Transcriptome responses of Lactobacillus acetotolerans F28 to a short and long term ethanol stress

Yang, Xiaopan; Teng, Kunling; Zhang, Jie; Wang, Fangfang; Zhang, Tong; Ai, Guomin; Han, Pei‐Jie; Bai, Feng‐Yan; Zhong, Jin

doi:10.1038/s41598-017-02975-8

Cited by 29 publications

(15 citation statements)

References 29 publications

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“…L. acetotolerans species enriched during later stages of fermentation, indicating its tolerance to high ethanol concentration and low pH 29 . L. acetotolerans has been reported to dominate not only during the fermentation of light-flavour Baijiu , but also in strong-flavour and sesame-flavour Baijiu 15 , 21 .…”

Section: Discussionmentioning

confidence: 99%

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

Pang

Han

Huang

et al. 2018

Sci Rep

109

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Light-flavour Baijiu is a type of Chinese liquor with a pure and mild flavour produced by traditional spontaneous solid-state fermentation. The flavour of this liquor has been found to vary in the different periods of annual production. To explore the factors affecting flavour, the microbiota of the surrounding environment, starter and fermentation process in different periods were investigated. Results showed that the ester content and acidity of light-flavour Baijiu were significantly lower when annual production was resumed after a summer break. HCA plot of volatile flavour profile and bacterial PCoA results indicated that the differences occurred at later stages, mainly due to different structures of Lactobacillus. Correlation analysis by O2PLS indicated that Lactobacillus positively correlated with esters. Species-level analysis showed that the lack of L. acetotolerans on the surface of the jar might cause a lag in fermentation and lower ester content. Thereafter, L. acetotolerans was revived during fermentation and enriched on the surface of the jar, which promoted ester formation. As important sources of L. acetotolerans, the air and fermentation jars played a critical role during fermentation. Therefore, this systematic study on environmental microbial ecology is valuable for quality control and to explore environmental microbiota functions during spontaneous fermentation.

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Section: Discussionmentioning

confidence: 99%

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

Pang

Han

Huang

et al. 2018

Sci Rep

109

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“…In addition to Acetobacter , Kroppenstedtia and Komagataeibacter were found to be dominant acid-producing bacteria in the later stages of AAF. The main reason could be attributed to the acid tolerance of these microorganisms 30 . The result confirms that the microbial diversity relies not only on the fermentation process but also the fermentation environment.…”

Section: Discussionmentioning

confidence: 99%

Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation

Zhang

et al. 2018

Sci Rep

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Shanxi aged vinegar (SAV), one of the famous Chinese vinegars, is produced by multispecies solid-state fermentation in which the acetic acid fermentation stage (AAF) is especially important. However, how bacterial succession and their metabolites change along with the different stages of AAF is still poorly understood. In this study, we investigated the dynamic bacterial succession and flavor formation in three batches of SAV using high-throughput sequencing and metabolomics approaches. It is interesting to find that AAF can be divided into three stages based on its bacterial community succession (early stage, days 0–4; medium stage, days 5–21; and later stage, days 22–26). Pantoea, Pediococcus, Lactococcus and Rhizobium played an important role in the early stage; Lactobacillus was dominant in the medium stage (67.72%); and Acetobacter, Komagataeibacter and Kroppenstedtia were the key bacteria in the later stage. A total of seven organic acids and 42 volatile constituents (esters, alcohol, ketones and aldehydes) were detected during the AAF. Spearman correlation analysis showed a significant correlation between the bacterial community and these flavor metabolites during the AAF of the SAV. This is the first report to explore the relationships between volatile flavor metabolites and bacterial community succession by a three-staged method and provide theoretical support for a flavor formation mechanism in traditional SAV.

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“…Lactobacillus enumeration was carried out on de Man-Rogosa-Sharpe (MRS) broth (34). Standard deviations were calculated from triplicate repetitions of the enumerations.…”

Section: Methodsmentioning

confidence: 99%

“…S1 and Table S8) and used that as the starter species of the synthetic microbiota, including Lactobacillus acetotolerans, Pichia kudriavzevii, Geotrichum candidum, Candida vini, and Saccharomyces cerevisiae. Lactobacillus acetotolerans is a functional microorganism in the fermentation of different kinds of liquors (strong-aroma-type liquor, light-aroma-type liquor, and Japanese sake) (32)(33)(34). For example, Lactobacillus acetotolerans appeared to play a key role during the Chinese strong-aroma-type liquor fermentation (32), and it had positive relationships with most chemical components that contribute to the quality and flavor of liquor (35).…”

mentioning

confidence: 99%

Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation

Wang

Nie

et al. 2019

Appl Environ Microbiol

115

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Natural microbiota plays an essential role in flavor compounds used in traditional food fermentation; however, the fluctuation in natural microbiota results in inconsistency in food quality. Thus, it is critical to reveal the core microbiota for flavor compound production and to construct a synthetic core microbiota for use in constant food fermentation. Here, we reveal the core microbiota based on their flavor production and cooccurrence performance, using Chinese light-aroma-type liquor as a model system. Five genera, Lactobacillus, Saccharomyces, Pichia, Geotrichum, and Candida, were identified to be the core microbiota. The synthetic core microbiota of these five genera presented a reproducible dynamic profile similar to that in the natural microbiota. A Monte Carlo test showed that the effects of five environmental factors (lactic acid, ethanol, and acetic acid contents, moisture, and pH) on the synthetic microbiota distribution were highly significant (P Ͻ 0.01), similar to those effects on a natural fermentation system. In addition, 77.27% of the flavor compounds produced by the synthetic core microbiota showed a similar dynamic profile ( Ͼ 0) with that in the natural liquor fermentation process, and the flavor profile presented a similar composition. It indicated that the synthetic core microbiota is efficient for reproducible flavor metabolism. This work established a method for identifying core microbiota and constructing a synthetic microbiota for reproducible flavor compounds. This work is of great significance for the tractable and constant production of various fermented foods. IMPORTANCE The transformation from natural fermentation to synthetic fermentation is essential in constructing a constant food fermentation process, which is the premise for stably making high-quality food. According to flavor-producing and cooccurring functions in dominant microbes, we provided a system-level approach to identify the core microbiota in Chinese light-aroma-type liquor fermentation. In addition, we successfully constructed a synthetic core microbiota to simulate the microbial community succession and flavor compound production in the in vitro system. The constructed synthetic core microbiota could not only facilitate a mechanistic understanding of the structure and function of the microbiota but also be beneficial for constructing a tractable and reproducible food fermentation process.

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Transcriptome responses of Lactobacillus acetotolerans F28 to a short and long term ethanol stress

Cited by 29 publications

References 29 publications

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation

Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation

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