Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars

Area of Science:

• Microbiology
• Food Science
• Metabolomics

Background:

• Vinegar production is a known bioprocess, but the microbial communities and their impact on flavor are not fully understood.
• The complex interplay of microorganisms during acetification influences the final organoleptic qualities of vinegar.

Purpose of the Study:

• To characterize the microbial communities and metabolite profiles during vinegar production.
• To identify key microbial genera and their roles in shaping vinegar's organoleptic characteristics.
• To explore novel microbial players and their metabolic contributions in vinegar fermentation.

Main Methods:

• Utilized metagenomic (16S rRNA amplicon sequencing) and metabolomic analyses (SBSE-TD-GC-MS, HPLC).
• Investigated three distinct acetification profiles using synthetic and raw materials from Andalusia, Spain.
• Characterized both bacterial and archaeal communities alongside 75 identified metabolites.

Main Results:

• Identified 29 phyla, 208 families, and numerous genera, including bacteria and archaea.
• Detected 75 metabolites, encompassing volatile compounds, amino acids, biogenic amines, and nitrogenous compounds.
• Komagataeibacter and Acetobacter were identified as predominant genera influencing metabolite profiles through collaborative metabolic strategies.

Conclusions:

• Komagataeibacter and Acetobacter play a pivotal role in determining vinegar's metabolite profile.
• The study identified novel microbial groups contributing to vinegar fermentation.
• Findings enhance fundamental knowledge of vinegar microbiology and aid the vinegar industry in optimizing production through understanding microbial succession and key metabolites.