Dynamics and biodiversity of microbial community among seasons in Shanxi mature vinegar fermentation by semisolid-solid process.

ABSTRACT: The dynamic succession and seasonal characteristics of microbiota throughout the Shanxi mature vinegar (SMV) fermentation by the semisolid-solid process were explored using high-throughput sequencing techniques. The results showed that the richness and diversity of fungi were higher than those of bacteria in a complete seasonal SMV fermentation cycle, and the microbial community was dominated by 11 taxa of bacteria and 16 taxa of fungi. In all four seasons, lactic acid bacteria and acetic acid bacteria were the dominant bacteria, while the dominant fungi varied. Saccharomyces and Pichia played an important role in spring. Aspergillus and Issatchenkia were enriched in the summer. Kazachstania was the dominant microorganism in autumn. While Mesenteroides

SUBMITTER: Li C 

PROVIDER: S-EPMC11619342 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature