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Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

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Abstract

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.

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Acknowledgements

This study was supported by the Science and Technology Program of Tianjin (13ZCDNC01900). We would like to thank Miss Jin Wang, Miss Xin Zhao, Miss Xiqian Tan, and Mr. Jiping Wei for their advice and help.

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Authors and Affiliations

  1. School of Chemical Engineering and Technology, Tianjin University, 92 Weijin Road, Nankai District, Tianjin, 300072, People’s Republic of China

    Qian Peng, Yanping Yang, Yanyun Guo & Ye Han

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  1. Qian Peng
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  2. Yanping Yang
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  3. Yanyun Guo
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  4. Ye Han
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Correspondence to Ye Han.

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Peng, Q., Yang, Y., Guo, Y. et al. Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing. Curr Microbiol 71, 195–203 (2015). https://doi.org/10.1007/s00284-015-0823-9

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  • DOI: https://doi.org/10.1007/s00284-015-0823-9

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