Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar  

作　　者：Yanfang Wu Jing Liu Dantong Liu Menglei Xia Jia Song Kai Liang Chaochun Li Yu Zheng Min Wang 

机构地区：[1]State 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,China [2]Beijing Longmen Vinegar Industry Co.,Ltd.,Beijing 100071,China [3]Shanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering,Shanxi Zilin Vinegar Industry Co.,Ltd.,Taiyuan 030400,China

出　　处：《Food Science and Human Wellness》2024年第6期3472-3481,共10页食品科学与人类健康（英文）

基　　金：supported by the National Natural Science Foundation of China(32472324);Innovation Fund of Haihe Laboratory of Synthetic Biology(22HHSWSS00013);Key Research and Development Projects of Shanxi Province(202202140601018);Shanxi Provincial Department of Science and Technology(202204010931002)。

摘　　要：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.

关 键 词：Cereal vinegar Fermentation ecosystem Microbial metabolic interaction Lactobacillus 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS264.22[轻工技术与工程—食品科学与工程]