Department of Agricultural Chemistry, Edaphology, and Microbiology (Microbiology area), Severo Ochoa building (C6), Agrifood Campus of International Excellence ceiA3, Universidad de Córdoba, Córdoba, Spain.
Department of Inorganic Chemistry and Chemical Engineering (Chemical Engineering area), Instituto Químico Para la Energía y el Medioambiente (IQUEMA), Marie Curie building (C3), Agrifood Campus of International Excellence ceiA3, Nano Chemistry Institute (IUNAN), Universidad de Córdoba, Córdoba, Spain.
Biotechnol J. 2024 Feb;19(2):e2300566. doi: 10.1002/biot.202300566.
Vinegar and related bioproducts containing acetic acid as the main component are among the most appreciated fermented foodstuffs in numerous European and Asian countries because of their exceptional organoleptic and bio-healthy properties. Regarding the acetification process and obtaining of final products, there is still a lack of knowledge on fundamental aspects, especially those related to the study of biodiversity and metabolism of the present microbiota. In this context, omic technologies currently allow for the massive analysis of macromolecules and metabolites for the identification and characterization of these microorganisms working in their natural media without the need for isolation. This review approaches comprehensive research on the application of omic tools for the identification of vinegar microbiota, mainly acetic acid bacteria, with subsequent emphasis on the study of the microbial diversity, behavior, and key molecular strategies used by the predominant groups throughout acetification. The current omics tools are enabling both the finding of new vinegar microbiota members and exploring underlying strategies during the elaboration process. The species Komagataeibacter europaeus may be a model organism for present and future research in this industry; moreover, the development of integrated meta-omic analysis may facilitate the achievement of numerous of the proposed milestones. This work might provide useful guidance for the vinegar industry establishing the first steps towards the improvement of the acetification conditions and the development of new products with sensory and bio-healthy profiles adapted to the agri-food market.
醋和相关的生物制品，以醋酸为主要成分，由于其独特的感官和生物健康特性，是许多欧洲和亚洲国家最受欢迎的发酵食品之一。关于酸化过程和最终产品的获得，仍然缺乏对基础方面的了解，特别是与目前微生物区系的生物多样性和代谢研究有关的方面。在这种情况下，组学技术目前允许对宏分子和代谢物进行大规模分析，以识别和表征在其自然介质中工作的这些微生物，而无需进行分离。本综述探讨了组学工具在鉴定醋微生物群，主要是醋酸菌中的应用的综合研究，随后重点研究了在整个酸化过程中优势群体的微生物多样性、行为和关键分子策略。目前的组学工具不仅可以发现新的醋微生物群成员，还可以探索在酿造过程中的潜在策略。欧洲醋杆菌可能是该行业当前和未来研究的模式生物；此外，综合元组学分析的发展可能有助于实现许多拟议的里程碑。这项工作可能为醋行业提供有用的指导，为改善酸化条件和开发具有感官和生物健康特性、适应农业食品市场的新产品奠定基础。
