Dataset Information

Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process.

ABSTRACT: As NGS (next-generation sequencing) technology develops, metagenomics-based microbial ecology, that is, microbiome research, has recently led to the science of fermented food. Based on the above technology, a study was conducted to understand the characteristics of vinegar made from bokbunja, a local crop in Gochang-gun, Korea. Physicochemical characteristics of vinegar, organic acid analysis, microbial community analysis, and electronic tongue analysis were explored while fermenting the vinegar for 70 days under eight fermentation conditions according to the concentration of bokbunja liquid (100% or 50%), type of fermenter (porcelain jar or stainless container), and fermentation environment (natural outdoor conditions or temperature/oxygen controlled). As a result, distinct microbial community patterns were found in the stage of acetic acid fermentation and, accordingly, this fermentation of Gochang vinegar is classified into three categories. Vinegar prepared by the traditional method of outdoor fermentation using jars showed characteristics of "Acetobacter (42.1%)/Lactobacillus (56.9%) fusion fermentation". Under conditions where oxygen and temperature were controlled indoors using jars, characteristics of "Komagataeibacter (90.2%) fermentation" were found. "Lactobacillus (92.2%) fermentation" characteristics were discovered under natural outdoor conditions using stainless steel containers. These fermentation pattern differences were related to taxonomic phylogenetic diversity, which was also considered involved in determining organic acid production and taste. These results will be helpful as a scientific basis for understanding the fermentation characteristics of Gochang vinegar and developing high-value-added traditional vinegar products.

SUBMITTER: Seo H

PROVIDER: S-EPMC9601284 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature

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Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process.

Seo Hoonhee H Lee Saebim S Park Hyuna H Jo Sujin S Kim Sukyung S Rahim Md Abdur MA Ul-Haq Asad A Barman Indrajeet I Lee Youngkyoung Y Seo Ayoung A Kim Mijung M Jung Il-Yun IY Song Ho-Yeon HY

Foods (Basel, Switzerland) 20221021 20

As NGS (next-generation sequencing) technology develops, metagenomics-based microbial ecology, that is, microbiome research, has recently led to the science of fermented food. Based on the above technology, a study was conducted to understand the characteristics of vinegar made from bokbunja, a local crop in Gochang-gun, Korea. Physicochemical characteristics of vinegar, organic acid analysis, microbial community analysis, and electronic tongue analysis were explored while fermenting the vinegar ...[more]

PMID: 37431054

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Project description: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 and Meyerozyma were enriched in winter. Unweighted pair group method with arithmetic mean (UPGMA) cluster analysis demonstrated that seasonality had a more decisive impact on microbiota composition than the fermentation stage within a season, and the microbiota structure in summer was significantly different from that in the other three seasons. Combined with the highest operational taxonomic units (OTUs) percentage (37%) of summer fungi in the Venn diagrams, it is speculated that the specific fungi may be the root cause for the relatively low SMV quality in summer. This work provided critical insights into the dynamic succession of the microbial community in SMV fermentation from a seasonality view, and the results could enrich our understanding of the microbiota involved in SMV fermentation and guide process control.ImportanceUnderstanding the changes in microbial communities across different seasons is crucial for ensuring the quality of Shanxi mature vinegar (SMV) by the semisolid-solid process. In a complete seasonal cycle, the richness and diversity of fungi were higher than those of bacteria. The microbial community in summer fermentation was significantly different compared to the other three seasons. For example, the dominant microorganisms such as Acetobacter and Lactobacillus decreased in summer. Screening or modifying this group of bacteria to enhance their tolerance to high fermentation temperature is an approach to improve industrial SMV fermentation. Through co-occurrence network analysis, eight highly connected genera were identified, which may play important roles in ecosystem stability. These results also lay a theoretical foundation for the further development of multi-microbial co-fermentation. This work provides an understanding of SMV fermentation from a seasonal perspective and offers new guidance for the process control of grain vinegar brewing.

Dataset Information

Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process.

Publications

Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process.

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