Monitoring multiple components in vinegar fermentation using Raman spectroscopy

Uysal, Reyhan Selin; Soykut, Esra Acar; Boyaci, İsmail Hakkı; Topçu, Ali

doi:10.1016/j.foodchem.2013.06.122

Cited by 38 publications

(12 citation statements)

References 28 publications

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“…Sivakesava et al, followed ethanol fermentation by Saccharomyces cerevisiae (S. cerevisiae) using Fourier transform-middle infrared (FT-MIR) and FT-Raman spectroscopy. 159 Wang et al used Raman Spectroscopy to monitor the consumption and formation of glucose, glycerol and ethanol during wine fermentation. 157 In another study, FT-MIR, Fourier transform-near infrared (FT-NIR) and FT-Raman spectroscopy were used during lactic acid fermentation to determine quantities of the same parameters as the previous study of Lactobacillus casei (L. casei).…”

Section: Fermentation Productsmentioning

confidence: 99%

Dispersive and FT-Raman spectroscopic methods in food analysis

et al. 2015

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Raman spectroscopy is a powerful technique for molecular analysis of food samples. A fingerprint spectrum can be obtained for a target molecule by using Raman technology, as specific signals are obtained for chemical bonds in the target. In this way, food components, additives, processes and changes during shelf life, adulterations and numerous contaminants such as microorganisms, chemicals and toxins, can also be determined with or without the help of chemometric methods. The studies included in this review show that Raman spectroscopy has great potential for food analyses. In this review, we aim to bring together Raman studies on components, contaminants, raw materials, and adulterations of various food, and attempt to prepare a database of Raman bands obtained from food samples.

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Section: Fermentation Productsmentioning

confidence: 99%

Dispersive and FT-Raman spectroscopic methods in food analysis

et al. 2015

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“…Chinese‐style brewed vinegars, which contain more amino acids and organic acids than other kinds of vinegars, are traditionally brewed mainly from rice or sorghum fermentation seeding with Acetobacter and Gluconobacter (Uysal and others ). The flavor of it is mainly generated from the grain fermentation process (Lin ; Zho and others ).…”

Section: Introductionmentioning

confidence: 99%

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

Kong

Zhang

Sun

et al. 2017

Journal of Food Science

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The selected taste-active compounds in several kinds of commercial vinegar including amino acids, organic acids, and nucleotides were determined by High Performance Liquid Chromatography (HPLC). The results showed that glutamine and alanine, which contribute the umami and sweet taste to the flavor of vinegar, are high in Taste Activity Value (TAV). Acetic acid is the major organic acid in vinegar, making up as much as 91.4% of the total organic acid composition. Nucleotides, which were only detected in 5 brands of commercial vinegar and are both low in TAV, contribute less taste in vinegar. Our research provides a multiple chemical compositional characterization of vinegar and proposes a possibility of classification of different kinds of vinegar.

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“…The succession of microbiota in the Pei during AAF process results in a dynamic flavours composition, which directly affects the taste and aroma of vinegars. Variation of flavours in fermented vinegar has been extensively studied by nuclear magnetic resonance spectroscopy, raman spectroscopy and mass spectrometry 18 19 20 21 22 23 . The microbial ecology during AAF process has also been investigated by culture-based and culture-independent approaches 4 5 6 7 .…”

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confidence: 99%

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

Wang

Lü

Shi

et al. 2016

Sci Rep

145

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Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods. Flavours, skeleton of fermented foods, was mostly produced by microbiota in food ecosystem. However, the association between microbiota and flavours and flavour-producing core microbiota are still poorly understood. Here, acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar was taken as a typical case of MSSF. The structural and functional dynamics of microbiota during AAF process was determined by metagenomics and favour analyses. The dominant bacteria and fungi were identified as Acetobacter, Lactobacillus, Aspergillus, and Alternaria, respectively. Total 88 flavours including 2 sugars, 9 organic acids, 18 amino acids, and 59 volatile flavours were detected during AAF process. O2PLS-based correlation analysis between microbiota succession and flavours dynamics showed bacteria made more contribution to flavour formation than fungi. Seven genera including Acetobacter, Lactobacillus, Enhydrobacter, Lactococcus, Gluconacetobacer, Bacillus and Staphylococcus were determined as functional core microbiota for production of flavours in Zhenjiang aromatic vinegar, based on their dominance and functionality in microbial community. This study provides a perspective for bridging the gap between the phenotype and genotype of ecological system, and advances our understanding of MSSF mechanisms in Zhenjiang aromatic vinegar.

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Monitoring multiple components in vinegar fermentation using Raman spectroscopy

Cited by 38 publications

References 28 publications

Dispersive and FT-Raman spectroscopic methods in food analysis

Dispersive and FT-Raman spectroscopic methods in food analysis

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

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