Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar
Traditional cereal vinegars are fermented by microorganisms that are spontaneously enriched, leading to uncertainty in regulating the fermentation process and flavor. The objective of this study was to elucidate the impact of the predominant microorganisms, provenly Lactobacillus helveticus and Acet...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752400840X |
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| author | Ao Zhang Wenqing Zhang Xiaorui Guo Jiao Wang Kai Liang Yaao Zhou Fanfan Lang Yu Zheng Min Wang |
| author_facet | Ao Zhang Wenqing Zhang Xiaorui Guo Jiao Wang Kai Liang Yaao Zhou Fanfan Lang Yu Zheng Min Wang |
| author_sort | Ao Zhang |
| collection | DOAJ |
| description | Traditional cereal vinegars are fermented by microorganisms that are spontaneously enriched, leading to uncertainty in regulating the fermentation process and flavor. The objective of this study was to elucidate the impact of the predominant microorganisms, provenly Lactobacillus helveticus and Acetobacter pasteurianus, on the solid-state fermentation (SSF) and flavor profile of cereal vinegar by several bioaugmentation strategies. The results indicated that the sequential bioaugmentation of predominant microorganisms improved the utilization of raw material and most key flavor compounds. Through sequential bioaugmentation strategy, bacterial diversity was regulated due to minimizing acetic acid inhibition in the early stages, and the non-volatile acid was targetedly improved by Lactobacillus. Furthermore, the important flavor of non-volatile acid, esters, acetoin, and tetramethyl-pyrazine content was enhanced by sequential bioaugmentation. Therefore, the sensory score on taste and odor were improved. These results provide a reference for the targeted regulation of the SSF and the flavor quality of cereal vinegar. |
| format | Article |
| id | doaj-art-e7fe00fe3e9d40b78b9a672753f59f13 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-e7fe00fe3e9d40b78b9a672753f59f132025-02-12T05:31:45ZengElsevierFood Chemistry: X2590-15752025-01-0125101952Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegarAo Zhang0Wenqing Zhang1Xiaorui Guo2Jiao Wang3Kai Liang4Yaao Zhou5Fanfan Lang6Yu Zheng7Min Wang8Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education. Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control. School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education. Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control. School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education. Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control. School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education. Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control. School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education. Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control. School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; Shanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering, Shanxi, Zilin Vinegar Industry Co., Ltd., Taiyuan 030400, ChinaKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education. Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control. School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaShanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering, Shanxi, Zilin Vinegar Industry Co., Ltd., Taiyuan 030400, ChinaKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education. Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control. School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; Haihe Laboratory of Synthetic Biology, Tianjin, China; Shanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering, Shanxi, Zilin Vinegar Industry Co., Ltd., Taiyuan 030400, China; Corresponding authors at: Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education. Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control. School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education. Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control. School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; Corresponding authors at: Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education. Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control. School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.Traditional cereal vinegars are fermented by microorganisms that are spontaneously enriched, leading to uncertainty in regulating the fermentation process and flavor. The objective of this study was to elucidate the impact of the predominant microorganisms, provenly Lactobacillus helveticus and Acetobacter pasteurianus, on the solid-state fermentation (SSF) and flavor profile of cereal vinegar by several bioaugmentation strategies. The results indicated that the sequential bioaugmentation of predominant microorganisms improved the utilization of raw material and most key flavor compounds. Through sequential bioaugmentation strategy, bacterial diversity was regulated due to minimizing acetic acid inhibition in the early stages, and the non-volatile acid was targetedly improved by Lactobacillus. Furthermore, the important flavor of non-volatile acid, esters, acetoin, and tetramethyl-pyrazine content was enhanced by sequential bioaugmentation. Therefore, the sensory score on taste and odor were improved. These results provide a reference for the targeted regulation of the SSF and the flavor quality of cereal vinegar.http://www.sciencedirect.com/science/article/pii/S259015752400840XCereal vinegarSolid-state fermentationSequential bioaugmentationFlavor qualityLactobacillus helveticusAcetobacter pasteurianus |
| spellingShingle | Ao Zhang Wenqing Zhang Xiaorui Guo Jiao Wang Kai Liang Yaao Zhou Fanfan Lang Yu Zheng Min Wang Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar Food Chemistry: X Cereal vinegar Solid-state fermentation Sequential bioaugmentation Flavor quality Lactobacillus helveticus Acetobacter pasteurianus |
| title | Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar |
| title_full | Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar |
| title_fullStr | Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar |
| title_full_unstemmed | Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar |
| title_short | Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar |
| title_sort | sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar |
| topic | Cereal vinegar Solid-state fermentation Sequential bioaugmentation Flavor quality Lactobacillus helveticus Acetobacter pasteurianus |
| url | http://www.sciencedirect.com/science/article/pii/S259015752400840X |
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