The dynamics of microbial community and flavor metabolites during the acetic acid fermentation of Hongqu aromatic vinegar

Li, Wenlong; Tong, Shan-Gong; Yang, Ziyi; Xiao, Yan-Qin; Lv, Xu-Cong; Weng, Qi; Yu, Ke; Liu, Guirong; Luo, Xiaoqing; Tao, Wei; Han, Jun; Ai, Lianzhong; Ni, Li

doi:10.1016/j.crfs.2022.10.002

Cited by 10 publications

(4 citation statements)

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“…Our previous study showed that lactic acid and acetic acid were the major organic acids in the alcoholic fermentation of Hongqu rice wine [ 57 ]. The abundance of most genes related to lactic acid and acetic acid metabolism was higher in HBAs than in LBAs during brewing ( Figure 7 B), which may be responsible for the higher total acid content in HBAs.…”

Section: Resultsmentioning

confidence: 99%

“…Statistical correlation analysis demonstrated that BAs were positively related to Lactobacillus curvatus, Lactococcus lactis, and Leuconostoc mesenteroides. Bioinformatical analysis revealed that the microbial genes encoding enzymes involved in BAs' synthesis were more abundant in HBAs, and the microbial genes encoding enzymes related to BAs' degradation and characteristic volatile components were Our previous study showed that lactic acid and acetic acid were the major organic acids in the alcoholic fermentation of Hongqu rice wine [57]. The abundance of most genes related to lactic acid and acetic acid metabolism was higher in HBAs than in LBAs during brewing (Figure 7B), which may be responsible for the higher total acid content in HBAs.…”

Section: Discussionmentioning

confidence: 99%

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Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine

Yang

Yuan

et al. 2023

Foods

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As one of the typical representatives of Chinese rice wine (Huangjiu), Hongqu rice wine is produced with glutinous rice as the main raw material and Hongqu as the fermentation starter. The complex microbial flora in the brewing process may have a great influence on the formation of the flavor quality and drinking safety of Hongqu rice wine. Previous studies have shown that high biogenic amine (BA) content in rice wine has potential physiological toxicity and has become a bottleneck problem restricting the development of the rice wine industry. This study aimed to evaluate the regulatory effects of the microbial community on the formation of BAs and volatile flavor components during the brewing of Hongqu rice wine. The results demonstrated that histamine, putrescine, cadaverine, tyramine, tryptamine, spermine, and spermidine were the main BAs in Hongqu rice wine. The contents of putrescine, cadaverine, histamine, tyramine, and spermidine in Hongqu rice wine of HBAs (with higher BAs content) were significantly higher than those in LBAs (with lower BAs content). GC-MS testing results showed that there were significant differences in the composition of volatile organic compounds (VOCs) between HBAs and LBAs. Among them, VOCs such as 2-methoxy-4-vinylphenol, ethyl caprate, phenethyl acetate, ethyl lactate, ethyl myristate, ethyl palmitate, ethyl n-octadecanoate, ethyl oleate, and ethyl linoleate were identified as the characteristic volatile components with significant differences between HBAs and LBAs. Microbiome analysis based on metagenomic sequencing revealed that unclassified_g_Pantoea, Klebsiella pneumoniae, Panobacter disperse, unclassified_f_Enterobacteriaceae, Leuconostoc mesenteroides, and Saccharomyces cerevisiae were the dominant microbial species in the HBA brewing process, while Weissella confuse, Pediococcus acidilactici, Saccharomyces cerevisiae, and Aspergillus niger were the dominant microbial species in the LBA brewing process. Furthermore, correlation heatmap analysis demonstrated that BAs were positively related to Lactobacillus curvatus, Lactococcus lactis, and Leuconostoc mesenteroides. Bioinformatical analysis based on the KEGG database revealed that the microbial genes encoding enzymes involved in BAs’ synthesis were more abundant in HBAs, and the abundances of microbial genes encoding enzymes related to BAs’ degradation and the metabolism of characteristic volatile components were higher in LBAs. Overall, this work provides important scientific data for enhancing the flavor quality of Hongqu rice wine and lays a solid foundation for the healthy development of the Hongqu rice wine industry.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine

Yang

Yuan

et al. 2023

Foods

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“…This study shows that lactic acid and acetic acid are the most frequently produced metabolite in Cupei. During vinegar fermentation, the accumulation of acetic acid and lactic acid caused acidic stress conditions, resulting in the enrichment of acid-tolerant microorganisms, such as Lactobacillus and Acetobacter [46,47].…”

Section: Discussionmentioning

confidence: 99%

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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“…Candida and Issatchenkia fungal species were shown to release β-glucosidase to elevate terpenes, esters, and fatty acids and thus enhance flavor complexity in wines [84,169]. Another recent study showed that Issatchenkia and Candida were positively correlated with 1-hexanoic acid, caprylic acid, 2-methoxy-4-methylphenol, 5-pentyldihydro-2(3H)furanone, 1-nonanoic acid, acetic acid, (2Z)-2-phenyl-2-butenal, and 4-sec-butylphenol in Hongqu aromatic vinegar [170]. This is probably due to the β-glucosidase activity exhibited by these fungal species.…”

Section: Soy Sauce Aspergillus Oryzaementioning

confidence: 99%

Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing

Muradova,

Proskura,

Canon

et al. 2023

Foods

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Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates, termed glycosidic aroma precursors. When subjected to enzymatic hydrolysis, these seemingly inert, nonvolatile glycosides undergo transformation into fragrant volatiles or volatiles that can generate odor-active compounds during food processing. In this context, microbial β-glucosidases play a pivotal role in enhancing or compromising the development of flavors during food and beverage processing. β-glucosidases derived from bacteria and yeast can be utilized to modulate the concentration of particular aroma and taste compounds, such as bitterness, which can be decreased through hydrolysis by glycosidases. Furthermore, oral microbiota can influence flavor perception by releasing volatile compounds that can enhance or alter the perception of food products. In this review, considering the glycosidic flavor precursors present in diverse food and beverage products, we underscore the significance of glycosidases with various origins. Subsequently, we delve into emerging insights regarding the release of aroma within the human oral cavity due to the activity of oral microbial glycosidases.

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The dynamics of microbial community and flavor metabolites during the acetic acid fermentation of Hongqu aromatic vinegar

Cited by 10 publications

References 64 publications

Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine

Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine

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

Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing

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