Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

	Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar
	Wang, Zong-Min 1; Lu, Zhen-Ming 1,2; Shi, Jin-Song 1,3; Xu, Zheng-Hong 1,2,3
刊名	SCIENTIFIC REPORTS
	2016-05-31
卷号	6
英文摘要	Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods. Flavours, skeleton of fermented foods, was mostly produced by microbiota in food ecosystem. However, the association between microbiota and flavours and flavour-producing core microbiota are still poorly understood. Here, acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar was taken as a typical case of MSSF. The structural and functional dynamics of microbiota during AAF process was determined by metagenomics and favour analyses. The dominant bacteria and fungi were identified as Acetobacter, Lactobacillus, Aspergillus, and Alternaria, respectively. Total 88 flavours including 2 sugars, 9 organic acids, 18 amino acids, and 59 volatile flavours were detected during AAF process. O2PLS-based correlation analysis between microbiota succession and flavours dynamics showed bacteria made more contribution to flavour formation than fungi. Seven genera including Acetobacter, Lactobacillus, Enhydrobacter, Lactococcus, Gluconacetobacer, Bacillus and Staphylococcus were determined as functional core microbiota for production of flavours in Zhenjiang aromatic vinegar, based on their dominance and functionality in microbial community. This study provides a perspective for bridging the gap between the phenotype and genotype of ecological system, and advances our understanding of MSSF mechanisms in Zhenjiang aromatic vinegar.
WOS标题词	Science & Technology
类目[WOS]	Multidisciplinary Sciences
研究领域[WOS]	Science & Technology - Other Topics
关键词[WOS]	ACETIC-ACID BACTERIA ; GRADIENT GEL-ELECTROPHORESIS ; ZHENJIANG AROMATIC VINEGAR ; SHANXI AGED VINEGAR ; BALSAMIC VINEGAR ; COMMUNITY SUCCESSION ; POTENTIAL IMPACT ; YEAST AUTOLYSIS ; PCR ; DIVERSITY
收录类别	SCI
语种	英语
WOS记录号	WOS:000376877000001
内容类型	期刊论文
源URL	[http://124.16.173.210/handle/834782/2249]
专题	天津工业生物技术研究所_总体研究部_期刊论文
作者单位	1.Jiangnan Univ, Sch Pharmaceut Sci, Key Lab Ind Biotechnol, Minist Educ, Wuxi 214122, Peoples R China 2.Chinese Acad Sci, Tianjin Inst Ind Biotechnol, Tianjin Key Lab Ind Biol Syst & Bioproc Engn, Tianjin 300308, Peoples R China 3.Natl Engn Res Ctr Solid State Brewing, Luzhou 646000, Peoples R China
推荐引用方式 GB/T 7714	Wang, Zong-Min,Lu, Zhen-Ming,Shi, Jin-Song,et al. Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar[J]. SCIENTIFIC REPORTS,2016,6.
APA	Wang, Zong-Min,Lu, Zhen-Ming,Shi, Jin-Song,&Xu, Zheng-Hong.(2016).Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar.SCIENTIFIC REPORTS,6.
MLA	Wang, Zong-Min,et al."Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar".SCIENTIFIC REPORTS 6(2016).