领学术科研之先，创食品科技之新
—— 中国食品杂志社
Free amino acid (FAA) is the important component of vinegar that influences quality perception and consumer acceptance. FAA is one of the major metabolites produced by microorganisms; however, the microbial metabolic network on FAA biosynthesis remains unclear. Through metagenomic analysis, this work aimed to elucidate the roles of microbes in FAA biosynthesis during Monascus rice vinegar fermentation. Taxonomic profiles from functional analyses showed 14 dominant genera with high contributions to the metabolism pathways. The metabolic network for FAA biosynthesis was then constructed, and the microbial distribution in different metabolic pathways was illuminated. The results revealed that 5 functional genera were closely involved in FAA biosynthesis. This study illuminated the metabolic roles of microorganisms in FAA biosynthesis and provided crucial insights into the functional attributes of microbiota in vinegar fermentation.
电话: 010-87293157
地址: 北京市丰台区洋桥70号
版权所有 @ 2023 中国食品杂志社 京公网安备11010602060050号 京ICP备14033398号-2
