Metabolic profile of main organic acids and its regulatory mechanism in solid-state fermentation of Chinese cereal vinegar

Wu, Yanfang; Xia, Menglei; Zhao, Nan; Tu, Lei; Xue, Danni; Zhang, Xianglong; Zhao, Cuimei; Cheng, Yang; Zheng, Yu‐Guo; Wang, Min

doi:10.1016/j.foodres.2021.110400

Cited by 40 publications

(19 citation statements)

References 49 publications

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“…3 ). In the fermentation of Shanxi aged vinegar, temperature-sensitive genus Lactobacillus decreased under elevated temperature, thus temperature-tolerant genus of Acetobacter was self-screened to dominate acid-producing ( Wu et al 2021 ). The observation agreed with our findings in the summer ( Fig.…”

Section: Discussionmentioning

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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Section: Discussionmentioning

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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“…In China, many famous vinegars are produced with a spontaneous solid-state fermentation (SSF) technology with cereals as the main raw material, including Shanxi aged vinegar (SAV), Sichuan bran vinegar, Zhenjiang aroma vinegar, and Duliu mature vinegar, which have a history of thousands of years. Due to the open fermentation technology, multiple microorganisms including molds, yeasts, and bacteria co-exist in the SSF process ( Wu et al, 2021a ). Studies have shown that LAB and acetic acid bacteria (AAB) are the two dominant bacteria in the SSF process ( Nie et al, 2013 ; Wu et al, 2021b ; Huang et al, 2022a ).…”

Section: Introductionmentioning

confidence: 99%

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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“…Studies have suggested that lactic acid produced by Lactobacillus is transformed into acetoin by Acetobacter during co‐fermentation. The pathway for acetoin production is presented in Figure 6 (Lu et al, 2018; Wu et al, 2021). The accumulation of acetoin observed during co‐fermentation using L. plantarum and A. pasteurianus was considerably higher than that observed during pure fermentation using A. pasteurianus (0.77 and 0.40 mg/ml, respectively; Figure 7).…”

Section: Resultsmentioning

confidence: 99%

“…The accumulation of acetoin observed during co‐fermentation using L. plantarum and A. pasteurianus was considerably higher than that observed during pure fermentation using A. pasteurianus (0.77 and 0.40 mg/ml, respectively; Figure 7). This is due to the reversible pyruvate pathway, in which lactic acid tends to be converted to pyruvate when the acetic acid content is high and then to other flavor substances such as acetoin and 2,3‐butanediol (Wang et al, 2015; Wu et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

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Co‐fermentation metabolism characteristics of apple vinegar with Acetobacter pasteurianus and Lactobacillus plantarum

Zhang

et al. 2022

Food Processing Preservation

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In this study, the growth and metabolic characteristics of Acetobacter pasteurianus and Lactobacillus plantarum used in the co‐fermentation of apple vinegar were investigated. The results revealed that L. plantarum had little effect on the growth of A. pasteurianus during the co‐fermentation process. The carbon sources used by L. plantarum and A. pasteurianus for growth were glucose and ethanol, respectively. Free amino acids, organic acids, and acetoin were analyzed using an amino acid analyzer, high‐performance liquid chromatography, and gas chromatography, respectively. The results indicated that L. plantarum contributed to the accumulation of free amino acids during co‐fermentation. Lactic acid, a key flavor substance, was accumulated mainly by L. plantarum during co‐fermentation and was partly transformed into acetoin by A. pasteurianus. The acetoin content was 0.77 mg/ml, which is about twice that observed during pure fermentation with A. pasteurianus. Therefore, L. plantarum can improve the quality of apple vinegar during co‐fermentation. Novelty impact statement L. plantarum had little effect on A. pasteurianus growth during co‐fermentation of apple vinegar. The free amino acid and organic acid content in apple vinegar increased considerably because of the growth and metabolism of L. plantarum. The metabolites from L. plantarum could also be used by A. pasteurianus to improve the production of flavor substances during co‐fermentation.

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Metabolic profile of main organic acids and its regulatory mechanism in solid-state fermentation of Chinese cereal vinegar

Cited by 40 publications

References 49 publications

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

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

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

Co‐fermentation metabolism characteristics of apple vinegar with Acetobacter pasteurianus and Lactobacillus plantarum

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