Changes of microbial communities and metabolites in the fermentation of persimmon vinegar by bioaugmentation fermentation
Abstract
To evaluate the effects of bioaugmentation fermentation inoculated with one ester-producing strain (Wickerhamomyces anomalus ZX-1) and two strains of lactic acid bacteria (Lactobacillus plantarum CGMCC 24035 and Lactobacillus acidophilus R2) for improving the flavor of persimmon vinegar, microbial community, flavor compounds and metabolites were analyzed. The results of microbial diversity analysis showed that bioaugmentation fermentation significantly increased the abundance of Lactobacillus, Saccharomyces, Pichia and Wickerhamomyces, while the abundance of Acetobacter, Apiotrichum, Delftia, Komagataeibacter, Kregervanrija and Aspergillus significantly decreased. After bioaugmentation fermentation, the taste was softer, and the sensory irritancy of acetic acid was significantly reduced. The analysis of HS-SPME-GC-MS and untargeted metabolomics based on LC-MS/MS showed that the contents of citric acid, lactic acid, malic acid, ethyl lactate, methyl acetate, isocitrate, acetoin and 2,3-butanediol were significantly increased. By multivariate analysis, 33 differential metabolites were screened out to construct the correlation between the differential metabolites and microorganisms. Pearson correlation analysis showed that methyl acetate, ethyl lactate, betaine, aconitic acid, acetoin, 2,3-butanediol and isocitrate positively associated with Wickerhamomyces and Lactobacillus. The results confirmed that the quality of persimmon vinegar was improved by bioaugmentation fermentation.
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In persimmon vinegar, compounds such as ethyl lactate, methyl acetate, betaine, aconitic acid, inositol, and L-isoleucine exhibited a significant positive correlation with the abundance of Wickerhamomyces anomalus.
“Through high-throughput sequencing and a bioinformatics analysis, it was determined that compounds such as ethyl lactate, methyl acetate, betaine, aconitic acid, inositol, and L-isoleucine in persimmon vinegar exhibited a significant positive correlation with the abundance of Wickerhamomyces anomalus [23].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [23]
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Self-citation
- Authors
- Zhang, L., Wang, M., Song, H., Liang, W., Wang, X., Sun, J., & Wang, D.
- Affiliations
- Henan University of Science and Technology (CN)
- Corresponding author
- Wang, Mengyang
- Wang, Xiaotong
- Wang, Dahong
- Venue
- Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2024-09
- Volume
- 122
- Pages
- 104565
- ISSN
- 0740-0020 (ISSN-L)
- OpenAlex
- W4398185925
- Cited by
- 33
- References
- 59
- Citations by year
- 2026: 16 · 2025: 15 · 2024: 2
- FWCI
- 6.47
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Food Microbiology (publishedVersion)
- PubMed (publishedVersion)
- Funders
- People's Government of Henan Province
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- persimmon vinegar, vinegar flavor, microbial communities, Wickerhamomyces anomalus, Lactobacillus plantarum, Lactobacillus acidophilus
- MeSH terms
- Bacteria, Saccharomycetales, Fermentation, Flavoring Agents, Food Microbiology, Lactobacillus acidophilus, Taste, Acetic Acid, Diospyros, Lactiplantibacillus plantarum, Microbiota
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