title: Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar.
abstract: Solid-state acetic acid fermentation (AAF), a natural or semi-controlled fermentation process driven by reproducible microbial communities, is an important technique to produce traditional Chinese cereal vinegars. Highly complex microbial communities and metabolites are involved in traditional Chinese solid-state AAF, but the association between microbiota and metabolites during this process are still poorly understood. In this study, we performed amplicon 16S rRNA gene sequencing on the Illumina MiSeq platform, PCR-denaturing gradient gel electrophoresis, and metabolite analysis to trace the bacterial dynamics and metabolite changes under AAF process. A succession of bacterial assemblages was observed during the AAF process. Lactobacillales dominated all the stages. However, Acetobacter species in Rhodospirillales were considerably accelerated during AAF until the end of fermentation. Quantitative PCR results indicated that the biomass of total bacteria showed a "system microbe self-domestication" process in the first 3 days, and then peaked at the seventh day before gradually decreasing until the end of AAF. Moreover, a total of 88 metabolites, including 8 organic acids, 16 free amino acids, and 66 aroma compounds were detected during AAF. Principal component analysis and cluster analyses revealed the high correlation between the dynamics of bacterial community and metabolites.
authors.affiliation: Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China.
authors.forename: Sha
authors.initials: S
authors.lastname: Li
authors.affiliation: Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China.
authors.forename: Pan
authors.initials: P
authors.lastname: Li
authors.affiliation: Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China.
authors.forename: Xiong
authors.initials: X
authors.lastname: Liu
authors.affiliation: Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China. btlxluo@scut.edu.cn.
authors.forename: Lixin
authors.initials: L
authors.lastname: Luo
authors.affiliation: College of Light Industry and Food Science, South China University of Technology, Guangzhou, 510640, China. linwf@scut.edu.cn.
authors.forename: Weifeng
authors.initials: W
authors.lastname: Lin
mesh_terms: D019342:Acetic Acid / Q000737:chemistry*; D000091:Acetobacter / Q000378:metabolism; D000596:Amino Acids / Q000032:analysis; D055598:Chemical Phenomena; D053938:DNA Fragmentation; D004269:DNA, Bacterial / Q000302:isolation & purification; D058645:Denaturing Gradient Gel Electrophoresis; D002523:Edible Grain / Q000737:chemistry / Q000382:microbiology; D005285:Fermentation; D005516:Food Microbiology; D056546:Lactobacillales / Q000378:metabolism; D009812:Odorants / Q000032:analysis; D016133:Polymerase Chain Reaction; D025341:Principal Component Analysis; D012336:RNA, Ribosomal, 16S / Q000302:isolation & purification; D012245:Rhodospirillales / Q000378:metabolism; D017421:Sequence Analysis
chemical_list: D000596:Amino Acids; D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S; D019342:Acetic Acid
keywords: Bacterial dynamics; Correlation analysis; Metabolites; Solid-state acetic acid fermentation