Analysis of microbial diversity in apple vinegar fermentation process through 16s rDNA sequencing
文献类型： 外文期刊
作者： Song, Juan 1 ; Zhang, Ji-Hong 1 ; Kang, San-Jiang 1 ; Zhang, Hai-Yan 1 ; Yuan, Jing 1 ; Zeng, Chao-Zhen 1 ; Zhang, Fan 1 ;
作者机构： 1.Gansu Acad Agr Sci, Agr Prod Storage & Proc Res Inst, Lanzhou, Gansu, Peoples R China
关键词： 16S rDNA; apple vinegar; fermentation; microbial diversity; physiological and biochemical characteristics
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）
ISSN： 2048-7177
年卷期： 2019 年 7 卷 4 期
页码：
收录情况： SCI
摘要： Based on SPME-GC-MS analysis, it could be found that the production of acetic acid, phenethyl acetate, and isoamyl acetate gradually increased in the apple vinegar fermentation broth with the fermentation time. Consequently, in order to systematically explore the dynamic changes of microbial diversity and metabolites in the process of apple vinegar fermentation, 16S rDNA were sequenced and analyzed in this work. The present results showed that bacterial diversity was rich and exhibited a certain variation during the dynamic fermentation process of apple vinegar. Furthermore, Lactococcus and Oenococcus were the predominant bacteria in the pre-fermentation (alcoholic fermentation) of apple vinegar, while the dominant bacteria in the middle and late fermentation stages (acetic acid fermentation) were Lactococcus and Acetobacter. In addition, during the whole fermentation process of apple vinegar, Lactococcus was the most dominant bacteria, Oenococcus was the unique species in the stage of alcohol fermentation, and Acetobacter increased rapidly in the stage of acetic acid fermentation. In conclusion, our finding provided a theoretical basis for the processing technology of apple vinegar fermentation, and a theory evidence for the safety and health assessment of apple vinegar.
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