{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,2]],"date-time":"2025-11-02T08:38:37Z","timestamp":1762072717811,"version":"build-2065373602"},"reference-count":42,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2022,10,21]],"date-time":"2022-10-21T00:00:00Z","timestamp":1666310400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Gochang County, Republic of Korea","award":["2021040D288","20018499"],"award-info":[{"award-number":["2021040D288","20018499"]}]},{"name":"Korean Ministry of Trade, Industry, and Energy (MOTIE, Korea)","award":["2021040D288","20018499"],"award-info":[{"award-number":["2021040D288","20018499"]}]},{"name":"Soonchunhyang University Research Fund","award":["2021040D288","20018499"],"award-info":[{"award-number":["2021040D288","20018499"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>As NGS (next-generation sequencing) technology develops, metagenomics-based microbial ecology, that is, microbiome research, has recently led to the science of fermented food. Based on the above technology, a study was conducted to understand the characteristics of vinegar made from bokbunja, a local crop in Gochang-gun, Korea. Physicochemical characteristics of vinegar, organic acid analysis, microbial community analysis, and electronic tongue analysis were explored while fermenting the vinegar for 70 days under eight fermentation conditions according to the concentration of bokbunja liquid (100% or 50%), type of fermenter (porcelain jar or stainless container), and fermentation environment (natural outdoor conditions or temperature\/oxygen controlled). As a result, distinct microbial community patterns were found in the stage of acetic acid fermentation and, accordingly, this fermentation of Gochang vinegar is classified into three categories. Vinegar prepared by the traditional method of outdoor fermentation using jars showed characteristics of \u201cAcetobacter (42.1%)\/Lactobacillus (56.9%) fusion fermentation\u201d. Under conditions where oxygen and temperature were controlled indoors using jars, characteristics of \u201cKomagataeibacter (90.2%) fermentation\u201d were found. \u201cLactobacillus (92.2%) fermentation\u201d characteristics were discovered under natural outdoor conditions using stainless steel containers. These fermentation pattern differences were related to taxonomic phylogenetic diversity, which was also considered involved in determining organic acid production and taste. These results will be helpful as a scientific basis for understanding the fermentation characteristics of Gochang vinegar and developing high-value-added traditional vinegar products.<\/jats:p>","DOI":"10.3390\/foods11203308","type":"journal-article","created":{"date-parts":[[2022,10,24]],"date-time":"2022-10-24T02:31:03Z","timestamp":1666578663000},"page":"3308","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process"],"prefix":"10.3390","volume":"11","author":[{"given":"Hoonhee","family":"Seo","sequence":"first","affiliation":[{"name":"Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan-si 31151, Korea"},{"name":"Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan-si 31538, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Saebim","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan-si 31151, Korea"},{"name":"Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan-si 31538, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hyuna","family":"Park","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan-si 31151, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sujin","family":"Jo","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan-si 31151, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sukyung","family":"Kim","sequence":"additional","affiliation":[{"name":"Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan-si 31538, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Md Abdur","family":"Rahim","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan-si 31151, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3602-7980","authenticated-orcid":false,"given":"Asad","family":"Ul-Haq","sequence":"additional","affiliation":[{"name":"Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan-si 31538, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1180-0380","authenticated-orcid":false,"given":"Indrajeet","family":"Barman","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan-si 31151, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5426-4050","authenticated-orcid":false,"given":"Youngkyoung","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan-si 31151, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ayoung","family":"Seo","sequence":"additional","affiliation":[{"name":"Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan-si 31538, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mijung","family":"Kim","sequence":"additional","affiliation":[{"name":"Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan-si 31538, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Il-yun","family":"Jung","sequence":"additional","affiliation":[{"name":"Korea Balsamic Vinegar Association, Gochang 56469, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ho-Yeon","family":"Song","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan-si 31151, Korea"},{"name":"Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan-si 31538, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2022,10,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1186\/s40168-015-0094-5","article-title":"The vocabulary of microbiome research: A proposal","volume":"3","author":"Marchesi","year":"2015","journal-title":"Microbiome"},{"key":"ref_2","first-page":"8","article-title":"\u2018Ome sweet\u2019 omics\u2014A genealogical treasury of words","volume":"15","author":"Lederberg","year":"2001","journal-title":"Scientist"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"The Human Microbiome Project Consortium (2012). A framework for human microbiome research. Nature, 486, 215\u2013221.","DOI":"10.1038\/nature11209"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1038\/nature08821","article-title":"A human gut microbial gene catalogue established by metagenomic sequencing","volume":"464","author":"Qin","year":"2010","journal-title":"Nature"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1146\/annurev-genom-090711-163814","article-title":"The Human Microbiome: Our Second Genome","volume":"13","author":"Grice","year":"2012","journal-title":"Annu. Rev. Genom. Hum. Genet."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"879","DOI":"10.1038\/465879a","article-title":"GENOMICS The tale of our other genome","volume":"465","author":"Zhao","year":"2010","journal-title":"Nature"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1186\/s13073-016-0307-y","article-title":"The healthy human microbiome","volume":"8","author":"Huttenhower","year":"2016","journal-title":"Genome Med."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/j.ijfoodmicro.2015.09.010","article-title":"Metagenomic insights into the dynamics of microbial communities in food","volume":"213","author":"Kergourlay","year":"2015","journal-title":"Int. J. Food Microbiol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"589","DOI":"10.1146\/annurev-food-030117-012312","article-title":"Recent Past, Present, and Future of the Food Microbiome","volume":"9","author":"Parente","year":"2018","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1111\/1751-7915.12421","article-title":"Metagenomics insights into food fermentations","volume":"10","author":"Parente","year":"2017","journal-title":"Microb. Biotechnol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"R757","DOI":"10.1111\/1750-3841.12434","article-title":"Functional Properties of Vinegar","volume":"79","author":"Budak","year":"2014","journal-title":"J. Food Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"1621","DOI":"10.1016\/j.foodchem.2016.10.128","article-title":"Varieties, production, composition and health benefits of vinegars: A review","volume":"221","author":"Ho","year":"2017","journal-title":"Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"140","DOI":"10.1024\/0300-9831\/a000440","article-title":"Potential Uses of Vinegar as a Medicine and Related in vivo Mechanisms","volume":"86","author":"Ali","year":"2016","journal-title":"Int. J. Vitam. Nutr. Res."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Luzon-Quintana, L.M., Castro, R., and Duran-Guerrero, E. (2021). Biotechnological Processes in Fruit Vinegar Production. Foods, 10.","DOI":"10.3390\/foods10050945"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1016\/j.fm.2015.03.012","article-title":"Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar","volume":"50","author":"Wang","year":"2015","journal-title":"Food Microbiol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"26818","DOI":"10.1038\/srep26818","article-title":"Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar","volume":"6","author":"Wang","year":"2016","journal-title":"Sci. Rep."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1016\/j.biortech.2013.08.152","article-title":"Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar","volume":"148","author":"Nie","year":"2013","journal-title":"Bioresour. Technol."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1007\/s00284-015-0823-9","article-title":"Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing","volume":"71","author":"Peng","year":"2015","journal-title":"Curr. Microbiol."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.ijfoodmicro.2016.02.007","article-title":"Diversity of the microbiota involved in wine and organic apple cider submerged vinegar production as revealed by DHPLC analysis and next-generation sequencing","volume":"223","author":"Trcek","year":"2016","journal-title":"Int. J. Food Microbiol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1016\/j.jff.2014.11.005","article-title":"Analysis of bokbunja products show they contain Rubus occidentalis L. fruit","volume":"12","author":"Lee","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_21","first-page":"185","article-title":"Analysis of distillation process adoptability for Rubus coreanus balsamic vinegar production","volume":"12","author":"Sung","year":"2021","journal-title":"J. Korea Converg. Soc."},{"key":"ref_22","first-page":"340","article-title":"Quality Characteristics and Antioxidant Activity of Bokbunja(Black Raspberry) Vinegars","volume":"16","author":"Songyie","year":"2012","journal-title":"Food Eng. Prog."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"1634","DOI":"10.1002\/ptr.5664","article-title":"Effect of Rubus Occidentalis Extract on Metabolic Parameters in Subjects with Prediabetes: A Proof-of-concept, Randomized, Double-blind, Placebo-controlled Clinical Trial","volume":"30","author":"An","year":"2016","journal-title":"Phytother. Res."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"301","DOI":"10.3746\/jkfn.2010.39.2.301","article-title":"Quality Characteristics of Brown Rice Takju by Different Nuruks. Journal of the Korean Society of Food Science and Nutrition","volume":"39","author":"Woo","year":"2010","journal-title":"J. Korean Soc. Food Sci. Nutr."},{"key":"ref_25","first-page":"104","article-title":"Physicochemical properties and antioxidant activities of vinegar using black raspberry pomace","volume":"53","author":"Ryu","year":"2021","journal-title":"Korean J. Food Sci. Technol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"202","DOI":"10.5806\/AST.2016.29.4.202","article-title":"Development of HPLC-UV method for detection and quantification of seven organic acids in animal feed","volume":"29","author":"Kim","year":"2016","journal-title":"Anal. Sci.Technol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"127","DOI":"10.13103\/JFHS.2012.27.2.127","article-title":"Changes of Organic Acids in Takju During Storage Conditions. Journal of Food Hygiene and Safety","volume":"27","author":"Choi","year":"2012","journal-title":"J. Food Hyg. Saf."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"1490","DOI":"10.4014\/jmb.2106.06022","article-title":"Changes in the Microbiome of Vaginal Fluid after Menopause in Korean Women","volume":"31","author":"Kim","year":"2021","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"345","DOI":"10.33073\/pjm-2021-033","article-title":"Characteristics of Vaginal Microbiome in Women with Pelvic Inflammatory Disease in Korea","volume":"70","author":"Kim","year":"2021","journal-title":"Pol. J. Microbiol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"132519","DOI":"10.1016\/j.foodchem.2022.132519","article-title":"A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics","volume":"384","author":"Li","year":"2022","journal-title":"Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"4997","DOI":"10.1007\/s00253-015-6659-1","article-title":"Microbial diversity and their roles in the vinegar fermentation process","volume":"99","author":"Li","year":"2015","journal-title":"Appl. Microbiol. Biot."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Wood, B.J.B. (1998). Vinegar. Microbiology of Fermented Foods, Springer.","DOI":"10.1007\/978-1-4613-0309-1"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1016\/j.ijfoodmicro.2007.05.015","article-title":"Analysis of proteins responsive to acetic acid in Acetobacter: Molecular mechanisms conferring acetic acid resistance in acetic acid bacteria","volume":"125","author":"Nakano","year":"2008","journal-title":"Int. J. Food Microbiol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1409","DOI":"10.1016\/j.fshw.2022.04.031","article-title":"Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation","volume":"11","author":"Li","year":"2022","journal-title":"Food Sci. Hum. Wellness"},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Matsushita, K., Toyama, H., Tonouchi, N., and Okamoto-Kainuma, A. (2016). Physiology of Komagataeibacter spp. During Acetic Acid Fermentation. Acetic Acid Bacteria: Ecology and Physiology, Springer.","DOI":"10.1007\/978-4-431-55933-7"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1016\/j.fm.2015.10.012","article-title":"Metaproteomics and ultrastructure characterization of Komagataeibacter spp. involved in high-acid spirit vinegar production","volume":"55","author":"Saad","year":"2016","journal-title":"Food Microbiol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"111190","DOI":"10.1016\/j.foodres.2022.111190","article-title":"New insights of bacterial communities in fermented vegetables from shotgun metagenomics and identification of antibiotic resistance genes and probiotic bacteria","volume":"157","author":"Yasir","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Tamang, J.P., Kharnaior, P., Pariyar, P., Thapa, N., Lar, N., Win, K.S., Mar, A., and Nyo, N. (2021). Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar. PLoS ONE, 16.","DOI":"10.1371\/journal.pone.0260777"},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Gao, Y., Hou, L., Gao, J., Li, D., Tian, Z., Fan, B., Wang, F., and Li, S. (2021). Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review. Foods, 10.","DOI":"10.3390\/foods10102294"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"2506","DOI":"10.1111\/1541-4337.12601","article-title":"Metaproteomics insights into traditional fermented foods and beverages","volume":"19","author":"Yang","year":"2020","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_41","first-page":"100045","article-title":"Metaproteomics insights into fermented fish and vegetable products and associated microbes","volume":"3","author":"Okeke","year":"2021","journal-title":"Food Chem.-Mol. Sci."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Mannaa, M., Han, G., Seo, Y.S., and Park, I. (2021). Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota. Foods, 10.","DOI":"10.3390\/foods10112861"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/11\/20\/3308\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T01:00:32Z","timestamp":1760144432000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/11\/20\/3308"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,10,21]]},"references-count":42,"journal-issue":{"issue":"20","published-online":{"date-parts":[[2022,10]]}},"alternative-id":["foods11203308"],"URL":"https:\/\/doi.org\/10.3390\/foods11203308","relation":{},"ISSN":["2304-8158"],"issn-type":[{"type":"electronic","value":"2304-8158"}],"subject":[],"published":{"date-parts":[[2022,10,21]]}}}