Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar
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 L...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-11-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2023.9250031 |
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| author | Yanfang Wu Jing Liu Dantong Liu Mengle Xia Jia Song Kai Liang Chaochun Li Yu Zheng Min Wang |
| author_facet | Yanfang Wu Jing Liu Dantong Liu Mengle Xia Jia Song Kai Liang Chaochun Li Yu Zheng Min Wang |
| author_sort | Yanfang Wu |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-8b85134484ed494da3c391b61ea401aa |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-8b85134484ed494da3c391b61ea401aa2025-01-10T06:57:02ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-11-011363472348110.26599/FSHW.2023.9250031Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegarYanfang Wu0Jing Liu1Dantong Liu2Mengle Xia3Jia Song4Kai Liang5Chaochun Li6Yu Zheng7Min Wang8State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaShanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering, Shanxi Zilin Vinegar Industry Co., Ltd., Taiyuan 030400, ChinaBeijing Longmen Vinegar Industry Co., Ltd., Beijing 100071, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaShanxi 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.https://www.sciopen.com/article/10.26599/FSHW.2023.9250031cereal vinegarfermentation ecosystemmicrobial metabolic interactionlactobacillus |
| spellingShingle | Yanfang Wu Jing Liu Dantong Liu Mengle Xia Jia Song Kai Liang Chaochun Li Yu Zheng Min Wang Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar Food Science and Human Wellness cereal vinegar fermentation ecosystem microbial metabolic interaction lactobacillus |
| title | Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar |
| title_full | Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar |
| title_fullStr | Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar |
| title_full_unstemmed | Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar |
| title_short | Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar |
| title_sort | microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of chinese cereal vinegar |
| topic | cereal vinegar fermentation ecosystem microbial metabolic interaction lactobacillus |
| url | https://www.sciopen.com/article/10.26599/FSHW.2023.9250031 |
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