Microbial dynamics in Chinese vinegar Daqu fermentation

The microbial dynamics associated with environmental conditions during the solid-state fermentation of traditional Chinese cereal vinegar starters Daqu was studied. Meanwhile, the enzymatic dynamics, organic acids and volatile flavor metabolites changes during the fermentation of Daqu were also monitored, and the correlation between microbial succession and flavor metabolites were elucidated by partial least squares analysis. Our study clarify the fermentation mechanism of Chinese cereal vinegar starters Daqu, which facilitate long term technological developments and will benefit the quality and efficiency of vinegar production.