Abiotic factors modulating metabolic pathways of lactic acid in solid-state fermentation of cereal vinegar DOI Creative Commons
Dantong Liu, Hao Wang,

Liting Wang

и другие.

LWT, Год журнала: 2024, Номер unknown, С. 117092 - 117092

Опубликована: Ноя. 1, 2024

Язык: Английский

Bacterial interactions mediated by acetic acid and their impact on flavor profile during acetic acid fermentation stage of Shanxi aged vinegar DOI
Yuanpeng Hao, Jiamu Kang, Yan Guo

и другие.

Food Bioscience, Год журнала: 2025, Номер unknown, С. 105996 - 105996

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

1
Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits DOI Creative Commons
Elahesadat Hosseini, Zenebe Tadesse Tsegay, Slim Smaoui

и другие.

Foods, Год журнала: 2025, Номер 14(4), С. 698 - 698

Опубликована: Фев. 18, 2025

Vinegar, frequently distilled by solid fermentation or liquid processes, was generated through the synergistic effect of a microbial community in open semi-open environments. Based on studied raw materials, researchers distributed vinegar into three classes: grain, fruit and animal, with lactic acid bacteria (LAB) playing pivotal role their contributing significantly to functional sensory qualities. Typically, natural maturation fresh necessitates long period vast space, engendering reduced efficiency. To accelerate aging process, some physical methods, viz. micro-oxygenation, ozone, ultrasound, microwave, gamma rays, infrared, electric fields high pressure, have been developed. Produced enriched LAB, key bioactive components are organic acids, phenolic compounds, melanoidins, tetramethylpyrazine. These active compounds antibacterial, antioxidant, anti-inflammatory functions; aid regulation liver protection metabolism glucose control; blood anti-tumor, anti-fatigue metabolic regulatory effects. The review explores advancements production, including modernized processes optimized techniques, which enhance these beneficial ensure product consistency safety. By examining LAB variety strains profiles different types, this study highlights vinegar's value beyond culinary product, as potential therapeutic agent human nutrition health. findings underscore relevance not only dietary preventive healthcare but also food ingredient. Further research is needed explore mechanisms action contribute development several new healthy vinegars.

Язык: Английский

Процитировано

1
The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development DOI Creative Commons
Yinggang Ge,

Yifei Wu,

Aihemaitijiang Aihaiti

и другие.

Microorganisms, Год журнала: 2025, Номер 13(3), С. 477 - 477

Опубликована: Фев. 21, 2025

Fruit vinegar is a beverage derived from fruits or fruit processing by-products through microbial fermentation. This possesses distinctive flavor profile and contains bioactive compounds. It typically produced using liquid fermentation technology. As consumer demand for the quality of has increased, precise control over compounds become crucial enhancing products. Vinegar numerous characteristic compounds, including esters, aldehydes, alcohols, organic acids. These unique flavors primarily result accumulation generated by different raw materials microorganisms during Specifically, yeast acetobacter promote formation distinct facilitating breakdown carbohydrates, amino acids, proteins in fruits, as well redox esterification reactions involving alcohols. paper reviews metabolic pathways acetic acid bacteria discusses key volatile that influence their potential relationships, providing theoretical support regulating quality.

Язык: Английский

Процитировано

1
Metagenomics and Metagenome-Assembled Genomes: Analysis of Cupei from Sichuan Baoning Vinegar, One of the Four Traditional Renowned Vinegars in China DOI Creative Commons
Jie Wu, Ning Zhao, Qin Li

и другие.

Foods, Год журнала: 2025, Номер 14(3), С. 398 - 398

Опубликована: Янв. 26, 2025

The microbial community in vinegar has primarily been investigated by analyzing short reads to determine operational taxonomic units, but it is also crucial identify metagenome-assembled genomes (MAGs). In this study, the diversity and functionality Sichuan Baoning were examined through deep metagenomic sequencing binning. Results revealed that most prevalent phylum was Firmicutes, followed Proteobacteria unclassified Bacteria. abundant bacterial species Acetilactobacillus jinshanensis, while Saccharomyces cerevisiae fungal species. predominant viral Hopescreekvirus LfeInf, Myoviridae sp., Siphoviridae sp. A total of 1395 MAGs reconstructed, with 660 them annotated. majority resolved at level attributed Firmicutes (n = 308), jinshanensis being abundant. According average nucleotide identity values, 223 out might represent novel recovered exhibited biomarker genes indicative genetic potential encode several important secondary metabolites. This study helps uncover composition functional vinegar.

Язык: Английский

Процитировано

1
HR-MS-based bioactive profiling of green Banana flour and millets-based Murukku snack DOI

Tarak Nath Saha,

Manish Singh, Dinesh Chandra

и другие.

Food and Humanity, Год журнала: 2025, Номер unknown, С. 100511 - 100511

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

0
Insight into the dynamic changes and relationship between organic acids, amino acids and microbial communities during the fermentation of highland barley wine DOI
Lihua Chen, Chunfeng Cui,

Sanxia Wang

и другие.

Journal of Food Composition and Analysis, Год журнала: 2025, Номер 140, С. 107260 - 107260

Опубликована: Янв. 26, 2025

Язык: Английский

Процитировано

0
Improvement of the floral aroma of ripened pu-erh tea via inoculation of Saccharomyces cerevisiae in industrial-level fermentation DOI Creative Commons
Teng Wang,

Ruomeng Li,

Nianguo Bo

и другие.

LWT, Год журнала: 2025, Номер unknown, С. 117776 - 117776

Опубликована: Апрель 1, 2025

Язык: Английский

Процитировано

0
Effect of bioaugmentation to the performance and microbial communities of slow sand filter treating culinary wastewater DOI
Nurina Fitriani,

V. E. Fatikasari,

Nelly Wahyuni

и другие.

International Journal of Environmental Science and Technology, Год журнала: 2025, Номер unknown

Опубликована: Май 13, 2025

Язык: Английский

Процитировано

0
Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing DOI Creative Commons

Yuli Fang,

Minghong Bian,

Xuan Wu

и другие.

Fermentation, Год журнала: 2024, Номер 10(7), С. 353 - 353

Опубликована: Июль 12, 2024

Western Sichuan Yi suancai contains a group of highly functional microorganisms in an alpine and high-altitude ecological environment. Due to its unique salt-free fermentation process, it is nutritious has crispy texture. Six periods were established during fermentation: day 0, 2, 5, 8, 11, 14. The results showed that the antioxidant capacity organic acid content increased while pH gradually decreased, indicating from later was better for supplementing human body with substances eliminating free radicals. Twenty-six flavour compounds identified, including alcohols, esters, ketones, acids. Ethyl alcohol, 3-methyl-1-butanol, ethyl methanoate, acetic main contributors flavour, imparting floral fruity notes suancai. Five dominant bacterial genera (Lactobacillus, Leuconostoc, Weissella, Klebsiella, unclassified_o__Lactobacillales) identified via high-throughput sequencing there nine fungal (Dipodascaceae_gen_Incertae_sedis, Mucor, Pichia, unclassified__f__Dipodascaceaet, Cyberlindnera, Diutina, Trichosporon, Saccharomycopsis, Wickerhamomyces). Correlation analysis positively correlated such as Lactobacillus, Alternaria, these have important roles enhancing properties Meanwhile, some genera, Microbacterium, Herbaspirillum, Mortierella, Sampaiozyma, promote synthesis acids, ketones. This study revealed interactions between metabolites western provided scientific basis further understanding mechanism traditional improving process.

Язык: Английский

Процитировано

1
Abiotic factors modulating metabolic pathways of lactic acid in solid-state fermentation of cereal vinegar DOI Creative Commons
Dantong Liu, Hao Wang,

Liting Wang

и другие.

LWT, Год журнала: 2024, Номер unknown, С. 117092 - 117092

Опубликована: Ноя. 1, 2024

Язык: Английский

Процитировано

0