Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar

Wu, Jia; Kong, Ying; Zhang, Fen Fen; Chen, Fu Sheng

doi:10.1016/j.fm.2011.08.010

Cited by 148 publications

(98 citation statements)

References 21 publications

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“…LAB population of vinegar plays a strong role in the microbial consortium of the alcohol fermentation step and also improves the taste. However, there are only a few studies which searches LAB in vinegar (Haruta et al, 2006;Wu et al, 2012).…”

Section: Microbiological Properties Of Fig Vinegar Samplesmentioning

confidence: 99%

“…In recent years, interest on the microbiological aspects and function of AAB responsible for acetification processes has arisen (Mamlouk et al, 2011). A number of studies dealing with species diversity by culture and no-culture methods as well as others on the functionality of AAB and their mechanisms of resistance to vinegar environment have been published Gullo et al, 2006;Torija et al, 2010;Mamlouk et al, 2011;Wu et al, 2012;Hidalgo et al, 2013). Isolation, cultivation and preservation difficulties of AAB restrict the usage of this group as a starter culture in vinegar production.…”

Section: Microbiological Properties Of Fig Vinegar Samplesmentioning

confidence: 99%

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Microbiological and chemical properties of fig vinegar produced in Turkey

Şengün¹

2013

Afr. J. Microbiol. Res.

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.29 log cfu/ml, 0.00 to 6.49 log cfu/ml, 0.81 to 8.20 log cfu/ml and 2.68 to 8.23 log cfu/ml, respectively. Samples were found negative for mould, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., Escherichia coli and Bacillus cereus. Chemical properties including pH value, total acidity, non-volatile acidity, volatile acidity, ash, specific gravity and alcohol content of vinegar samples were determined as 3.05 to 3.73, 2.10 to 6.97 g/100 ml, 0.07 to 0.53 g/100 ml, 1.97 to 6.46 g/100 ml, 1.11 to 5.60 g/l, 1.0002 to 1.1448 and <0.5%, respectively. The results presented showed that the microbiological and chemical properties of fig vinegar changed depending on the raw materials, the fermentation time and techniques used in its production.

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Section: Microbiological Properties Of Fig Vinegar Samplesmentioning

confidence: 99%

Section: Microbiological Properties Of Fig Vinegar Samplesmentioning

confidence: 99%

Microbiological and chemical properties of fig vinegar produced in Turkey

Şengün¹

2013

Afr. J. Microbiol. Res.

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“…A. pasteurianus G3-2 was inoculated aerobically in GYC medium (9) supplemented with 3% ethanol and incubated aerobically at 30°C for 24 h in a rotary shaker. Inocula of L. brevis 4-22, L. fermentum M10-3, and L. buchneri F2-5 were prepared in MRS medium (22) and incubated statically at 30°C for 24 h. All of the strains were propagated twice to obtain final cultures.…”

Section: Methodsmentioning

confidence: 99%

“…Thus, the function of reproducible fermentation-based metabolism makes this acidic ecosystem (pH 3.0 to 3.5) amenable to adaptation for dissecting the formation and function of microbiota in food fermentation. Although many microbiological studies have been conducted to reveal the diversity and formation of microbial communities during the AAF of cereal vinegars (6)(7)(8)(9), the gap between community assemblage and the function of this microbial ecosystem still exists.…”

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confidence: 99%

Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation

Lü

Liu

Wang

et al. 2016

Appl Environ Microbiol

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Solid-state fermentation (SSF) is one of the oldest and most economical ways of producing and preserving foods which may improve the nutritional values, sensory properties, and functional qualities of raw materials (1). The SSF processes of most known natural and industrial fermented foods, such as grape wine (2) and cheese (3), are driven by complex communities of microorganisms. As such, studies on the formation and function of food microbiota, especially as-yet-uncultivated microorganisms, during SSF processes are becoming increasingly important.Traditional Chinese vinegars, referred to as cereal vinegars, are important seasoning and medicinal products in Chinese daily life (4). Solid-state acetic acid fermentation (AAF), an important step in producing the flavor compounds of cereal vinegar, is a repeated batch fermentation process that proceeds for many centuries without spoilage (4). In an open work environment, microbes that inhabit solid-state vinegar culture (termed Pei in Chinese) reproducibly metabolize nonautoclaved raw materials (e.g., sorghum, sticky rice, and wheat bran) and synthesize flavor compounds (5). Thus, the function of reproducible fermentation-based metabolism makes this acidic ecosystem (pH 3.0 to 3.5) amenable to adaptation for dissecting the formation and function of microbiota in food fermentation. Although many microbiological studies have been conducted to reveal the diversity and formation of microbial communities during the AAF of cereal vinegars (6-9), the gap between community assemblage and the function of this microbial ecosystem still exists.In vinegar microbiota, the utilization of ethanol and glucose originating from raw materials leads to diverse flavors and the formation of bioactive compounds. 2,3,5,6-Tetramethylpyrazine (TTMP), termed ligustrazine in traditional Chinese medicine, exists abundantly in the rhizome of Ligusticum wallichii. This alka-

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“…These microorganisms include fungi (Rhizopus, Monascus, yeast, etc. ) and bacteria (mainly lactic acid bacteria, Bacillus, and acetic acid bacteria) (Wu et al, 2012;Li et al, 2015). For storage, Qu is predried in the sun (Fig.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the antioxidant property and effects in Caenorhabditis elegans of Xiangxi flavor vinegar, a Hunan local traditional vinegar

Run-Ting

Qing

et al. 2017

J. Zhejiang Univ. Sci. B

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Xiangxi flavor vinegar (XV) is one of Hunan Province's traditional fermented vinegars. It is produced from herb, rice, and spring water with spontaneous liquid-state fermentation techniques. In this study, we investigated the antioxidant property of XV by analyzing its antioxidant compounds, its free radical scavenging property in vitro and in vivo, and its effects on antioxidant enzyme activity and apoptosis in Caenorhabditis elegans. The results showed that XV is rich in antioxidants. In particular, ligustrazine reached 6.431 μg/ml. The in vitro 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH • ), hydroxyl radical ( • OH), and superoxide anion radical (O 2•− ) scavenging rates of XV were 95.85%, 97.22%, and 63.33%, respectively. The reactive oxygen species (ROS) content in XV-treated C. elegans decreased significantly (P<0.01) compared to the control group. Glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT) activities were remarkably increased (P<0.01) in C. elegans after XV treatment. In addition, XV could upregulate CED-9 protein expression and downregulate CED-3 protein expression in C. elegans. These results prove that XV is rich in antioxidants and scavenges radicals in vitro efficiently. XV inhibits apoptosis in C. elegans probably by scavenging ROS and increasing the activities of its antioxidant enzymes.

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Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar

Cited by 148 publications

References 21 publications

Microbiological and chemical properties of fig vinegar produced in Turkey

Microbiological and chemical properties of fig vinegar produced in Turkey

Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation

Evaluation of the antioxidant property and effects in Caenorhabditis elegans of Xiangxi flavor vinegar, a Hunan local traditional vinegar

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