Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality
In this study, we used compound fungal bran koji to enhance the fermentation of Sichuan bran cupi. Analysis of the microbial composition of cupei showed that Aspergillus, Saccharomyces, Wickerhamomyces, Rhizopus, Lactobacillus, and Acetobacter are the primary genera involved in fermentation. The add...
Saved in:
| Main Authors: | , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004584 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850122977835745280 |
|---|---|
| author | Yinghao Yuan Xiaoyan Hou Yuli Lei Qisheng Zhang Dongdong Wang Kaidi Hu Aiping Liu Ning Zhao Jun Cong Qin Li Shuliang Liu Jianlong Li |
| author_facet | Yinghao Yuan Xiaoyan Hou Yuli Lei Qisheng Zhang Dongdong Wang Kaidi Hu Aiping Liu Ning Zhao Jun Cong Qin Li Shuliang Liu Jianlong Li |
| author_sort | Yinghao Yuan |
| collection | DOAJ |
| description | In this study, we used compound fungal bran koji to enhance the fermentation of Sichuan bran cupi. Analysis of the microbial composition of cupei showed that Aspergillus, Saccharomyces, Wickerhamomyces, Rhizopus, Lactobacillus, and Acetobacter are the primary genera involved in fermentation. The addition of enriched Qu (BQF) for intensive fermentation increased the relative abundance of Wickerhamomyces and Rhizopus during the initial and mid-stages of fermentation while influencing the dynamics of Aspergillus, Lactobacillus, Acetobacter, and other genera. Compared to the BQ group (control group), the BQF group demonstrated a 5.32 % increase in total acid content, 9.23 % improvement in starch usage, and 14.74 % increase in total ester content. Furthermore, the flavor compounds, including esters, alcohols, and acids, in the cooked vinegar of the BQF group increased by 49.89 %, 1.02 % and 16.13 %, respectively. These results were consistent with the sensory evaluation. These findings demonstrate that Qu significantly improved the flavor of bran vinegar. |
| format | Article |
| id | doaj-art-ad97ddf084cc41f988f5199be0b6db5e |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ad97ddf084cc41f988f5199be0b6db5e2025-08-20T02:34:43ZengElsevierFood Chemistry: X2590-15752025-05-012810261110.1016/j.fochx.2025.102611Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product qualityYinghao Yuan0Xiaoyan Hou1Yuli Lei2Qisheng Zhang3Dongdong Wang4Kaidi Hu5Aiping Liu6Ning Zhao7Jun Cong8Qin Li9Shuliang Liu10Jianlong Li11College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR ChinaCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR ChinaCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR ChinaSichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan, Sichuan 620020, PR ChinaSichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan, Sichuan 620020, PR ChinaCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR ChinaCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR ChinaCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR ChinaChongqing academy of animal sciences, Chongqing, ChinaCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR ChinaCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China; Corresponding authors.College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China; Corresponding authors.In this study, we used compound fungal bran koji to enhance the fermentation of Sichuan bran cupi. Analysis of the microbial composition of cupei showed that Aspergillus, Saccharomyces, Wickerhamomyces, Rhizopus, Lactobacillus, and Acetobacter are the primary genera involved in fermentation. The addition of enriched Qu (BQF) for intensive fermentation increased the relative abundance of Wickerhamomyces and Rhizopus during the initial and mid-stages of fermentation while influencing the dynamics of Aspergillus, Lactobacillus, Acetobacter, and other genera. Compared to the BQ group (control group), the BQF group demonstrated a 5.32 % increase in total acid content, 9.23 % improvement in starch usage, and 14.74 % increase in total ester content. Furthermore, the flavor compounds, including esters, alcohols, and acids, in the cooked vinegar of the BQF group increased by 49.89 %, 1.02 % and 16.13 %, respectively. These results were consistent with the sensory evaluation. These findings demonstrate that Qu significantly improved the flavor of bran vinegar.http://www.sciencedirect.com/science/article/pii/S2590157525004584Sichuan bran vinegarCompound Funga brans kojiSolid state fermentationMicrobial communityFlavor |
| spellingShingle | Yinghao Yuan Xiaoyan Hou Yuli Lei Qisheng Zhang Dongdong Wang Kaidi Hu Aiping Liu Ning Zhao Jun Cong Qin Li Shuliang Liu Jianlong Li Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality Food Chemistry: X Sichuan bran vinegar Compound Funga brans koji Solid state fermentation Microbial community Flavor |
| title | Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality |
| title_full | Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality |
| title_fullStr | Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality |
| title_full_unstemmed | Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality |
| title_short | Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality |
| title_sort | impact of compound fungal bran qu fortification on sichuan bran vinegar fermentation and product quality |
| topic | Sichuan bran vinegar Compound Funga brans koji Solid state fermentation Microbial community Flavor |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525004584 |
| work_keys_str_mv | AT yinghaoyuan impactofcompoundfungalbranqufortificationonsichuanbranvinegarfermentationandproductquality AT xiaoyanhou impactofcompoundfungalbranqufortificationonsichuanbranvinegarfermentationandproductquality AT yulilei impactofcompoundfungalbranqufortificationonsichuanbranvinegarfermentationandproductquality AT qishengzhang impactofcompoundfungalbranqufortificationonsichuanbranvinegarfermentationandproductquality AT dongdongwang impactofcompoundfungalbranqufortificationonsichuanbranvinegarfermentationandproductquality AT kaidihu impactofcompoundfungalbranqufortificationonsichuanbranvinegarfermentationandproductquality AT aipingliu impactofcompoundfungalbranqufortificationonsichuanbranvinegarfermentationandproductquality AT ningzhao impactofcompoundfungalbranqufortificationonsichuanbranvinegarfermentationandproductquality AT juncong impactofcompoundfungalbranqufortificationonsichuanbranvinegarfermentationandproductquality AT qinli impactofcompoundfungalbranqufortificationonsichuanbranvinegarfermentationandproductquality AT shuliangliu impactofcompoundfungalbranqufortificationonsichuanbranvinegarfermentationandproductquality AT jianlongli impactofcompoundfungalbranqufortificationonsichuanbranvinegarfermentationandproductquality |