Introduction
Results
Conclusion
仝善公，男，硕士，主要研究方向为风味和功能活性物质形成机理及功能菌群解析；发酵食品品质提升。参与国家自然科学基金、中央引导地方项目、福建省自然科学基金项目等，在国内外期刊公开发表学术论文3篇，其中SCI收录3篇，第一作者论文1篇。
吕旭聪博士，男，现任福州大学研究员（旗山学者）、博士生导师（生物与医药）。主要从事健康食品生物制造、食品与肠道微生物组、微生物代谢调控等领域的研究，曾获福建省“杰出青年”科学基金，入选福建省高校“杰出青年”科研人才、福州大学“旗山学者”奖励计划、福建农林大学“金山学者”青年人才和校“杰出青年”科研人才；担任国家自然科学基金项目通讯同行评审专家、国际高水平学术期刊iMeta执行副主编、Frontiers in Microbiology副主编、Frontiers in Immunology编委、Frontiers in Nutrition编委、Foods编委、食品科学技术学报青年编委、中国食品科学技术学会酿造食品分会理事、福建省食品科学技术学会理事；荣获英国皇家化学会Food & Function期刊“杰出审稿人”称号；主持国家自然科学基金面上项目和青年项目、中国博士后科学基金“特别资助”和“一等资助”项目、中央引导地方科技发展专项、福建省自然科学基金“杰出青年”项目和面上项目等课题；以第一/通讯作者在国内外期刊发表学术论文160余篇，其中SCI期刊文章100多篇（期刊封面2篇，ESI高被引2篇），EI期刊文章30多篇，Scopus H-指数32，已出版酿造微生物领域的英文著作2部；获福建省科学技术进步奖二等奖2项、第十一届和第十五届福建省自然科学优秀学术论文一等奖；相关研究工作成果经中国工程院院士等权威专家评审鉴定为达到“国际领先”水平。
Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar
Shangong Tonga,b,1, Wenlong Lia,b,1, Yuandong Raoa, Yanqin Xiaoa, Yingyin Yana,b, Weiling Guoc, Xucong Lüa,b,*, Jinyuan Sund, Lianzhong Aie, Li Nia,b,*
a Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
b Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China
c School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
d Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
e School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
1 Both authors contributed equally.
*Corresponding author.
Abstract
This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar, and explore the core functional microbes closely related to the formation of flavor components. Microbiome analysis demonstrated that Lactobacillus, Acetobacter, Bacillus, Enterobacter, Lactococcus, Leuconostoc and Weissella were the predominant bacterial genera, while Aspergillus piperis, Aspergillus oryzae, Monascus purpureus, Candida athensensis, C. xylopsoci, Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal species. Correlation analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine, acetoin and acetic acid, Lactococcus showed positive correlation with the production of 2-nonanone, 2-heptanone, ethyl caprylate, ethyl caprate, 1-hexanol, 1-octanol and 1-octen-3-ol, C. xylopsoci and C. rugosa were positively associated with the production of diethyl malonate, 2,3-butanediyl diacetate, acetoin, benzaldehyde and tetramethylpyrazine. Correspondingly, non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry. A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged vinegar. Correlation analysis revealed that Lactobacillus was significantly associated with DL-lactate, indolelactic acid, D-(+)-3-phenyllactic acid, pimelic acid, pregabalin and 3-aminobutanoic acid. This study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar.
Reference:
TONG S G, LI W L, RAO Y D, et al. Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar[J]. Food Science and Human Wellness, 2024, 13(5): 2765-2778. DOI:10.26599/FSHW.2022.9250224.
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