Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar

Abstract

We investigated the impact of seasons of the year on microbiota and physicochemical indices in industrial-scale fermentation of Sichuan Baoning vinegar. Illumina HiSeq sequencing results showed significant differences (P 0.05), the increase in total acidity was highest in the autumn. Acetic acid content in raw vinegar was highest in the autumn (3472.42 mg/100 mL), and lowest in the summer (2304.01 mg/100 mL). This study provides a theoretical basis for the production of Sichuan bran vinegar with consistent quality and provides insights into the quality control of traditional fermented foods.

Keywords

• Cereal vinegar
• Fermented food
• High-throughput sequencing
• Microbiota
• Seasonal dynamics
• Sichuan Baoning vinegar