4.7 Article

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

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter

Yang Yang et al.

Summary: This study investigates the microbial metabolic network of daqu during fermentation and reveals the different metabolic roles of microorganisms, highlighting the formation mechanism of daqu's aromas and enzymes. The study shows the potential predominant populations responsible for flavor development in daqu and identifies specific microorganisms involved in key flavor pathways and metabolisms.

FOOD RESEARCH INTERNATIONAL (2021)

Article Food Science & Technology

Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar

Guan-Yu Fang et al.

Summary: This study focused on the formation of Zhejiang Rosy Vinegar (ZRV), a traditional condiment in Southeast China, and revealed the dynamic profiles of bacterial community, flavor compounds, and potential functional microbes during the fermentation process, providing insights into the essential roles of environmental factors in shaping the bacterial community succession and metabolism.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

Article Microbiology

Bioaugmentation by Pediococcus acidilactici AAF1-5 Improves the Bacterial Activity and Diversity of Cereal Vinegar Under Solid-State Fermentation

Qiang Zhang et al.

Summary: Bioaugmentation technology can improve the solid-state fermentation rate and utilization of raw materials for traditional vinegar production. By introducing Pediococcus acidilactici AAF1-5, the fermentation process was accelerated and the quality of vinegar was enhanced through increased levels of key microorganisms.

FRONTIERS IN MICROBIOLOGY (2021)

Review Biotechnology & Applied Microbiology

Classification of acetic acid bacteria and their acid resistant mechanism

Xiaoman Qiu et al.

Summary: Acetic acid bacteria (AAB) play a significant role in vinegar fermentation due to their strong capacity for ethanol oxidation and acetic acid synthesis, but low biomass and production rate caused by acid stress remain major challenges in industrial processes. While acid resistance is crucial for high acidity vinegar production, the mechanisms of acid resistance in AAB are not fully understood yet.

AMB EXPRESS (2021)

Article Biotechnology & Applied Microbiology

Metabolic network of ammonium in cereal vinegar solid-state fermentation and its response to acid stress

Xie Sankuan et al.

Summary: The study on the ammonium metabolic network during Shanxi aged vinegar fermentation revealed an enhancement of amino acid metabolism, nucleic acid metabolism, pentose phosphate pathway, and energy metabolism to resist acid damage, providing nitrogen for pathways that combat acid cytotoxicity.

FOOD MICROBIOLOGY (2021)

Article Food Science & Technology

Can we control microbiota in spontaneous food fermentation? ? Chinese liquor as a case example

Qun Wu et al.

Summary: This review focuses on the key biotechnological aspects of microbiota crucial for flavor formation in fermented foods, using Chinese liquor as a model system. Core microbiota associated with flavor formation can be identified and used to construct a synthetic microbiota, while key environmental factors affecting the core microbiota can be controlled to regulate the synthetic microbiota. Modelling can be used to predict, optimize, and control flavor compound formation by the synthetic microbiota to improve the quality, productivity, and safety of fermented foods.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Biotechnology & Applied Microbiology

Fine-tuning ethanol oxidation pathway enzymes and cofactor PQQ coordinates the conflict between fitness and acetic acid production by Acetobacter pasteurianus

Ling Gao et al.

Summary: By synergistically regulating the expression of alcohol/aldehyde dehydrogenase and the cofactor PQQ level, the study successfully enhanced acetic acid tolerance and productivity, leading to a significant increase in overall acetic acid productivity in semi-continuous fermentation.

MICROBIAL BIOTECHNOLOGY (2021)

Article Biochemistry & Molecular Biology

Conducting High acetic acid and temperature acetification processes by Acetobacter pasteurianus UMCC 2951

Ruttipron Pothimon et al.

PROCESS BIOCHEMISTRY (2020)

Article Food Science & Technology

Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach

Juan J. Roman-Camacho et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)

Article Biochemistry & Molecular Biology

Characterization of a fungal thermostable endoglucanase from Chinese Nong-flavor daqu by metatranscriptomic method

Barkat Ali et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Food Science & Technology

Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus

Mei Ai et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)

Article Biochemistry & Molecular Biology

In Vitro Thermal and Ethanol Adaptations to Improve Vinegar Fermentation at High Temperature of Komagataeibacter oboediens MSKU 3

Pornchanok Taweecheep et al.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2019)

Article Food Science & Technology

Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus, Saccharomycopsis and Absidia

Jiankun Song et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar

Yajun Jiang et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Agriculture, Multidisciplinary

Biochemical characterisation and dominance of different hydrolases in different types of Daqu - a Chinese industrial fermentation starter

Jingjing Liu et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Review Biochemical Research Methods

Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function

Zhen-Ming Lu et al.

CURRENT OPINION IN BIOTECHNOLOGY (2018)

Article Biotechnology & Applied Microbiology

Metagenomics reveals flavour metabolic network of cereal vinegar microbiota

Lin-Huan Wu et al.

FOOD MICROBIOLOGY (2017)

Article Biotechnology & Applied Microbiology

Effect of aspartic acid and glutamate on metabolism and acid stress resistance of Acetobacter pasteurianus

Haisong Yin et al.

MICROBIAL CELL FACTORIES (2017)

Article Biotechnology & Applied Microbiology

Acetobacter pasteurianus metabolic change induced by initial acetic acid to adapt to acetic acid fermentation conditions

Yu Zheng et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2017)

Article Biotechnology & Applied Microbiology

Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar

Sha Li et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)

Article Biotechnology & Applied Microbiology

Metaproteomics and ultrastructure characterization of Komagataeibacter spp. involved in high-acid spirit vinegar production

Cristina Andres-Barrao et al.

FOOD MICROBIOLOGY (2016)

Article Biotechnology & Applied Microbiology

Characterization of activity and microbial diversity of typical types of Daqu for traditional Chinese vinegar

Pan Li et al.

ANNALS OF MICROBIOLOGY (2015)

Review Biotechnology & Applied Microbiology

Overview on mechanisms of acetic acid resistance in acetic acid bacteria

Bin Wang et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2015)

Article Biotechnology & Applied Microbiology

Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar

Pan Li et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2014)

Article Food Science & Technology

Evaluation of viability and growth of Acetobacter senegalensis under different stress conditions

Rasoul Shafiei et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)

Article Biotechnology & Applied Microbiology

Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar

Wei Xu et al.

FOOD MICROBIOLOGY (2011)