Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar

Abstract Shanxi aged vinegar (SAV) is a well-known vinegar produced by traditional solid-state fermentation and has been used in China for thousands of years. However, how microorganisms and their metabolites change along with fermentation is unclear. Here, 454 high-throughput sequencing and denatur...

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Autores principales:	Zhiqiang Nie, Yu Zheng, Sankuan Xie, Xianglong Zhang, Jia Song, Menglei Xia, Min Wang
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2017
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/8a4d5e6b8c124323bbf6c1dc7f809f3b
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spelling	oai:doaj.org-article:8a4d5e6b8c124323bbf6c1dc7f809f3b2021-12-02T11:52:15ZUnraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar10.1038/s41598-017-09850-62045-2322https://doaj.org/article/8a4d5e6b8c124323bbf6c1dc7f809f3b2017-08-01T00:00:00Zhttps://doi.org/10.1038/s41598-017-09850-6https://doaj.org/toc/2045-2322Abstract Shanxi aged vinegar (SAV) is a well-known vinegar produced by traditional solid-state fermentation and has been used in China for thousands of years. However, how microorganisms and their metabolites change along with fermentation is unclear. Here, 454 high-throughput sequencing and denaturing gradient gel electrophoresis were used to investigate the composition of microbial community. Metabolites were further analyzed by gas chromatography–mass spectrometry and high–performance liquid chromatography. Results showed that the composition of bacterial community changed dramatically at different stages of fermentation. The bacterial genera (relative abundance > 0.1%) decreased from 17 in daqu (starter used in starch saccharification) to 2 at the 12th day of alcohol fernemtation (AF). 15 bacterial genera at the 1st day of acetic acid fermentation (AAF) decreased to 4 genera, involving Acetobacter (50.9%), Lactobacillus (47.9%), Komagataeibacter (formerly Gluconacetobacter, 0.7%) and Propionibacterium (0.1%) at the 7th day of AAF. The structure of fungal community was more homogeneous. Saccharomyces and Saccharomycopsis were predominant in AF and AAF. A total of 87 kinds of nonvolatile metabolites were detected. Canonical correspondence analysis showed a significant correlation between the microbiota succession and the formation of metabolites during the fermentation of SAV. This study provides detailed information for the fermentation mechanism of traditional SAV.Zhiqiang NieYu ZhengSankuan XieXianglong ZhangJia SongMenglei XiaMin WangNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 7, Iss 1, Pp 1-12 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Zhiqiang Nie Yu Zheng Sankuan Xie Xianglong Zhang Jia Song Menglei Xia Min Wang Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar
description	Abstract Shanxi aged vinegar (SAV) is a well-known vinegar produced by traditional solid-state fermentation and has been used in China for thousands of years. However, how microorganisms and their metabolites change along with fermentation is unclear. Here, 454 high-throughput sequencing and denaturing gradient gel electrophoresis were used to investigate the composition of microbial community. Metabolites were further analyzed by gas chromatography–mass spectrometry and high–performance liquid chromatography. Results showed that the composition of bacterial community changed dramatically at different stages of fermentation. The bacterial genera (relative abundance > 0.1%) decreased from 17 in daqu (starter used in starch saccharification) to 2 at the 12th day of alcohol fernemtation (AF). 15 bacterial genera at the 1st day of acetic acid fermentation (AAF) decreased to 4 genera, involving Acetobacter (50.9%), Lactobacillus (47.9%), Komagataeibacter (formerly Gluconacetobacter, 0.7%) and Propionibacterium (0.1%) at the 7th day of AAF. The structure of fungal community was more homogeneous. Saccharomyces and Saccharomycopsis were predominant in AF and AAF. A total of 87 kinds of nonvolatile metabolites were detected. Canonical correspondence analysis showed a significant correlation between the microbiota succession and the formation of metabolites during the fermentation of SAV. This study provides detailed information for the fermentation mechanism of traditional SAV.
format	article
author	Zhiqiang Nie Yu Zheng Sankuan Xie Xianglong Zhang Jia Song Menglei Xia Min Wang
author_facet	Zhiqiang Nie Yu Zheng Sankuan Xie Xianglong Zhang Jia Song Menglei Xia Min Wang
author_sort	Zhiqiang Nie
title	Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar
title_short	Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar
title_full	Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar
title_fullStr	Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar
title_full_unstemmed	Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar
title_sort	unraveling the correlation between microbiota succession and metabolite changes in traditional shanxi aged vinegar
publisher	Nature Portfolio
publishDate	2017
url	https://doaj.org/article/8a4d5e6b8c124323bbf6c1dc7f809f3b
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Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar

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