Li Ya-Nan, Luo Yue, Lu Zhen-Ming, Dong Yan-Lin, Chai Li-Juan, Shi Jin-Song, Zhang Xiao-Juan, Xu Zheng-Hong
Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.
National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.
Front Nutr. 2023 Mar 14;10:1142517. doi: 10.3389/fnut.2023.1142517. eCollection 2023.
This study compared differences in physicochemical characteristics of the vinegar made by a mixed culture (MC) of and and a pure culture (PC) of .
The fermentation process was monitored, and metabolomics analysis by Liquid Chromagraphy-Mass Spectrometry (LC-MS) was applied to the compositional differences between PC and MC vinegars, combined with quantification of organic acids, amino acids and B vitamins.
A total of 71 differential metabolites including amino acids, organic acids and carbohydrates, and six possible key metabolic pathways were identified. MC enhanced the malic acid utilization and pyruvate acid metabolism during fermentation, increasing substrate-level phosphorylation, and supplying more energy for cellular metabolism. Higher acidity at the beginning of acetic acid fermentation, resulting from lactic acid production by in MC, suppressed the cellular metabolism and growth of , but enhanced its alcohol metabolism and acetic acid production in MC. MC vinegar contained more vitamin B, total flavonoids, total organic acids, amino acids and had a higher antioxidant capacity. MC enhanced the volatile substances, particularly ethyl lactate, ethyl caprate and ethyl caproate, which contributed to a stronger fruity aroma.
These results indicated the mixed culture in alcoholic fermentation can effectively enhance the flavor and quality of apple cider vinegar.
本研究比较了由[具体名称1]和[具体名称2]混合培养物（MC）以及[具体名称3]纯培养物（PC）制成的醋在理化特性上的差异。
监测发酵过程，并采用液相色谱 - 质谱联用（LC - MS）进行代谢组学分析，以研究PC醋和MC醋之间的成分差异，同时对有机酸、氨基酸和B族维生素进行定量分析。
共鉴定出71种差异代谢物，包括氨基酸、有机酸和碳水化合物，以及6条可能的关键代谢途径。MC在发酵过程中增强了苹果酸的利用和丙酮酸代谢，增加了底物水平磷酸化，为细胞代谢提供了更多能量。MC中[具体名称4]产生乳酸导致醋酸发酵初期酸度较高，抑制了[具体名称5]的细胞代谢和生长，但增强了其在MC中的酒精代谢和醋酸生成。MC醋含有更多的维生素B、总黄酮、总有机酸、氨基酸，且具有更高的抗氧化能力。MC增强了挥发性物质，特别是乳酸乙酯、癸酸乙酯和己酸乙酯，赋予了更强的果香。
这些结果表明酒精发酵中的混合培养可以有效提升苹果醋的风味和品质。
