Dynamic Analysis of Microbial Communities and Flavor Components in the Process of Insolating Fermented Grains of Sichuan Bran Vinegar
Analysis and research on the microbial communities and organic acid substances of fermented grains of Huguo mature vinegar in different periods of insolation time were performed,and the correlation between community composition and organic acid substances was determined.High-throughput sequencing technology was used to identify the bacterial communities during the insolation process of Sichuan bran vinegar,and the dynamic changes and succession patterns of microorganisms in each stage during the insolation process of traditional Sichuan bran vinegar were analyzed.The contents of organic acids in vinegar fermented grains were determined by high-performance liquid chromatography,and the correlation between them and microbial communities was analyzed.The results showed that the organic acids in the fermented grains during the insolation process included oxalic acid,propionic acid,tartaric acid,malic acid,formic acid,lactic acid,acetic acid,citric acid,succinic acid,and mainly lactic acid and acetic acid.As the insolation time prolonged,microbial abundance and diversity first decreased then increased,the dominant microorganisms in the process of insolating vinegar grains were mainly Bacillus,Pseudomonas,Lactococcus,Stenotrophomonas,Enterococcus,Acinetobacter,Moraxella and Brevundimonas,among those had strong correlation with the organic acids in traditional Sichuan bran vinegar were Psychrobacter,Streptococcus,Enterococcus and so on.
fermented grains of vinegarhigh-throughput sequencingmicrobial communitiesflavor components
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