Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar

Wang, Zongmin; Lü, Zhen-Ming; Yu, Yongjian; Li, Guoquan; Shi, Jin‐Song; Xu, Zhenghong

doi:10.1016/j.fm.2015.03.012

Cited by 91 publications

(60 citation statements)

References 19 publications

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“…It stands to reason that the metabolic role of any given species in the context of the community may vary along with fermentation time. Our previous study showed different patterns of community assembly in different AAF stages of Zhenjiang aromatic vinegar (5). For example, the relative abundance of Lactobacillus in the vinegar microbiota dramatically increased on the first day of AAF and then decreased gradually.…”

Section: Discussionmentioning

confidence: 92%

“…For example, the relative abundance of Lactobacillus in the vinegar microbiota dramatically increased on the first day of AAF and then decreased gradually. However, the relative abundance of Acetobacter kept increasing during the whole fermentation process (5). Thus, the bubble size representing the relative abundance of an enzyme gene in Fig.…”

Section: Discussionmentioning

confidence: 94%

“…1, including archaeota (Crenarchaeota and Euryarchaeota), have not been reported as acetoin producers in vinegar microbiota in previous studies due to the inability to isolate them by a culture-dependent method. After the AAF phase is finished, the microorganisms in raw vinegar, including some conditional pathogenic bacteria (e.g., enterobacteria and Rothia) are killed by decoction (5). It is also worth noting that roughly half of the genes identified from whole-community metagenomic sequencing encode products of unknown function, and existing functional annotations are often incomplete or inaccurate (26).…”

Section: Discussionmentioning

confidence: 99%

“…Our previous study revealed that the pattern of bacterial community succession and flavor formation in vinegar Pei showed batchto-batch uniformity, and the microbial structures of starters among different AAF batches were highly similar (similarity of 90%) (5). Here, we used mixed vinegar Pei on the 7th day from three parallel AAF pools as a representative sample for metagenomic sequencing.…”

Section: Methodsmentioning

confidence: 99%

“…Solid-state acetic acid fermentation (AAF), an important step in producing the flavor compounds of cereal vinegar, is a repeated batch fermentation process that proceeds for many centuries without spoilage (4). In an open work environment, microbes that inhabit solid-state vinegar culture (termed Pei in Chinese) reproducibly metabolize nonautoclaved raw materials (e.g., sorghum, sticky rice, and wheat bran) and synthesize flavor compounds (5). Thus, the function of reproducible fermentation-based metabolism makes this acidic ecosystem (pH 3.0 to 3.5) amenable to adaptation for dissecting the formation and function of microbiota in food fermentation.…”

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confidence: 99%

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Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation

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et al. 2016

Appl Environ Microbiol

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Solid-state fermentation (SSF) is one of the oldest and most economical ways of producing and preserving foods which may improve the nutritional values, sensory properties, and functional qualities of raw materials (1). The SSF processes of most known natural and industrial fermented foods, such as grape wine (2) and cheese (3), are driven by complex communities of microorganisms. As such, studies on the formation and function of food microbiota, especially as-yet-uncultivated microorganisms, during SSF processes are becoming increasingly important.Traditional Chinese vinegars, referred to as cereal vinegars, are important seasoning and medicinal products in Chinese daily life (4). Solid-state acetic acid fermentation (AAF), an important step in producing the flavor compounds of cereal vinegar, is a repeated batch fermentation process that proceeds for many centuries without spoilage (4). In an open work environment, microbes that inhabit solid-state vinegar culture (termed Pei in Chinese) reproducibly metabolize nonautoclaved raw materials (e.g., sorghum, sticky rice, and wheat bran) and synthesize flavor compounds (5). Thus, the function of reproducible fermentation-based metabolism makes this acidic ecosystem (pH 3.0 to 3.5) amenable to adaptation for dissecting the formation and function of microbiota in food fermentation. Although many microbiological studies have been conducted to reveal the diversity and formation of microbial communities during the AAF of cereal vinegars (6-9), the gap between community assemblage and the function of this microbial ecosystem still exists.In vinegar microbiota, the utilization of ethanol and glucose originating from raw materials leads to diverse flavors and the formation of bioactive compounds. 2,3,5,6-Tetramethylpyrazine (TTMP), termed ligustrazine in traditional Chinese medicine, exists abundantly in the rhizome of Ligusticum wallichii. This alka-

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Section: Discussionmentioning

confidence: 92%

Section: Discussionmentioning

confidence: 94%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

See 3 more Smart Citations

Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation

Lü

Liu

Wang

et al. 2016

Appl Environ Microbiol

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Unraveling the metabolic network of organic acids in solid‐state fermentation of Chinese cereal vinegar

Xia

Zhang

et al. 2021

Food Science & Nutrition

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Vinegar, as a traditional fermented food, is an indispensable condiment in the world. Shanxi aged vinegar (SAV) is known as one of the most famous vinegar in China, which is fermented with solid-state fermentation (SSF) technology with sorghum as the main raw material (Tang et al., 2019). Organic acids are the key flavor compounds, contributing unique characteristics of SAV (Chen et al., 2016). The composition of organic acids is one of the main differences of diverse kinds of vinegar. It was reported that a total of 32 kinds of organic acids were determined in cereal vinegar with SSF, including acetate, lactate, oxalate, malate, citrate, succinate, and tartrate (Li et al., 2016). In contrast, there are fewer kinds of organic acids in vinegar with liquid fermentation (Budak & Guzel-Seydim, 2010;Štornik

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Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber)

Yan

et al. 2023

Food Science & Nutrition

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The salt‐reducing pickling method has been applied to the industrial production of zhacai. In order to reveal the succession of the microbial community structure and flavor components during the pickling process, this study used PacBio Sequel to sequence the full length of 16S rRNA (bacteria, 1400 bp) and ITS (fungi, 1200 bp) genes, and detected flavor components simultaneously, including organic acids, volatile flavor components (VFC), monosaccharides, and amino acids. Eleven phyla and 148 genera were identified in the bacterial community, and 2 phyla and 60 genera in the fungal community. During the four stages of pickling, the dominant bacterial genera were Leuconostoc, Lactobacillus, Leuconostoc, and Lactobacillus, while the dominant fungal genera were Aspergillus, Kazachstania, Debaryomyces, and Debaryomyces, respectively. There were 32 main flavor components (5 organic acids, 19 VFCs, 3 monosaccharides, and 5 amino acids). Correlation heat mapping and bidirectional orthogonal partial least squares (O2PLS) analysis showed that the flora having close relation to flavor components included 14 genera of bacteria (Leuconostoc, Clostridium, Devosia, Lactococcus, Pectobacterium, Sphingobacterium, Serratia, Stenotrophomonas, Halanaerobium, Tetragenococcus, Chromohalobacter, Klebsiella, Acidovorax, and Acinetobacter) and 3 genera of fungi (Filobasidium, Malassezia, and Aspergillus). This study provides detailed data regarding the microbial community and flavor components during the salt‐reducing pickling process of zhacai, which can be used as a reference for the development and improvement of salt‐reducing pickling methods.

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Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar

Cited by 91 publications

References 19 publications

Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation

Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation

Unraveling the metabolic network of organic acids in solid‐state fermentation of Chinese cereal vinegar

Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber)

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