醋酸菌与葡萄酒醋的生产及品质
Acetic acid bacteria and the production and quality of wine vinegar.
作者信息
Mas Albert, Torija María Jesús, García-Parrilla María del Carmen, Troncoso Ana María
机构信息
Facultad de Enología, Universitat Rovira i Virgili, Marcel · lí Domingo s/n, 43003 Tarragona, Spain.
Facultad de Farmacia, Universidad de Sevilla, Profesor García González 2, 41012 Sevilla, Spain.
出版信息
ScientificWorldJournal. 2014 Jan 21;2014:394671. doi: 10.1155/2014/394671. eCollection 2014.
Abstract
The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either "fast" or "traditional"), the use of pure starter cultures remains far from being a reality. Uncontrolled mixed cultures are normally used, but this review proposes the use of controlled mixed cultures. The acetic acid bacteria species determine the quality of vinegar, although the final quality is a combined result of technological process, wood contact, and aging. This discussion centers on wine vinegar and evaluates the effects of these different processes on its chemical and sensory properties.
摘要
醋的生产依赖于一个主要由醋酸菌进行的氧化过程。尽管醋的生产方法各异（或多或少被称为“快速”或“传统”方法），但使用纯发酵剂培养物仍远未成为现实。通常使用的是未加控制的混合培养物，但本综述建议使用经过控制的混合培养物。醋酸菌的种类决定了醋的品质，不过最终品质是工艺过程、与木材接触以及陈酿等综合作用的结果。本讨论聚焦于葡萄酒醋，并评估这些不同过程对其化学和感官特性的影响。
相似文献
1
Acetic acid bacteria and the production and quality of wine vinegar.
ScientificWorldJournal. 2014 Jan 21;2014:394671. doi: 10.1155/2014/394671. eCollection 2014.
2
Acetic acid bacteria in traditional balsamic vinegar: phenotypic traits relevant for starter cultures selection.
Int J Food Microbiol. 2008 Jun 30;125(1):46-53. doi: 10.1016/j.ijfoodmicro.2007.11.076. Epub 2007 Dec 5.
3
Diversity of the microbiota involved in wine and organic apple cider submerged vinegar production as revealed by DHPLC analysis and next-generation sequencing.
Int J Food Microbiol. 2016 Apr 16;223:57-62. doi: 10.1016/j.ijfoodmicro.2016.02.007. Epub 2016 Feb 10.
4
Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine.
J Sci Food Agric. 2010 Dec;90(15):2675-81. doi: 10.1002/jsfa.4139.
5
Population dynamics of acetic acid bacteria during traditional wine vinegar production.
Int J Food Microbiol. 2010 Mar 31;138(1-2):130-6. doi: 10.1016/j.ijfoodmicro.2010.01.006. Epub 2010 Jan 14.
6
Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach.
Int J Food Microbiol. 2020 Nov 16;333:108797. doi: 10.1016/j.ijfoodmicro.2020.108797. Epub 2020 Jul 22.
7
Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods.
Int J Food Microbiol. 2008 Dec 10;128(2):336-41. doi: 10.1016/j.ijfoodmicro.2008.09.008. Epub 2008 Sep 26.
8
Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine.
Braz J Microbiol. 2016 Apr-Jun;47(2):452-60. doi: 10.1016/j.bjm.2016.01.016. Epub 2016 Mar 2.
9
Acetic acid bacteria spoilage of bottled red wine -- a review.
Int J Food Microbiol. 2008 Jun 30;125(1):60-70. doi: 10.1016/j.ijfoodmicro.2007.10.016. Epub 2007 Dec 23.
10
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE.
Int J Food Microbiol. 2018 Dec 2;286:66-74. doi: 10.1016/j.ijfoodmicro.2018.07.022. Epub 2018 Jul 20.
引用本文的文献
1
Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar.
Microorganisms. 2025 Jun 4;13(6):1308. doi: 10.3390/microorganisms13061308.
2
Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars.
Foods. 2024 Dec 28;14(1):56. doi: 10.3390/foods14010056.
3
Influence of indigenous non- yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality.
Front Cell Infect Microbiol. 2024 Dec 6;14:1495177. doi: 10.3389/fcimb.2024.1495177. eCollection 2024.
4
Impact of fig maceration under various conditions on physicochemical and sensory attributes of wine vinegar: A comprehensive characterization study.
J Food Sci. 2024 Dec;89(12):8945-8968. doi: 10.1111/1750-3841.17485. Epub 2024 Oct 29.
5
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective.
Foods. 2024 Aug 14;13(16):2534. doi: 10.3390/foods13162534.
6
The Chemical Profiles and Antioxidant Properties of Live Fruit or Vegetable Vinegars Available on the Polish Food Market.
Foods. 2024 May 11;13(10):1488. doi: 10.3390/foods13101488.
7
Date Vinegar: First Isolation of and Formulation of a Starter Culture.
Foods. 2024 Apr 30;13(9):1389. doi: 10.3390/foods13091389.
8
Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications-A Comprehensive Review.
Foods. 2023 Oct 9;12(19):3705. doi: 10.3390/foods12193705.
9
Changes in vinegar quality and microbial dynamics during fermentation using a self-designed drum-type bioreactor.
Front Nutr. 2023 Feb 22;10:1126562. doi: 10.3389/fnut.2023.1126562. eCollection 2023.
10
Combining omics tools for the characterization of the microbiota of diverse vinegars obtained by submerged culture: 16S rRNA amplicon sequencing and MALDI-TOF MS.
Front Microbiol. 2022 Dec 7;13:1055010. doi: 10.3389/fmicb.2022.1055010. eCollection 2022.
本文引用的文献
1
Effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria.
Food Microbiol. 2013 May;34(1):88-94. doi: 10.1016/j.fm.2012.11.019. Epub 2012 Dec 5.
2
Description of Komagataeibacter gen. nov., with proposals of new combinations (Acetobacteraceae).
J Gen Appl Microbiol. 2012;58(5):397-404. doi: 10.2323/jgam.58.397.
3
Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki).
Food Microbiol. 2012 May;30(1):98-104. doi: 10.1016/j.fm.2011.12.017. Epub 2011 Dec 23.
4
Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences.
Int J Food Microbiol. 2011 Jun 30;147(3):217-22. doi: 10.1016/j.ijfoodmicro.2011.04.005. Epub 2011 Apr 13.
5
Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.
Int J Food Microbiol. 2010 Jun 30;141(1-2):56-62. doi: 10.1016/j.ijfoodmicro.2010.04.018. Epub 2010 Apr 27.
6
Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes.
Food Microbiol. 2010 Apr;27(2):257-65. doi: 10.1016/j.fm.2009.10.001. Epub 2009 Oct 9.
7
Population dynamics of acetic acid bacteria during traditional wine vinegar production.
Int J Food Microbiol. 2010 Mar 31;138(1-2):130-6. doi: 10.1016/j.ijfoodmicro.2010.01.006. Epub 2010 Jan 14.
8
(+)-Dihydrorobinetin: a marker of vinegar aging in acacia (Robinia pseudoacacia) wood.
J Agric Food Chem. 2009 Oct 28;57(20):9551-4. doi: 10.1021/jf901794c.
9
Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar.
Appl Environ Microbiol. 2009 Apr;75(8):2585-9. doi: 10.1128/AEM.02249-08. Epub 2009 Feb 27.
10
Effect of oenological practices on microbial populations using culture-independent techniques.
Food Microbiol. 2008 Oct;25(7):849-56. doi: 10.1016/j.fm.2008.05.005. Epub 2008 May 23.
Zotero 插件