Monitoring microbial succession and metabolic activity during manual and mechanical solid-state fermentation of Chinese cereal vinegar

Qiang, Zhang; Fu, Chuanxue; Zhao, Cuimei; Yang, Shuai; Zheng, Yu‐Guo; Xia, Menglei; Yan, Yong; Lang, Fanfan; Wang, Min

doi:10.1016/j.lwt.2020.109868

Cited by 25 publications

(12 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, pyruvate is another substrate for acetate formation, in which pyruvate dehydrogenase (quinone) (EC: 1.2.5.1) is involved. In addition to these substances, acetate can also be formed through L‐lactate catalyzed by lactate 2‐monooxygenase (EC: 1.13.12.4) (Figure 3 , and Figure S8 ), which might be one of the reasons for the decrease in lactate during SAV fermentation (Zhang et al., 2020 ). Therefore, the acetate metabolism has an effect of regulatory on other organic acid.…”

Section: Resultsmentioning

confidence: 99%

Unraveling the metabolic network of organic acids in solid‐state fermentation of Chinese cereal vinegar

Xia

Zhang

et al. 2021

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

Vinegar, as a traditional fermented food, is an indispensable condiment in the world. Shanxi aged vinegar (SAV) is known as one of the most famous vinegar in China, which is fermented with solid-state fermentation (SSF) technology with sorghum as the main raw material (Tang et al., 2019). Organic acids are the key flavor compounds, contributing unique characteristics of SAV (Chen et al., 2016). The composition of organic acids is one of the main differences of diverse kinds of vinegar. It was reported that a total of 32 kinds of organic acids were determined in cereal vinegar with SSF, including acetate, lactate, oxalate, malate, citrate, succinate, and tartrate (Li et al., 2016). In contrast, there are fewer kinds of organic acids in vinegar with liquid fermentation (Budak & Guzel-Seydim, 2010;Štornik

show abstract

Section: Resultsmentioning

confidence: 99%

Unraveling the metabolic network of organic acids in solid‐state fermentation of Chinese cereal vinegar

Xia

Zhang

et al. 2021

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

show abstract

“…In our other research, metatranscriptomic approach was used to reveal the functions of microbiota in SSF of Chinese cereal vinegar, and the results showed that genera of Lactobacillus contributed a lot of expression of glucosidase, amylase, and protease and peptidase (data not shown). Moreover, lots of LAB are more thermal tolerant than acetic acid bacterial ( Zhang et al, 2020 ). That might be the reason for higher bacterial community diversity of BG when compared with that of CG.…”

Section: Discussionmentioning

confidence: 99%

“…The concentration of AAB increases during fermentation, whereas that of LAB decreases ( Zheng et al, 2018 ). In AAF of Shanxi aged vinegar, the dominant genera are Lactobacillus and Acetobacter , and L. helveticus and A. pasteurianus are predominant species, accounting for more than 70% of the total bacteria concentration ( Zhang et al, 2020 ). In AAF of Zhenjiang aromatic vinegar, Lactobacillus is predominant in the early stage of AAF (days 0–9), while Acetobacter , Lactococcus , Gluconacetobacter , Enterococcus , and Bacillus are prevailing in the later stage of AAF (days 10–18) ( Wang et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Bioaugmentation by Pediococcus acidilactici AAF1-5 Improves the Bacterial Activity and Diversity of Cereal Vinegar Under Solid-State Fermentation

et al. 2021

Self Cite

View full text Add to dashboard Cite

Bioaugmentation technology may be an effective strategy to improve the solid-state fermentation rate and utilization of raw materials for traditional vinegar production. The relationship between bacteria and fermentation process was analyzed to rationally design and perform bioaugmented solid-state fermentation of the Tianjin Duliu mature vinegar (TDMV). Fermentation process was highly correlated with Acetobacter, Lactobacillus, and Pediococcus contents, which were the core functional microorganisms in TDMV fermentation. Pediococcus acidilactici AAF1-5 was selected from 20 strains to fortify the fermentation due to its acidity and thermal tolerance. Bioaugmentation was performed in the upper layer of TDMV fermentation. P. acidilactici AAF1-5 colonized and then spread into the lower layer to improve the fermentation. Result showed that the fermentation period was 5 days less than that of the control. Meanwhile, the non-volatile acid, lactic acid, amino nitrogen, and reducing sugar contents in the bioaugmented TDMV increased by 53%, 14%, 32%, and 36%, respectively, compared with those in the control. Bioaugmentation with P. acidilactici AAF1-5 not only improved the utilization of starch from 79% to 83% but also increased the bacterial community diversity.

show abstract

“…However, acetic acid and lactic acid are the organic acids that are more abundant in cereal vinegars [ 20 , 73 ]. Moreover, the processing conditions can enhance the acetic acid concentration of cereal vinegars, as demonstrated for traditional solid-state fermentation during SAV production [ 4 ].…”

Section: Health Benefits Of Cereal Vinegarsmentioning

confidence: 99%

“…Cereal vinegars can be produced through submerged or solid-state fermentation. The fermentation of the raw material generally involves three main stages: saccharification of starch, alcoholic fermentation of fermentable sugars, and oxidative fermentation (acetification) of ethanol into acetic acid [ 4 ]. The fermentation can be followed by an aging period.…”

Section: Introductionmentioning

confidence: 99%

Health Promoting Properties of Cereal Vinegars

Kandylis

Bekatorou

Dimitrellou

et al. 2021

Foods

View full text Add to dashboard Cite

Vinegar has been used for its health promoting properties since antiquity. Nowadays, these properties are investigated, scientifically documented, and highlighted. The health benefits of vinegar have been associated with the presence of a variety of bioactive components such as acetic acid and other organic acids, phenolic compounds, amino acids, carotenoids, phytosterols, vitamins, minerals, and alkaloids, etc. These components are known to induce responses in the human body, such as antioxidant, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and anti-inflammatory effects. The diversity and levels of bioactive components in vinegars depend on the raw material and the production method used. Cereal vinegars, which are more common in the Asia-Pacific region, are usually made from rice, although other cereals, such as millet, sorghum, barley, malt, wheat, corn, rye, oats, bran and chaff, are also used. A variety of bioactive components, such as organic acids, polyphenols, amino acids, vitamins, minerals, alkaloids, melanoidins, butenolides, and specific compounds such as γ-oryzanol, tetramethylpyrazine, γ-aminobutyric acid, etc., have been associated with the health properties of cereal vinegars. In this work, the bioactive components and the related health effects of cereal vinegars are reviewed, and the most recent scientific literature is presented and discussed.

show abstract

Monitoring microbial succession and metabolic activity during manual and mechanical solid-state fermentation of Chinese cereal vinegar

Cited by 25 publications

References 25 publications

Unraveling the metabolic network of organic acids in solid‐state fermentation of Chinese cereal vinegar

Unraveling the metabolic network of organic acids in solid‐state fermentation of Chinese cereal vinegar

Bioaugmentation by Pediococcus acidilactici AAF1-5 Improves the Bacterial Activity and Diversity of Cereal Vinegar Under Solid-State Fermentation

Health Promoting Properties of Cereal Vinegars

Contact Info

Product

Resources

About