Diversity and dynamics stability of bacterial community in traditional solid-state fermentation of Qishan vinegar

Bokulich NA, Subramanian S, Faith JJ et al (2013) Quality-filtering vastly improves diversity estimates from Illumina amplicon sequencing. Nat Methods 10:57–59 Bokulich NA, Amiranashvili L, Chitchyan K et al (2015) Microbial biogeography of the transnational fermented milk matsoni. Food Microbiol 50:12–19 Carranza P, Grunau A, Schneider T et al (2010) A gel-free quantitative proteomics approach to investigate temperature adaptation of the food-borne pathogen Cronobacter turicensis 3032. Proteomics 10:3248–3261 Chen JC, Chen QH, Qin G, Sue R, Hui R, He GQ, Gu Q (2010) Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC method. Food Chem 122:1247–1252 Chen Q, Liu B, Wang J, Che J, Liu G, Guan X (2017) Diversity and dynamics of the bacterial community involved in pig manure biodegradation in a microbial fermentation bed system. Ann Microbiol 67:1–10 Edgar RC (2013) UPARSE: highly accurate OTU sequences from microbial amplicon reads. Nat Methods 10:996–998 Fraqueza MJ (2015) Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages. Int J Food Microbiol 212:76–88 Gao C, Wang A, Wu W, Yin Y, Zhao Y (2014) Enrichment of anodic biofilm inoculated with anaerobic or aerobic sludge in single chambered air-cathode microbial fuel cells. Bioresour Technol 167:124–132 González-Arenzana L, López R, Santamaría P, López-Alfaro I (2013) Dynamics of lactic acid bacteria populations in Rioja wines by PCR-DGGE, comparison with culture-dependent methods. Appl Microbiol Biotechnol 97:6931–6941 Gou M, Wang H, Yuan H, Zhang W, Tang Y, Kida K (2015) Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production. J Inst Brew 121:620–627 Ivone VM, Conceição E, Nunes OC, Manaia CM (2013) Bacterial diversity from the source to the tap: a comparative study based on 16S rRNA gene-DGGE and culture-dependent methods. FEMS Microbiol Ecol 83:361–374 Kim SH, Cho HK, Shin HS (2012) Physicochemical properties and antioxidant activities of commercial vinegar drinks in Korea. Food Sci Biotechnol 21:1729–1734 Kittelmann M, Stamm WW, Follmann H, Trüper HG (1989) Isolation and classification of acetic acid bacteria from high percentage vinegar fermentation. Appl Microbiol Biotechnol 30:47–52 Li P, Li S, Cheng L, Luo L (2014) Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar. Appl Microbiol Biotechnol 98:6073–6084 Li P, Aflakpui FWK, Yu H, Luo L, Lin W (2015a) Characterization of activity and microbial diversity of typical types of Daqu for traditional Chinese vinegar. Ann Microbiol 65:2019–2027 Li P, Liang H, Lin W, Feng F, Luo L (2015b) Microbiota dynamics associated with environmental conditions and potential roles of Cellulolytic communities in traditional Chinese cereal starter solid-state fermentation. Appl Environ Microbiol 81:5144–5156 Li S, Li P, Liu X, Luo L, Lin W (2016a) Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar. Appl Microbiol Biotechnol 100:1–17 Li Z, Li H, Bian K (2016b) Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods. Int J Food Microbiol 234:9–14 Liang H, Ye D, Li P, Su T, Wu J, Luo L (2016) Evolution of bacterial consortia in an integrated tannery wastewater treatment process. RSC Adv 6:87380–87388 Liljeberg H, Björck I (1998) Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar. Eur J Clin Nutr 52:368–371 Liu D, Zhang R, Wu H et al (2011) Changes in biochemical and microbiological parameters during the period of rapid composting of dairy manure with rice chaff. Bioresour Technol 102:9040–9049 Ministry of Light Industry of China (1993) General methods of determination for industrial enzymes (QB/T 1803-1993). China Light Industry Press, Beijing Morales ML, Tesfaye W, Garciaparrilla MC, Casas JA, Troncoso AM (2001) Sherry wine vinegar: physicochemical changes during the acetification process. J Sci Food Agric 81:611–619 Moreau MM, Eades SC, Reinemeyer CR, Fugaro MN, Onishi JC (2014) Illumina sequencing of the V4 hypervariable region 16S rRNA gene reveals extensive changes in bacterial communities in the cecum following carbohydrate oral infusion and development of early-stage acute laminitis in the horse. Vet Microbiol 168:436–441 Nie Z, Zheng Y, Wang M, Han Y, Wang Y, Luo J, Niu D (2013) Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar. Bioresour Technol 148:325–333 Ooijkaas L (2004) Chinese vinegar and its solid-state fermentation process. Food Rev Int 20:407–424 Peiffer JA, Spor A, Koren O et al (2013) Diversity and heritability of the maize rhizosphere microbiome under field conditions. Proc Natl Acad Sci USA 110:6548–6553 Peng Q, Yang Y, Guo Y, Han Y (2015) Analysis of bacterial diversity during acetic acid fermentation of Tianjin Duliu aged vinegar by 454 pyrosequencing. Curr Microbiol 71:195–203 Sun W, Xiao H, Peng Q, Zhang Q, Li X, Han Y (2016) Analysis of bacterial diversity of Chinese Luzhou-flavor liquor brewed in different seasons by Illumina Miseq sequencing. Ann Microbiol 66:1293–1301 Tesfaye W, Morales ML, García-Parrilla MC, Troncoso AM (2002) Wine vinegar: technology, authenticity and quality evaluation. Trends Food Sci Technol 13:12–21 Thomas L, Larroche C, Pandey A (2013) Current developments in solid-state fermentation. Biochem Eng J 81:146–161 Trcek J, Mahnic A, Rupnik M (2016) Diversity of the microbiota involved in wine and organic apple cider submerged vinegar production as revealed by DHPLC analysis and next-generation sequencing. Int J Food Microbiol 223:57–62 Unden G, Zaunmüller T (2009) Metabolism of sugars and organic acids by lactic acid bacteria from wine and must. In: König H, Unden G, Fröhlich J (eds)Biology of microorganisms on grapes, in must and in wine. Springer, Berlin, pp 135–147 Visintin S, Alessandria V, Valente A, Dolci P, Cocolin L (2016) Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa. Int J Food Microbiol 216:69–78 Wang Z, Lu Z, Yu Y, Li G, Shi J, Xu Z (2015) Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar. Food Microbiol 50:64–69 Wang Z, Lu Z, Shi J, Xu Z (2016) Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar. Sci Rep 6:26818 Wang X, Ban S, Hu B, Qiu S, Zhou H (2017) Bacterial diversity of Moutai-flavour Daqu based on high-throughput sequencing method. J Inst Brew 123:138–143 Williams RT, Crawford RL (1983) Effects of various physiochemical factors on microbial activity in pea. Can J Microbiol 29:1430–1437 Wu J, Ma Y, Zhang F, Chen F (2012) Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar. Food Microbiol 30:289–297 Wu L, Lu Z, Zhang X, Wang Z, Yu Y, Shi J, Xu Z (2016) Metagenomics reveals flavour metabolic network of cereal vinegar microbiota. Food Microbiol 62:23–31 Xu W, Xu Q, Chen J, Lu Z (2011a) Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process. J Sci Food Agric 91:1612–1617 Xu W, Huang Z, Zhang X et al (2011b) Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar. Food Microbiol 28:1175–1181 Yang K, Yue Q, Kong J, Zhao P, Gao Y, Fu K, Gao B (2016) Microbial diversity in combined UAF-UBAF system with novel sludge and coal cinder ceramic fillers for tetracycline wastewater treatment. Chem Eng J 285:319–330 Zheng X, Yan Z, Nout MJR et al (2014) Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter. Int J Food Microbiol 182-183:57–62 Zhong F, Wu J, Dai Y, Yang L, Zhang Z, Cheng S, Zhang Q (2015) Bacterial community analysis by PCR-DGGE and 454-pyrosequencing of horizontal subsurface flow constructed wetlands with front aeration. Appl Microbiol Biotechnol 99:1499–1512 Zhu W, Nie Y, Xu Y (2017) The incidence and distribution of ochratoxin a in Daqu, a Chinese traditional fermentation starter. Food Control 78:222–229