The DOI matches its Crossref record; 36 of the 36 references it cites were found in a registry or an index.
Metagenomic analysis revealing the metabolic role of microbial communities in the free amino acid biosynthesis of Monascus rice vinegar during fermentation
Open accessAbstract
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 fourteen 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 five 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.
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“Microorganisms utilize intermediates from the tricarboxylic acid (TCA) cycle, such as pyruvate and phosphoenolpyruvate, to further synthesize various free amino acids via transamination, reductive amination, decarboxylation, and other metabolic reactions [83].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [83]
In the citing paper
“The free amino acids in vinegar are primarily derived from the microbial decomposition of proteins in the raw materials and through microbial anabolism.”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [83]
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Metagenomics reveals flavour metabolic network of cereal vinegar microbiota
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Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar
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Formation Mechanism and Nutritional Effects of Organic Acids in Fermented Foods: A Review
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Li, X., Huang, T., Xiong, F., Cui, P., Gao, G., Ye, X., Zhai, X., Lu, Z., & Zou, X. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116310 · Cited by 19
Insight into the formation mechanism of umami taste in traditional Chinese soybean paste: A review
Tong, J., Li, G., Liu, X., & Zheng, X. (2025) · LWT · doi:10.1016/j.lwt.2025.117896 · Cited by 14
Xie, Y., Wang, T., Guo, C., Chu, C., Liu, Z., Jiang, L., Deng, Y., & Yi, J. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144763 · Cited by 10
Metadata
- Authors
- Gao, H., Zhang, J., Liu, L., Fu, L., Zhao, Y., Mazza, G., & Zhang, X.
- Affiliations
- Beijing Academy of Food Sciences (CN)
- Consejo Nacional de Investigaciones Científicas y Técnicas (AR)
- Corresponding author
- Zhang, Xin
- Venue
- Food Science and Human Wellness
- Publisher
- Tsinghua University Press
- Published
- 2024-07
- Volume
- 13
- Issue
- 4
- Pages
- 2317-2326
- ISSN
- 2097-0765 (ISSN-L)
- 2213-4530
- OpenAlex
- W4387003973
- Cited by
- 36
- References
- 36
- Citations by year
- 2026: 13 · 2025: 23
- FWCI
- 5.20
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- cc-by-nc-nd
- Locations
- Food Science and Human Wellness (publishedVersion, cc-by-nc-nd)
- Conicet (publishedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Funders
- National Natural Science Foundation of China (32001728)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial Metabolic Engineering and Bioproduction
- Keywords
- vinegar fermentation, microbial communities, microbial metabolic networks, amino acid metabolism
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