Wu Lin-Huan, Lu Zhen-Ming, Zhang Xiao-Juan, Wang Zong-Min, Yu Yong-Jian, Shi Jin-Song, Xu Zheng-Hong
School of Pharmaceutical Science, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China; Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China.
School of Pharmaceutical Science, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.
Food Microbiol. 2017 Apr;62:23-31. doi: 10.1016/j.fm.2016.09.010. Epub 2016 Sep 15.
Multispecies microbial community formed through centuries of repeated batch acetic acid fermentation (AAF) is crucial for the flavour quality of traditional vinegar produced from cereals. However, the metabolism to generate and/or formulate the essential flavours by the multispecies microbial community is hardly understood. Here we used metagenomic approach to clarify in situ metabolic network of key microbes responsible for flavour synthesis of a typical cereal vinegar, Zhenjiang aromatic vinegar, produced by solid-state fermentation. First, we identified 3 organic acids, 7 amino acids, and 20 volatiles as dominant vinegar metabolites. Second, we revealed taxonomic and functional composition of the microbiota by metagenomic shotgun sequencing. A total of 86 201 predicted protein-coding genes from 35 phyla (951 genera) were involved in Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways of Metabolism (42.3%), Genetic Information Processing (28.3%), and Environmental Information Processing (10.1%). Furthermore, a metabolic network for substrate breakdown and dominant flavour formation in vinegar microbiota was constructed, and microbial distribution discrepancy in different metabolic pathways was charted. This study helps elucidating different metabolic roles of microbes during flavour formation in vinegar microbiota.
经过数百年反复分批醋酸发酵（AAF）形成的多物种微生物群落，对于谷物酿造的传统食醋的风味品质至关重要。然而，人们对该多物种微生物群落产生和/或形成基本风味的代谢过程却知之甚少。在此，我们采用宏基因组学方法，阐明了固态发酵生产的典型谷物醋——镇江香醋中负责风味合成的关键微生物的原位代谢网络。首先，我们确定了3种有机酸、7种氨基酸和20种挥发性物质为主要的食醋代谢产物。其次，我们通过宏基因组鸟枪法测序揭示了微生物群的分类和功能组成。来自35个门（951个属）的总共86201个预测蛋白质编码基因参与了京都基因与基因组百科全书（KEGG）的代谢途径（42.3%）、遗传信息处理途径（28.3%）和环境信息处理途径（10.1%）。此外，构建了食醋微生物群中底物分解和主要风味形成的代谢网络，并绘制了不同代谢途径中微生物分布差异图。本研究有助于阐明微生物在食醋微生物群风味形成过程中的不同代谢作用。
