Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar.
Tianjin duliu mature vinegar was one of famous Chinese traditional vinegars. The unique flavor and taste of vinegar are mainly generated by the multitudinous microorganisms during fermentation. In this research, the composition and succession of microbial communities in the entire solid-state fermentation were investigated, including starter daqu and acetic acid fermentation (AAF). Molds and yeasts in daqu, including Aspergillus, Saccharomycopsis and Pichia, decreased in AAF. The bacterial compositions increased from four genera in daqu to more than 13 genera in AAF. Principal component analysis showed that Acetobacter, Gluconacetobacter, Lactobacillus and Nostoc were dominant bacteria that were correlated well with AAF process. In the early fermentation period, lactic acid bacteria (LAB) decreased while acetic acid bacteria and Nostoc increased rapidly with the accumulation of total acids. Then, the abundance and diversity of LAB increased (more than 80%), indicating that LAB had important influences on the flavor and taste of vinegar.
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
Zhiqiang
Z
Nie
Yu
Y
Zheng
Min
M
Wang
Yue
Y
Han
Yuenan
Y
Wang
Jianmei
J
Luo
Dandan
D
Niu
D019342:Acetic Acid / Q000378:metabolism*; D000596:Amino Acids / Q000032:analysis; D001419:Bacteria / Q000235:genetics / Q000254:growth & development*; D001483:Base Sequence; D044822:Biodiversity; D002681:China; D005285:Fermentation; D005658:Fungi / Q000235:genetics / Q000254:growth & development*; D006863:Hydrogen-Ion Concentration; D056186:Metagenomics; D008969:Molecular Sequence Data; D010802:Phylogeny; D025341:Principal Component Analysis; D017422:Sequence Analysis, DNA
D000596:Amino Acids; D019342:Acetic Acid
Acetic acid fermentation; Lactobacillus; Metagenomics; Solid-state fermentation; Vinegar