National Engineering Laboratory for Cereal Fermentation Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, PR China.
National Engineering Laboratory for Cereal Fermentation Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China; Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, PR China.
Curr Opin Biotechnol. 2018 Feb;49:88-93. doi: 10.1016/j.copbio.2017.07.006. Epub 2017 Aug 29.
Over thousands of years, humans have mastered the natural vinegar fermentation technique of cultivating functional microbiota on different raw materials. Functional microbial communities that form reproducibly on non-autoclaved raw materials through repeated batch acetic acid fermentation underpin the flavour development of traditional cereal vinegars. However, how to modulate rationally and optimise the metabolic function of these naturally engineered acidic ecosystems remains unclear. Exploring two key minorities in a vinegar ecosystem, including microbial functions (e.g., flavour and aroma synthesis) and microbial strains, is a crucial step for the vinegar industry to modulate the metabolic function of vinegar microbiota, to monitor the fermentation process, and to maintain the flavour quality of final product.
几千年来，人类已经掌握了在不同原料上培养功能微生物群落的自然醋发酵技术。通过在非高压灭菌原料上重复分批醋酸发酵，可在功能微生物群落上形成重复性，这为传统谷物醋的风味发展提供了基础。然而，如何合理调节和优化这些自然工程酸性生态系统的代谢功能仍然不清楚。探索醋生态系统中的两个关键少数群体，包括微生物功能（例如，风味和香气合成）和微生物菌株，是醋行业调节醋微生物代谢功能、监测发酵过程和维持最终产品风味质量的关键步骤。
