Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation
文献类型：期刊论文
| 作者 | Lu, Zhen-Ming1; Liu, Na1; Wang, Li-Juan1; Wu, Lin-Huan1; Gong, Jin-Song1; Yu, Yong-Jian4; Li, Guo-Quan4; Shi, Jin-Song1,2; Xu, Zheng-Hong1,2,3 |
| 刊名 | APPLIED AND ENVIRONMENTAL MICROBIOLOGY
 |
| 出版日期 | 2016-10-01 |
| 卷号 | 82期号:19页码:5860-5868 |
| 英文摘要 | Acetoin (3-hydroxy-2-butanone) formation in vinegar microbiota is crucial for the flavor quality of Zhenjiang aromatic vinegar, a traditional vinegar produced from cereals. However, the specific microorganisms responsible for acetoin formation in this centuries- long repeated batch fermentation have not yet been clearly identified. Here, the microbial distribution discrepancy in the diacetyl/acetoin metabolic pathway of vinegar microbiota was revealed at the species level by a combination of metagenomic sequencing and clone library analysis. The results showed that Acetobacter pasteurianus and 4 Lactobacillus species (Lactobacillus buchneri, Lactobacillus reuteri, Lactobacillus fermentum, and Lactobacillus brevis) might be functional producers of acetoin from 2-acetolactate in vinegar microbiota. Furthermore, A. pasteurianus G3-2, L. brevis 4-22, L. fermentum M10-3, and L. buchneri F2-5 were isolated from vinegar microbiota by a culture-dependent method. The acetoin concentrations in two cocultures (L. brevis 4-22 plus A. pasteurianus G3-2 and L. fermentum M10-3 plus A. pasteurianus G3-2) were obviously higher than those in monocultures of lactic acid bacteria (LAB), while L. buchneri F2-5 did not produce more acetoin when coinoculated with A. pasteurianus G3-2. Last, the acetoin-producing function of vinegar microbiota was regulated in situ via augmentation with functional species in vinegar Pei. After 72 h of fermentation, augmentation with A. pasteurianus G3-2 plus L. brevis 4-22, L. fermentum M10-3, or L. buchneri F2-5 significantly increased the acetoin content in vinegar Pei compared with the control group. This study provides a perspective on elucidating and manipulating different metabolic roles of microbes during flavor formation in vinegar microbiota. |
| WOS标题词 | Science & Technology ; Life Sciences & Biomedicine |
| 类目[WOS] | Biotechnology & Applied Microbiology ; Microbiology |
| 研究领域[WOS] | Biotechnology & Applied Microbiology ; Microbiology |
| 关键词[WOS] | ZHENJIANG AROMATIC VINEGAR ; SHANXI AGED VINEGAR ; COMMUNITY SUCCESSION ; DIVERSITY ; BIODIVERSITY |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000384048700013 |
| 源URL | [http://124.16.173.210/handle/834782/2936]  |
| 专题 | 天津工业生物技术研究所_总体研究部_期刊论文 |
| 作者单位 | 1.Jiangnan Univ, Sch Pharmaceut Sci, Wuxi, Peoples R China 2.Natl Engn Res Ctr Solid State Brewing, Luzhou, Peoples R China 3.Chinese Acad Sci, Tianjin Inst Ind Biotechnol, Tianjin Key Lab Ind Biol Syst & Bioproc Engn, Tianjin, Peoples R China 4.Jiangsu Hengshun Vinegar Ind Co Ltd, Zhenjiang, Peoples R China |
| 推荐引用方式 GB/T 7714 | Lu, Zhen-Ming,Liu, Na,Wang, Li-Juan,et al. Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation[J]. APPLIED AND ENVIRONMENTAL MICROBIOLOGY,2016,82(19):5860-5868. |
| APA | Lu, Zhen-Ming.,Liu, Na.,Wang, Li-Juan.,Wu, Lin-Huan.,Gong, Jin-Song.,...&Xu, Zheng-Hong.(2016).Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation.APPLIED AND ENVIRONMENTAL MICROBIOLOGY,82(19),5860-5868. |
| MLA | Lu, Zhen-Ming,et al."Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation".APPLIED AND ENVIRONMENTAL MICROBIOLOGY 82.19(2016):5860-5868. |
入库方式： OAI收割
来源：天津工业生物技术研究所
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