China Meat Research Center, Beijing, China.
Beijing Academy of Food Sciences, Beijing, China.
J Sci Food Agric. 2024 Sep;104(12):7159-7172. doi: 10.1002/jsfa.13538. Epub 2024 Apr 25.
Rice vinegar is a popular cereal vinegar worldwide and is typically produced in an open environment, and the ecosystem of solid-state fermentation is complicated and robust. The present study aimed to reveal the shaping force of the establishment of the ecosystem of Beijing rice vinegar, the core function microbiota and their correlation with critical environmental factors. [Correction added after first online publication on 29 May 2024; the word "worldwide" has been removed from the first sentence under the section Background.] RESULTS: The experimental findings revealed the changes in environmental factors, major metabolites and microbial patterns during Beijing rice vinegar fermentation were obtained. The major metabolites accumulated at the middle and late acetic acid fermentation (AAF) periods. Principal coordinates and t-test analyses revealed the specific bacterial and fungal species at corresponding stages. Kosakonia, Methlobacterium, Sphingomonas, unidentified Rhizobiaceae, Pseudozyma and Saccharomycopsis dorminated during saccharification and alcohol fermentation and early AAF, whereas Lactococcus, Acetobacter, Rhodotorula and Kazachstania dominated the later AAF stages. Canonical correspondence analysis of environmental factors with core microbiota. Temperature and total acid were the most significant factors correlated with the SAF bacterial profile (Pediococcus, Weissella, Enterococcus and Kosakonia). Ethanol was the most significant factor between AAF1 and AAF3, and mainly affected Acetobacter and Lactobacillus. Conversely, ethanol was the most significant factor in the SAF, AAF1 and AAF3 fungi communities; typical microorganisms were Saccharomyces and Malassezia. Furthermore, the predicted phenotypes of bacteria and their response to environmental factors were evaluated.
In conclusion, the present study has provided insights into the process regulation of spontaneous fermentation and distinguished the key driving forces in the microbiota of Beijing rice vinegar fermentation. © 2024 Society of Chemical Industry.
米醋是一种在世界范围内广受欢迎的谷物醋，通常在开放式环境中生产，固态发酵的生态系统复杂而强大。本研究旨在揭示北京米醋生态系统建立的塑造力量、核心功能微生物群及其与关键环境因素的相关性。[在 2024 年 5 月 29 日首次在线出版后添加的更正；第一节“背景”下的第一句话中已删除“全世界”一词。]结果：实验结果揭示了北京米醋发酵过程中环境因素、主要代谢物和微生物模式的变化。主要代谢物在中晚期醋酸发酵（AAF）期间积累。主坐标和 t 检验分析揭示了相应阶段的特定细菌和真菌种类。在糖化和酒精发酵以及早期 AAF 期间，Kosakonia、Methlobacterium、Sphingomonas、未鉴定的根瘤菌科、假丝酵母和 Saccharomycopsis 占主导地位，而 Lactococcus、醋杆菌、红酵母和 Kazachstania 则在后期 AAF 阶段占主导地位。环境因素与核心微生物群的典范对应分析。温度和总酸是与 SAF 细菌谱（肠球菌、魏斯氏菌、粪肠球菌和 Kosakonia）最相关的最重要因素。乙醇是 AAF1 和 AAF3 之间最重要的因素，主要影响醋杆菌和乳杆菌。相反，乙醇是 SAF、AAF1 和 AAF3 真菌群落中最重要的因素；典型微生物是酿酒酵母和马拉色菌。此外，还评估了细菌的预测表型及其对环境因素的响应。
总之，本研究深入了解了自然发酵的过程调控，并区分了北京米醋发酵中微生物群的关键驱动因素。© 2024 化学工业协会。
