Bacterial interactions mediated by acetic acid and their impact on flavor profile during acetic acid fermentation stage of Shanxi aged vinegar

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作   者：

Yuanpeng Hao;  Jiamu Kang;  Yaxuan Guo;  Liying Meng;  Zhenyu Li;  Xuemei Qin; 

作者机构：

Shanxi University;  Taiyuan;  Hainan University;  570228;  China;  Haikou;  Modern Research Center for Traditional Chinese Medicine;  Key Laboratory of Effective Substances Research and Utilization in TCM of Shanxi Province;  030006;  School of Food Science and Engineering; 

期刊名称：

Food Bioscience

i s s n：

2212-4292

年卷期：

2025 年 64 卷

页   码：

1-11

页   码：

摘   要：

Shanxi aged vinegar (SAV) is widely recognized as one of the most famous and popular types of vinegar. However, the influence of organic acids on the interactions among core bacteria and their role in shaping flavor characteristics require further investigation. This study explores the dynamics of organic acids, structure of the microbial community and its interactions, and the profiles of volatile metabolites in cupei (CP) during the acetic acid fermentation stage. We also investigate the potential relationships between organic acid-driven microbial interactions and flavor metabolites. The findings indicate that acetic acid is the main organic acid in CP, with its concentration significantly increasing over time. The dominant microbial genera identified during the preliminary, middle, and late stages of acetic acid fermentation include Acetobacter, Lactobacillus, and Acetilacto-bacillus. The microbial community undergoes a succession with fermentation duration. The co-occurrence network demonstrates regular alterations as fermentation time extends, evidenced by increases in vertex, edge, average degree, density, and centralization metrics. Analysis of volatile metabolite profiles identifies several distinctive compounds, such as ethyl acetate and phenethyl acetate, as highly characteristic features throughout the acetic acid fermentation stage. The accumulation of acetic acid is closely related to the interaction of core microbial communities and the formation of flavor characteristics. A regularized canonical correlation analysis reveals a strong association between Lactobacillus and various ethyl esters. This study provides novel insights into the regulation of microbial communities and the metabolism of flavor metabolites in vinegar production, thus establishing a scientific basis for the industrialization of SAV.