Virome of vinegar Pei in Shanxi Aged Vinegar, China

Shanxi Aged Vinegar, a protected geographical indication product in China, is traditionally produced through a unique solid-state fermentation process. This artisanal vinegar acquires its characteristic organoleptic properties and nutritional profile through a sophisticated microbial consortium, comprising bacteria, yeasts, and diverse viral communities. To systematically characterize the virome dynamics and elucidate its ecological role in the fermentation ecosystem, vinegar pei (fermentation mash) samples were aseptically collected at three critical fermentation stages (days 1, 5, and 9) for comprehensive metagenomic analysis.