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Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms

文献类型： 外文期刊

作者： Li, Yan 1 ; Wang, Aixia 1 ; Dang, Bin 2 ; Yang, Xijuan 2 ; Nie, Mengzi 1 ; Chen, Zhiying 1 ; Lin, Ran 1 ; Wang, Lili 1 ; Wang, Fengzhong 1 ; Tong, Li-Tao 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China

2.Qinghai Acad Agr & Forestry Sci, Qinghai Tibetan Plateau Key Lab Agr Prod Proc, Xining 810016, Peoples R China

关键词： Highland barley vinegar; Microbial community; Volatile compounds; Organic acids; Correlation analysis

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2024 年 177 卷

页码：

收录情况： SCI

摘要： Highland barley vinegar, as a solid-state fermentation-type vinegar emerged recently, is well-known in QinghaiTibet plateau area of China. This work aimed to explore the main physicochemical factors, key flavor volatile compounds, and dominate microorganisms of highland barley vinegar during fermentation. The results showed that the decrease trend of reducing sugar, pH and the increase trend of amino acid nitrogen were associated with the metabolism of dominate bacteria, especially Lactobacillus and Acetobacter. Totally, 35 volatile compounds mainly including 20 esters, 10 alcohols, 2 aldehydes, 1 ketone and 2 pyrazines and 7 organic acids were identified. Especially, isoamyl acetate, acetyl methyl carbinol, ethyl caprylate, 1,2-propanediol, 3-methyl-1-butanol and ethyl isovalerate with high odor activity values were confirmed as key aroma compounds. Meanwhile, the relative average abundance of bacteria at genus level decreased significantly as fermentation time goes on. Among these microbes, Lactobacillus were the dominate bacteria at alcohol fermentation stage, Lactobacillus and Acetobacter were dominate at acetic acid fermentation stage. Furthermore, the correlations between dominate bacteria and the key volatile compounds were revealed, which highlighted Lactobacillus and Acetobacter were significantly correlated with key volatile compounds (|r| > 0.5, P < 0.01). The fundings of this study provide insights into the flavor and assist to improve the production quality of highland barley vinegar.

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