Exploring of seasonal dynamics of microbial community in multispecies fermentation of Shanxi mature vinegar

Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar

“…The Good’s coverage index was approximately 1.0, indicating sufficiently high sequencing numbers for each sample. Shannon and Chao1 values revealed that the diversity and richness of fungal communities were higher than that of bacterial communities in each season, except on the first day of spring, contrary to the findings in Shanxi mature vinegar ( Kou et al, 2022 ). The Venn diagrams indicated that the shared OTUs of bacterial communities ( Fig.…”

“…Due to the open fermentation, seasonal dynamics on climate may introduce differences in biodiversity and richness of microorganisms in the raw materials and environment. For example, the characteristics of Shanxi mature vinegar ( Kou et al, 2022 ), Fuyu-flavor Baijiu ( Kang et al, 2022 ), and Chinese te-flavor baijiu Daqu ( Fu et al, 2021 ) were reported to be affected by seasonal variation.…”

Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths

“…On the first day of fermentation, Bacillus was the predominant (28.64%), followed by Lactobacillus (14.35%) and Streptomyces (14.11%), which was different from previous reports ( Liu et al (2021) ; Liu et al, 2022 ) and the reason might lie in the differences in environmental factors and microorganisms from materials, processing equipment, and surrounding environment. Afterward, Lactobacillus was predominant, ranging from 70.83 to 91.23% in the upper layer and 77.13 to 90.24% in the lower layer, respectively, which was not in agreement with the results of Zhenjiang aromatic vinegar and Shanxi mature vinegar ( Huang et al, 2022 ; Kou et al, 2022 ). Generally, the abundance of Lactobacillus showed an increasing and then decreasing trend during the fermentation in the lower layer whereas no regular pattern was observed in the upper layer.…”

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

“…High-throughput amplicon sequencing has been used to investigate the formation of microbial community structures during vinegar fermentation ( Kou et al, 2022 ). It enabled more accurate prediction of the correlation between microorganisms and flavor substances.…”