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, People's Republic of China.
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, People's Republic of China.
Food Res Int. 2021 Jul;145:110400. doi: 10.1016/j.foodres.2021.110400. Epub 2021 May 11.
Shanxi aged vinegar (SAV), a traditional Chinese cereal vinegar, is produced using solid-state fermentation (SSF) technology. Organic acids are the key flavor compounds of vinegar. However, the metabolic mechanism of organic acids during SSF process is still unclear. In this study, metatranscriptomics was used to explore the metabolic profile of main organic acids in SSF. The results show that carbon metabolism is the dominant pathway during fermentation, among which pyruvate metabolism, glycolysis and starch and sucrose metabolism associated with organic acids were the most abundant. The metabolic pathways of acetic acid and lactic acid shift from acetyl-P and pyruvate pathways at early and middle-early stages of fermentation to acetaldehyde and L-lactaldehyde pathways at later stages, respectively, and Lactobacillus and Acetobacter are the predominant microorganisms contributed to them. Temperature and acetic acid are proven to be the environmental factors that regulate the metabolic activity during SSF. This study sheds new lights on metabolism of flavor substances in the spontaneous ecosystems of traditional fermented food.
山西老陈醋（SAV）是一种传统的中国粮食醋，采用固态发酵（SSF）技术生产。有机酸是醋的关键风味化合物。然而，SSF 过程中有机酸的代谢机制尚不清楚。本研究采用宏转录组学技术探索 SSF 中主要有机酸的代谢特征。结果表明，发酵过程中以碳代谢为主，其中与有机酸相关的丙酮酸代谢、糖酵解和淀粉及蔗糖代谢最为丰富。在发酵的早期和中早期阶段，乙酸和乳酸的代谢途径分别从乙酰-P 和丙酮酸途径转向乙醛和 L-乳醛途径，而乳酸杆菌和醋酸杆菌是主要的微生物。温度和乙酸被证明是调节 SSF 过程中代谢活性的环境因素。本研究为传统发酵食品自然生态系统中风味物质的代谢提供了新的视角。
