Metagenomic analysis revealing the metabolic role of microbial communities in the free amino acid biosynthesis of Monascus rice vinegar during fermentation  

作　　者：Hang Gao Jian Zhang Li Liu Lijun Fu Yan Zhao Germán Mazza Xin Zhang 

机构地区：[1]Beijing Academy of Food Sciences,100068 Beijing,China [2]Institute for Research and Development in Process Engineering,Biotechnology and Alternative Energies,(PROBIEN,CONICET-UNCo),8300 Neuquén,Argentina

出　　处：《Food Science and Human Wellness》2024年第4期2317-2326,共10页食品科学与人类健康（英文）

基　　金：The authors are grateful for the financial support from National Natural Science Foundation of China(32001728).

摘　　要：Free amino acid(FAA)is the important component of vinegar that infl uences quality perception and consumer acceptance.FAA is one of the major metabolites produced by microorganisms;however,the microbial metabolic network on FAA biosynthesis remains unclear.Through metagenomic analysis,this work aimed to elucidate the roles of microbes in FAA biosynthesis during Monascus rice vinegar fermentation.Taxonomic profiles from functional analyses showed 14 dominant genera with high contributions to the metabolism pathways.The metabolic network for FAA biosynthesis was then constructed,and the microbial distribution in different metabolic pathways was illuminated.The results revealed that 5 functional genera were closely involved in FAA biosynthesis.This study illuminated the metabolic roles of microorganisms in FAA biosynthesis and provided crucial insights into the functional attributes of microbiota in vinegar fermentation.

关 键 词：Monascus rice vinegar Metagenomic analysis Free amino acid synthesis Metabolic pathway Microbial distribution 

分 类 号：TS264.22[轻工技术与工程—发酵工程]