A genomics-based investigation of acetic acid bacteria across a global fermented food metagenomics dataset.

ABSTRACT: Developing a better understanding of the genomic and metabolic features of acetic acid bacteria (AABs) has the potential to facilitate an improvement of the taste or flavor of fermented foods. Here, we conducted a high-resolution analysis of AABs present in fermented foods based on the investigation of 337 high-quality metagenomic-assembled genomes (MAGs) recovered from 223 metagenomic samples. Firstly, by integrating these MAGs, we built a phylogenetic tree of high-quality MAGs using GTDB-Tk. We found that AABs MAGs from food-related samples and those from other environments are generally phylogenetically distinct, with the majority of those from fermented foods being assigned to a relatively small number of genera. Functional metagenomic analysis also revealed that the fermented food-ass

SUBMITTER: Zhang E 

PROVIDER: S-EPMC12131263 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature