Food and Fermentation Industries >

2025 , Vol. 51 >Issue 16: 223 - 229

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041074

Diversity of Bacillaceae and selection of excellent Bacillaceae for acetoin production in Sichuan bran vinegar

  • SHU Haojie ,
  • LI Huimin ,
  • HE Shuhang ,
  • HU Qian ,
  • LI Jianlong ,
  • LI Qin ,
  • HU Kaidi ,
  • ZHAO Ning ,
  • LIU Shuliang ,
  • LIU Aiping
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  • (College of Food Science, Sichuan Agricultural University, Ya’an 625014, China)

Received date: 2024-09-18

  Revised date: 2024-10-28

  Online published: 2025-08-29

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Abstract

This study aimed to investigate the diversity of Bacillaceae during the fermentation of Sichuan bran vinegar and to identify strains capable of producing acetoin.The diversity and succession of Bacillaceae during the fermentation process were analyzed using metagenomic sequencing.Bacillaceae were isolated from the Cupei using traditional culturing techniques, identified through molecular biology techniques, and further studied for their acetoin production capabilities and growth characteristics under various environmental conditions.Metagenomic sequencing demonstrated that Heyndrickxia coagulans emerged as the dominant Bacillaceae, exhibiting a relative abundance between 13.16% and 61.17% during the fermentation process.A total of 42 Bacillaceae strains were isolated from the Cupei, with 9 strains from 4 species producing over 1 000 mg/L of acetoin.Notably, Bacillus velezensis YS02 exhibited the highest acetoin production at (1 260.36±74.57) mg/L.The growth performance of 10 strains was evaluated under various conditions, with all strains significantly inhibited at pH ≤ 4.0.Compared with other strains, B.velezensis YS37 demonstrated better growth even at 50 ℃, while B.velezensis YS15, B.amyloliquefaciens YS18, and H.coagulans YS37 exhibited better growth even at a 5% ethanol content.This study enhances the understanding of the diversity of Bacillaceae in Sichuan bran vinegar and provides a foundation for future utilization of Bacillaceae.

Key words： Sichuan bran vinegar; Bacillaceae; acetoin; growth characteristics; metagenomics

Cite this article

SHU Haojie , LI Huimin , HE Shuhang , HU Qian , LI Jianlong , LI Qin , HU Kaidi , ZHAO Ning , LIU Shuliang , LIU Aiping . Diversity of Bacillaceae and selection of excellent Bacillaceae for acetoin production in Sichuan bran vinegar[J]. Food and Fermentation Industries, 2025 , 51(16) : 223 -229 . DOI: 10.13995/j.cnki.11-1802/ts.041074

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