The Shanxi aged vinegar(SAV)is characterized with traditional solid-state fermentation and aging,unique flavor,nutrient-rich substances,and healthcare activities.Amino acids(AAs),organic acids(OAs),and flavo-noids con...The Shanxi aged vinegar(SAV)is characterized with traditional solid-state fermentation and aging,unique flavor,nutrient-rich substances,and healthcare activities.Amino acids(AAs),organic acids(OAs),and flavo-noids contributing to the flavor,aroma,and functional values are attracting research interests.In this study,samples of Daqu,alcohol fermentation(AF)and acetic acid fermentation(AAF),and vinegar dregs,were sub-jected to the metagenomic and metabolomic analysis during the SAV making process.The core microbiomes as revealed by multi-omics shifted from predominant fungi(Lichtheimia,Rhizopus,Aspergillus,and Pichia;66.72%)in Daqu to lactic acid bacteria(LAB;57.88%)and Saccharomyces(7.66%)in AF,acetic acid bacteria(AABs;31.26%)and LAB(35.84%)in AAF,and Serratia and Sediminibacterium(48.50%)in dregs.A total of 671 potential key functional genes coding for primary-amine oxidase(PAO,59),alcohol dehydrogenase(ADH,218),aldehyde dehydrogenase(ALDH,86),lactate dehydrogenase(LDH,155),acetate kinase(ACK,133),and beta-glucuronidase(GUSB,20)regulated the generation of AAs,OAs,and flavonoids were identified during the SAV fermentation through correlation analysis among genes,KEGG pathways,and relevant metabolites.Of the four stages,metabolism of carbohydrates,lipids,AAs and OAs mainly occurred in Daqu,biosynthesis of acet-aldehyde,L-lactate,and acetate and biosynthesis of alcohol and flavonoinds mainly occurred in the early and late AF respectively,and biosynthesis of aryl-alcohol and D-lactate mainly occurred in the late AAF.The findings offer valuable ideas on the regulatory mechanisms to improve the bioconversion efficiency of raw materials and nutrient as well as healthcare-added values in Chinese cereal vinegar.展开更多
基金supported by the Earthmarked Fund for Modern Agro-Industry Technology Research System of Shanxi Province of China[grant number CYJSTX10]the High Level Innovation Platform Construction Project of Shanxi Agricultural University of China[grant number 2025GSPPT-021].
文摘The Shanxi aged vinegar(SAV)is characterized with traditional solid-state fermentation and aging,unique flavor,nutrient-rich substances,and healthcare activities.Amino acids(AAs),organic acids(OAs),and flavo-noids contributing to the flavor,aroma,and functional values are attracting research interests.In this study,samples of Daqu,alcohol fermentation(AF)and acetic acid fermentation(AAF),and vinegar dregs,were sub-jected to the metagenomic and metabolomic analysis during the SAV making process.The core microbiomes as revealed by multi-omics shifted from predominant fungi(Lichtheimia,Rhizopus,Aspergillus,and Pichia;66.72%)in Daqu to lactic acid bacteria(LAB;57.88%)and Saccharomyces(7.66%)in AF,acetic acid bacteria(AABs;31.26%)and LAB(35.84%)in AAF,and Serratia and Sediminibacterium(48.50%)in dregs.A total of 671 potential key functional genes coding for primary-amine oxidase(PAO,59),alcohol dehydrogenase(ADH,218),aldehyde dehydrogenase(ALDH,86),lactate dehydrogenase(LDH,155),acetate kinase(ACK,133),and beta-glucuronidase(GUSB,20)regulated the generation of AAs,OAs,and flavonoids were identified during the SAV fermentation through correlation analysis among genes,KEGG pathways,and relevant metabolites.Of the four stages,metabolism of carbohydrates,lipids,AAs and OAs mainly occurred in Daqu,biosynthesis of acet-aldehyde,L-lactate,and acetate and biosynthesis of alcohol and flavonoinds mainly occurred in the early and late AF respectively,and biosynthesis of aryl-alcohol and D-lactate mainly occurred in the late AAF.The findings offer valuable ideas on the regulatory mechanisms to improve the bioconversion efficiency of raw materials and nutrient as well as healthcare-added values in Chinese cereal vinegar.
