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

ABSTRACT: Highlights • Differences between the microbiomes in every-two seasons were observed.• The increase in total acidity of vinegar Pei was lowest in the summer (3.40 g/100 g).• Lactic acid and acetic acid contents in raw vinegar from each season were different. We investigated the impact of seasons of the year on microbiota and physicochemical indices in industrial-scale fermentation of Sichuan Baoning vinegar. Illumina HiSeq sequencing results showed significant differences (P < 0.05) between the microbiomes of vinegar Pei in every-two seasons, except for bacterial communities between summer and autumn. Total acid, reducing sugar, starch, and alcohol contents of vinegar Pei from the same sampling day of each season were measurably different. Although total acid content in vinegar Pei was simi

SUBMITTER: Liu A 

PROVIDER: S-EPMC9516444 | biostudies-literature | 2022 Sep

REPOSITORIES: biostudies-literature