Stage-dependent metabolic reprogramming drives a self‐organizing microbial network during Shanxi aged vinegar
image: Dynamic functional gene landscape and microbial network shaping Shanxi aged vinegar fermentation (This figure was created by a professional illustrator commissioned by the authors. Portions of the visual content were generated using AI-assisted tools and were thereafter manually curated, modified, and incorporated into the final composition. The compilation copyright and all usage rights are held exclusively by the authors, and no third-party copyright infringement is asserted.)
Credit: HIGHER EDUCATION PRESS
Shanxi aged vinegar (SAV), one of China’s traditional fermented foods, is produced through a complex solid-state fermentation process involving continuous microbial succession and biochemical transformations. During fermentation, diverse microorganisms interact with each other and regulate carbohydrate conversion, acid production, and flavor compound formation. However, the system‐level mechanisms linking microbial dynamics to functional metabolism during acetic acid fermentation (AAF) remain insufficiently understood.
In this study, researchers used metatranscriptomic sequencing to investigate active functional gene expression patterns across different stages of AAF. The results demonstrated a clear metabolic transition throughout the fermentation process. During the early stage, microbial communities exhibited a growth-oriented strategy, characterized by enhanced carbohydrate metabolism, polysaccharide degradation, and nucleotide biosynthesis, supporting substrate utilization and microbial proliferation. As fermentation progressed into the middle stage, the ecosystem shifted toward an acidification-oriented state, with strengthened central carbon metabolism, nitrogen metabolism, and pathways associated with acetic acid production. In the late stage, microorganisms entered a stress-adaptation phase, accompanied by increased oxidative phosphorylation, energy metabolism, and amino acid metabolism, allowing the community to maintain activity under acidic fermentation conditions. Furthermore, the study revealed complementary metabolic functions between Lactobacillus and Acetobacter, suggesting that microbial cooperation and division of labor contribute to the formation of a stable fermentation network.
This work provides a system‐level view of microbial and metabolic coordination of traditional fermentation ecosystems and offers mechanistic insights into the self‐organizing nature of solid‐state fermentation. The work entitled “Stage‐Dependent Metabolic Reprogramming Drives a Self‐Organizing Microbial Network During Shanxi Aged Vinegar” was published on Food Bioengineering (published on July 5, 2026).