Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars
Although vinegar is a product obtained by a well-known bioprocess from a technical point of view, the complex microbiota responsible for its production and their involvement in the organoleptic profiles are not clear yet. In this work, three acetification profiles in submerged culture using both syn...
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2024-12-01
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| Series: | Foods |
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| author | Juan J. Román-Camacho Inés M. Santos-Dueñas Isidoro García-García Teresa García-Martínez Rafael A. Peinado Juan C. Mauricio |
| author_facet | Juan J. Román-Camacho Inés M. Santos-Dueñas Isidoro García-García Teresa García-Martínez Rafael A. Peinado Juan C. Mauricio |
| author_sort | Juan J. Román-Camacho |
| collection | DOAJ |
| description | Although vinegar is a product obtained by a well-known bioprocess from a technical point of view, the complex microbiota responsible for its production and their involvement in the organoleptic profiles are not clear yet. In this work, three acetification profiles in submerged culture using both synthetic and raw materials from Andalusia (Spain) were characterized by metagenomic (16S rRNA amplicon sequencing) and metabolomic tools (stir-bar sorptive extraction with thermo-desorption coupled to gas chromatography–mass spectrometry (SBSE-TD-GC−MS) and high-performance liquid chromatography (HPLC)). A total of 29 phyla, 208 families, and many more genera were identified, comprising bacteria and archaea as well as 75 metabolites, including minor volatile compounds, amino acids, biogenic amines, and other nitrogenous compounds. It can be concluded that <i>Komagataeibacter</i> and <i>Acetobacter</i> were not only the predominant genera but also the ones that most influenced vinegar metabolite profiles by using different metabolic strategies for mutual collaboration, and together with other microbial groups, some of them were previously practically unknown in vinegar. These results can be of interest not only to deepen the basic knowledge about vinegar but also to the vinegar industry by elucidating microbial succession and the key associated metabolites. |
| format | Article |
| id | doaj-art-f1abc08d89c44b45a43a7127f00b043d |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-f1abc08d89c44b45a43a7127f00b043d2025-01-10T13:17:39ZengMDPI AGFoods2304-81582024-12-011415610.3390/foods14010056Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced VinegarsJuan J. Román-Camacho0Inés M. Santos-Dueñas1Isidoro García-García2Teresa García-Martínez3Rafael A. Peinado4Juan C. Mauricio5Department of Agricultural Chemistry, Edaphology, and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Inorganic Chemistry and Chemical Engineering, Chemical Engineering Area, Agrifood Campus of International Excellence ceiA3, Nano Chemistry Institute (IUNAN), University of Córdoba, 14014 Córdoba, SpainDepartment of Inorganic Chemistry and Chemical Engineering, Chemical Engineering Area, Agrifood Campus of International Excellence ceiA3, Nano Chemistry Institute (IUNAN), University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology, and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology, and Microbiology, Agricultural Chemistry Area, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology, and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, SpainAlthough vinegar is a product obtained by a well-known bioprocess from a technical point of view, the complex microbiota responsible for its production and their involvement in the organoleptic profiles are not clear yet. In this work, three acetification profiles in submerged culture using both synthetic and raw materials from Andalusia (Spain) were characterized by metagenomic (16S rRNA amplicon sequencing) and metabolomic tools (stir-bar sorptive extraction with thermo-desorption coupled to gas chromatography–mass spectrometry (SBSE-TD-GC−MS) and high-performance liquid chromatography (HPLC)). A total of 29 phyla, 208 families, and many more genera were identified, comprising bacteria and archaea as well as 75 metabolites, including minor volatile compounds, amino acids, biogenic amines, and other nitrogenous compounds. It can be concluded that <i>Komagataeibacter</i> and <i>Acetobacter</i> were not only the predominant genera but also the ones that most influenced vinegar metabolite profiles by using different metabolic strategies for mutual collaboration, and together with other microbial groups, some of them were previously practically unknown in vinegar. These results can be of interest not only to deepen the basic knowledge about vinegar but also to the vinegar industry by elucidating microbial succession and the key associated metabolites.https://www.mdpi.com/2304-8158/14/1/56<i>Acetobacter</i><i>Komagataeibacter</i>metabolomicsNitrososphaeraceaeraw materialvinegar |
| spellingShingle | Juan J. Román-Camacho Inés M. Santos-Dueñas Isidoro García-García Teresa García-Martínez Rafael A. Peinado Juan C. Mauricio Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars Foods <i>Acetobacter</i> <i>Komagataeibacter</i> metabolomics Nitrososphaeraceae raw material vinegar |
| title | Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars |
| title_full | Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars |
| title_fullStr | Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars |
| title_full_unstemmed | Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars |
| title_short | Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars |
| title_sort | correlating microbial dynamics with key metabolomic profiles in three submerged culture produced vinegars |
| topic | <i>Acetobacter</i> <i>Komagataeibacter</i> metabolomics Nitrososphaeraceae raw material vinegar |
| url | https://www.mdpi.com/2304-8158/14/1/56 |
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