Monitoring the microbial community succession and diversity of Liangzhou fumigated vinegar during solid-state fermentation with next-generation sequencing

Yun, Jimmy; Zhao, Fengqin; Zhang, Wenwei; Yan, Haijiao; Zhao, Fangming; Ai, Duiyuan

doi:10.1007/s13213-018-1418-z

Cited by 15 publications

(8 citation statements)

References 28 publications

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“…Lactobacillus is the uppermost genus in the whole Cupei fermentation process, followed by Acetobacter and Weissella ( Fig. 4 c), and the same findings held true for the other vinegars ( Wang et al, 2016 ; Yun et al, 2019 ). The succession of dominant microbial species follows a clear pattern, and changes in microbial metabolites and substrate concentrations may facilitate a continuous succession of microbial species ( Huang et al, 2022 ).…”

Section: Resultssupporting

confidence: 70%

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

Zhang

et al. 2023

Current Research in Food Science

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Section: Resultssupporting

confidence: 70%

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

Zhang

et al. 2023

Current Research in Food Science

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“…The Liangzhou fumigated vinegar fermentation is an example of a continuous process with spontaneous microbial growth that affects the dynamics of the microbial communities present therein. Continuous changes of microbiological environment conditions in the substrate affect the diversity of microbiota [ 26 ]. It is expected that the exploitation of the manufacture of vinegars by the use of ancestral methodologies, characterized by spontaneous and slow fermentations, may yield differentiated products with greater commercial added-value and nutritional value.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies on microbial composition in traditional homemade vinegars have been reported, and results suggest that Saccharomyces spp., lactic acid bacteria (LAB) and acetic acid bacteria (AAB) are dominant functional microorganisms. According to the findings of the research group of Yun (2019) [26], not only naturally selected microbial species gradually grow up and reproduce in the fermentation process, but also promoters of vinegar fermentation do. The Liangzhou fumigated vinegar fermentation is an example of a continuous process with spontaneous microbial growth that affects the dynamics of the microbial communities present therein.…”

Section: Introductionmentioning

confidence: 99%

Electrochemical Determination of Antioxidant Capacity of Traditional Homemade Fruit Vinegars Produced with Double Spontaneous Fermentation

et al. 2021

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In the current study, the antioxidant activity of traditional homemade fruit vinegars (HMV) was estimated by measuring the rate of homogeneous redox reaction with 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical cation (ABTS•+) using cyclic voltammetry. The antioxidant capacity of six HMV produced using traditional methods and the physicochemical characterization were measured in different vinegar production steps throughout a double spontaneous fermentation process, i.e., without any addition of yeasts or acetic acid bacteria. Their antioxidant capacity was compared with seven fruit commercial vinegars (ComV). Furthermore, the antioxidant capacity was independently measured with the TEAC (Trolox equivalent antioxidant capacity) assay, aiming at correlating with the electrochemical experimental data. Obtained results from both methods, the electrochemical and TEAC assays, interestingly indicated that all HMV have at least 10 times higher antioxidant activity than ComV. Furthermore, the large range of values for antioxidant capacity in samples of commercial vinegars from apples attested the importance of the raw material quality and technological procedures. The positive correlation between total phenolic content and antioxidant capacity measured by the two type of assays indicated that rose hip homemade vinegar (HMV5) has the highest antioxidant capacity. In contrast, the lowest levels of phenolic compounds and antioxidant capacity were found in apple and persimmon homemade vinegars (HMV1 and HMV6, respectively) which indicated that the type of fruit is crucial towards the production of high-quality vinegars. In this way, the use of traditional processes for the production of fruit vinegars proved to be very promising in terms of producing differentiated vinegars and, concomitantly, reaching high levels of health-promoting antioxidant capacities.

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“…Several studies have attempted to discover the relationship between bacterial distribution [3,36] and water temperature, but so far we are unaware of any studies that have attempted to perform an analysis for the selected Bay of Bengal region, Bangladesh, using a spatial model. For this reason, we attempted to investigate the relationship between bacterial distribution and water temperature by developing hexagons through a geographically weighted regression model.…”

Section: Spatial Modelling Of Bacteria Distribution and Water Temperamentioning

confidence: 99%

Spatial Modelling of Bacterial Diversity over the Selected Regions in Bangladesh by Next-Generation Sequencing: Role of Water Temperature

et al. 2020

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In this study, a spatial model has been developed to investigate the role of water temperature to the distribution of bacteria over the selected regions in the Bay of Bengal, located in the southern region of Bangladesh using next-generation sequencing. Bacterial concentration, quantitative polymerase chain reactions, and sequencing were performed on water samples and identified Acidobacteria, Actinobacteria, Bacteroidetes, Chlorobi, Chloroflexi, Cyanobacteria, Firmicutes, Nitrospirae, Planctomycetes, Proteobacteria, and Verrucomicrobia. The spatial model tessellated the parts of the Bay of Bengal with hexagons and analyzed the relationship between the distribution of bacteria and water temperature. A geographically weighted regression was used to observe whether water temperature contributed strongly or weakly to the distribution of bacteria. The residuals were examined to assess the model's fitness. The spatial model has the potential to predict the bacterial diversity in the selected regions of Bangladesh.

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Monitoring the microbial community succession and diversity of Liangzhou fumigated vinegar during solid-state fermentation with next-generation sequencing

Cited by 15 publications

References 28 publications

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

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

Electrochemical Determination of Antioxidant Capacity of Traditional Homemade Fruit Vinegars Produced with Double Spontaneous Fermentation

Spatial Modelling of Bacterial Diversity over the Selected Regions in Bangladesh by Next-Generation Sequencing: Role of Water Temperature

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