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

	Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar
	Wang, Zong-Min 1,5; Lu, Zhen-Ming 1,2; Yu, Yong-Jian 4; Li, Guo-Quan 4; Shi, Jin-Song 1,3; Xu, Zheng-Hong 1,2,3
刊名	FOOD MICROBIOLOGY
	2015-09-01
卷号	50 页码:64-69
关键词	Batch uniformity Microbial community Solid-state fermentation Zhenjiang aromatic vinegar
英文摘要	Solid-state fermentation of traditional Chinese vinegar is a mixed-culture refreshment process that proceeds for many centuries without spoilage. Here, we investigated bacterial community succession and flavor formation in three batches of Zhenjiang aromatic vinegar using pyrosequencing and metabolomics approaches. Temporal patterns of bacterial succession in the Pei (solid-state vinegar culture) showed no significant difference (P > 0.05) among three batches of fermentation. In all the batches investigated, the average number of community operational taxonomic units (OTUs) decreased dramatically from 119 +/- 11 on day 1 to 48 +/- 16 on day 3, and then maintained in the range of 61 +/- 9 from day 5 to the end of fermentation. We confirmed that, within a batch of fermentation process, the patterns of bacterial diversity between the starter (took from the last batch of vinegar culture on day 7) and the Pei on day 7 were similar (90%). The relative abundance dynamics of two dominant members, Lactobacillus and Acetobacter, showed high correlation (coefficient as 0.90 and 0.98 respectively) among different batches. Furthermore, statistical analysis revealed dynamics of 16 main flavor metabolites were stable among different batches. The findings validate the batch-to-batch uniformity of bacterial community succession and flavor formation accounts for the quality of Zhenjiang aromatic vinegar. Based on our understanding, this is the first study helps to explain the rationality of age-old artistry from a scientific perspective. (C) 2015 Elsevier Ltd. All rights reserved.
WOS标题词	Science & Technology ; Life Sciences & Biomedicine
类目[WOS]	Biotechnology & Applied Microbiology ; Food Science & Technology ; Microbiology
研究领域[WOS]	Biotechnology & Applied Microbiology ; Food Science & Technology ; Microbiology
关键词[WOS]	ACETIC-ACID BACTERIA ; SOLID-STATE FERMENTATION ; ACETOBACTER-PASTEURIANUS ; BIOTECHNOLOGY ; DIVERSITY ; STRAINS
收录类别	SCI
语种	英语
WOS记录号	WOS:000354778800009
内容类型	期刊论文
源URL	[http://124.16.173.210/handle/834782/1478]
专题	天津工业生物技术研究所_酶工程实验室马延和 _期刊论文
作者单位	1.Jiangnan Univ, Sch Pharmaceut Sci, Wuxi 214122, Peoples R China 2.Chinese Acad Sci, Tianjin Inst Ind Biotechnol, Tianjin Key Lab Ind Biol Syst & Bioproc Engn, Tianjin 300308, Peoples R China 3.Natl Engn Res Ctr Solid State Brewing, Luzhou 646000, Peoples R China 4.Jiangsu Hengshun Vinegar Ind Co Ltd, Zhenjiang 212043, Peoples R China 5.Jiangnan Univ, Sch Biotechnol, Key Lab Ind Biotechnol, Minist Educ, Wuxi 214122, Peoples R China
推荐引用方式 GB/T 7714	Wang, Zong-Min,Lu, Zhen-Ming,Yu, Yong-Jian,et al. Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar[J]. FOOD MICROBIOLOGY,2015,50:64-69.
APA	Wang, Zong-Min,Lu, Zhen-Ming,Yu, Yong-Jian,Li, Guo-Quan,Shi, Jin-Song,&Xu, Zheng-Hong.(2015).Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar.FOOD MICROBIOLOGY,50,64-69.
MLA	Wang, Zong-Min,et al."Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar".FOOD MICROBIOLOGY 50(2015):64-69.