Zhang Erkang, Breselge Samuel, Carlino Niccolò, Segata Nicola, Claesson Marcus J, Cotter Paul D
Teagasc Food Research Centre, Cork, Ireland.
School of Microbiology, University College Cork, Cork, Ireland.
iScience. 2025 Mar 1;28(4):112139. doi: 10.1016/j.isci.2025.112139. eCollection 2025 Apr 18.
Developing a better understanding of the genomic and metabolic features of acetic acid bacteria (AABs) has the potential to facilitate an improvement of the taste or flavor of fermented foods. Here, we conducted a high-resolution analysis of AABs present in fermented foods based on the investigation of 337 high-quality metagenomic-assembled genomes (MAGs) recovered from 223 metagenomic samples. Firstly, by integrating these MAGs, we built a phylogenetic tree of high-quality MAGs using GTDB-Tk. We found that AABs MAGs from food-related samples and those from other environments are generally phylogenetically distinct, with the majority of those from fermented foods being assigned to a relatively small number of genera. Functional metagenomic analysis also revealed that the fermented food-associated AABs MAGs are associated with the production of carbohydrate-active enzymes, antibiotic resistance genes, and secondary metabolites. Through these investigations, we have gained substantial insights into the diversity, function, and roles of AABs in fermented food microbiomes.
深入了解醋酸菌（AABs）的基因组和代谢特征，有可能促进发酵食品风味的改善。在此，我们基于对从223个宏基因组样本中获得的337个高质量宏基因组组装基因组（MAGs）的研究，对发酵食品中的AABs进行了高分辨率分析。首先，通过整合这些MAGs，我们使用GTDB-Tk构建了高质量MAGs的系统发育树。我们发现，来自食品相关样本的AABs MAGs与来自其他环境的AABs MAGs在系统发育上通常是不同的，来自发酵食品的AABs MAGs大多被归为相对较少的几个属。功能宏基因组分析还表明，与发酵食品相关的AABs MAGs与碳水化合物活性酶、抗生素抗性基因和次生代谢物的产生有关。通过这些研究，我们对AABs在发酵食品微生物群落中的多样性、功能和作用有了深入了解。
