Correlation analysis between microbial diversity and physicochemical indices of Koumiss

Yang, Yang; Wu, You Na; Oyunsuren, Erdenebat; Wang, Yu Rong; Guo, Zhuang; Shuang, Quan

doi:10.1016/j.fbio.2022.101922

Cited by 4 publications

(2 citation statements)

References 28 publications

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“…This indicated that the bacterial community was the fundamental factor affecting the quality of aged vinegar fermentation, which was similar to the findings of Yang and Yanli et al [ 44 , 45 ]. Lactobacillus and other microorganisms grew and multiplied during the fermentation stage, and could quickly utilize the reducing sugar in the vinegar mash to start fermentation, thus resulting in the decrease in reducing sugar content.…”

Section: Results and Analysessupporting

confidence: 90%

“…Among these, Bacillus and Weissella provided vinegar yeast with α-rich fungal strains, such as amylase and protease, playing an essential role in the formation of Cuqu aroma. During the alcohol fermentation This indicated that the bacterial community was the fundamental factor affecting the quality of aged vinegar fermentation, which was similar to the findings of Yang and Yanli et al [44,45]. Lactobacillus and other microorganisms grew and multiplied during the fermentation stage, and could quickly utilize the reducing sugar in the vinegar mash to start fermentation, thus resulting in the decrease in reducing sugar content.…”

Section: Discussionsupporting

confidence: 85%

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Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing

Hou,

Zhang,

Dang

et al. 2023

Foods

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This study aimed to explore key physicochemical characteristics and evolutionary patterns of microbial community structure during the fermentation of aged vinegar. The correlation between microorganisms and physicochemical characteristics during fermentation was examined. The results revealed significant differences in genera at different stages of fermentation. The dominant bacteria in R1 were Bacillus, Lactobacillus, Aspergillus, and Issatchenkia. During the R2 fermentation stage, Lactobacillus, Acetobacter, and Saccharomyces exhibited an upward trend and finally became the dominant bacteria. Aspergillus was the main bacterial genus at the end of overall fermentation. The correlation analysis showed that the bacterial genera significantly positively and negatively correlated with reducing sugars and amino acid nitrogen were the same in Cuqu. Similarly, the bacterial genera significantly positively and negatively correlated with pH and saccharification power were the same. pH, reducing sugar, and saccharification ability were mainly positively correlated with bacterial genera during fermentation. Further, studies found that the overall correlation between fungal communities and physicochemical characteristics was weaker than the correlation with bacteria during fermentation.

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Section: Results and Analysessupporting

confidence: 90%

Section: Discussionsupporting

confidence: 85%

Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing

Hou,

Zhang,

Dang

et al. 2023

Foods

View full text Add to dashboard Cite

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Metagenetic analysis of the bacterial diversity of Kazakh koumiss and assessment of its anti-Candida albicans activity

Oleinikova,

Daugaliyeva,

Mounier

et al. 2024

World J Microbiol Biotechnol

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Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing

Hou,

Zhang,

Dang

et al. 2023

Preprint

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In this paper, the main physicochemical characteristics and evolutionary laws of microbial community structure during the fermentation of aged vinegar were discussed, and the correlation between Cuqu and microorganisms and physicochemical characteristics during fermentation was explored. The results showed that there are significant differences in genera at different stages of fermentation, the main dominant bacteria in R1 are Bacillus, Lactobacillus, Aspergillus and Issatchenkia. At R2 fermentation stage, Lactobacillus, Acetobacter and Saccharomyces showed an upward trend and finally became absolute advantage bacteria. The main genus of bacteria at the end of overall fermentation is Aspergillus. Correlation analysis shows that in Cuqu, the bacterial genera that are significantly positively and negatively correlated with reducing sugars and amino acid nitrogen are the same, while the bacterial genera that are significantly positively and negatively correlated with pH and saccharification power are the same. During the fermentation process, pH, reducing sugar and saccharification ability are mainly positively correlated with bacterial genera. And research has found that during the fermentation process, the overall correlation between fungal communities and physicochemical characteristics is weaker compared to bacteria.

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Correlation analysis between microbial diversity and physicochemical indices of Koumiss

Cited by 4 publications

References 28 publications

Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing

Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing

Metagenetic analysis of the bacterial diversity of Kazakh koumiss and assessment of its anti-Candida albicans activity

Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing

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