{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,17]],"date-time":"2025-11-17T21:14:40Z","timestamp":1763414080772,"version":"3.45.0"},"reference-count":29,"publisher":"Springer Science and Business Media LLC","issue":"12","license":[{"start":{"date-parts":[[2025,11,4]],"date-time":"2025-11-04T00:00:00Z","timestamp":1762214400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"},{"start":{"date-parts":[[2025,11,4]],"date-time":"2025-11-04T00:00:00Z","timestamp":1762214400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"}],"funder":[{"DOI":"10.13039\/501100002644","name":"Pukyong National University","doi-asserted-by":"publisher","award":["202212370001"],"award-info":[{"award-number":["202212370001"]}],"id":[{"id":"10.13039\/501100002644","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Honam National Institute of Biological Resources","award":["HNIBR202302116"],"award-info":[{"award-number":["HNIBR202302116"]}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Curr Microbiol"],"published-print":{"date-parts":[[2025,12]]},"DOI":"10.1007\/s00284-025-04590-7","type":"journal-article","created":{"date-parts":[[2025,11,4]],"date-time":"2025-11-04T11:56:34Z","timestamp":1762257394000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Microbial and Metabolic Dynamics during Fermentation of Vinegar with Rye Bread"],"prefix":"10.1007","volume":"82","author":[{"given":"Jae Hyeon","family":"Ahn","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Gyoungmin","family":"Baek","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jae-Cheol","family":"Lee","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kira","family":"Moon","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Han-Seung","family":"Noh","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Aslan Hwanhwi","family":"Lee","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Byung Hee","family":"Chun","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"297","published-online":{"date-parts":[[2025,11,4]]},"reference":[{"key":"4590_CR1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.12434","volume":"79","author":"NH Budak","year":"2014","unstructured":"Budak NH, Aykin E, Seydim AC, Greene AK, Guzel-Seydim ZB (2014) Functional properties of vinegar. J Food Sci 79:757. https:\/\/doi.org\/10.1111\/1750-3841.12434","journal-title":"J Food Sci"},{"key":"4590_CR2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.110081","volume":"135","author":"E Kim","year":"2021","unstructured":"Kim E, Cho K, Kwon SJ, Seo S, Park S, Son H (2021) Factors affecting vinegar metabolites during two-stage fermentation through metabolomics study. LWT 135:110081. https:\/\/doi.org\/10.1016\/j.lwt.2020.110081","journal-title":"LWT"},{"key":"4590_CR3","doi-asserted-by":"publisher","first-page":"217","DOI":"10.4014\/jmb.1408.08021","volume":"25","author":"YK Jang","year":"2015","unstructured":"Jang YK, Lee MY, Kim HY, Lee S, Yeo SH, Baek SY, Lee CH (2015) Comparison of traditional and commercial vinegars based on metabolite profiling and antioxidant activity. J Microbiol Biotechnol 25:217\u2013226. https:\/\/doi.org\/10.4014\/jmb.1408.08021","journal-title":"J Microbiol Biotechnol"},{"key":"4590_CR4","doi-asserted-by":"publisher","first-page":"208","DOI":"10.4014\/kjmb.1205.05027","volume":"40","author":"J Hwang","year":"2012","unstructured":"Hwang J, Yun J, Kim S, Lee S, Han KH (2012) Mass production of chaff-vinegar and its effect of anti-aging and whitening. Microbiol Biotechnol Lett 40:208\u2013214. https:\/\/doi.org\/10.4014\/kjmb.1205.05027","journal-title":"Microbiol Biotechnol Lett"},{"key":"4590_CR5","doi-asserted-by":"publisher","DOI":"10.3390\/foods10071441","volume":"10","author":"Y Yun","year":"2021","unstructured":"Yun Y, Park B, Kim S, Jung J (2021) Antioxidant, anti-obesity, and anti-aging activities of Jeju citrus blended vinegar. Foods 10:1441. https:\/\/doi.org\/10.3390\/foods10071441","journal-title":"Foods"},{"key":"4590_CR6","doi-asserted-by":"publisher","first-page":"959","DOI":"10.47836\/ifrj.29.5.01","volume":"29","author":"P Perumpuli","year":"2022","unstructured":"Perumpuli P, Dilrukshi D (2022) Vinegar: A functional ingredient for human health. Int Food Res J 29:959\u2013974. https:\/\/doi.org\/10.47836\/ifrj.29.5.01","journal-title":"Int Food Res J"},{"issue":"8","key":"4590_CR7","doi-asserted-by":"publisher","first-page":"2585","DOI":"10.1128\/AEM.02249-08","volume":"75","author":"M Gullo","year":"2009","unstructured":"Gullo M, De Vero L, Giudici P (2009) Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional Balsamic vinegar. Appl Environ Microbiol 75(8):2585\u20132589. https:\/\/doi.org\/10.1128\/AEM.02249-08","journal-title":"Appl Environ Microbiol"},{"key":"4590_CR8","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2023.1126562","volume":"10","author":"W Wang","year":"2023","unstructured":"Wang W, Zhang F, Dai X, Liu Y, Mu J, Wang J, Ma Q, Sun J (2023) Changes in vinegar quality and microbial dynamics during fermentation using a self-designed drum-type bioreactor. Front Nutr 10:1126562. https:\/\/doi.org\/10.3389\/fnut.2023.1126562","journal-title":"Front Nutr"},{"key":"4590_CR9","doi-asserted-by":"publisher","first-page":"4997","DOI":"10.1007\/s00253-015-6659-1","volume":"99","author":"S Li","year":"2015","unstructured":"Li S, Li P, Feng F, Luo L (2015) Microbial diversity and their roles in the vinegar fermentation process. Appl Microbiol Biotechnol 99:4997\u20135024. https:\/\/doi.org\/10.1007\/s00253-015-6659-1","journal-title":"Appl Microbiol Biotechnol"},{"key":"4590_CR10","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2019.103681","volume":"64","author":"T Xia","year":"2020","unstructured":"Xia T, Zhang B, Duan W, Zhang J, Wang M (2020) Nutrients and bioactive components from vinegar: a fermented and functional food. J Funct Foods 64:103681. https:\/\/doi.org\/10.1016\/j.jff.2019.103681","journal-title":"J Funct Foods"},{"key":"4590_CR11","first-page":"143","volume":"1","author":"I Lidums","year":"2014","unstructured":"Lidums I, Karklina D, Sabovics M, Kirse A (2014) Evaluation of aroma volatiles in naturally fermented Kvass and Kvass extract. Res Rural Dev 1:143\u2013149","journal-title":"Res Rural Dev"},{"key":"4590_CR12","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2019.103329","volume":"86","author":"BH Chun","year":"2020","unstructured":"Chun BH, Kim KH, Jeong SE, Jeon CO (2020) The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste. Food Microbiol 86:103329. https:\/\/doi.org\/10.1016\/j.fm.2019.103329","journal-title":"Food Microbiol"},{"key":"4590_CR13","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0090115","volume":"9","author":"SH Lee","year":"2014","unstructured":"Lee SH, Jung JY, Jeon CO (2014) Microbial successions and metabolite changes during fermentation of salted shrimp (saeu-jeot) with different salt concentrations. PLoS ONE 9:e90115. https:\/\/doi.org\/10.1371\/journal.pone.0090115","journal-title":"PLoS ONE"},{"key":"4590_CR14","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2021.110645","volume":"148","author":"DM Han","year":"2021","unstructured":"Han DM, Chun BH, Kim HM, Jeon CO (2021) Characterization and correlation of microbial communities and metabolite and volatile compounds in Doenjang fermentation. Food Res Int 148:110645. https:\/\/doi.org\/10.1016\/j.foodres.2021.110645","journal-title":"Food Res Int"},{"key":"4590_CR15","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2020.103591","volume":"92","author":"DM Han","year":"2020","unstructured":"Han DM, Chun BH, Feng T, Kim HM, Jeon CO (2020) Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation. Food Microbiol 92:103591. https:\/\/doi.org\/10.1016\/j.fm.2020.103591","journal-title":"Food Microbiol"},{"key":"4590_CR16","doi-asserted-by":"publisher","first-page":"1697","DOI":"10.4014\/jmb.2007.07026","volume":"30","author":"BH Chun","year":"2020","unstructured":"Chun BH, Lee S, Reddy CK, Jeon CO, Lee CH (2020b) Metabolite profiling and microbial community of traditional Meju show primary and secondary metabolite differences correlated with antioxidant activities. J Microbiol Biotechnol 30:1697\u20131705. https:\/\/doi.org\/10.4014\/jmb.2007.07026","journal-title":"J Microbiol Biotechnol"},{"issue":"3","key":"4590_CR17","doi-asserted-by":"publisher","DOI":"10.3390\/horticulturae8030225","volume":"8","author":"S Cosmulescu","year":"2022","unstructured":"Cosmulescu S, Stoenescu AM, Trandafir I, Tu\u021bulescu F (2022) Comparison of chemical properties between traditional and commercial vinegar. Horticulturae 8(3):225. https:\/\/doi.org\/10.3390\/horticulturae8030225","journal-title":"Horticulturae"},{"issue":"4","key":"4590_CR18","doi-asserted-by":"publisher","first-page":"603","DOI":"10.1002\/jsfa.2016","volume":"85","author":"E Valero","year":"2005","unstructured":"Valero E, Berlanga TM, Roldan PM, Jimenez C, Garc\u00eda I, Mauricio JC (2005) Free amino acids and volatile compounds in vinegars obtained from different types of substrate. J Sci Food Agric 85(4):603\u2013608. https:\/\/doi.org\/10.1002\/jsfa.2016","journal-title":"J Sci Food Agric"},{"key":"4590_CR19","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.109969","volume":"133","author":"S Al-Dalali","year":"2020","unstructured":"Al-Dalali S, Zheng F, Sun B, Zhou C, Li M, Chen F (2020) Effects of different brewing processes on the volatile flavor profiles of Chinese vinegar determined by HS-SPME-AEDA with GC-MS and GC-O. LWT 133:109969. https:\/\/doi.org\/10.1016\/j.lwt.2020.109969","journal-title":"LWT"},{"issue":"12","key":"4590_CR20","doi-asserted-by":"publisher","first-page":"692","DOI":"10.1007\/bf02138474","volume":"21","author":"J Solms","year":"1965","unstructured":"Solms J, Vuataz L, Egli RH (1965) The taste of L- and D-amino acids. Experientia 21(12):692\u2013694. https:\/\/doi.org\/10.1007\/bf02138474","journal-title":"Experientia"},{"key":"4590_CR21","doi-asserted-by":"publisher","first-page":"2349","DOI":"10.1007\/s00726-012-1315-x","volume":"43","author":"M Kawai","year":"2012","unstructured":"Kawai M, Sekine-Hayakawa Y, Okiyama A, Ninomiya Y (2012) Gustatory sensation of L-and D-amino acids in humans. Amino Acids 43:2349\u20132358. https:\/\/doi.org\/10.1007\/s00726-012-1315-x","journal-title":"Amino Acids"},{"key":"4590_CR22","doi-asserted-by":"publisher","first-page":"94","DOI":"10.1016\/j.copbio.2016.11.010","volume":"44","author":"ML Marco","year":"2017","unstructured":"Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Folign\u00e9 B, G\u00e4nzle M, Kort R, Pasin G, Pihlanto A, Smid EJ, Hutkins R (2017) Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol 44:94\u2013102. https:\/\/doi.org\/10.1016\/j.copbio.2016.11.010","journal-title":"Curr Opin Biotechnol"},{"key":"4590_CR23","doi-asserted-by":"publisher","first-page":"1332","DOI":"10.1016\/j.cell.2016.05.041","volume":"165","author":"A Koh","year":"2016","unstructured":"Koh A, De Vadder F, Kovatcheva-Datchary P, B\u00e4ckhed F (2016) From dietary fiber to host physiology: short-chain fatty acids as key bacterial metabolites. Cell 165:1332\u20131345. https:\/\/doi.org\/10.1016\/j.cell.2016.05.041","journal-title":"Cell"},{"issue":"22","key":"4590_CR24","doi-asserted-by":"publisher","DOI":"10.3390\/foods11223573","volume":"11","author":"H Kong","year":"2022","unstructured":"Kong H, Kim SH, Jeong WS, Kim SY, Yeo SH (2022) Microbiome analysis of traditional grain vinegar produced under different fermentation conditions in various regions in Korea. Foods 11(22):3573. https:\/\/doi.org\/10.3390\/foods11223573","journal-title":"Foods"},{"key":"4590_CR25","doi-asserted-by":"publisher","DOI":"10.3390\/jof9020170","volume":"9","author":"Y Chu","year":"2023","unstructured":"Chu Y, Li M, Jin J, Dong X, Xu K, Jin L, Qiao Y, Ji H (2023) Advances in the application of the non-conventional yeast Pichia kudriavzevii in food and biotechnology industries. J Fungi 9:170. https:\/\/doi.org\/10.3390\/jof9020170","journal-title":"J Fungi"},{"key":"4590_CR26","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2020.598758","volume":"11","author":"W Wang","year":"2020","unstructured":"Wang W, Fan G, Li X, Fu Z, Liang X, Sun B (2020) Application of Wickerhamomyces anomalus in simulated solid-state fermentation for Baijiu production: changes of microbial community structure and flavor metabolism. Front Microbiol 11:598758. https:\/\/doi.org\/10.3389\/fmicb.2020.598758","journal-title":"Front Microbiol"},{"key":"4590_CR27","doi-asserted-by":"publisher","DOI":"10.3390\/foods12152934","volume":"12","author":"J Zhang","year":"2023","unstructured":"Zhang J, He Y, Yin L, Hu R, Yang J, Zhou J, Cheng T, Liu H, Zhao X (2023) Isolation of aroma-producing Wickerhamomyces anomalus yeast and analysis of its typical flavoring metabolites. Foods 12:2934. https:\/\/doi.org\/10.3390\/foods12152934","journal-title":"Foods"},{"key":"4590_CR28","doi-asserted-by":"publisher","first-page":"1449","DOI":"10.1007\/s00217-023-04224-x","volume":"249","author":"M Gao","year":"2023","unstructured":"Gao M, Hu J, Wang X, Zhang H, Du Z, Ma L, Du L, Zhang H, Tian X, Yang W (2023) Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae. Eur Food Res Technol 249:1449\u20131460. https:\/\/doi.org\/10.1007\/s00217-023-04224-x","journal-title":"Eur Food Res Technol"},{"key":"4590_CR29","doi-asserted-by":"publisher","first-page":"275","DOI":"10.1080\/10408690490468489","volume":"44","author":"JK Willcox","year":"2010","unstructured":"Willcox JK, Ash SL, Catignani GL (2010) Antioxidants and prevention of chronic disease. Crit Rev Food Sci Nutr 44:275\u2013295. https:\/\/doi.org\/10.1080\/10408690490468489","journal-title":"Crit Rev Food Sci Nutr"}],"container-title":["Current Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s00284-025-04590-7.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/article\/10.1007\/s00284-025-04590-7\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s00284-025-04590-7.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,17]],"date-time":"2025-11-17T20:05:39Z","timestamp":1763409939000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1007\/s00284-025-04590-7"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,11,4]]},"references-count":29,"journal-issue":{"issue":"12","published-print":{"date-parts":[[2025,12]]}},"alternative-id":["4590"],"URL":"https:\/\/doi.org\/10.1007\/s00284-025-04590-7","relation":{},"ISSN":["0343-8651","1432-0991"],"issn-type":[{"type":"print","value":"0343-8651"},{"type":"electronic","value":"1432-0991"}],"subject":[],"published":{"date-parts":[[2025,11,4]]},"assertion":[{"value":"23 February 2025","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"26 October 2025","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"4 November 2025","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"order":1,"name":"Ethics","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"The author declare that they have no competing interests.","order":2,"name":"Ethics","group":{"name":"EthicsHeading","label":"Competing Interests"}}],"article-number":"596"}}