Dynamic Analysis of Microbial Community and Selection of Different Genera During Fermentation of Shanxi Vinegar
In this study, the microbial community composition of Shanxi vinegar fermentation was analyzed through high-throughput sequencing, and the changes of microbial community in the two major fermentation stages of alcoholic fermentation and acetic acid fermentation were investigated. The results showed...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-12-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030192 |
| _version_ | 1811178437003444224 |
|---|---|
| author | Sanhong FAN Hugui XUE Baoqing BAI Tengda XUE Jiayu LIN Jinhua ZHANG |
| author_facet | Sanhong FAN Hugui XUE Baoqing BAI Tengda XUE Jiayu LIN Jinhua ZHANG |
| author_sort | Sanhong FAN |
| collection | DOAJ |
| description | In this study, the microbial community composition of Shanxi vinegar fermentation was analyzed through high-throughput sequencing, and the changes of microbial community in the two major fermentation stages of alcoholic fermentation and acetic acid fermentation were investigated. The results showed that Firmicutes and Proteobacteria were the main phyla in Cuqu (R1), alcoholic fermentation (R2) and acetic acid fermentation (R3) for the bacterial community structure. The dominant genus in R1 was Weissella. In R2, the dominant genus was Weissella at the beginning, and gradually Lactobacillus dominated at the later stage of fermentation. The dominant genus in R3 was changed from the initial Lactobacillus to Acetobacter. For the fungal community structure, the main phyla in R1, R2 and R3 were Ascomycota and Basidiomycota, and the dominant genera in R1 were Issatchenkia, Aspergilus and Millerozyma. In R2, Issatchenkia was the absolute dominant genus, which was on the rise at this stage. In R3, Issatchenkia was still the dominant genus and showed a first rise and then a decline at this stage, with the highest relative abundance reaching 81.3%. There were six genera with significant differences between R2 and R3, namely Staphylococcus, Bacillus, Enterococcus, Leuconostoc, Geobacillus and Aspergillus. In conclusion, the microbial community structure of Shanxi vinegar in different fermentation stages was different and changed with the fermentation. |
| first_indexed | 2024-04-11T06:18:18Z |
| format | Article |
| id | doaj.art-3bb62be771c649a6be7af7bce7a0ddbc |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T06:18:18Z |
| publishDate | 2022-12-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-3bb62be771c649a6be7af7bce7a0ddbc2022-12-22T04:40:58ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-12-01432417117910.13386/j.issn1002-0306.20220301922022030192-24Dynamic Analysis of Microbial Community and Selection of Different Genera During Fermentation of Shanxi VinegarSanhong FAN0Hugui XUE1Baoqing BAI2Tengda XUE3Jiayu LIN4Jinhua ZHANG5College of Life Sciences, Shanxi University, Taiyuan 030006, ChinaCollege of Life Sciences, Shanxi University, Taiyuan 030006, ChinaCollege of Life Sciences, Shanxi University, Taiyuan 030006, ChinaCollege of Life Sciences, Shanxi University, Taiyuan 030006, ChinaCollege of Life Sciences, Shanxi University, Taiyuan 030006, ChinaCollege of Life Sciences, Shanxi University, Taiyuan 030006, ChinaIn this study, the microbial community composition of Shanxi vinegar fermentation was analyzed through high-throughput sequencing, and the changes of microbial community in the two major fermentation stages of alcoholic fermentation and acetic acid fermentation were investigated. The results showed that Firmicutes and Proteobacteria were the main phyla in Cuqu (R1), alcoholic fermentation (R2) and acetic acid fermentation (R3) for the bacterial community structure. The dominant genus in R1 was Weissella. In R2, the dominant genus was Weissella at the beginning, and gradually Lactobacillus dominated at the later stage of fermentation. The dominant genus in R3 was changed from the initial Lactobacillus to Acetobacter. For the fungal community structure, the main phyla in R1, R2 and R3 were Ascomycota and Basidiomycota, and the dominant genera in R1 were Issatchenkia, Aspergilus and Millerozyma. In R2, Issatchenkia was the absolute dominant genus, which was on the rise at this stage. In R3, Issatchenkia was still the dominant genus and showed a first rise and then a decline at this stage, with the highest relative abundance reaching 81.3%. There were six genera with significant differences between R2 and R3, namely Staphylococcus, Bacillus, Enterococcus, Leuconostoc, Geobacillus and Aspergillus. In conclusion, the microbial community structure of Shanxi vinegar in different fermentation stages was different and changed with the fermentation.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030192high-throughput sequencingshanxi vinegarmicrobial communitymicrobial changes |
| spellingShingle | Sanhong FAN Hugui XUE Baoqing BAI Tengda XUE Jiayu LIN Jinhua ZHANG Dynamic Analysis of Microbial Community and Selection of Different Genera During Fermentation of Shanxi Vinegar Shipin gongye ke-ji high-throughput sequencing shanxi vinegar microbial community microbial changes |
| title | Dynamic Analysis of Microbial Community and Selection of Different Genera During Fermentation of Shanxi Vinegar |
| title_full | Dynamic Analysis of Microbial Community and Selection of Different Genera During Fermentation of Shanxi Vinegar |
| title_fullStr | Dynamic Analysis of Microbial Community and Selection of Different Genera During Fermentation of Shanxi Vinegar |
| title_full_unstemmed | Dynamic Analysis of Microbial Community and Selection of Different Genera During Fermentation of Shanxi Vinegar |
| title_short | Dynamic Analysis of Microbial Community and Selection of Different Genera During Fermentation of Shanxi Vinegar |
| title_sort | dynamic analysis of microbial community and selection of different genera during fermentation of shanxi vinegar |
| topic | high-throughput sequencing shanxi vinegar microbial community microbial changes |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030192 |
| work_keys_str_mv | AT sanhongfan dynamicanalysisofmicrobialcommunityandselectionofdifferentgeneraduringfermentationofshanxivinegar AT huguixue dynamicanalysisofmicrobialcommunityandselectionofdifferentgeneraduringfermentationofshanxivinegar AT baoqingbai dynamicanalysisofmicrobialcommunityandselectionofdifferentgeneraduringfermentationofshanxivinegar AT tengdaxue dynamicanalysisofmicrobialcommunityandselectionofdifferentgeneraduringfermentationofshanxivinegar AT jiayulin dynamicanalysisofmicrobialcommunityandselectionofdifferentgeneraduringfermentationofshanxivinegar AT jinhuazhang dynamicanalysisofmicrobialcommunityandselectionofdifferentgeneraduringfermentationofshanxivinegar |