Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach

Vinegar is elaborated using a semi-continuous submerged culture of a complex microbiota of acetic acid bacteria. The genus Komagataeibacter provides much of the proteins of the metaproteome, being K. europaeus the main species working in this environment. In this work, the protein profile of the vinegar microbiota, obtained by means of liquid chromatography-tandem mass spectrometry (LC-MS/MS) in samples from different cycle times of an acetification process using an alcohol medium, has been used to describe the functional metaproteome throughout the process. The analysis was focused on Komagataeibacter species which supplied about 90% of the metaproteome and particularly K. europaeus which accounts for more than 70%. According to these results, the natural behaviour of a microbial community in vinegar has been predicted at a quantitative proteomic level. The results revealed that most of the identified proteins involved in the metabolism of amino acids, biosynthesis of proteins, and energy production related-metabolic pathways increased their expression throughout the cycle loading phase and afterwards experimented a decrease coming into play other proteins acting against acetic acid stress. These findings may facilitate a better understanding of the microbiota?s role and contributing to obtain a quality product.

Automated summary

This study analyzed the protein profile of vinegar microbiota using liquid chromatography-tandem mass spectrometry, focusing on the Komagataeibacter species, particularly K. europaeus. The results showed that the majority of identified proteins involved in amino acid metabolism, protein biosynthesis, and energy production pathways increased their expression during the cycle loading phase and then decreased, with other proteins coming into play against acetic acid stress. These findings help predict the natural behavior of a microbial community in vinegar and contribute to obtaining a quality product.