title: Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar.
abstract: Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods. Flavours, skeleton of fermented foods, was mostly produced by microbiota in food ecosystem. However, the association between microbiota and flavours and flavour-producing core microbiota are still poorly understood. Here, acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar was taken as a typical case of MSSF. The structural and functional dynamics of microbiota during AAF process was determined by metagenomics and favour analyses. The dominant bacteria and fungi were identified as Acetobacter, Lactobacillus, Aspergillus, and Alternaria, respectively. Total 88 flavours including 2 sugars, 9 organic acids, 18 amino acids, and 59 volatile flavours were detected during AAF process. O2PLS-based correlation analysis between microbiota succession and flavours dynamics showed bacteria made more contribution to flavour formation than fungi. Seven genera including Acetobacter, Lactobacillus, Enhydrobacter, Lactococcus, Gluconacetobacer, Bacillus and Staphylococcus were determined as functional core microbiota for production of flavours in Zhenjiang aromatic vinegar, based on their dominance and functionality in microbial community. This study provides a perspective for bridging the gap between the phenotype and genotype of ecological system, and advances our understanding of MSSF mechanisms in Zhenjiang aromatic vinegar.
authors.affiliation: School of Pharmaceutical Science, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.
authors.forename: Zong-Min
authors.initials: ZM
authors.lastname: Wang
authors.affiliation: School of Pharmaceutical Science, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.|Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China.
authors.forename: Zhen-Ming
authors.initials: ZM
authors.lastname: Lu
authors.affiliation: School of Pharmaceutical Science, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.|National Engineering Research Centre of Solid-State Brewing, Luzhou 646000, China.
authors.forename: Jin-Song
authors.initials: JS
authors.lastname: Shi
authors.affiliation: School of Pharmaceutical Science, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.|Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China.|National Engineering Research Centre of Solid-State Brewing, Luzhou 646000, China.
authors.forename: Zheng-Hong
authors.initials: ZH
authors.lastname: Xu
mesh_terms: D019342:Acetic Acid / Q000737:chemistry*; D000091:Acetobacter / Q000235:genetics / Q000378:metabolism; D001230:Aspergillus / Q000235:genetics / Q000378:metabolism; D001407:Bacillus / Q000235:genetics / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D041821:Gluconacetobacter / Q000235:genetics / Q000378:metabolism; D007778:Lactobacillus / Q000235:genetics / Q000378:metabolism; D017045:Lactococcus / Q000235:genetics / Q000378:metabolism; D056186:Metagenomics; D064307:Microbiota / Q000235:genetics; D013210:Staphylococcus / Q000235:genetics / Q000378:metabolism
chemical_list: D019342:Acetic Acid