Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar

Zhejiang rosy vinegar (ZRV) is produced by spontaneous fermentation. Compared with the microbial community of the vinegar produced by solid-state fermentation, fungi play more important roles in the fermentation of ZRV. In this study, the composition of the fungal community was determined. Aspergillus (average relative abundance: 33.1%), Thermoascus (18.1%), and Candida (15.3%) dominated the fermentation process. Acetic acid and ethanol drove fungal community succession during 40–90 d, while temperature and lactic acid were the drivers during 70–90 d. Keeping low pH and temperature at the initial stage of fermentation was beneficial to improve the quality of ZRV. Multiple members of Rhizomucor, Pichia, and Wickerhamomyces were network hubs during 40–90 d, and they cooperated to ferment starch into ethanol. Moreover, fungal biodiversity and interaction complexity fueled the multifunctionality of organic acid production. These results guided the targeted control of ZRV fermentation to improve the quality of ZRV. These combined findings represent a significant milestone in the understanding of the dynamic profiles of the fungal community, which can add valuable insights to the ZRV manufacturer. Our findings guide the control of fungal community succession during ZRV fermentation to improve the quality. •Members of Aspergillus, Thermoascus, and Candida dominated Zhejiang rosy vinegar fermentation.•Environmental factors of fermentation broth promoted the fungal community succession.•Average degree of fungal cooccurrence networks increased from 2 to 21 in fermentation.