Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing

Zhixing Hou
# ,
Jinhua Zhang
# ORCID logo ,
Ling Dang
,
Hugui Xue
,
Min Chen
,
Baoqin Bai
,
Yukun Yang
ORCID logo ,
Tao Bo
,
Sanhong Fan
* ORCID logo
#
Co-First author
Version 1 : Received: 4 August 2023 / Approved: 7 August 2023 / Online: 7 August 2023 (04:59:59 CEST)

A peer-reviewed article of this Preprint also exists.

Hou, Z.; Zhang, J.; Dang, L.; Xue, H.; Chen, M.; Bai, B.; Yang, Y.; Bo, T.; Fan, S. Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing. Foods 2023, 12, 3430. Hou, Z.; Zhang, J.; Dang, L.; Xue, H.; Chen, M.; Bai, B.; Yang, Y.; Bo, T.; Fan, S. Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing. Foods 2023, 12, 3430.

Abstract

In this paper, the main physicochemical characteristics and evolutionary laws of microbial community structure during the fermentation of aged vinegar were discussed, and the correlation between Cuqu and microorganisms and physicochemical characteristics during fermentation was explored. The results showed that there are significant differences in genera at different stages of fermentation, the main dominant bacteria in R1 are Bacillus, Lactobacillus, Aspergillus and Issatchenkia. At R2 fermentation stage, Lactobacillus, Acetobacter and Saccharomyces showed an upward trend and finally became absolute advantage bacteria. The main genus of bacteria at the end of overall fermentation is Aspergillus. Correlation analysis shows that in Cuqu, the bacterial genera that are significantly positively and negatively correlated with reducing sugars and amino acid nitrogen are the same, while the bacterial genera that are significantly positively and negatively correlated with pH and saccharification power are the same. During the fermentation process, pH, reducing sugar and saccharification ability are mainly positively correlated with bacterial genera. And research has found that during the fermentation process, the overall correlation between fungal communities and physicochemical characteristics is weaker compared to bacteria.

Keywords

Aged vinegar; Microbial community; Physicochemical characteristics; Correlation

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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