Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization

作者：Yerui Ouyang, Shaoqing Zou, Panpan Liu, Linfeng Xie, Yiwen Xiao, Ya Wang, Guangjie Wu, Jiantao Liu, Bin Liu, Boliang Gao, Du Zhu · 发表于：Frontiers in Microbiology · 年份：2025 · DOI：10.3389/fmicb.2025.1664794 · 被引用次数：7 · 研究领域：Fermentation and Sensory Analysis、Horticultural and Viticultural Research、Microbial Metabolism and Applications

Acetoin (3-hydroxy-2-butanone) is a key flavor compound that enhances the sensory profile of fruit vinegar. In this study, we developed a high-yield acetoin fermentation process using a synthetic microbial combination composed of Lactobacillus plantarum NF2 and Acetobacter pasteurianus NF171 for citrus vinegar production. By screening compatible strains and optimizing fermentation parameters, the co-culture system significantly improved acetoin synthesis compared to single-strain fermentations. Transcriptome analysis revealed that the consortium facilitated acetoin production by downregulating NADH metabolic flux and upregulating transcription of the α-acetyllactate synthase gene. Under optimized conditions—including 3% inoculum size, 120 rpm agitation, 33°C temperature, and 20 g/L sugar supplementation—the acetoin concentration reached 4033.72 ± 64.48 mg/L, representing an eight-fold increase over monoculture conditions. In addition to flavor enhancement, the process also enriched the vinegar with functional components, including acetic acid (57.91 ± 0.82 g/L), phenolic acids (such as chlorogenic and ferulic acids), and flavonoids (such as rutinarin and nobiletin). These compounds contribute to both product stability and potential health benefits. This study provides a practical and scalable strategy for enhancing acetoin biosynthesis and improving the quality of functional fruit vinegar through rational design of microbial consortia and process engineering.