Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization
Acetoin (3-hydroxy-2-butanone) is a key flavor compound that enhances the sensory profile of fruit vinegar. In this study, we developed a high-yield acetoin fermentation process using a synthetic microbial combination composed of Lactobacillus plantarum NF2 and Acetobacter pasteurianus NF171 for cit...
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| Format: | Article |
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Frontiers Media S.A.
2025-08-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1664794/full |
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| author | Yerui OuYang Yerui OuYang Shaoqing Zou Shaoqing Zou Panpan Liu Panpan Liu Linfeng Xie Linfeng Xie Yiwen Xiao Yiwen Xiao Ya Wang Ya Wang Guangjie Wu Guangjie Wu Jiantao Liu Jiantao Liu Jiantao Liu Bin Liu Bin Liu Boliang Gao Boliang Gao Du Zhu Du Zhu Du Zhu Du Zhu |
| author_facet | Yerui OuYang Yerui OuYang Shaoqing Zou Shaoqing Zou Panpan Liu Panpan Liu Linfeng Xie Linfeng Xie Yiwen Xiao Yiwen Xiao Ya Wang Ya Wang Guangjie Wu Guangjie Wu Jiantao Liu Jiantao Liu Jiantao Liu Bin Liu Bin Liu Boliang Gao Boliang Gao Du Zhu Du Zhu Du Zhu Du Zhu |
| author_sort | Yerui OuYang |
| collection | DOAJ |
| description | Acetoin (3-hydroxy-2-butanone) is a key flavor compound that enhances the sensory profile of fruit vinegar. In this study, we developed a high-yield acetoin fermentation process using a synthetic microbial combination composed of Lactobacillus plantarum NF2 and Acetobacter pasteurianus NF171 for citrus vinegar production. By screening compatible strains and optimizing fermentation parameters, the co-culture system significantly improved acetoin synthesis compared to single-strain fermentations. Transcriptome analysis revealed that the consortium facilitated acetoin production by downregulating NADH metabolic flux and upregulating transcription of the α-acetyllactate synthase gene. Under optimized conditions—including 3% inoculum size, 120 rpm agitation, 33°C temperature, and 20 g/L sugar supplementation—the acetoin concentration reached 4033.72 ± 64.48 mg/L, representing an eight-fold increase over monoculture conditions. In addition to flavor enhancement, the process also enriched the vinegar with functional components, including acetic acid (57.91 ± 0.82 g/L), phenolic acids (such as chlorogenic and ferulic acids), and flavonoids (such as rutinarin and nobiletin). These compounds contribute to both product stability and potential health benefits. This study provides a practical and scalable strategy for enhancing acetoin biosynthesis and improving the quality of functional fruit vinegar through rational design of microbial consortia and process engineering. |
| format | Article |
| id | doaj-art-7a200c8bb7794d7bb353eb3c59134f54 |
| institution | DOAJ |
| issn | 1664-302X |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj-art-7a200c8bb7794d7bb353eb3c59134f542025-08-20T03:05:31ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2025-08-011610.3389/fmicb.2025.16647941664794Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimizationYerui OuYang0Yerui OuYang1Shaoqing Zou2Shaoqing Zou3Panpan Liu4Panpan Liu5Linfeng Xie6Linfeng Xie7Yiwen Xiao8Yiwen Xiao9Ya Wang10Ya Wang11Guangjie Wu12Guangjie Wu13Jiantao Liu14Jiantao Liu15Jiantao Liu16Bin Liu17Bin Liu18Boliang Gao19Boliang Gao20Du Zhu21Du Zhu22Du Zhu23Du Zhu24Key Laboratory of Natural Microbial Medicine Research of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Microbial Resources and Metabolism of Nanchang City, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Natural Microbial Medicine Research of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Microbial Resources and Metabolism of Nanchang City, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Natural Microbial Medicine Research of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Microbial Resources and Metabolism of Nanchang City, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Natural Microbial Medicine Research of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Microbial Resources and Metabolism of Nanchang City, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Natural Microbial Medicine Research of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Microbial Resources and Metabolism of Nanchang City, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Natural Microbial Medicine Research of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Microbial Resources and Metabolism of Nanchang City, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Natural Microbial Medicine Research of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Microbial Resources and Metabolism of Nanchang City, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Natural Microbial Medicine Research of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Microbial Resources and Metabolism of Nanchang City, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaMicrobial Resources Innovation and Application Experimental Center, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Natural Microbial Medicine Research of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Microbial Resources and Metabolism of Nanchang City, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Natural Microbial Medicine Research of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Microbial Resources and Metabolism of Nanchang City, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Natural Microbial Medicine Research of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Microbial Resources and Metabolism of Nanchang City, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, ChinaKey Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, Jiangxi Normal University, Nanchang, ChinaEast China University of Technology, Nanchang, ChinaAcetoin (3-hydroxy-2-butanone) is a key flavor compound that enhances the sensory profile of fruit vinegar. In this study, we developed a high-yield acetoin fermentation process using a synthetic microbial combination composed of Lactobacillus plantarum NF2 and Acetobacter pasteurianus NF171 for citrus vinegar production. By screening compatible strains and optimizing fermentation parameters, the co-culture system significantly improved acetoin synthesis compared to single-strain fermentations. Transcriptome analysis revealed that the consortium facilitated acetoin production by downregulating NADH metabolic flux and upregulating transcription of the α-acetyllactate synthase gene. Under optimized conditions—including 3% inoculum size, 120 rpm agitation, 33°C temperature, and 20 g/L sugar supplementation—the acetoin concentration reached 4033.72 ± 64.48 mg/L, representing an eight-fold increase over monoculture conditions. In addition to flavor enhancement, the process also enriched the vinegar with functional components, including acetic acid (57.91 ± 0.82 g/L), phenolic acids (such as chlorogenic and ferulic acids), and flavonoids (such as rutinarin and nobiletin). These compounds contribute to both product stability and potential health benefits. This study provides a practical and scalable strategy for enhancing acetoin biosynthesis and improving the quality of functional fruit vinegar through rational design of microbial consortia and process engineering.https://www.frontiersin.org/articles/10.3389/fmicb.2025.1664794/fullacetoin biosynthesismicrobial combinationLactobacillus plantarumAcetobacter pasteurianustranscriptome analysisfruit vinegar |
| spellingShingle | Yerui OuYang Yerui OuYang Shaoqing Zou Shaoqing Zou Panpan Liu Panpan Liu Linfeng Xie Linfeng Xie Yiwen Xiao Yiwen Xiao Ya Wang Ya Wang Guangjie Wu Guangjie Wu Jiantao Liu Jiantao Liu Jiantao Liu Bin Liu Bin Liu Boliang Gao Boliang Gao Du Zhu Du Zhu Du Zhu Du Zhu Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization Frontiers in Microbiology acetoin biosynthesis microbial combination Lactobacillus plantarum Acetobacter pasteurianus transcriptome analysis fruit vinegar |
| title | Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization |
| title_full | Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization |
| title_fullStr | Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization |
| title_full_unstemmed | Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization |
| title_short | Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization |
| title_sort | synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization |
| topic | acetoin biosynthesis microbial combination Lactobacillus plantarum Acetobacter pasteurianus transcriptome analysis fruit vinegar |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1664794/full |
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