Diversity of the microbiota involved in wine and organic apple cider submerged vinegar production as revealed by DHPLC analysis and next-generation sequencing
“…On the contrary, Saccharomyces shows a greater positive correlation with alcohols compared with other microbes, suggesting that this genera could contribute to the yield of alcohols. Ethanol is the dominant compound in alcohols; therefore, the statistical analysis performed in the present study confirmed that the genus Saccharomyces played an important role during the alcohol production (the first stage of vinegar production), which was also reported in previous studies 25 , 27 – 29 . Figure 5 Canonical correspondence analysis of dominant microorganisms, fermentation time, and primary metabolites in SAV.…”
Section: Resultssupporting
confidence: 90%
“…Komagataeibacter (formerly Gluconacetobacter ) and Propionibacterium appeared at 5 days of AAF, and their abundances increased to 0.7% and 0.1%, respectively, at the end of AAF. The species of Gluconacetobacter involving Gluconacetobacter europaeus , Gluconacetobacter oboediens , Gluconacetobacter nataicola and Gluconacetobacter intermedius which are resistant against the higher concentration of acetic acid (>6%) have been recently reclassified into a novel described genus Komagataeibacter 25 , 26 . Figure 1 Succession of microbial community in different fermentation stages of Shanxi aged vinegar (SAV).…”
Shanxi aged vinegar (SAV) is a well-known vinegar produced by traditional solid-state fermentation and has been used in China for thousands of years. However, how microorganisms and their metabolites change along with fermentation is unclear. Here, 454 high-throughput sequencing and denaturing gradient gel electrophoresis were used to investigate the composition of microbial community. Metabolites were further analyzed by gas chromatography–mass spectrometry and high–performance liquid chromatography. Results showed that the composition of bacterial community changed dramatically at different stages of fermentation. The bacterial genera (relative abundance > 0.1%) decreased from 17 in daqu (starter used in starch saccharification) to 2 at the 12th day of alcohol fernemtation (AF). 15 bacterial genera at the 1st day of acetic acid fermentation (AAF) decreased to 4 genera, involving Acetobacter (50.9%), Lactobacillus (47.9%), Komagataeibacter (formerly Gluconacetobacter, 0.7%) and Propionibacterium (0.1%) at the 7th day of AAF. The structure of fungal community was more homogeneous. Saccharomyces and Saccharomycopsis were predominant in AF and AAF. A total of 87 kinds of nonvolatile metabolites were detected. Canonical correspondence analysis showed a significant correlation between the microbiota succession and the formation of metabolites during the fermentation of SAV. This study provides detailed information for the fermentation mechanism of traditional SAV.
“…On the contrary, Saccharomyces shows a greater positive correlation with alcohols compared with other microbes, suggesting that this genera could contribute to the yield of alcohols. Ethanol is the dominant compound in alcohols; therefore, the statistical analysis performed in the present study confirmed that the genus Saccharomyces played an important role during the alcohol production (the first stage of vinegar production), which was also reported in previous studies 25 , 27 – 29 . Figure 5 Canonical correspondence analysis of dominant microorganisms, fermentation time, and primary metabolites in SAV.…”
Section: Resultssupporting
confidence: 90%
“…Komagataeibacter (formerly Gluconacetobacter ) and Propionibacterium appeared at 5 days of AAF, and their abundances increased to 0.7% and 0.1%, respectively, at the end of AAF. The species of Gluconacetobacter involving Gluconacetobacter europaeus , Gluconacetobacter oboediens , Gluconacetobacter nataicola and Gluconacetobacter intermedius which are resistant against the higher concentration of acetic acid (>6%) have been recently reclassified into a novel described genus Komagataeibacter 25 , 26 . Figure 1 Succession of microbial community in different fermentation stages of Shanxi aged vinegar (SAV).…”
Shanxi aged vinegar (SAV) is a well-known vinegar produced by traditional solid-state fermentation and has been used in China for thousands of years. However, how microorganisms and their metabolites change along with fermentation is unclear. Here, 454 high-throughput sequencing and denaturing gradient gel electrophoresis were used to investigate the composition of microbial community. Metabolites were further analyzed by gas chromatography–mass spectrometry and high–performance liquid chromatography. Results showed that the composition of bacterial community changed dramatically at different stages of fermentation. The bacterial genera (relative abundance > 0.1%) decreased from 17 in daqu (starter used in starch saccharification) to 2 at the 12th day of alcohol fernemtation (AF). 15 bacterial genera at the 1st day of acetic acid fermentation (AAF) decreased to 4 genera, involving Acetobacter (50.9%), Lactobacillus (47.9%), Komagataeibacter (formerly Gluconacetobacter, 0.7%) and Propionibacterium (0.1%) at the 7th day of AAF. The structure of fungal community was more homogeneous. Saccharomyces and Saccharomycopsis were predominant in AF and AAF. A total of 87 kinds of nonvolatile metabolites were detected. Canonical correspondence analysis showed a significant correlation between the microbiota succession and the formation of metabolites during the fermentation of SAV. This study provides detailed information for the fermentation mechanism of traditional SAV.
“…Considering these functional characteristics and the fact that the blueberry is a very perishable fruit, its use as a raw material in the production of high value-added products such as gourmet type vinegars could be an enterprising strategy. Vinegar is the oldest preservative of vegetables, meat and fish, and is produced from raw materials containing sugar or starch via sequential ethanol and acetic acid fermentations (HO et al, 2016;TRCEK et al, 2016). It is used in a variety of food applications, including mayonnaise, salad dressings, sauces, ketchup, mustard and other food condiments (CUNHA et al, 2016).…”
Gourmet vinegars are versatile culinary ingredients that have aroused the interest of consumers not only for their unusual taste, but also for their health benefits. In this work, blueberry and honey wine was first obtained using a bench-scale bioreactor. This wine had high concentrations of phenolic compounds (706.18 mg GAE/mL) and appreciable free radical scavenging ability against DPPH (161.42 µmol trolox equivalent/100 mL) and ABTS•+ (356.41 µmol trolox equivalent/100 mL), as well as ferric-ion reducing antioxidant capacity (1419.86 µmol FeSO4/100 mL). In sequence, vinegar was produced from the wine in wooden barrels using successive acetification cycles. The average acetic acid concentration found in the vinegars was 4.4 g/100 mL, and the average acetic acid yield and volumetric productivity were 52.69% and 0.38 g/(L.h), respectively. Appreciable polyphenolic compounds (681.87 to 847.98 µg GAE/mL) and anthocyanin (12.8 to 15.39 mg/L) contents were found and high antioxidant activity. In addition, the vinegars demonstrated antimicrobial ability against Bacillus subtilis and Salmonella enterica Typhimurium.
BACKGROUND: To reduce postharvest losses, substandard fruit and agricultural surpluses can productively be used as raw material for vinegar production. The present study aimed to prepare vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus) and then evaluate their sensorial characteristics, antimicrobial activities, total phenolic content (TPC) and total antioxidant capacity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2 ′ -azino-bis(3-ethylbenzo thiazoline-6-sulfonic acid) methods.
RESULTS: Two vinegars were produced by submerged fermentation using physalis and red pitahaya fruits surpluses. Physalis and red pitahaya vinegars had 47 and 45 g L −1 acetic acid, respectively, and both vinegars contained approximately 1 g L −1 ethanol. Both vinegars displayed antimicrobial activity against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis. The TPC of physalis and red pitahaya vinegar was 0.5638 and 0.3656 g L −1 g gallic acid L −1 for physalis and red pitahaya, respectively. A similar antioxidant activity was detected in both the wines and vinegars.The sensorial analysis revealed that the consumers 'like moderately' each vinegar, and citric aroma was noted in the physalis vinegar.CONCLUSION: In the present study, vinegars with sensorial characteristics approved by consumers were developed using fruit surpluses, adding value through a new product making use of a simple methodology that is both inexpensive and demonstrates a good yield.
Sensory evaluationThe sensory analyses of the two vinegars (from control and inoculated fermentations) were performed using a consumer acceptance test, followed by a check-all-that-apply (CATA) question. The tests were conducted on 50 untrained tasters aged over J Sci Food Agric 2019; 99: 2267-2274
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