Cereal vinegar fermentation (PRJCA050713)
The closed solid-state fermenter was applied in vinegar factory production to improve controllability and reduce labor. However, microbial roles and key flavor formation mechanisms remain unclear in this controlled fermentation system. In order to reveal the key microorganisms and flavor formation mechanisms of cereal vinegar in the closed solid-state fermenter, the meta-transcriptomics technology was applied to analyze the changes of microbial succession and the metabolic activity in the fermentation process of cereal vinegar in an industrial closed fermenter.