Metagenomic analysis revealing the metabolic role of microbial communities in the free amino acid biosynthesis of Monascus rice vinegar during fermentation
Hang Gao , Jian Zhang , Li Liu , Lijun Fu , Yan Zhao , Germán Mazza , Xin Zhang
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引用次数: 0
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.
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.
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