Song Juan, Zhang Ji-Hong, Kang San-Jiang, Zhang Hai-Yan, Yuan Jing, Zeng Chao-Zhen, Zhang Fang, Huang Yu-Long
Agricultural Product Storage and Processing Research Institute Gansu Academy of Agricultural Sciences Lanzhou China.
Food Sci Nutr. 2019 Feb 27;7(4):1230-1238. doi: 10.1002/fsn3.944. eCollection 2019 Apr.
Based on SPME-GC-MS analysis, it could be found that the production of acetic acid, phenethyl acetate, and isoamyl acetate gradually increased in the apple vinegar fermentation broth with the fermentation time. Consequently, in order to systematically explore the dynamic changes of microbial diversity and metabolites in the process of apple vinegar fermentation, 16S rDNA were sequenced and analyzed in this work. The present results showed that bacterial diversity was rich and exhibited a certain variation during the dynamic fermentation process of apple vinegar. Furthermore, and were the predominant bacteria in the pre-fermentation (alcoholic fermentation) of apple vinegar, while the dominant bacteria in the middle and late fermentation stages (acetic acid fermentation) were and . In addition, during the whole fermentation process of apple vinegar, was the most dominant bacteria, was the unique species in the stage of alcohol fermentation, and increased rapidly in the stage of acetic acid fermentation. In conclusion, our finding provided a theoretical basis for the processing technology of apple vinegar fermentation, and a theory evidence for the safety and health assessment of apple vinegar.
基于固相微萃取-气相色谱-质谱联用（SPME-GC-MS）分析发现，随着发酵时间的延长，苹果醋发酵液中乙酸、乙酸苯乙酯和乙酸异戊酯的产量逐渐增加。因此，为了系统地探究苹果醋发酵过程中微生物多样性和代谢产物的动态变化，本研究对16S rDNA进行了测序和分析。目前的结果表明，在苹果醋的动态发酵过程中，细菌多样性丰富且呈现出一定的变化。此外，在苹果醋发酵前期（酒精发酵），[具体细菌名称1]和[具体细菌名称2]是优势细菌，而在发酵中后期（醋酸发酵），优势细菌是[具体细菌名称3]和[具体细菌名称4]。另外，在苹果醋的整个发酵过程中，[具体细菌名称5]是最主要的细菌，[具体细菌名称6]是酒精发酵阶段的独特菌种，且在醋酸发酵阶段[具体细菌名称7]迅速增加。总之，我们的研究结果为苹果醋发酵工艺提供了理论依据，也为苹果醋的安全性和健康性评估提供了理论证据。
需注意，原文中部分细菌名称未给出具体内容，翻译时用[具体细菌名称X]表示。
