Comparative Study on the Fermentation Characteristics of Selective <i>Lactic Acid</i> Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture

Comparative Study on the Fermentation Characteristics of Selective <i>Lactic Acid</i> Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture

The diversity of the microbial community structure plays a crucial role in the flavor and nutritional value of Shanxi aged vinegar in fermentation. Illumina Miseq high-throughput sequencing identified thirteen bacterial genera, with <i>Lactobacillales</i> (44.89%) and <i>Acetobacte...

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Bibliographic Details
Main Authors: Qi Li, Yujing Zhang, Chaomin Wang, Xiaoyu Zhang, Ruteng Wei, Yunlong Li, Qiqiong Li, Nv Xu
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
Shanxi aged vinegar
microbial diversity
<i>lactic acid</i> bacteria
acetic fermentation
Online Access:https://www.mdpi.com/2304-8158/13/21/3374
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