Wang Wenxiu, Zhang Fan, Dai Xinpeng, Liu Yaqiong, Mu Jianlou, Wang Jie, Ma Qianyun, Sun Jianfeng
College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding, China.
Front Nutr. 2023 Feb 22;10:1126562. doi: 10.3389/fnut.2023.1126562. eCollection 2023.
The bioreactor based on solid-state fermentation technology has been developed for vinegar production, standardization of fermentation process and stabilization of vinegar quality. The microbial community diversity, and volatile compounds of six cultivars of vinegar samples fermented in a self-designed solid-state fermentation bioreactors were investigated using Illumina MiSeq platform and gas chromatography mass spectrometry (GC-MS) technology. The correlations between the richness and diversity of microbiota and volatile profiles, organic acids, as well as physicochemical indicators were explored by R software with the coplot package. The findings indicated that , , and played key roles during fermentation process. , , , and had significant correlations with the physicochemical characteristics. The most common bacterial species were associated with a citric acid content, whereas the least number of bacterial species correlated with malic acid content. Findings could be helpful for the bioreactor optimization, and thus reaching the level of pilot scale and industrialization.
基于固态发酵技术的生物反应器已被开发用于醋的生产、发酵过程的标准化以及醋质量的稳定。使用Illumina MiSeq平台和气相色谱 - 质谱联用（GC-MS）技术，对在自行设计的固态发酵生物反应器中发酵的六个品种醋样品的微生物群落多样性和挥发性化合物进行了研究。通过R软件和coplot包探索了微生物群的丰富度和多样性与挥发性成分、有机酸以及理化指标之间的相关性。研究结果表明， 、 和 在发酵过程中起关键作用。 、 、 和 与理化特性具有显著相关性。最常见的细菌种类与柠檬酸含量相关，而与苹果酸含量相关的细菌种类最少。这些发现有助于生物反应器的优化，从而达到中试规模和工业化水平。
