Food and Fermentation Industries >

2022 , Vol. 48 >Issue 10: 219 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029409

Correlation analysis of prokaryotic microbial community and physicochemical factors during the acetic acid fermentation of Chishui sun-dried vinegar

  • LU Mei ,
  • SONG Congcong ,
  • SHI Guizhen ,
  • YANG Qing ,
  • LI Deqing ,
  • DOU Yining
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  • (College of Applied Chemistry and Food and Drug, Weifang Engineering Vocational College, Qingzhou 262500, China)

Received date: 2021-09-15

  Revised date: 2021-09-26

  Online published: 2022-06-10

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Abstract

To study the changes in the prokaryotic microbial community structure during acetic acid fermentation of Chishui sun-dried vinegar, high-throughput sequencing was used to analyze the composition of the prokaryotic microbial community in Cupei(vinegar starter), and the changes of basic physicochemical indicators (total acid, ethanol, reducing sugar and lactic acid) of acetic acid fermentation were tested, and the correlation between the physical and chemical factors and the prokaryotic microbial genera were analyzed. The relative abundances of Acetilactobacillus and Gluconacetobacter increased from 0.11% and lower than 0.01%, to 36.78% and 4.76% during acetic acid fermentation, and the relative abundance of Lactobacillus and Acetobacter increased first and then decreased. The relative abundance of Acaryochloris, Rhodospirillaceae_unclassified, Agrobacterium and Sphingomonas showed a downward trend with acetic acid fermentation. The total acid increased from 0.61 % to 5.35 % (calculated by acetic acid), and the ethanol decreased from 5.78 % to 0.33 %; the content of reducing sugar and lactic acid both increased first and then decreased. The principal coordinate analysis clusters the Cupei samples together according to the fermentation times, and moved on the first principal coordinate axis along with the fermentation progress; cluster analysis divided the fermentation into three stages: the early (day 0-3), middle (day 6-12) and final stage (the 15th day). Correlation analysis showed that Lactobacillus was mainly positively correlated with the content of lactic acid and reducing sugar; Acetobacter, Limosilactobacillus, Gluconacetobacter and Acetilactobacillus were mainly positively correlated with acidity; while Agrobacterium, Xanthomonas and Methylobacterium were mainly negatively correlated with acidity and positively correlated with ethanol content. This research is of great significance to reveal the law of fermentation and analyze the fermentation mechanism of Chishui sun-dried vinegar.

Key words： Chishui sun-dried vinegar; acetic acid fermentation; high-throughput sequencing technology; prokaryotic microbial community; correlation analysis

Cite this article

LU Mei , SONG Congcong , SHI Guizhen , YANG Qing , LI Deqing , DOU Yining . Correlation analysis of prokaryotic microbial community and physicochemical factors during the acetic acid fermentation of Chishui sun-dried vinegar[J]. Food and Fermentation Industries, 2022 , 48(10) : 219 -225 . DOI: 10.13995/j.cnki.11-1802/ts.029409

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