Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar
This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar, and explore the core functional microbes closely related to the formation of flavor components. Microbiome analysis demonstrated that Lactobacillus, Acetobacter, Ba...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250224 |
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| author | Shangong Tong Wenlong Li Yuandong Rao Yanqin Xiao Yingyin Yan Weiling Guo Xucong Lü Jinyuan Sun Lianzhong Ai Li Ni |
| author_facet | Shangong Tong Wenlong Li Yuandong Rao Yanqin Xiao Yingyin Yan Weiling Guo Xucong Lü Jinyuan Sun Lianzhong Ai Li Ni |
| author_sort | Shangong Tong |
| collection | DOAJ |
| description | This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar, and explore the core functional microbes closely related to the formation of flavor components. Microbiome analysis demonstrated that Lactobacillus, Acetobacter, Bacillus, Enterobacter, Lactococcus, Leuconostoc and Weissella were the predominant bacterial genera, while Aspergillus piperis, Aspergillus oryzae, Monascus purpureus, Candida athensensis, C. xylopsoci, Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal species. Correlation analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine, acetoin and acetic acid, Lactococcus showed positive correlation with the production of 2-nonanone, 2-heptanone, ethyl caprylate, ethyl caprate, 1-hexanol, 1-octanol and 1-octen-3-ol, C. xylopsoci and C. rugosa were positively associated with the production of diethyl malonate, 2,3-butanediyl diacetate, acetoin, benzaldehyde and tetramethylpyrazine. Correspondingly, non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry. A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged vinegar. Correlation analysis revealed that Lactobacillus was significantly associated with DL-lactate, indolelactic acid, D-(+)-3-phenyllactic acid, pimelic acid, pregabalin and 3-aminobutanoic acid. This study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar. |
| format | Article |
| id | doaj-art-b8ad34ceb54541db83e81d2ce509df49 |
| institution | OA Journals |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-b8ad34ceb54541db83e81d2ce509df492025-08-20T02:27:35ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-09-011352765277810.26599/FSHW.2022.9250224Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegarShangong Tong0Wenlong Li1Yuandong Rao2Yanqin Xiao3Yingyin Yan4Weiling Guo5Xucong Lü6Jinyuan Sun7Lianzhong Ai8Li Ni9Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, ChinaBeijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, ChinaThis study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar, and explore the core functional microbes closely related to the formation of flavor components. Microbiome analysis demonstrated that Lactobacillus, Acetobacter, Bacillus, Enterobacter, Lactococcus, Leuconostoc and Weissella were the predominant bacterial genera, while Aspergillus piperis, Aspergillus oryzae, Monascus purpureus, Candida athensensis, C. xylopsoci, Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal species. Correlation analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine, acetoin and acetic acid, Lactococcus showed positive correlation with the production of 2-nonanone, 2-heptanone, ethyl caprylate, ethyl caprate, 1-hexanol, 1-octanol and 1-octen-3-ol, C. xylopsoci and C. rugosa were positively associated with the production of diethyl malonate, 2,3-butanediyl diacetate, acetoin, benzaldehyde and tetramethylpyrazine. Correspondingly, non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry. A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged vinegar. Correlation analysis revealed that Lactobacillus was significantly associated with DL-lactate, indolelactic acid, D-(+)-3-phenyllactic acid, pimelic acid, pregabalin and 3-aminobutanoic acid. This study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar.https://www.sciopen.com/article/10.26599/FSHW.2022.9250224hongqu aged vinegartraditional fermentationmicrobial dynamicsflavor componentsbidirectional orthogonal partial least squares |
| spellingShingle | Shangong Tong Wenlong Li Yuandong Rao Yanqin Xiao Yingyin Yan Weiling Guo Xucong Lü Jinyuan Sun Lianzhong Ai Li Ni Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar Food Science and Human Wellness hongqu aged vinegar traditional fermentation microbial dynamics flavor components bidirectional orthogonal partial least squares |
| title | Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar |
| title_full | Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar |
| title_fullStr | Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar |
| title_full_unstemmed | Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar |
| title_short | Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar |
| title_sort | microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of chinese hongqu aged vinegar |
| topic | hongqu aged vinegar traditional fermentation microbial dynamics flavor components bidirectional orthogonal partial least squares |
| url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250224 |
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