ArticleFood science & nutrition2021
Unraveling the metabolic network of organic acids in solid-state fermentation of Chinese cereal vinegar.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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15 citing papers in PubMed, 34 citations in OpenAlex.
- Rare Biosphere Reveals a Decoupling Between Microbial Abundance and Intrinsic Physiological Potential in Shanxi Aged Vinegar Fermentation.Foods (Basel, Switzerland) · 2026Article
- Taste characterization of okara and okara-derived substrates fermented byFood chemistry: X · 2026Article
- Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging-feature compounds of Shanxi aged vinegar.NPJ science of food · 2026Article
- Inhibitory efficacy, production dynamics, and characterization of postbiotics of lactic acid bacteria.BMC microbiology · 2025Article
- Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar.Foods (Basel, Switzerland) · 2025Review
- Arginine accumulation suppresses heat production during fermentation of the biocontrol fungusApplied and environmental microbiology · 2025Article
- Uncovering the microbial community dynamics and metabolic pathways of primary organic acids in Sichuan Baoning vinegar through metagenomics.World journal of microbiology & biotechnology · 2025Article
- Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts.Archives of microbiology · 2024Article
- Seasonal environmental factors drive microbial community succession and flavor quality during acetic acid fermentation of Zhenjiang aromatic vinegar.Frontiers in microbiology · 2024Article
- Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics.Current research in food science · 2023Article
- Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar.Food chemistry: X · 2022Article
- Metabolic engineering using acetate as a promising building block for the production of bio-based chemicals.Engineering microbiology · 2022Review
- Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process.World journal of microbiology & biotechnology · 2022Article
- Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar.Frontiers in microbiology · 2022Article
- Unraveling the metabolic network of organic acids in solid-state fermentation of Chinese cereal vinegar.Food science & nutrition · 2021Article
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Authors and funding
9 authors at 3 institutions in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Shanxi aged vinegar (SAV) is fermented by multispecies microorganism with solid-state fermentation (SSF) technology, which contains a variety of organic acids. However, the metabolic network of them in SSF is still unclear. In this study, metagenomics technology was used to reveal the microbial community and functional genes in SAV fermentation. The metabolic network of key organic acids with taste active value higher than 1 was reconstructed for the first time, including acetate, lactate, malate, citrate, succinate, and tartrate. The results show pyruvate is the core compound in the metabolic network of organic acids. Metabolic pathway of acetate plays a pivotal role in this network, and acetate has regulatory function on metabolism of other organic acids.
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