Dynamics in microbial communities and flavor characteristics before and after the end-point of Zhenjiang aromatic vinegar fermentation revealed by macro-transcriptomics and metabolomics

Article

Author: Ye, Xiaoting ; Cui, Pengjing ; Li, Xin ; Gao, Guang ; Lu, Zhenming ; Zou, Xiaobo ; Zhai, Xiaodong ; Xiong, Feng ; Huang, Tianhui

Multi-strain microbial fermentation plays an important role in the formation of rich flavor of cereal vinegar, but it also brings challenges to the control of fermentation process and the judgment of fermentation end point. In this study, the differences of microbial community structure and metabolites composition in fermented grains (termed CuPei in Chinese) of Zhenjiang aromatic vinegar before and after acetic acid fermentation were compared. First, the physical and chemical indicators of CuPei during acetic acid fermentation of Zhenjiang aromatic vinegar were used to identify the fermentation endpoint. Second, the changes of metabolites in CuPei before and after the fermentation endpoint were investigated using metabolomics. A total of 43 differentially expressed metabolites were identified, including 18 esters, 9 acids, 2 alcohols, 5 ketones and 3 aldehydes. Hereinto, formamide, pyrazine and dibutylphthalate were the key intermediate metabolites. Furthermore, five species, including Komagataeibacter sp., Limosilactobacillus panis, Lactobacillus acetoolerans, Limosilactobacillus pontis and Acetilactobacillus jinshanensis were identified as key functional microorganisms involved in the production of these unique metabolites by metatranscriptomics. These findings improve our understanding of the relationship between microbial succession and flavour formation in the acetic acid fermentation process of Zhenjiang aromatic vinegar, thereby improving the accuracy of judging the fermentation endpoint of Zhenjiang aromatic vinegar, and improving the flavour quality of the product.

23 Apr 2025·Journal of Agricultural and Food Chemistry

Salt-Resistant and Ethanol-Resistant Monoamine Oxidases: New Sight for yobN Mining from Bacillus and Biogenic Amine Degradation Mechanism in Fermented Food

Article

Author: Mao, Jian ; Liu, Tiantian ; Liu, Shuangping ; Li, Xin ; Han, Xiao ; Yang, Qilin ; Sun, Aibao

Amine oxidases have strong capabilities for the degradation of biogenic amines (BAs) in fermented foods. However, their application is limited by substrate specificity, and high concentrations of ethanol and salt can hinder their effectiveness. This study presents a novel approach utilizing comparative genomics, protein clustering analysis, and full homology modeling to identify three amine oxidases: KCYOBN from the salt-resistant Bacillus subtilis, and LYYOBN1 and LYYOBN2 from the ethanol-resistant Bacillus cereus. These enzymes are highly similar in structure and exhibit broad substrate specificities. KCYOBN maintains over 84% relative activity at 20% (w/v) NaCl, while LYYOBN1 and LYYOBN2 retain over 32 and 21% relative activity at 25% vol ethanol. Variations in key residues are one of the reasons for the differences in tolerance. In fermented foods, KCYOBN degraded 45.97% of the total BAs in cooking wine and 38.33% in fish sauce. LYYOBN1 achieved the highest degradation rate of 32.93% in huangjiu. LYYOBN2 exhibited degradation rates of 30.00% in soy sauce and 35.14% in wine with no significant impact on flavor compounds. The significance of this work lies in the identification of the novel salt-resistant KCYOBN and ethanol-resistant LYYOBN1 and LYYOBN2 through this new method, which can simultaneously degrade multiple BAs and have a broad application potential.

19 May 2023·ACS Food Science & Technology

Study of the Characteristics of Mountain Apples Resisting Carbon Dioxide Damage Based on Water–Nitrogen Coupling

Author: Peng, Qiang ; Tao, Ze ; Huang, Tianhui ; Wang, Min ; Pei, Yichao

The apples are prone to CO2 damage during storage and damage the economic interest of fruit growers.Irrigation and nitrogen application can affect the quality of the fruit and the storage capacity of the fruit.The study was conducted to evaluate the effect of five irrigation levels (W0, 0; W1, 40-55% θf, where θf is the field water capacity; W2, 55-70% θf; W3, 70-85% θf; and W4, 85-100% θf) and four nitrogen applications levels (N0, 0; N1, 200 kg N hm-2; N2, 400 kg N hm-2; and N3, 600 kg N hm-2) on eating quality, physiol. changes, phenolic acid content, and pulp microstructure of "Hanfu" apples damaged by CO2 stress during storage.Our results indicated that mild deficit irrigation (70-85% θf) and medium nitrogen (400 kg N hm-2) were recommended to better resist CO2 injury.

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