{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Yu Z"],"funding":["China Postdoctoral Science Foundation","Open Project Program of Shanxi Provincial Key Laboratory for Vinegar Fermentation Science and Engineering"],"pagination":["3095"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12428672"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["14(17)"],"pubmed_abstract":["Viruses play a regulatory role in microbial ecology. Traditional fermented foods have complex fermentation environments with abundant viral participation, yet current research on viral communities in fermented foods remains insufficient. Traditional, manually produced solid-state fermented vinegar serves as an excellent model for studying the role of viral communities in fermented foods. Using metagenomic approaches, this study investigates the structure and dynamics of viral communities during the acetic acid fermentation process of Shanxi aged vinegar. All identified viruses were bacteriophages, and the dominant families were identified as Herelleviridae, Autographiviridae, and Stanwilliamsviridae. The richness and diversity of viral communities exhibited significant variations during ac"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Insights into the Composition and Function of Virus Communities During Acetic Acid Fermentation of Shanxi Aged Vinegar."],"pmcid":["PMC12428672"],"funding_grant_id":["20220401931002","2023M741438"],"pubmed_authors":["Zhu Y","Zhang X","Yu Z","Ma T","Yan Y","Zhao H","Yu Y"],"additional_accession":[]},"is_claimable":false,"name":"Insights into the Composition and Function of Virus Communities During Acetic Acid Fermentation of Shanxi Aged Vinegar.","description":"Viruses play a regulatory role in microbial ecology. Traditional fermented foods have complex fermentation environments with abundant viral participation, yet current research on viral communities in fermented foods remains insufficient. Traditional, manually produced solid-state fermented vinegar serves as an excellent model for studying the role of viral communities in fermented foods. Using metagenomic approaches, this study investigates the structure and dynamics of viral communities during the acetic acid fermentation process of Shanxi aged vinegar. All identified viruses were bacteriophages, and the dominant families were identified as Herelleviridae, Autographiviridae, and Stanwilliamsviridae. The richness and diversity of viral communities exhibited significant variations during ac","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Sep","modification":"2026-04-08T18:39:09.62Z","creation":"2026-04-08T10:04:57.783Z"},"accession":"S-EPMC12428672","cross_references":{"pubmed":["40941211"],"doi":["10.3390/foods14173095"]}}