Metagenomics reveals flavour metabolic network of cereal vinegar microbiota

Wu, Linhuan; Lü, Zhen-Ming; Zhang, Xiao Juan; Wang, Zongmin; Yu, Yongjian; Shi, Jin‐Song; Xu, Zhenghong

doi:10.1016/j.fm.2016.09.010

Cited by 124 publications

(83 citation statements)

References 27 publications

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“…It is worth noting that the identification of unclassified bacteria (8.9%) and unclassified fungi (5.4%) relied on available annotations. As the information in reference databases (e.g., Greengenes and RDP) is improved, the taxonomic assignment of high-throughput sequences in this study will be more accurate (15,18,19).…”

Section: Discussionmentioning

confidence: 98%

Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu

Chen

Lü

Zhang

et al. 2017

Appl Environ Microbiol

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161

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"Daqu" is a saccharifying and fermenting agent commonly used in the traditional solid-state fermentation industry (e.g., baijiu and vinegar). The patterns of microbial community succession and flavor formation are highly similar among batches, yet the mechanisms promoting temporal succession in the Daqu microbial ecology remain unclear. Here, we first correlated temporal profiles of microbial community succession with environmental variables (temperature, moisture, and titratable acidity) in medium temperature Daqu (MT-Daqu) throughout fermentation. Temperature dynamics significantly correlated ( < 0.05) with the quick succession of MT-Daqu microbiota in the first 12 d of fermentation, while the community structure was relatively stable after 12 d. Then, we explored the effect of temperature on the MT-Daqu community assembly. In the first 4 d of fermentation, the rapid propagation of most bacterial taxa and several fungal taxa, including ,, and unclassified and species, significantly increased MT-Daqu temperature to 55°C. Subsequently, sustained bio-heat generated by microbial metabolism (53 to 56°C) within MT-Daqu inhibited the growth of most microbes from day 4 to day 12, while thermotolerant taxa, including , unclassified, ,, , and survived or kept on growing. Furthermore, temperature as a major driving force on the shaping of MT-Daqu microbiota was validated. Lowering the fermentation temperature by placing the MT-Daqu in a 37°C incubator resulted in decreased relative abundances of thermotolerant taxa, including ,, and , in the MT-Daqu microbiota. This study revealed that bio-heat functioned as a primary endogenous driver promoting the formation of functional MT-Daqu microbiota. Humans have mastered the Daqu preparation technique of cultivating functional microbiota on starchy grains over thousands of years, and it is well known that the metabolic activity of these microbes is key to the flavor production of Chinese baijiu. The pattern of microbial community succession and flavor formation remains highly similar between batches, yet mechanistic insight into these patterns and into microbial population fidelity to specific environmental conditions remains unclear. Our study revealed that bio-heat was generated within Daqu bricks in the first 4 d of fermentation, concomitant with rapid microbial propagation and metabolism. The sustained bio-heat may then function as a major endogenous driving force promoting the formation of the MT-Daqu microbiota from day 4 to day 12. The bio-heat-driven growth of thermotolerant microorganisms might contribute to the formation of flavor metabolites. This study provides useful information for the temperature-based modulation of microbiota function during the fermentation of Daqu.

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Section: Discussionmentioning

confidence: 98%

Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu

Chen

Lü

Zhang

et al. 2017

Appl Environ Microbiol

Self Cite

161

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“…It was conjectured that microbial enzymes play an important role in chemical component transformation in the fermentation process of bean sauce mash; we therefore investigated the microbial proteins. From catabolites, the production of volatile compounds with lower molecular weight determines the product's flavor.…”

Section: Discussionmentioning

confidence: 99%

Meta‐omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product

Xie

et al. 2019

J Sci Food Agric

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BACKGROUND Dajiang is fermented based on the metabolism of microbial communities in bean sauce mash, a traditional fermented soybean product in China. The current study first investigated the metaproteome of bean sauce mash. This was followed by an analysis of its biological functions and its microbial community to reveal information about strains and about the expressed proteins to better understand the roles of the microbiota in bean sauce mash. RESULTS The metaproteomic results demonstrated that a total of 1415 microbial protein clusters were expressed mainly by members of the Penicillium and Rhizopus genera and were classified into 100 cellular components, 238 biological processes, and 220 molecular function categories by gene ontology (GO) annotation. Enzymes associated with glycolysis metabolic pathways were also identified. These can provide the energy required for microbial fermentation. Illumina MiSeq sequencing technology results showed that the microorganism communities of bean sauce mash exhibited a high level of diversity. Microbiological analysis demonstrated that the Penicillium, Mucor, Fusarium, Aspergillus, and Rhizopus fungi, and Lactobacillus, Enterococcus, Fructobacillus, Staphylococcus, Carnobacterium genera were predominant 22 samples. CONCLUSION The profiles and insights in the current study are important for research on bean sauce mash and related products in terms of their food microbial ecology. The information obtained from this study will help the development of stable sufu starter cultures with unique sensory qualities. © 2019 Society of Chemical Industry

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“…Advances in high throughput sequencing technology have revolutionised the study of microbial populations, including those present in foods. Although, to date, the vast majority of studies relating to fermented foods have employed amplicon sequencing to study bacterial and fungal composition[19–36], there have been some exceptional studies in which shotgun sequencing has been employed to gain a greater insight into the taxonomy and functional potential of specific fermented foods[37–49]. Despite this, studies across a broad variety of such foods using this approach have been lacking to date.…”

Section: Introductionmentioning

confidence: 99%

Fermented food metagenomics reveals substrate-associated differences in taxonomy, health-associated- and antibiotic resistance-determinants

Leech

Cabrera‐Rubio

Walsh

et al. 2020

Preprint

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15Fermented foods have been the focus of ever greater interest as a consequence of purported health 16 benefits. Indeed, it has been suggested that the consumption of these foods that help to address the 17 negative consequences of 'industrialization' of the human gut microbiota in Western society. 18 However, as the mechanisms via which the microbes in fermented foods improve health are not 19 understood, it is necessary to develop an understanding of the composition and functionality of the 20 fermented food microbiota to better harness desirable traits. Here we considerably expand the 21 understanding of fermented food microbiomes by employing shotgun metagenomic sequencing to 22 provide a comprehensive insight into the microbial composition, diversity and functional potential 23 (including antimicrobial resistance, carbohydrate-degrading and health-associated gene content) of 24 a diverse range of 58 fermented foods from artisanal producers from around the Globe. Food type, 25i.e., dairy-, sugar-or brine-type fermented foods, was to be the primary driver of microbial 26 composition, with dairy foods found to have the lowest microbial diversity. From the combined 27 dataset, 127 high quality metagenome-assembled genomes (MAGs), including 10 MAGs 28 representing putatively novel species of Acetobacter, Acidisphaera, Gluconobacter, Lactobacillus, 29Leuconostoc and Rouxiella, were generated. Potential health promoting attributes were more 30 common in fermented foods than non-fermented equivalents, with waterkefirs, sauerkrauts and 31 kvasses containing the greatest numbers of potentially health-associated gene clusters (PHAGCs). 32Ultimately, this study provides the most comprehensive insight into the microbiomes of fermented 33 foods to date, and yields novel information regarding their relative health-promoting potential. 34 Importance 35Fermented foods are regaining popularity in Western society due in part to an appreciation of the 36 potential for fermented food microbiota to positively impact on health. Many previous studies have 37 studied fermented microbiota using classical culture-based microbiological methods, older 38 molecular techniques or, where deeper analyses have been performed, have involved a relatively 39 3 small number of one specific food type. Here, we have used a state-of-the-art shotgun metagenomic 40 approach to investigate 58 different fermented foods of different type and origin. Through this 41 analysis, we were able to identify the differences in the microbiota across these foods, the factors 42 that drove their microbial composition, and the relative potential functional benefits of these 43 microbes. The information provided here will provide significant opportunities for the further 44 optimisation of fermented food production and the harnessing of their health promoting potential. 45 128 Lactic Acid Bacteria dominate Brine Foods 129The brine-type foods tested comprised 26 plant substrate-derived foods fermented in a saline 130 solution. Unlike both dairy-and sugar-type ferm...

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Metagenomics reveals flavour metabolic network of cereal vinegar microbiota

Cited by 124 publications

References 27 publications

Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu

Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu

Meta‐omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product

Fermented food metagenomics reveals substrate-associated differences in taxonomy, health-associated- and antibiotic resistance-determinants

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