Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea

• Published in: Foods Vol. 11; no. 22; p. 3573
• Main Authors: Kong, Haram, Kim, Sun-Hee, Jeong, Woo-Soo, Kim, So-Young, Yeo, Soo-Hwan
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.11.2022; MDPI
• Subjects: Acetic acid; acetic acid bacteria; Alcohol; Amino acids; Bacteria; Biosynthesis; Caustic soda; Chemical properties; Chromatography; Fermentation; Food science; Genes; Genomes; grain vinegar; Lactic acid; metabolic pathway; Metabolites; microbiome; Microbiomes; Microorganisms; Nucleotides; Observations; Production processes; Sensors; Sensory evaluation; Sensory properties; Sourness; taste fingerprint; Umami; Vinegar; South Korea; United States > US; Japan; grain vinegar; metabolic pathway; acetic acid bacteria; taste fingerprint; microbiome

The fermentation of traditional vinegar is a spontaneous and complex process that involves interactions among various microorganisms. Here, we used a microbiome approach to determine the effects of networks, such as fermentation temperature, location, physicochemical and sensory characteristics, and...