AUTHOR=Xu Fei , Chen Yonggan , Cai Yingying , Gu Fenglin , An Kejing TITLE=Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla JOURNAL=Frontiers in Microbiology VOLUME=11 YEAR=2020 URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2020.552388 DOI=10.3389/fmicb.2020.552388 ISSN=1664-302X ABSTRACT=
Vanilla produces aroma after curing. There were a few reports about the possible involvement of microorganisms during the curing process. Bacterial and fungal community was analyzed to explore the distinct roles. Alpha diversity analysis indicated that the abundance and diversity of microorganisms did not increase regularly as the curing progressed. Weighted and unweighted principal coordinates analysis (PCoA) showed that the fungal community of blanching beans was significantly different from those of the vanilla beans of other stages, respectively.