AUTHOR=Han Dong , Yang Yunsong , Guo Zhantong , Chen Ken , Dai Shuwen , Zhu Yuanyuan , Wang Yuqin , Yu Zhen , Wang Ke , Liu Peng , Rong Chunchi , Yu Yongjian 

TITLE=Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seed Pei) from different Chinese regions

JOURNAL=Frontiers in Microbiology

VOLUME=15

YEAR=2024

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2024.1389737

DOI=10.3389/fmicb.2024.1389737

ISSN=1664-302X

ABSTRACT=<sec><title>Introduction</title><p>The starter used in solid-state fermentation (SSF) vinegar, known as seed <italic>Pei</italic> is a microbial inoculant from the previous batch that is utilized during the acetic acid fermentation stage. The seed <italic>Pei</italic>, which has a notable impact on vinegar fermentation and flavor, is under-researched with comparative studies on microorganisms.</p></sec><sec><title>Methods</title><p>Herein metagenomics was employed to reveal the microbes and their potential metabolic functions of four seed <italic>Pei</italic> from three regions in China.</p></sec><sec><title>Results</title><p>The predominant microbial taxa in all four starters were bacteria, followed by viruses, eukaryotes, and archaea, with <italic>Lactobacillus</italic> sp. or <italic>Acetobacter</italic> sp. as main functional taxa. The seed <italic>Pei</italic> used in Shanxi aged vinegar (SAV) and Sichuan bran vinegar (SBV) exhibited a higher similarity in microbial composition and distribution of functional genes, while those used in two Zhenjiang aromatic vinegar (ZAV) differed significantly. Redundancy analysis (RDA) of physicochemical factors and microbial communities indicated that moisture content, pH, and reducing sugar content are significant factors influencing microbial distribution. Moreover, seven metagenome-assembled genomes (MAGs) that could potentially represent novel species were identified.</p></sec><sec><title>Conclusions</title><p>There are distinctions in the microbiome and functional genes among different seed <italic>Pei</italic>. The vinegar starters were rich in genes related to carbohydrate metabolism. This research provides a new perspective on formulating vinegar fermentation starters and developing commercial fermentation agents for vinegar production.</p></sec>