Román-Camacho Juan J, Santos-Dueñas Inés M, García-García Isidoro, García-Martínez Teresa, Peinado Rafael A, Mauricio Juan C
Department of Agricultural Chemistry, Edaphology, and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain.
Department of Inorganic Chemistry and Chemical Engineering, Chemical Engineering Area, Agrifood Campus of International Excellence ceiA3, Nano Chemistry Institute (IUNAN), University of Córdoba, 14014 Córdoba, Spain.
Foods. 2024 Dec 28;14(1):56. doi: 10.3390/foods14010056.
Although vinegar is a product obtained by a well-known bioprocess from a technical point of view, the complex microbiota responsible for its production and their involvement in the organoleptic profiles are not clear yet. In this work, three acetification profiles in submerged culture using both synthetic and raw materials from Andalusia (Spain) were characterized by metagenomic (16S rRNA amplicon sequencing) and metabolomic tools (stir-bar sorptive extraction with thermo-desorption coupled to gas chromatography-mass spectrometry (SBSE-TD-GC-MS) and high-performance liquid chromatography (HPLC)). A total of 29 phyla, 208 families, and many more genera were identified, comprising bacteria and archaea as well as 75 metabolites, including minor volatile compounds, amino acids, biogenic amines, and other nitrogenous compounds. It can be concluded that and were not only the predominant genera but also the ones that most influenced vinegar metabolite profiles by using different metabolic strategies for mutual collaboration, and together with other microbial groups, some of them were previously practically unknown in vinegar. These results can be of interest not only to deepen the basic knowledge about vinegar but also to the vinegar industry by elucidating microbial succession and the key associated metabolites.
虽然从技术角度来看，醋是通过一种广为人知的生物过程获得的产品，但其生产过程中负责的复杂微生物群及其对感官特性的影响尚不清楚。在这项工作中，利用宏基因组学（16S rRNA扩增子测序）和代谢组学工具（热脱附搅拌棒吸附萃取结合气相色谱-质谱联用仪（SBSE-TD-GC-MS）和高效液相色谱（HPLC））对使用来自西班牙安达卢西亚的合成原料和原料进行的深层培养中的三种醋酸化谱进行了表征。总共鉴定出29个门、208个科以及更多的属，包括细菌和古菌，还有75种代谢物，包括微量挥发性化合物、氨基酸、生物胺和其他含氮化合物。可以得出结论，[此处原文缺失两个属名]不仅是优势属，而且是通过相互协作使用不同代谢策略对醋代谢物谱影响最大的属，并且与其他微生物群体一起，其中一些在醋中以前几乎不为人知。这些结果不仅有助于加深对醋的基础知识的了解，而且通过阐明微生物演替和关键相关代谢物，对醋产业也具有重要意义。
