Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation

Chai, Li‐Juan; Qiu, Ting; Lü, Zhen-Ming; Deng, Yue; Zhang, Xiaojuan; Shi, Jin‐Song; Xu, Zhenghong

doi:10.1016/j.foodres.2020.109737

Cited by 47 publications

(32 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Zhao and Yun screened highly acetoin-producing AAB from the solid substrate of Liangzhou fumigated vinegar in order to apply these strains in the industrial production of vinegars [ 23 ]. Chai et al accelerated the acetoin and TMP production in the vinegar fermentation process through Lactobacillus sp.- A. pasteurianus joint bioaugmentation [ 13 ]. However, detailed investigation on the acetoin metabolic mechanism of AAB in the SSF process was scarce.…”

Section: Discussionmentioning

confidence: 99%

“…Chai et al accelerated the acetoin and TMP production in the vinegar fermentation process through Lactobacillus sp.-A. pasteurianus joint bioaugmentation [13]. However, detailed investigation on the acetoin metabolic mechanism of AAB in the SSF process was scarce.…”

Section: Discussionmentioning

confidence: 99%

“…Because acetoin is regarded as an important aroma-active chemical and bioactive molecule precursor, its biosynthesis mechanism in cereal vinegars has attracted much attention. Recent investigations found that Acetobacter pasteurianus and some Lactobacillus species potentially made significant contributions to the accumulation of acetoin in cereal vinegars [ 12 , 13 ]. A. pasteurianus is one kind of important acetic acid bacteria (AAB) that is widely applied in industrial vinegar production.…”

Section: Introductionmentioning

confidence: 99%

“…A. pasteurianus strains have been identified to generate acetoin since 1959 [ 14 ], but those enzymes involved in acetoin metabolism have not been investigated. In addition, A. pasteurianus strains can efficiently convert ethanol to acetic acid, but consume glucose slowly [ 13 ]. Glucose is the preferred substrate for most acetoin-producing bacteria, suggesting that different acetoin metabolic mechanisms may occur in A. pasteurianus .…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Characterization and Regulation of the Acetolactate Synthase Genes Involved in Acetoin Biosynthesis in Acetobacter pasteurianus

Zhao

Meng

et al. 2021

Foods

View full text Add to dashboard Cite

Acetoin is an important aroma-active chemical in cereal vinegars. Acetobacter pasteurianus was reported to make a significant contribution to acetoin generation in cereal vinegars. However, the related acetoin biosynthesis mechanism was largely unknown. Two annotated acetolactate synthase (ALS) genes of A. pasteurianus were investigated in this study to analyze their functions and regulatory mechanisms. Heterologous expression in Escherichia coli revealed that only AlsS1 exhibited ALS activity and had the optimal activity at 55 °C and pH 6.5. Two alsS-defective mutants of A. pasteurianus CICC 22518 were constructed, and their acetoin yields were both reduced, suggesting that two alsS genes participated in acetoin biosynthesis. A total 79.1% decrease in acetoin yield in the alsS1-defective mutant revealed that alsS1 took a major role. The regulator gene alsR disruptant was constructed to analyze the regulation effect. The decline of the acetoin yield and down-regulation of the alsD and alsS1 gene transcriptions were detected, but the alsS2 gene transcription was not affected. Acetoin was an important metabolite of lactate catabolism in A. pasteurianus. The coexistence of two alsS genes can help strains rapidly and securely assimilate lactate to deal with the lactate pressure in a vinegar brewing environment, which represented a new genetic mode of acetoin production in bacteria.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Characterization and Regulation of the Acetolactate Synthase Genes Involved in Acetoin Biosynthesis in Acetobacter pasteurianus

Zhao

Meng

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…AlkaloidsSaponin/total alkaloids Mean levels in cereal SAVs (mg/mL): saponin 0.59 (in SoV), 0.66 (in OaV), 0.60 (in TBV), and total alkaloids 0.82 (in SoV), 1.21 (in OaV), 0.65 (in TBV)[23]. Mean levels in ZAVs (mg/mL): saponin 0.29 (in ZHV), 0.18 (in LRV), and total alkaloids 0.98 (in ZHV), 0.09 (in LRV)[23].RV, SAV cereal vinegars (SoV, OaV, TBV), ZAV (ZHV, LRV), Taiwan SoV[22,23,27,35,[42][43][44][45][46].β-carbolines [1,2,3,4-tetrahydro-β-carboline-3carboxylic acid (THCA) and 1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (MTCA)]Mean β-carbolines content (µg/L) THCA 50, MTCA-SS 90, and MTCA-RS 1380 in SoV (Taiwan)[27].2,3,5,6-tetramethylpyrazine (ligustrazine)Above 30 mg/L in SAV according to national standards[42]. Mean content (mg/L) 6.4 in non-aged XFV, 3.3 in aged XFV[35], and 697 in 6-year-old ZAV[43].TBV, SAV, ZAV, BrV, FV[22,35,[42][43][44][45][46].Butenolides (4-C heterocyclic ring lactones)Fraglide-1 (5-Hydroxy-4-phenyl-butenolide) Content (µg/L) in brown rice vinegar (KuV) 19.99 ± 3.11, in 6 months aged Kozu 164-1336, in 8 years aged Kozu 239-1987, and in Chinese sticky rice husk 122.2 ± 0.7[47].…”

mentioning

confidence: 99%

Health Promoting Properties of Cereal Vinegars

Kandylis

Bekatorou

Dimitrellou

et al. 2021

Foods

View full text Add to dashboard Cite

Vinegar has been used for its health promoting properties since antiquity. Nowadays, these properties are investigated, scientifically documented, and highlighted. The health benefits of vinegar have been associated with the presence of a variety of bioactive components such as acetic acid and other organic acids, phenolic compounds, amino acids, carotenoids, phytosterols, vitamins, minerals, and alkaloids, etc. These components are known to induce responses in the human body, such as antioxidant, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and anti-inflammatory effects. The diversity and levels of bioactive components in vinegars depend on the raw material and the production method used. Cereal vinegars, which are more common in the Asia-Pacific region, are usually made from rice, although other cereals, such as millet, sorghum, barley, malt, wheat, corn, rye, oats, bran and chaff, are also used. A variety of bioactive components, such as organic acids, polyphenols, amino acids, vitamins, minerals, alkaloids, melanoidins, butenolides, and specific compounds such as γ-oryzanol, tetramethylpyrazine, γ-aminobutyric acid, etc., have been associated with the health properties of cereal vinegars. In this work, the bioactive components and the related health effects of cereal vinegars are reviewed, and the most recent scientific literature is presented and discussed.

show abstract

Deciphering the core microbiota in open environment solid‐state fermentation of Beijing rice vinegar and its correlation with environmental factors

Zhang,

Gao,

Zhang

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundRice vinegar is a worldwide popular cereal vinegar worldwide and is typically produced in an open environment, and the ecosystem of solid‐state fermentation is complicated and robust. This study aimed to reveal the shaping force of the establishment of the ecosystem of Beijing rice vinegar, the core function microbiota, and their correlation with critical environmental factors.ResultsThe experimental findings revealed the changes in environmental factors, major metabolites, and microbial patterns during Beijing rice vinegar fermentation were obtained. The major metabolites accumulated at the middle and late acetic acid fermentation (AAF) periods. Principal coordinates and t‐test analyses revealed the specific bacterial and fungal species at corresponding stages. Kosakonia, Methlobacterium, Sphingomonas, unidentified Rhizobiaceae, Pseudozyma and Saccharomycopsis dorminated during saccharification and alcohol fermentation and early AAF, while Lactococcus, Acetobacter, Rhodotorula, and Kazachstania dominated the later AAF stages. Canonical correspondence analysis of environmental factors with core microbiota. Temperature and total acid were the most significant factors correlated with the SAF bacterial profile (Pediococcus, Weissella, Enterococcus, and Kosakonia). Ethanol was the most significant factor between AAF1 and AAF3, and mainly affected Acetobacter and Lactobacillus. Conversely, ethanol was the most significant factor in the SAF, AAF1, and AAF3 fungi communities; typical microorganisms were Saccharomyces and Malassezia. Furthermore, the predicted phenotypes of bacteria and their response to environmental factors were evaluated.ConclusionIn conclusion, this study provided insights into the process regulation of spontaneous fermentation and distinguished the key driving forces in the microbiota of Beijing rice vinegar fermentation.This article is protected by copyright. All rights reserved.

show abstract

Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation

Cited by 47 publications

References 45 publications

Characterization and Regulation of the Acetolactate Synthase Genes Involved in Acetoin Biosynthesis in Acetobacter pasteurianus

Characterization and Regulation of the Acetolactate Synthase Genes Involved in Acetoin Biosynthesis in Acetobacter pasteurianus

Health Promoting Properties of Cereal Vinegars

Deciphering the core microbiota in open environment solid‐state fermentation of Beijing rice vinegar and its correlation with environmental factors

Contact Info

Product

Resources

About