PDF(Pubmed)
Abstract：
Acetic acid bacteria (AAB) and other members of the complex microbiotas, whose activity is essential for vinegar production, display biodiversity and richness that is difficult to study in depth due to their highly selective culture conditions. In recent years, liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) has emerged as a powerful tool for rapidly identifying thousands of proteins present in microbial communities, offering broader precision and coverage. In this work, a novel method based on LC-MS/MS was established and developed from previous studies. This methodology was tested in three studies, enabling the characterization of three submerged acetification profiles using innovative raw materials (synthetic alcohol medium, fine wine, and craft beer) while working in a semicontinuous mode. The biodiversity of existing microorganisms was clarified, and both the predominant taxa (Komagataeibacter, Acetobacter, Gluconacetobacter, and Gluconobacter) and others never detected in these media (Asaia and Bombella, among others) were identified. The key functions and adaptive metabolic strategies were determined using comparative studies, mainly those related to cellular material biosynthesis, energy-associated pathways, and cellular detoxification processes. This study provides the groundwork for a highly reliable and reproducible method for the characterization of microbial profiles in the vinegar industry.
摘要：
乙酸细菌（AAB）和其他成员的复杂微生物，其活性对食醋生产至关重要，显示生物多样性和丰富性，由于其高度选择性的培养条件，难以深入研究。近年来,液相色谱与串联质谱联用（LC-MS/MS）已成为快速识别微生物群落中存在的数千种蛋白质的强大工具，提供更广泛的精度和覆盖范围。在这项工作中,在前人研究的基础上建立和发展了一种基于LC-MS/MS的新方法。这种方法在三项研究中进行了测试，使用创新的原材料(合成酒精介质，美酒,和精酿啤酒）在半连续模式下工作。阐明了现有微生物的生物多样性，和两个主要的分类群(Komagataeibacter，醋杆菌,葡萄糖酸醋杆菌,和葡糖杆菌)和其他在这些媒体中从未检测到的(Asaia和Bombella，其中包括)被确定。使用比较研究确定了关键功能和适应性代谢策略，主要是与细胞材料生物合成有关的，能量相关途径，和细胞解毒过程。这项研究为醋工业中微生物特征的高度可靠和可重复的方法提供了基础。
