Abstract: In order to explore the characteristics of bacterial and fungal communities and abundance in different periods of Yongchun aged vinegar,representative vinegar samples collected at four important periods,including fermentation (Y1),1-month product (Y2),1-year (Y3) and 10-year storage (Y4),were analyzed by Illumina Miseq high-throughput sequencing of 16S rRNA and 18S rRNA genes.The results showed that Alphaproteobacteria and Bacilli were the dominant bacteria classes in the former three periods (Y1,Y2 and Y3),Acetobacter (>60%) and Lactobacillus (>20%)were the dominant bacteria genera.However,bacterial 16S rRNA gene could not be detected in the vinegar sample of the last period (Y4).For fungal composition,18S rRNA gene could be found in vinegar samples of all four periods.In addition,Saccharomycetes and Eurotiomycetes were dominant at the fungal class level,an unclassified genus of Saccharomycetales (>95%) was the dominant fungal genus in the vinegar of Y1,Y2 and Y3,while an unclassified genus of Trichocomaceae (>50.36%) was the dominant genus in that of Y4,followed by an unclassified genus of Saccharomycetales (28.07%) and Pichia (17.68%).The bacterial composition in Y2 was similar to that of Y3 but was different from that of Y1.On the contrary,there were high similarities of fungal composition among those of Y1,Y2 and Y3,while they were clearly different from that of Y4.Our results provide a scientific evidence for revealing the dynamic changes of bacterial and fungal diversity of Yongchun aged vinegar during the production and storages.
王俊奇,黄卫红,李双彤,等. 永春老醋不同生产阶段细菌和真菌多样性动态变化特征分析[J]. 食品与发酵工业, 2021, 47(2): 38-44.
WANG Junqi,HUANG Weihong,LI Shuangtong,et al. Dynamic changes of bacterial and fungal diversities in Yongchun aged vinegar during production and storage[J]. Food and Fermentation Industries, 2021, 47(2): 38-44.
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