ArticleScientific reports2018
Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers.
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38 citing papers in PubMed, 96 citations in OpenAlex.
- Directional Construction of a Synthetic Microbial Consortium for Shanxi Aged Vinegar: Metabolic Kinetics and Accelerated Formation of Major Volatile Compounds.Foods (Basel, Switzerland) · 2026Article
- Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation.Food chemistry: X · 2026Article
- Quantitative Metaproteomic Characterization of Acetic Acid Bacteria Reveals Functional Dynamics During Verdejo Wine Acetification.Proteomes · 2026Article
- Species sorting shapes the divergence of a traditional fermented dairy-derived bacterial community with repeatable functionality during propagation with alternative substrates.World journal of microbiology & biotechnology · 2026Article
- Multi-omics profiling of microbial ecology and non-volatile compounds across fermentation stages of spontaneous litchi (Frontiers in nutrition · 2026Article
- Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar.BMC microbiology · 2025Article
- Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality.Food chemistry: X · 2025Article
- Interaction Between Lactic Acid Bacteria and Acetic Acid Bacteria in Sichuan Bran Vinegar: Impact on Their Growth and Metabolites.Foods (Basel, Switzerland) · 2025Article
- Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits.Foods (Basel, Switzerland) · 2025Review
- The familyFrontiers in microbiology · 2025Review
- Metabolic diversity in sorghum: Mechanism underlying grain color variation and fermentation quality.PloS one · 2025Article
- Article
- Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process.Food chemistry: X · 2024Article
- Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars.Foods (Basel, Switzerland) · 2024Article
- Analysis of the association between microbiota and flavor formation during Zizhong Dongjian fermentation process.Food science & nutrition · 2024Article
- Comparative Study on the Fermentation Characteristics of SelectiveFoods (Basel, Switzerland) · 2024Article
- The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products.Foods (Basel, Switzerland) · 2024Article
- Estamaran date vinegar: chemical and microbial dynamics during fermentation.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Implementation of a Novel Method for Processing Proteins from Acetic Acid Bacteria via Liquid Chromatography Coupled with Tandem Mass Spectrometry.Molecules (Basel, Switzerland) · 2024Article
- Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seedFrontiers in microbiology · 2024Article
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Authors and funding
8 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Shanxi aged vinegar (SAV), one of the famous Chinese vinegars, is produced by multispecies solid-state fermentation in which the acetic acid fermentation stage (AAF) is especially important. However, how bacterial succession and their metabolites change along with the different stages of AAF is still poorly understood. In this study, we investigated the dynamic bacterial succession and flavor formation in three batches of SAV using high-throughput sequencing and metabolomics approaches. It is interesting to find that AAF can be divided into three stages based on its bacterial community succession (early stage, days 0-4; medium stage, days 5-21; and later stage, days 22-26). Pantoea, Pediococcus, Lactococcus and Rhizobium played an important role in the early stage; Lactobacillus was dominant in the medium stage (67.72%); and Acetobacter, Komagataeibacter and Kroppenstedtia were the key bacteria in the later stage. A total of seven organic acids and 42 volatile constituents (esters, alcohol, ketones and aldehydes) were detected during the AAF. Spearman correlation analysis showed a significant correlation between the bacterial community and these flavor metabolites during the AAF of the SAV. This is the first report to explore the relationships between volatile flavor metabolites and bacterial community succession by a three-staged method and provide theoretical support for a flavor formation mechanism in traditional SAV.
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