Correlation between metabolite changes and microbial succession in millet vinegar produced via traditional...

Area of Science:

• Food Science
• Microbiology
• Fermentation Technology

Background:

• Millet vinegar (MV) is produced via solid-state fermentation of millet grains.
• MV possesses a distinct flavor profile and unique production method.

Purpose of the Study:

• To investigate microbial succession during MV fermentation.
• To identify key flavor compounds in MV.

Main Methods:

• Analysis of organic acids and free amino acids.
• Microbial community profiling using 16S rRNA sequencing (implied).
• Correlation analysis between microbes and metabolites.

Main Results:

• MV is rich in acetic, oxalic, and lactic acids, and glutamic acid, alanine, and valine, contributing to its taste.
• Microbial groups like Lactobacillus and Acetobacter were linked to specific acid and amino acid production.
• Unique microbes Bradyrhizobium and Mesorhizobium were identified in MV.

Conclusions:

• The study identified key metabolites and core microbes in traditional MV solid-state fermentation.
• Findings offer insights for optimizing MV production processes.
• Understanding microbial dynamics is crucial for enhancing MV quality.