Abstract: In this study, Illumina MiSeq high-throughput sequencing was used to sequence the V4 region of the bacterial 16S rRNA gene in Zhejiang rosy vinegar at different fermentation times. Analysis of the bacterial community showed that Proteobacteria and Firmicutes were the predominant bacterial phyla during the fermentation process of Zhejiang rosy vinegar. Their relative abundances were always above 98%. The relative abundance of Proteobacteria continued to increase while that of Firmicutes continued to decrease. Acetobacter and Lactobacillus were the main bacterial genera and the relative abundance of Acetobacter showed a continuous increasing trend while that of Lactobacillus showed a declining trend. The relative abundances of Enterococcus, Pseudomonas and Bacillus were low but detectable during the whole fermentation process. There was a significant difference in the bacterial community composition between the early and late stages of fermentation. Four strains of L. paracasei, one strain of L. sakei, one strain of L. rhamnosus and one strain of L. casei were isolated and identified during the fermentation process. By comparing the bacterial community composition of Zhejiang rosy vinegar with that of other vinegars during the fermentation process, we found that the highly abundant bacteria were Acetobacter and Lactobacillus for all vinegars whereas the composition of lowly abundant bacteria was quite different.

Key words: Zhejiang rosy vinegar, high throughput sequencing, bacterial community structure, Lactobacillus