Predicting the Microbiome and Metabolome Dynamics of Natural Apple Fermentation Towards the Development of Enhanced Functional Vinegar DOI Creative Commons
Bruna Leal Maske, I Ruiz, Alexander da Silva Vale

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(11), P. 552 - 552

Published: Oct. 30, 2024

Natural vinegar fermentation is a complex process influenced by the interplay between microbial communities and metabolites. This study examined microbiome metabolome over three-month period, with samples collected every ten days. Using Illumina sequencing chromatographic techniques (HPLC GC-MS), we mapped shifts metabolite profiles. Early showed diverse presence, including genera such as Cronobacter, Luteibacter, Saccharomyces. A stable ecosystem established days 15 70, characterized dominance of Leuconostoc, Gluconobacter, Saccharomyces, which facilitated consistent substrate consumption production, various organic acids ethanol. By day Acetobacter prevalence increased significantly, correlating peak acetic acid production 12.4 g/L. Correlation analyses revealed significant relationships specific microbes volatile compounds. highlights crucial roles these in developing sensory profiles suited for industrial applications proposes an optimal consortium enhancing quality. These data suggest that should include Saccharomyces efficient alcohol Leuconostoc ester-mediated flavor complexity, robust production. The presence Komagataeibacter could further improve functional qualities due to its role producing bacterial cellulose.

Language: Английский

Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu DOI
Fanghang Qiu, Binghao Du,

Chengnan Zhang

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 103925 - 103925

Published: March 19, 2024

Language: Английский

Citations

16
Issatchenkia orientalis as a platform organism for cost-effective production of organic acids DOI Creative Commons
Shih‐I Tan, Zijun Liu, Vinh Tran

et al.

Metabolic Engineering, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 1, 2025

Language: Английский

Citations

1
Biotechnological Approaches for Targeted Strain Screening and Enhancement of Daqu for Quality Baijiu Production DOI

Akhtiar Ali,

Yanfang Wu,

Weiwei Li

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104885 - 104885

Published: Aug. 6, 2024

Language: Английский

Citations

5
Influence of two sorghum varieties on metabolic factors, microbial community, and flavor component precursors of strong-flavor Baijiu Zaopei DOI Creative Commons
Hui Zhu, Qiang Li, Ahmed H. El‐Sappah

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 474, P. 143079 - 143079

Published: Feb. 1, 2025

As the primary raw material for Baijiu brewing, sorghum variety exerts an intricate influence on taste profile of strong-flavor Baijiu. However, how comprehensively affects flavor formation through fermentation by microorganisms and metabolites remains largely unknown. Using 16S&ITS rRNA gene sequencing non-targeted metabolomics, in this study we analyzed changes microbial communities during a glutinous non-glutinous variety. The results showed that these varieties significantly affected diversity community structure, their interactions, among which, there were particularly complex interactions bacterial communities, while effects "functional differentiation" "community aggregation" fungal prominent. Furthermore, three nine genera identified as core related to glycerophospholipids fermentation, led change ester content, ultimately improving quality. These findings provide reference selection brewing materials.

Language: Английский

Citations

0
Combined transcriptomics and metabolomics analyses reveal the molecular mechanism of heat tolerance in Pichia kudriavzevii DOI Creative Commons
Ning Wang, Lu Li, Yi Ma

et al.

Frontiers in Microbiology, Journal Year: 2025, Volume and Issue: 16

Published: April 9, 2025

Pichia kudriavzevii is a prevalent non-Saccharomyces cerevisiae yeast in baijiu brewing. The aim of this study was to isolate high temperature resistant strain from the daqu strong flavor and elucidate its molecular mechanism. Growth activity assessed at temperatures 37°C, 40°C, 45°C, 50°C. Morphological changes were observed by scanning electron microscopy Subsequent analysis transcriptomics metabolomics undertaken mechanism heat tolerance. able tolerate 50°C, undergoing substantial morphological alterations. Gene ontology (GO) revealed that differentially expressed genes (DEGs) enriched pathways such as ATP biosynthesis process mitochondrion; Kyoto Encyclopedia Genes Genomes (KEGG) pathway enrichment showed DEGs up regulated oxidative phosphorylation. Utilising liquid chromatograph-mass spectrometer, total 463 cationic differential metabolites 352 anionic detected screened for substances closely related tolerance (NAD+ ADP); KEGG purine metabolism. Furthermore, correlation analyses transcriptomics-metabolomics demonstrated positive between NAD+ ADP, multiple phosphorylation pathway. These results suggest tolerant can be counteract environment regulating energy metabolism (especially phosphorylation) increase production.

Language: Английский

Citations

0
Transcriptional Regulation Mechanisms in Adaptively Evolved Pichia kudriavzevii Under Acetic Acid Stress DOI Creative Commons

Sureeporn Dolpatcha,

Huỳnh Xuân Phong, Pornthap Thanonkeo

et al.

Journal of Fungi, Journal Year: 2025, Volume and Issue: 11(3), P. 177 - 177

Published: Feb. 22, 2025

Acetic acid, a common weak acid in industrial fermentation processes, occurs naturally lignocellulosic hydrolysates and is byproduct of microbial metabolism. As significant environmental stressor, it triggers the expression multiple genes involved various cellular responses, including biological components, molecular functions. Using acid-tolerant strain Pichia kudriavzevii PkAC-9, developed through adaptive laboratory evolution under acetic stress, we conducted transcriptional analysis 70 stress response-associated genes. RT-qPCR revealed upregulation several compared with wild-type conditions. The most dramatic changes occurred encoding key metabolic enzymes response proteins associated TCA cycle (Fum: 18.6-fold, Aco: 17.1-fold, Oxo: 9.0-fold), carbon energy metabolism (Tdh2: 28.0-fold, Erg2: 2.0-fold), electron transport chain (Gst: 10.6-fold), chaperones (Hsp104: 26.9-fold, Hsp70: 13.0-fold, Sgt2: 10.0-fold), activators. Our findings indicate that enhanced tolerance P. PkAC-9 primarily depends on coordinated metabolism, detoxification mechanisms, protein quality control systems heat shock activator proteins.

Language: Английский

Citations

0
Investigation of β-phenylethanol production by a wild-type Pichia kudriavzevii isolated from jiuqu of rice-flavor baijiu DOI
Chunyun Qu, M.S. Tian, Zhengyang Cai

et al.

Biotechnology and Bioprocess Engineering, Journal Year: 2025, Volume and Issue: unknown

Published: March 31, 2025

Language: Английский

Citations

0
Metschnikowia pulcherrima and Lachancea thermotolerans Killer Toxins: Contribution to Must Bioprotection DOI Creative Commons
Fatima El Dana,

Vanessa David,

Mohammad Ali Hallal

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1462 - 1462

Published: April 23, 2025

The spoilage of wine caused by Brettanomyces bruxellensis and Hanseniaspora uvarum poses a significant challenge for winemakers, necessitating the development effective reliable strategies to control growth these yeasts, such as grape must bioprotection. Despite evidence that certain microorganisms can inhibit uvarum, specific mechanisms driving this inhibition remain unclear. primary objective study is elucidate underlying responsible inhibitory effect. We analyzed one Metschnikowia pulcherrima (Mp2) two Lachancea thermotolerans (Lt29 Lt45) strains, all which demonstrated killing effects on (B1 B250) (Hu3137) in synthetic at pH 3.5 22 °C. effectiveness strains exhibited varying kinetics. were monitored metabolite production (L-lactic acid, ethanol, acetic acid) both single co-cultures. low levels metabolites did not account observed bioprotective effect, indicating different mechanism play, especially given profiles with added L-lactic acid ethanol compared direct bioprotectant addition. Following production, purification, quantification killer toxins, concentrations toxins tested, showing semi-purified Mp2Kt, Lt29Kt, Lt45Kt controlled yeasts dose-dependent manner. These also showed compatibility Saccharomyces cerevisiae co-cultures, suggesting their potential use alongside commercial starter cultures.

Language: Английский

Citations

0
Short-chain fatty acids and their producing microorganisms in the Nongxiangxing baijiu ecosystem: status and perspectives DOI
Xin Huang, Jia Zheng, Kaizheng Zhang

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104701 - 104701

Published: July 9, 2024

Language: Английский

Citations

3
Analysis of heterologous expression of phaCBA promotes the acetoin stress response mechanism in Bacillus subtilis using transcriptomics and metabolomics approaches DOI Creative Commons
Tao Li,

Haixiang Li,

Lei Zhong

et al.

Microbial Cell Factories, Journal Year: 2024, Volume and Issue: 23(1)

Published: Feb. 21, 2024

Abstract Acetoin, a versatile platform chemical and popular food additive, poses challenge to the biosafety strain Bacillus subtilis when produced in high concentrations due its intrinsic toxicity. Incorporating PHB synthesis pathway into 168 has been shown significantly enhance strain’s acetoin tolerance. This study aims elucidate molecular mechanisms underlying response of B. 168- phaCBA stress, employing transcriptomic metabolomic analyses. Acetoin stress induces fatty acid degradation disrupts amino synthesis. In response, down-regulates genes associated with flagellum assembly bacterial chemotaxis, while up-regulating related ABC transport system encoding proteins. Notably, coding for cysteine d -methionine proteins ( tcyB , tcyC metQ ) biotin transporter protein bioY are up-regulated, enhancing cellular Our findings highlight that expression increases ratio long-chain unsaturated acids modulates intracellular acids, including l -tryptophan, -tyrosine, -leucine, -threonine, -methionine, -glutamic acid, -proline, -phenylalanine, -arginine, membrane thereby imparting Furthermore, supplementation specific exogenous -alanine, -cysteine, -isoleucine) alleviates acetoin’s detrimental effects on bacterium. Simultaneously, introduction acetoin-producing BS03 addressed issue insufficient cofactors fermentation strain, resulting successful production 70.14 g/L through fed-batch fermentation. enhances our understanding ’s acetoin-induced provides valuable insights development acetoin-resistant strains.

Language: Английский

Citations

2