Analysis of Bacterial Community Changes in Sichuan Sun Vinegar Solid-state Fermentation Process Based on High-throughput Sequencing

In this study, Cupei was used as the research object in solid-state fermentation process of Sichuan Sun vinegar (SV), the bacterial community structure and richness were analyzed by high-throughput sequencing. The results showed that a total of 166 genera of bacterial communities were detected in Cupei during the whole fermentation process. On the 15th day of fermentation, a total of 79 genera in 45 families in 36 orders in 14 classes in 11 phyla were obtained by operational taxon analysis (OTUs), which was the highest among all samples. UPGMA cluster analysis was used to preliminarily explore the boundary nodes of saccharification, alcohol fermentation and acetic acid fermentation in the co-fermentation, during the first three days of fermentation, the dominant bacteria are Lactobacillus and Weissella. Lactobacillus and Acetobacter were the dominant bacteria at the middle fermentation period, and the richness and diversity of bacteria community were reached the highest value on the 7th day of fermentation. At the later fermentation stage (13~17 d), the dominant bacteria were Acetobacter, Cupriavidus, Pelomonas and Sphingomonas. This research revealed the bacterial community succession during the solid-state fermentation of Sun vinegar, which provided a theoretical basis for microbial community structure in solid-state fermentation of Sun vinegar.