Metagenomic Analysis of Microbial Diversity in the Traditional Vinegar Fermentation Process

Complex microbial communities and metabolites play important roles in the formation of taste and flavor during the fermentation process of traditional vinegar.The present study investigated the composition and diversity of bacterial communities in the acetic acid fermentation process of Tianjin duliu mature vinegar using metagenomic approach.The results showed that bacteria exhibited greater diversity in the early period than other microorganisms.Principal component analysis revealed that Lactobacillus,Acetobacter and Nostoc had the main relationship with the acetic acid fermentation process.The abundance of acetic acid bacteria increased as the fermentation proceeded,while lactic acid bacteria decreased.The abundance of lactic acid bacteria was far more than that of other microorganisms,indicating that it might have important functions for the formation of vinegar flavor.