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Open Access

Metagenomic analysis revealing the metabolic role of microbial communities in the free amino acid biosynthesis of Monascus rice vinegar during fermentation

Hang Gaoa,, Jian Zhanga, Li Liua, Lijun Fua, Yan Zhaoa, Germán Mazzab, Xin Zhanga( )
Beijing Academy of Food Sciences, 100068 Beijing, China
Institute for Research and Development in Process Engineering, Biotechnology and Alternative Energies, (PROBIEN, CONICET-UNCo), 8300 Neuquén, Argentina

Peer review under responsibility of Tsinghua University Press.

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Highlights

• The composition of free amino acid varied greatly during fermentation.

• The dominant genera showed high contribution to the metabolism pathways.

• The metabolic network of free amino acid biosynthesis was constructed.

• The microbial distribution in different metabolic pathways was illuminated.

• Five functional genera were closely involved in free amino acid biosynthesis.

Graphical Abstract

Abstract

Free amino acid (FAA) is the important component of vinegar that influences quality perception and consumer acceptance. FAA is one of the major metabolites produced by microorganisms; however, the microbial metabolic network on FAA biosynthesis remains unclear. Through metagenomic analysis, this work aimed to elucidate the roles of microbes in FAA biosynthesis during Monascus rice vinegar fermentation. Taxonomic profiles from functional analyses showed 14 dominant genera with high contributions to the metabolism pathways. The metabolic network for FAA biosynthesis was then constructed, and the microbial distribution in different metabolic pathways was illuminated. The results revealed that 5 functional genera were closely involved in FAA biosynthesis. This study illuminated the metabolic roles of microorganisms in FAA biosynthesis and provided crucial insights into the functional attributes of microbiota in vinegar fermentation.

Keywords

Metabolic pathwayMetagenomic analysisFree amino acid synthesisMicrobial distributionMonascus rice vinegar

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Food Science and Human Wellness
Volume 13 Issue 4,
July 2024
Pages 2317-2326
DOI: 10.26599/FSHW.2022.9250193
Cite this article:
Gao H, Zhang J, Liu L, et al. Metagenomic analysis revealing the metabolic role of microbial communities in the free amino acid biosynthesis of Monascus rice vinegar during fermentation. Food Science and Human Wellness, 2024, 13(4): 2317-2326. https://doi.org/10.26599/FSHW.2022.9250193

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Received: 28 February 2023
Revised: 21 March 2023
Accepted: 24 May 2023
Published: 20 May 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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