Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

Abstract

Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods. Flavours, skeleton of fermented foods, was mostly produced by microbiota in food ecosystem. However, the association between microbiota and flavours and flavour-producing core microbiota are still poorly understood. Here, acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar was taken as a typical case of MSSF. The structural and functional dynamics of microbiota during AAF process was determined by metagenomics and favour analyses. The dominant bacteria and fungi were identified as Acetobacter, Lactobacillus, Aspergillus, and Alternaria, respectively. Total 88 flavours including 2 sugars, 9 organic acids, 18 amino acids, and 59 volatile flavours were detected during AAF process. O2PLS-based correlation analysis between microbiota succession and flavours dynamics showed bacteria made more contribution to flavour formation than fungi. Seven genera including Acetobacter, Lactobacillus, Enhydrobacter, Lactococcus, Gluconacetobacer, Bacillus and Staphylococcus were determined as functional core microbiota for production of flavours in Zhenjiang aromatic vinegar, based on their dominance and functionality in microbial community. This study provides a perspective for bridging the gap between the phenotype and genotype of ecological system, and advances our understanding of MSSF mechanisms in Zhenjiang aromatic vinegar.

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

“…In recent years, genetic characterization has been increasingly employed to guide starter culture development for numerous fermented foods, including wines, beers, cocoa, and meats (33–36). Similarly, integrated molecular omics approaches (37) have emerged as powerful methods of investigating the microbial dynamics of food fermentations with the aim of optimizing processes like flavor production (38). In this study, we combined compositional and shotgun DNA sequencing with GC-MS and flavor analysis to predict microbes involved in the production of different flavor compounds in kefir.…”

Characterization of the core microbiome in tobacco leaves during aging

“…Turicibacter could enhance the resistance against environmental stress and maintain digestion efficiency in the household biogas digesters. Acetobacter, Lactobacillus, Enhydrobacter, Lactococcus, Gluconacetobacer, Bacillus, and Staphylococcus were functional core microbiota for the production of flavors in Zhenjiang aromatic vinegar Wang, Lu, et al, 2016). The core bacterial microbiomes were composed of Gammaproteobacteria, Alphaproteobacteria, Betaproteobacteria, Sphingobacteria, Bacilli,…”

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

“…Moreover, it is still a challenge to select flavour-producing microbes from complex microbial communities. Recently, some investigations of the correlation between microbiota and flavours in traditional fermented foods were conducted (Li et al , 2018Wang et al 2016;Zheng et al 2018). However, there is no study about the correlation of microbiota and volatiles in sufu.…”