Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria

Sengun, Ilkin Yucel; Kılıç, Gülden Başyiğit; Charoenyingcharoen, Piyanat; Yukphan, Pattaraporn; Yamada, Yoshihiko

doi:10.1016/j.fbio.2022.101636

Cited by 23 publications

(20 citation statements)

References 48 publications

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“…These attributes are related to the organic acid composition of vinegar, since different acids are formed during fermentation and consequently impart flavor and aroma to this food product (Viana, Magalhães‐Guedes, Braga, Dias, & Schwan, 2017). Acetic acid is the main organic acid present in vinegar and is responsible for its typical sensory characteristics (Sengun, Kilic, Charoenyingcharoen, Yukphan, & Yamada, 2022). However, other organic acids are also present in vinegars, such as lactic acid, citric acid, malic acid, propionic acid, octanoic acid, gluconic acid, and succinic acid (Ozturk et al, 2015; Wang et al, 2017; Xu et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

Section: Consumption Of Vinegarsmentioning

confidence: 99%

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Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits

Wanderley

Amboni

Aquino

et al. 2022

Journal of Sensory Studies

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Although vinegar has been consumed since ancient times, the demand for developing this product from unconventional fruits has increased in recent years. Therefore, the goal of this study was to evaluate the perception of consumers in the South Region of Brazil regarding vinegar and explore the potential of regional raw materials for its production. The study was carried out with a total of 1,970 participants using an online questionnaire divided into five sections. Through word association technique, it was noted that age group influenced on the perception experienced by those participants who are regular consumers of vinegar regarding its attributes and properties. Moreover, the type of vinegar consumed was correlated with the income of the participants. Moreover, some fruits native to the South Region of Brazil, such as jaboticaba, orange passion fruit, red araçá, uvaia, guabiroba, and feijoa, showed great potential for application in vinegar production. Practical applications This study identified the factors that influence on consumer perception experienced by people who regularly consume vinegar, as well as their attitudes related to its use, consumption, and application. Besides, it showed the importance of applying new raw materials in the vinegar preparation process, highlighting the potential of native fruits from the South Region of Brazil, thus providing relevant information for the vinegar market and an opportunity for the development of new products.

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Section: Resultsmentioning

confidence: 99%

Section: Consumption Of Vinegarsmentioning

confidence: 99%

Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits

Wanderley

Amboni

Aquino

et al. 2022

Journal of Sensory Studies

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“…This includes various genera of lactic acid bacteria, such as Lactobacillus, Lacticaseibacillus, Lactiplantibacillus, Leuconostoc, Oenococcus, Pediococcus , and Weissella , among others. [ 11,13,75 ] Additionally, small fractions of archaea and other microorganisms may also be present in the microbiota of low‐acid vinegar. [ 12 ]…”

Section: Microbial Biodiversity Throughout the Acetification Processmentioning

confidence: 99%

Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review

Román‐Camacho,

Mauricio,

Santos‐Dueñas

et al. 2024

Biotechnology Journal

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Vinegar and related bioproducts containing acetic acid as the main component are among the most appreciated fermented foodstuffs in numerous European and Asian countries because of their exceptional organoleptic and bio‐healthy properties. Regarding the acetification process and obtaining of final products, there is still a lack of knowledge on fundamental aspects, especially those related to the study of biodiversity and metabolism of the present microbiota. In this context, omic technologies currently allow for the massive analysis of macromolecules and metabolites for the identification and characterization of these microorganisms working in their natural media without the need for isolation. This review approaches comprehensive research on the application of omic tools for the identification of vinegar microbiota, mainly acetic acid bacteria, with subsequent emphasis on the study of the microbial diversity, behavior, and key molecular strategies used by the predominant groups throughout acetification. The current omics tools are enabling both the finding of new vinegar microbiota members and exploring underlying strategies during the elaboration process. The species Komagataeibacter europaeus may be a model organism for present and future research in this industry; moreover, the development of integrated meta‐omic analysis may facilitate the achievement of numerous of the proposed milestones. This work might provide useful guidance for the vinegar industry establishing the first steps towards the improvement of the acetification conditions and the development of new products with sensory and bio‐healthy profiles adapted to the agri‐food market.

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“…As is known, the processing of vinegar relies on a variety of microorganisms, and both culture-dependent ( Wu et al, 2010 ; Vegas et al, 2013 ) and culture-independent ( Kong et al, 2022 ; Sengun et al, 2022 ) methods have been employed to study the microbiota during vinegar fermentation. Due to the open fermentation of cereal vinegar, the microbiota succession may be affected by environmental factors and microorganisms from raw materials, processing equipment, and surrounding environment.…”

Section: Introductionmentioning

confidence: 99%

Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths

Liu

Shu

et al. 2023

Front. Microbiol.

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Cereal vinegar is usually produced through solid-state fermentation, and the microbial community plays an important role in fermentation. In this study, the composition and function of Sichuan Baoning vinegar microbiota at different fermentation depths were evaluated by high-throughput sequencing combined with PICRUSt and FUNGuild analysis, and variations in volatile flavor compounds were also determined. The results revealed that no significant differences (p > 0.05) were found in both total acid content and pH of vinegar Pei collected on the same day with different depths. There were significant differences between the bacterial community of samples from the same day with different depths at both phylum and genus levels (p < 0.05), however, no obvious difference (p > 0.05) was observed in the fungal community. PICRUSt analysis indicated that fermentation depth affected the function of microbiota, meanwhile, FUNGuild analysis showed that there were variations in the abundance of trophic mode. Additionally, differences in volatile flavor compounds were observed in samples from the same day with different depths, and significant correlations between microbial community and volatile flavor compounds were observed. The present study provides insights into the composition and function of microbiota at different depths in cereal vinegar fermentation and quality control of vinegar products.

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Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria

Cited by 23 publications

References 48 publications

Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits

Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits

Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review

Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths

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