Metagenomic analysis revealing the metabolic role of microbial communities in the free amino acid biosynthesis of Monascus rice vinegar during fermentation

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-05-27 DOI:10.26599/FSHW.2022.9250193

Hang Gao , Jian Zhang , Li Liu , Lijun Fu , Yan Zhao , Germán Mazza , Xin Zhang

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Abstract

Free amino acid (FAA) is the important component of vinegar that influences quality perception and consumer acceptance. FAA is one of the major metabolites produced by microorganisms; however, the microbial metabolic network on FAA biosynthesis remains unclear. Through metagenomic analysis, this work aimed to elucidate the roles of microbes in FAA biosynthesis during Monascus rice vinegar fermentation. Taxonomic profiles from functional analyses showed 14 dominant genera with high contributions to the metabolism pathways. The metabolic network for FAA biosynthesis was then constructed, and the microbial distribution in different metabolic pathways was illuminated. The results revealed that 5 functional genera were closely involved in FAA biosynthesis. This study illuminated the metabolic roles of microorganisms in FAA biosynthesis and provided crucial insights into the functional attributes of microbiota in vinegar fermentation.

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元基因组分析揭示微生物群落在发酵过程中游离氨基酸生物合成中的代谢作用

游离氨基酸（FAA）是影响食醋质量感知和消费者接受度的重要成分。游离氨基酸是微生物产生的主要代谢产物之一；然而，游离氨基酸生物合成的微生物代谢网络仍不清楚。本研究旨在通过元基因组分析，阐明蒙娜丽莎米醋发酵过程中微生物在 FAA 生物合成过程中的作用。功能分析的分类概况显示，14 个优势菌属对代谢途径的贡献率较高。然后构建了 FAA 生物合成代谢网络，并阐明了微生物在不同代谢途径中的分布情况。结果显示，5 个功能属密切参与了 FAA 的生物合成。这项研究阐明了微生物在 FAA 生物合成过程中的代谢作用，并为了解食醋发酵过程中微生物群的功能属性提供了重要依据。

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.