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Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar

Yanfang Wua, Jing Liua,b, Dantong Liua, Mengle Xiaa, Jia Songa, Kai Liangc, Chaochun Lib, Yu Zhenga,c(), Min Wanga()
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
Beijing Longmen Vinegar Industry Co., Ltd., Beijing 100071, China
Shanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering, Shanxi Zilin Vinegar Industry Co., Ltd., Taiyuan 030400, China

Peer review under responsibility of Tsinghua University Press.

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Highlights

• Lactobacillus, Acetobacter and Pediococcus are the key genera to maintain the stability of the vinegar fermentation ecosystem.

• The most frequently substrates and metabolites are glucose, fructose, and maltose, and lactic acid, acetic acid and ethanol, respectively.

• The metabolic influence between species pairs was calculated and the metabolic interaction network was constructed.

• Lactobacillus is the key role with robust metabolic control in the fermentation ecosystem.

• Acetic acid and lactic acid are the main metabolites with feedback regulation in microbial metabolism of cereal vinegar.

Abstract

Shanxi aged vinegar (SAV) is a famous cereal vinegar in China, which is produced through a solid-state fermentation where diverse microbes spontaneously and complex interactions occur. Here, combined with the metatranscriptomics, the microbial co-occurrence network was constructed, indicating that Lactobacillus, Acetobacter and Pediococcus are the most critical genera to maintain the fermentation stability. Based on an extensive collection of 264 relevant literatures, a transport network containing 2271 reactions between microorganisms and compounds was constructed, showing that glucose (84% of all species), fructose (67%) and maltose (67%) are the most frequently utilized substrates while lactic acid (64%), acetic acid (45%) are the most frequently occurring metabolites. Specifically, the metabolic influence of species pairs was calculated using a mathematical calculation model and the metabolic influence network was constructed. The topology properties analysis found that Lactobacillus was the key role with robust metabolic control of vinegar fermentation ecosystem and acetic acid and lactic acid were the main metabolites with feedback regulation in microbial metabolism of SAV. Furthermore, systematic coordination of positive and negative impacts was proved to be inevitable to form flavor compounds and maintain a natural microbial ecosystem. This study provides a new perspective for understanding microbial interactions in fermented food.

Keywords

Cereal vinegarFermentation ecosystemMicrobial metabolic interactionLactobacillus

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Food Science and Human Wellness
Volume 13 Issue 6,
November 2024
Pages 3472-3481
DOI: 10.26599/FSHW.2023.9250031
Cite this article:
Wu Y, Liu J, Liu D, et al. Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar. Food Science and Human Wellness, 2024, 13(6): 3472-3481. https://doi.org/10.26599/FSHW.2023.9250031
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