Metagenomic analysis revealing the metabolic role of microbial communities in the free amino acid biosynthesis of Monascus rice vinegar during fermentation

GAO, HANG; ZHANG, JIAN; LIU, LI; FU, LIJUN; ZHAO, YAN; MAZZA, GERMÁN; ZHANG, XIN

Food Science and Human Wellness

SciOpen - Beijing Academy of Food Sciences

Lugar: Beijing; Año: 2024 vol. 13 p. 2317 - 2326

2097-0765

Freeamino acid (FAA) is the important component of vinegar that influences qualityperception and consumer acceptance. FAA is one of the major metabolitesproduced by microorganisms; however, the microbial metabolic network on FAAbiosynthesis remains unclear. Through metagenomic analysis, this work aimed toelucidate the roles of microbes in FAA biosynthesis during Monascus rice vinegar fermentation.Taxonomic profiles from functional analyses showed fourteen dominant generawith high contributions to the metabolism pathways. The metabolic network forFAA biosynthesis was then constructed, and the microbial distribution indifferent metabolic pathways was illuminated. The results revealed that fivefunctional genera were closely involved in FAAbiosynthesis. This study illuminated the metabolic roles of microorganisms inFAA biosynthesis and provided crucial insights into the functional attributesof microbiota in vinegar fermentation.