www.nature.com/scientificreports/ 三三=三三三三 ms:(i)dete 上aF发a然 ith the follo SCIENTIFIC REPORTS 6:26818|DOl:10.1038/srep26818 www.nature.com/scientificreports/ Scientific Reports | 6:26818 | DOI: 10.1038/srep26818 6 with OAs, AAs and VFs respectively. Total 21 genera including 19 bacterial genera and 2 fungal genera were common to three flavour sets. Fungal genera highly correlated with VFs were more than OAs and AAs, which indicated the fungal community in vinegar Pei were partly contributed to the aroma and fragrance of vine￾gar. In order to study the functional core microbiota in vinegar Pei, several conditions should be considered: (i) detected stably in AAF process; (ii) the shared microbiota among three flavour sets; (iii) the VIP(pred) value of microbe was greater than 1.55; (iv) the number of flavours highly correlated with microbiota (|ρ|> 0.8) was greater than 25. Based on these, seven genera including Acetobacter (G1), Lactobacillus (G2), Enhydrobacter (G3), Lactococcus (G4), Gluconacetobacer (G6), Bacillus (G7) and Staphylococcus (G10) were selected as functional Figure 5. Analysis of the core microbiota for vinegar Pei during AAF process. (a) Venn diagram of relationship of microbiota highly correlated with organic acids, amino acids, and volatile flavours (|ρ|>0.8). (b) The core microbiota accord with the following terms: (i) detected stably in the whole process of AAF; (ii) the shared microbiota for three flavour sets; (iii) the VIP(pred) value of microbiota was greater than 1.55; (iv) the number of flavours highly correlated with microbiota (|ρ|>0.8) was greater than 25