Wu Yanfang, Xia Menglei, Zhang Xiaofeng, Li Xiaowei, Zhang Rongzhan, Yan Yufeng, Lang Fanfan, Zheng Yu, Wang Min
State Key Laboratory of Food Nutrition and Safety Key Laboratory of Industrial Fermentation Microbiology Ministry of Education College of Biotechnology Tianjin University of Science & Technology Tianjin China.
Shanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering Shanxi Zilin Vinegar Industry Co., Ltd. Taiyuan China.
Food Sci Nutr. 2021 Jun 18;9(8):4375-4384. doi: 10.1002/fsn3.2409. eCollection 2021 Aug.
Shanxi aged vinegar (SAV) is fermented by multispecies microorganism with solid-state fermentation (SSF) technology, which contains a variety of organic acids. However, the metabolic network of them in SSF is still unclear. In this study, metagenomics technology was used to reveal the microbial community and functional genes in SAV fermentation. The metabolic network of key organic acids with taste active value higher than 1 was reconstructed for the first time, including acetate, lactate, malate, citrate, succinate, and tartrate. The results show pyruvate is the core compound in the metabolic network of organic acids. Metabolic pathway of acetate plays a pivotal role in this network, and acetate has regulatory function on metabolism of other organic acids. and are the predominant genera for organic acid metabolism in SSF of SAV. This is also the first report on metabolic network of organic acids in cereal vinegar, adding new knowledge on the flavor substance metabolism during multispecies fermentation of traditional fermented food.
山西老陈醋（SAV）采用多菌种固态发酵（SSF）技术发酵而成，含有多种有机酸。然而，它们在固态发酵中的代谢网络仍不清楚。在本研究中，利用宏基因组学技术揭示了山西老陈醋发酵过程中的微生物群落和功能基因。首次重建了味觉活性值高于1的关键有机酸的代谢网络，包括乙酸、乳酸、苹果酸、柠檬酸、琥珀酸和酒石酸。结果表明，丙酮酸是有机酸代谢网络中的核心化合物。乙酸代谢途径在该网络中起关键作用，乙酸对其他有机酸的代谢具有调节作用。[此处原文可能缺失两个属名]是山西老陈醋固态发酵中有机酸代谢的主要属。这也是关于谷物醋中有机酸代谢网络的首次报道，为传统发酵食品多菌种发酵过程中的风味物质代谢增添了新知识。
