main metabolites with feedback regulation in microbial metabolism of SAV. Furthermore, systematic coordination of positive and negative impacts was proved to be inevitable to form flavor compounds and maintain a natural microbial ecosystem. This study provides a new perspective for understanding microbial interactions in fermented food.

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Section: Discussionsupporting

confidence: 64%

Microbial Metabolic Interaction in Fermentation Ecosystem and Cooperation in Flavor Compounds Formation of Chinese Cereal Vinegar

Wu,

Liu,

Liu

et al. 2024

Food Science and Human Wellness

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“…The metabolism of amino acids seems to be one of the most representative metabolic pathways of K. europaeus, as can be appreciated in most protein clusters, above all, in those showing quantification peaks at the end of the loading phase (Clusters 1, 2, 4, and 5). The amino acids are synthesized from intermediaries of the TCA cycle, the glycolysis, and the PPP through L-glutamate and L-glutamine, both acting as nitrogen sources that are selfregulated according to the cell requirements (Yin et al, 2017;Sankuan et al, 2020). These results suggest that AAB might use their high nitrogen recovery capability to convert continuously nitrogen sources like proteins, nucleic acids derived from raw materials, and apoptotic cells into amino acids and ammonium thus replacing their consumption and cell material losses during the loading phase (Álvarez-Cáliz et al, 2012;Kuypers et al, 2018).…”

Section: The Essential Role Of the Biosynthesis Of Amino Acids And Nu...mentioning

confidence: 99%

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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“…Amino acids, in particular, are generated through the utilization of nitrogen sources such as Lglutamine and L-glutamate, both of which are self-regulated by the cell to meet its specific requirements. [17,61] AAB possess a noteworthy capability for nitrogen recovery, allowing them to continuously convert nitrogen sources like proteins, nucleic acids, and apoptotic cells into ammonium and amino acids. This capacity enables AAB to replace any losses in cell materials that may occur during the submerged acetification process.…”

Section: Strategies On the Cytoplasm: Biosynthetic And Stress-related...mentioning

confidence: 99%

“…[10][11][12][13] Although the key metabolism throughout acetification lies in the biotransformation of substrate (ethanol) into product (acetic acid), several metabolic pathways, mainly focused on the biosynthesis of cellular materials, energy metabolism, and membrane detoxification mechanisms, which are part of the microbiota molecular strategies for survival in these aggressive media, are increasingly the target of much research. [9,[14][15][16][17][18] To effectively address these research endeavors and as a viable alternative to overcome many of the conventional challenges associated with the isolation and characterization of microbiota members, mainly AAB, the omic technologies have emerged in the last years and are being applied in the fermented foods area. [19,20] In this context, omic tools address the massive analysis of the content of macromolecules such as genes (metagenomics), transcripts (metatranscriptomics), proteins (metaproteomics), and metabolites (metabolomics)…”

Section: Introductionmentioning

confidence: 99%

“…[ 10–13 ] Although the key metabolism throughout acetification lies in the biotransformation of substrate (ethanol) into product (acetic acid), several metabolic pathways, mainly focused on the biosynthesis of cellular materials, energy metabolism, and membrane detoxification mechanisms, which are part of the microbiota molecular strategies for survival in these aggressive media, are increasingly the target of much research. [ 9,14–18 ]…”

Section: Introductionmentioning

confidence: 99%

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Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review

Román‐Camacho,

Mauricio,

Santos‐Dueñas

et al. 2024

Biotechnology Journal

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Vinegar and related bioproducts containing acetic acid as the main component are among the most appreciated fermented foodstuffs in numerous European and Asian countries because of their exceptional organoleptic and bio‐healthy properties. Regarding the acetification process and obtaining of final products, there is still a lack of knowledge on fundamental aspects, especially those related to the study of biodiversity and metabolism of the present microbiota. In this context, omic technologies currently allow for the massive analysis of macromolecules and metabolites for the identification and characterization of these microorganisms working in their natural media without the need for isolation. This review approaches comprehensive research on the application of omic tools for the identification of vinegar microbiota, mainly acetic acid bacteria, with subsequent emphasis on the study of the microbial diversity, behavior, and key molecular strategies used by the predominant groups throughout acetification. The current omics tools are enabling both the finding of new vinegar microbiota members and exploring underlying strategies during the elaboration process. The species Komagataeibacter europaeus may be a model organism for present and future research in this industry; moreover, the development of integrated meta‐omic analysis may facilitate the achievement of numerous of the proposed milestones. This work might provide useful guidance for the vinegar industry establishing the first steps towards the improvement of the acetification conditions and the development of new products with sensory and bio‐healthy profiles adapted to the agri‐food market.

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Metabolic network of ammonium in cereal vinegar solid-state fermentation and its response to acid stress

Cited by 23 publications

References 53 publications

Microbial Metabolic Interaction in Fermentation Ecosystem and Cooperation in Flavor Compounds Formation of Chinese Cereal Vinegar

Microbial Metabolic Interaction in Fermentation Ecosystem and Cooperation in Flavor Compounds Formation of Chinese Cereal Vinegar

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

Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review

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