title: Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation.
abstract: 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.
  
  
  
  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. Thus, it is of interest to understand which microbes are driving the formation of acetoin to elucidate the microbial distribution discrepancy in the acetoin metabolic pathway and to regulate the metabolic function of functional microbial groups in vinegar microbiota. Our study provides a perspective on elucidating and manipulating different metabolic roles of microbes during flavor formation in vinegar microbiota.
authors.affiliation: School of Pharmaceutical Science, Jiangnan University, Wuxi, People's Republic of China.
authors.forename: Zhen-Ming
authors.initials: ZM
authors.lastname: Lu
authors.affiliation: School of Pharmaceutical Science, Jiangnan University, Wuxi, People's Republic of China.
authors.forename: Na
authors.initials: N
authors.lastname: Liu
authors.affiliation: School of Pharmaceutical Science, Jiangnan University, Wuxi, People's Republic of China.
authors.forename: Li-Juan
authors.initials: LJ
authors.lastname: Wang
authors.affiliation: School of Pharmaceutical Science, Jiangnan University, Wuxi, People's Republic of China.
authors.forename: Lin-Huan
authors.initials: LH
authors.lastname: Wu
authors.affiliation: School of Pharmaceutical Science, Jiangnan University, Wuxi, People's Republic of China.
authors.forename: Jin-Song
authors.initials: JS
authors.lastname: Gong
authors.affiliation: Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang, People's Republic of China.
authors.forename: Yong-Jian
authors.initials: YJ
authors.lastname: Yu
authors.affiliation: Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang, People's Republic of China.
authors.forename: Guo-Quan
authors.initials: GQ
authors.lastname: Li
authors.affiliation: School of Pharmaceutical Science, Jiangnan University, Wuxi, People's Republic of China National Engineering Research Center of Solid-State Brewing, Luzhou, People's Republic of China.
authors.forename: Jin-Song
authors.initials: JS
authors.lastname: Shi
authors.affiliation: School of Pharmaceutical Science, Jiangnan University, Wuxi, People's Republic of China National Engineering Research Center of Solid-State Brewing, Luzhou, People's Republic of China Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, People's Republic of China zhenghxu@jiangnan.edu.cn.
authors.forename: Zheng-Hong
authors.initials: ZH
authors.lastname: Xu
mesh_terms: D019342:Acetic Acid / Q000378:metabolism*; D000091:Acetobacter / Q000235:genetics / Q000378:metabolism*; D000093:Acetoin / Q000378:metabolism*; D003931:Diacetyl / Q000378:metabolism; D005285:Fermentation; D018390:Gene Targeting; D007778:Lactobacillus / Q000235:genetics / Q000378:metabolism*; D053858:Metabolic Networks and Pathways; D056186:Metagenomics; D012329:RNA, Bacterial / Q000235:genetics; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D013045:Species Specificity
chemical_list: D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S; D000093:Acetoin; D003931:Diacetyl; D019342:Acetic Acid