Peng Qian, Yang Yanping, Guo Yanyun, Han Ye
School of Chemical Engineering and Technology, Tianjin University, 92 Weijin Road, Nankai District, Tianjin, 300072, People's Republic of China.
Curr Microbiol. 2015 Aug;71(2):195-203. doi: 10.1007/s00284-015-0823-9. Epub 2015 Apr 24.
The vinegar pei harbors complex bacterial communities. Prior studies revealing the bacterial diversity involved were mainly conducted by culture-dependent methods and PCR-DGGE. In this study, 454 pyrosequencing was used to investigate the bacterial communities in vinegar pei during the acetic acid fermentation (AAF) of Tianjin Duliu aged vinegar (TDAV). The results showed that there were 7 phyla and 24 families existing in the vinegar pei, with 2 phyla (Firmicutes, Protebacteria) and 4 families (Lactobacillaceae, Acetobacteracae, Enterobacteriaceae, Chloroplast) predominating. The genus-level identification revealed that 9 genera were the relatively stable, consistent components in different stages of AAF, including the most abundant genus Lactobacillus followed by Acetobacter and Serratia. Additionally, the bacterial community in the early fermentation stage was more complex than those in the later stages, indicating that the accumulation of organic acids provided an appropriate environment to filter unwanted bacteria and to accelerate the growth of required ones. This study provided basic information of bacterial patterns in vinegar pei and relevant changes during AAF of TDAV, and could be used as references in the following study on the implementation of starter culture as well as the improvement of AAF process.
醋醅中含有复杂的细菌群落。先前揭示其中细菌多样性的研究主要采用依赖培养的方法和PCR-DGGE。在本研究中，运用454焦磷酸测序技术对天津独流老醋醋酸发酵（AAF）过程中醋醅的细菌群落进行了调查。结果表明，醋醅中存在7个门和24个科，其中2个门（厚壁菌门、变形菌门）和4个科（乳杆菌科、醋酸杆菌科、肠杆菌科、叶绿体）占主导地位。属水平的鉴定显示，9个属是AAF不同阶段相对稳定、一致的组成部分，其中最丰富的属是乳杆菌属，其次是醋酸杆菌属和沙雷氏菌属。此外，发酵早期的细菌群落比后期更复杂，这表明有机酸的积累提供了一个合适的环境，以筛选不需要的细菌并加速所需细菌的生长。本研究提供了醋醅中细菌模式以及天津独流老醋AAF过程中相关变化的基本信息，可为后续关于发酵剂应用及AAF工艺改进的研究提供参考。
