Chen Gan-Lin, Zheng Feng-Jin, Lin Bo, Yang Yu-Xia, Fang Xiao-Chun, Verma Krishan K, Yang Li-Fang
School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning, Guangxi, China.
Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi, China.
Front Nutr. 2023 Mar 16;10:1145862. doi: 10.3389/fnut.2023.1145862. eCollection 2023.
Vinegar is one of the most widely used acidic condiments. Recently, rapid advances have been made in the area of vinegar research. Different types of traditional vinegar are available around the globe and have many applications. Vinegar can be made either naturally, through alcoholic and then acetic acid fermentation, or artificially, in laboratories. Vinegar is the product of acetic acid fermentation of dilute alcoholic solutions, manufactured by a two-step process. The first step is the production of ethanol from a carbohydrate source such as glucose, which is carried out by yeasts. The second step is the oxidation of ethanol to acetic acid, which is carried out by acetic acid bacteria. Acetic acid bacteria are not only producers of certain foods and drinks, such as vinegar, but they can also spoil other products such as wine, beer, soft drinks, and fruits. Various renewable substrates are used for the efficient biological production of acetic acid, including agro and food, dairy, and kitchen wastes. Numerous reports on the health advantages associated with vinegar ingredients have been presented. Fresh sugarcane juice was fermented with wine yeast and LB acetate bacteria to develop a high-quality original sugarcane vinegar beverage. To facilitate the current study, the bibliometric analysis method was adopted to visualize the knowledge map of vinegar research based on literature data. The present review article will help scientists discern the dynamic era of vinegar research and highlight areas for future research.
醋是使用最广泛的酸性调味品之一。近年来，醋的研究领域取得了快速进展。全球有不同类型的传统醋，且有许多用途。醋既可以通过酒精发酵再进行醋酸发酵自然制成，也可以在实验室人工制造。醋是由稀酒精溶液经醋酸发酵产生的产物，通过两步法制造。第一步是由酵母从碳水化合物源（如葡萄糖）生产乙醇。第二步是由醋酸菌将乙醇氧化为醋酸。醋酸菌不仅是某些食品和饮料（如醋）的生产者，还会使其他产品（如葡萄酒、啤酒、软饮料和水果）变质。各种可再生底物被用于高效生物生产醋酸，包括农业和食品、乳制品及厨房废弃物。已有许多关于醋成分对健康有益的报道。新鲜甘蔗汁用葡萄酒酵母和LB醋酸菌发酵，以开发出高品质的原甘蔗醋饮料。为推动当前研究，采用文献计量分析方法，基于文献数据可视化醋研究的知识图谱。本综述文章将帮助科学家识别醋研究的动态时代，并突出未来研究的领域。
