Insights into the microbiota and driving forces to control the quality of vinegar

Vinegar is a kind of fermented food condiments, which includes many regional products and involves abundant microbial resources. However, spontaneous fermentation cannot ensure consistent quality of vinegar, relatively little is known about the complexity of the microbiota involved in quality. Therefore, this review aim to explore that the role of microbiota in sediments, flavor compounds and bioactive substances. On this basis, we determined that raw materials, initial microbial composition and environmental factors are the driving forces of the fermentation process. Furthermore, we have revealed the core microorganism reaction mechanism under the driving forces. It can guide the design of the microbiota for vinegar fermentation, and to ensure the consistent of vinegar quality. This review will provide control strategies to monitor, control, and improve the safety, flavor, and health benefits of vinegar.

Automated summary

This review explores the role of microbiota in vinegar fermentation, focusing on the impact of raw materials, microbial composition, and environmental factors. The findings provide guidance for the design of microbiota in vinegar fermentation, ensuring consistent vinegar quality. The review is important for monitoring, controlling, and improving the quality of vinegar.