{"title":"通过多组学分析解密白酒发酵中占主导地位的金山乙酰乳杆菌的嗜酸性和耐酸性","authors":"","doi":"10.1016/j.fm.2024.104655","DOIUrl":null,"url":null,"abstract":"<div><div>Lactic acid bacteria (LAB) are pivotal in constructing the intricate bio-catalytic networks underlying traditional fermented foods such as <em>Baijiu</em>. However, LAB and their metabolic mechanisms are partially understood in <em>Moutai</em> flavor <em>Baijiu</em> fermentation. Here, we found that <em>Acetilactobacillus jinshanensis</em> became the· dominant species with relative abundance reaching 92%, where the acid accumulated rapidly and peaked at almost 30 g/kg in <em>Moutai</em> flavor <em>Baijiu</em>. After separation, purification, and cultivation, <em>A</em>. <em>jinshanensis</em> exhibited pronounced acidophilia and higher acid resistance compared to other LAB. Further integrated multi-omics analysis revealed that fatty acid synthesis, cell membrane integrity, pHi and redox homeostasis maintenance, protein and amide syntheses were possibly crucial acid-resistant mechanisms in <em>A. jinshanensis</em>. Structural proteomics indicated that the surfaces of <em>A. jinshanensis</em> proteases contained more positively charged amino acid residues to maintain protein stability in acidic environments. The genes <em>HSP20</em> and <em>acpP</em> were identified as acid-resistant genes for <em>A. jinshanensis</em> by heterologous expression analysis. These findings not only enhance our understanding of LAB in <em>Baijiu</em>, providing a scientific basis for acid regulation for production process, but also offer valuable insights for studying core species in other fermentation systems.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5000,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating baijiu fermentation through multi-omics analysis\",\"authors\":\"\",\"doi\":\"10.1016/j.fm.2024.104655\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Lactic acid bacteria (LAB) are pivotal in constructing the intricate bio-catalytic networks underlying traditional fermented foods such as <em>Baijiu</em>. However, LAB and their metabolic mechanisms are partially understood in <em>Moutai</em> flavor <em>Baijiu</em> fermentation. Here, we found that <em>Acetilactobacillus jinshanensis</em> became the· dominant species with relative abundance reaching 92%, where the acid accumulated rapidly and peaked at almost 30 g/kg in <em>Moutai</em> flavor <em>Baijiu</em>. After separation, purification, and cultivation, <em>A</em>. <em>jinshanensis</em> exhibited pronounced acidophilia and higher acid resistance compared to other LAB. Further integrated multi-omics analysis revealed that fatty acid synthesis, cell membrane integrity, pHi and redox homeostasis maintenance, protein and amide syntheses were possibly crucial acid-resistant mechanisms in <em>A. jinshanensis</em>. Structural proteomics indicated that the surfaces of <em>A. jinshanensis</em> proteases contained more positively charged amino acid residues to maintain protein stability in acidic environments. The genes <em>HSP20</em> and <em>acpP</em> were identified as acid-resistant genes for <em>A. jinshanensis</em> by heterologous expression analysis. These findings not only enhance our understanding of LAB in <em>Baijiu</em>, providing a scientific basis for acid regulation for production process, but also offer valuable insights for studying core species in other fermentation systems.</div></div>\",\"PeriodicalId\":12399,\"journal\":{\"name\":\"Food microbiology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.5000,\"publicationDate\":\"2024-10-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food microbiology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S074000202400193X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food microbiology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S074000202400193X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating baijiu fermentation through multi-omics analysis
Lactic acid bacteria (LAB) are pivotal in constructing the intricate bio-catalytic networks underlying traditional fermented foods such as Baijiu. However, LAB and their metabolic mechanisms are partially understood in Moutai flavor Baijiu fermentation. Here, we found that Acetilactobacillus jinshanensis became the· dominant species with relative abundance reaching 92%, where the acid accumulated rapidly and peaked at almost 30 g/kg in Moutai flavor Baijiu. After separation, purification, and cultivation, A. jinshanensis exhibited pronounced acidophilia and higher acid resistance compared to other LAB. Further integrated multi-omics analysis revealed that fatty acid synthesis, cell membrane integrity, pHi and redox homeostasis maintenance, protein and amide syntheses were possibly crucial acid-resistant mechanisms in A. jinshanensis. Structural proteomics indicated that the surfaces of A. jinshanensis proteases contained more positively charged amino acid residues to maintain protein stability in acidic environments. The genes HSP20 and acpP were identified as acid-resistant genes for A. jinshanensis by heterologous expression analysis. These findings not only enhance our understanding of LAB in Baijiu, providing a scientific basis for acid regulation for production process, but also offer valuable insights for studying core species in other fermentation systems.
期刊介绍:
Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.