Estamaran date vinegar: chemical and microbial dynamics during fermentation

Nosratabadi, Leila; Kavousi, Hamid-Reza; Hajimohammadi-Farimani, Reza; Balvardi, Mohammad; Yousefian, Shirin

doi:10.1007/s42770-024-01354-6

Braz J Microbiol

2024

DOI: 10.1007/s42770-024-01354-6

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Estamaran date vinegar: chemical and microbial dynamics during fermentation

Leila Nosratabadi,

Hamid-Reza Kavousi,

Reza Hajimohammadi-Farimani

et al.

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2024

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Cited by 3 publications

References 79 publications

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Effect of Microbial Fermentation on The Yield of Vfas for Kitchen Waste Decomposition

Feng

2024

BIO Web Conf.

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Fruit and vegetable waste is an important kind of kitchen waste, its production can not be underestimated. The volatile fatty acids (VFAs) produced can be used as an added carbon source for microbial fermentation. This paper studied the effect of volatile fatty acids in the process of spring anaerobic hydrolysis, and investigated the concentration and composition of VFAs and the conversion rate of VS (volatile solid) over time. The results showed that in the intermittent mode of pH 6 and temperature of 35℃, the acid production of fruit and vegetable waste in spring was good, and the conversion rate of VFAs was 0.36g ·(gVfed ) -1.

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Effect of Microbial Fermentation on The Yield of Vfas for Kitchen Waste Decomposition

Feng

2024

BIO Web Conf.

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Predicting the Microbiome and Metabolome Dynamics of Natural Apple Fermentation Towards the Development of Enhanced Functional Vinegar

Maske,

Ruiz,

Vale

et al. 2024

Fermentation

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Natural vinegar fermentation is a complex process influenced by the interplay between microbial communities and metabolites. This study examined the interplay between the microbiome and the metabolome over a three-month period, with samples collected every ten days. Using Illumina sequencing and chromatographic techniques (HPLC and GC-MS), we mapped microbial shifts and metabolite profiles. Early fermentation showed a diverse microbial presence, including genera such as Cronobacter, Luteibacter, and Saccharomyces. A stable microbial ecosystem established between days 15 and 70, characterized by the dominance of Leuconostoc, Gluconobacter, and Saccharomyces, which facilitated consistent substrate consumption and metabolite production, including various organic acids and ethanol. By day 70, Acetobacter prevalence increased significantly, correlating with a peak acetic acid production of 12.4 g/L. Correlation analyses revealed significant relationships between specific microbes and volatile organic compounds. This study highlights the crucial roles of these microbes in developing sensory profiles suited for industrial applications and proposes an optimal microbial consortium for enhancing vinegar quality. These data suggest that an optimal microbial consortium for vinegar fermentation should include Saccharomyces for efficient alcohol production, Leuconostoc for ester-mediated flavor complexity, and Acetobacter for robust acetic acid production. The presence of Komagataeibacter could further improve the sensory and functional qualities due to its role in producing bacterial cellulose.

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A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective

Han,

Yang,

Guo

et al. 2024

Foods

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In fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of utilization, contribute to safety, nutritional, and sensory properties primarily through acetic acid fermentation. AAB are commonly found in various fermented foods such as vinegar, sour beer, fermented cocoa and coffee beans, kefir beverages, kombucha, and sourdough. They interact and cooperate with a variety of microorganisms, resulting in the formation of diverse metabolites and the production of fermented foods with distinct flavors. Understanding the interactions between AAB and other microbes is crucial for effectively controlling and utilizing AAB in fermentation processes. However, these microbial interactions are influenced by factors such as strain type, nutritional conditions, ecological niches, and fermentation duration. In this review, we examine the relationships and research methodologies of microbial interactions and interaction studies between AAB and yeasts, lactic acid bacteria (LAB), and bacilli in different food fermentation processes involving these microorganisms. The objective of this review is to identify key interaction models involving AAB and other microorganisms. The insights gained will provide scientific guidance for the effective utilization of AAB as functional microorganisms in food fermentation processes.

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Estamaran date vinegar: chemical and microbial dynamics during fermentation

Cited by 3 publications

References 79 publications

Effect of Microbial Fermentation on The Yield of Vfas for Kitchen Waste Decomposition

Effect of Microbial Fermentation on The Yield of Vfas for Kitchen Waste Decomposition

Predicting the Microbiome and Metabolome Dynamics of Natural Apple Fermentation Towards the Development of Enhanced Functional Vinegar

A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective

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