Abstract
Understanding 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.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
