Comprehensive analysis of the metabolism of core microorganisms in polyphenolic compound formation during the acetic acid fermentation stage of millet vinegar.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-11-12 DOI:10.1002/jsfa.14026

Yongheng Yan, Ronglong Sun, Dan Yang, Min Zhang, Maorun Fu, Xingrong Zhang, Yanhong Huang

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引用次数: 0

Abstract

Background: Polyphenolic compounds in millet vinegar are crucial functional substances, but the mechanisms underlying their formation and metabolism remain unclear. Acetic acid fermentation (AAF) represents the most active microbial metabolism stage and is pivotal for forming polyphenolic compounds. This study comprehensively analyzed the role of the microbiome in polyphenolic compound production and metabolism during AAF.

Results: Changing patterns were observed in both the microbiome and polyphenolic monomer compounds during AAF of millet vinegar. Lactobacillus harbinensis (0.624-0.454%) was identified as the dominant species in the pre-AAF stage, exhibiting a significant positive correlation with caffeic acid, kaempferic acid and kaempferolide (P < 0.05). Lactobacillus harbinensis-mediated polyphenolic compound metabolism was further confirmed through genomic analysis and pure culture fermentation techniques. Lactobacillus harbinensis encodes enzymes such as carbohydrate hydrolases, glycosidases and cellulases, which promote the release and metabolism of polyphenolic compounds from grain hulls.

Conclusion: This study confirmed that L. harbinensis, as a core microorganism in millet vinegar fermentation, can significantly augment the content of total phenols and specific polyphenolic compounds. These findings provide valuable insights for optimizing millet vinegar production. © 2024 Society of Chemical Industry.

查看原文本刊更多论文

全面分析小米醋醋酸发酵阶段多酚化合物形成过程中核心微生物的新陈代谢。

背景：小米醋中的多酚类化合物是重要的功能性物质，但其形成和代谢机制仍不清楚。醋酸发酵（AAF）是微生物代谢最活跃的阶段，也是形成多酚化合物的关键。本研究全面分析了微生物组在醋酸发酵过程中多酚化合物生产和代谢过程中的作用：结果：在小米醋的 AAF 过程中，微生物组和多酚单体化合物都发生了变化。哈尔滨乳杆菌（0.624%-0.454%）被确定为 AAF 前期的优势菌种，与咖啡酸、山柰酸和山柰内酯呈显著正相关：本研究证实，哈尔滨酵母菌作为小米醋发酵的核心微生物，能显著提高总酚和特定多酚化合物的含量。这些发现为优化小米醋的生产提供了有价值的见解。© 2024 化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.