ArticleApplied and environmental microbiology2016
Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation.
Article in Applied and environmental microbiology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed, 62 citations in OpenAlex.
- Polyphasic Characterization of Acetobacter indonesiensis UNPADCC 01-5 Isolated From a Traditional Fermented Food, Oncom Merah.Environmental microbiology reports · 2026Article
- Exploring ethyl methane sulphonate induced, L-cysteine HCl resistant Bacillus subtilis putative mutant and its immobilization for enhanced acetoin synthesis.Archives of microbiology · 2026Article
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- Whole Genome Mining and Characterization of a New Probiotic Strain Levilactobacillus brevis ILSH3 from Handia: An Ethnic Fermented Beverage of Odisha, India.Probiotics and antimicrobial proteins · 2025Article
- Isolation and Characterization of a Thermotolerant Acetic Acid Bacteria Strain for Improved Zhenjiang Aromatic Vinegar Production.Foods (Basel, Switzerland) · 2025Article
- Effects of wetting events on mass timber surface microbial communities and VOC emissions: implications for building operation and occupant well-being.Frontiers in microbiomes · 2025Article
- Comparative Study on the Fermentation Characteristics of SelectiveFoods (Basel, Switzerland) · 2024Article
- Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations.NPJ biofilms and microbiomes · 2023Article
- Effect of lactic acid bacteria on the structure and potential function of the microbial community of Nongxiangxing Daqu.Biotechnology letters · 2023Article
- Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics.Current research in food science · 2023Article
- Constructing a Defined Starter for Multispecies Vinegar Fermentation via Evaluation of the Vitality and Dominance of Functional Microbes in an Autochthonous Starter.Applied and environmental microbiology · 2022Article
- Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes.Frontiers in microbiology · 2022Review
- Effect of microbial interaction on flavor quality in Chinese baijiu fermentation.Frontiers in nutrition · 2022Review
- Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar.Frontiers in microbiology · 2022Article
- Characterization and Regulation of the Acetolactate Synthase Genes Involved in Acetoin Biosynthesis inFoods (Basel, Switzerland) · 2021Article
- Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine.Frontiers in microbiology · 2021Article
- Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry.Frontiers in bioengineering and biotechnology · 2021Review
- Article
- Chinese Liquor Fermentation: Identification of Key Flavor-ProducingApplied and environmental microbiology · 2020Article
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
Abstract
unlabelledAcetoin (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. IMPORTANCE: 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.
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