Li Sha, Li Pan, Feng Feng, Luo Li-Xin
School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China.
Appl Microbiol Biotechnol. 2015 Jun;99(12):4997-5024. doi: 10.1007/s00253-015-6659-1. Epub 2015 May 15.
Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced from any fermentable sugary substrate by various fermentation methods. The final vinegar products possess unique functions, which are endowed with many kinds of compounds formed in the fermentation process. The quality of vinegar is determined by many factors, especially by the raw materials and microbial diversity involved in vinegar fermentation. Given that metabolic products from the fermenting strains are directly related to the quality of the final products of vinegar, the microbial diversity and features of the dominant strains involved in different fermentation stages should be analyzed to improve the strains and stabilize fermentation. Moreover, although numerous microbiological studies have been conducted to examine the process of vinegar fermentation, knowledge about microbial diversity and their roles involved in fermentation is still fragmentary and not systematic enough. Therefore, in this review, the dominant microorganism species involved in the stages of alcoholic fermentation and acetic acid fermentation of dissimilar vinegars were summarized. We also summarized various physicochemical properties and crucial compounds in disparate types of vinegar. Furthermore, the merits and drawbacks of vital fermentation methods were generalized. Finally, we described in detail the relationships among microbial diversity, raw materials, fermentation methods, physicochemical properties, compounds, functionality, and final quality of vinegar. The integration of this information can provide us a detailed map about the microbial diversity and function involved in vinegar fermentation.
醋是世界上最古老的醋酸稀释溶液产品之一。它由任何可发酵的含糖底物通过各种发酵方法生产而成。最终的醋产品具有独特的功能，这些功能赋予了发酵过程中形成的多种化合物。醋的质量由许多因素决定，特别是与醋发酵中涉及的原材料和微生物多样性有关。鉴于发酵菌株的代谢产物与醋最终产品的质量直接相关，应该分析不同发酵阶段所涉及的优势菌株的微生物多样性和特征，以改良菌株并稳定发酵。此外，尽管已经进行了大量微生物学研究来考察醋发酵过程，但关于微生物多样性及其在发酵中的作用的知识仍然零碎且不够系统。因此，在这篇综述中，总结了不同种类醋在酒精发酵和醋酸发酵阶段所涉及的优势微生物种类。我们还总结了不同类型醋的各种理化性质和关键化合物。此外，概括了重要发酵方法的优缺点。最后，我们详细描述了微生物多样性、原材料、发酵方法、理化性质、化合物、功能和醋最终质量之间的关系。这些信息的整合可以为我们提供一幅关于醋发酵中所涉及的微生物多样性和功能的详细图谱。
