Screening of lactic acid bacteria in Cupei of vinegar and the application in the fermentation of liquid-state apple cider vinegar
The lactic acid bacteria in the Cupei of Zhenjiang vinegar were isolated and screened by high-throughput sequencing technology and plate method. The isolated strains were identified through morphological observation and 16S rDNA sequencing, and the suitable growth temperature, acetic acid and ethano...
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Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-185.pdf |
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| author | WANG Li, XIONG Feng, WANG Bei, HAN Lihua, TIAN Xiaoyu, ZHANG Xiaorui |
| author_facet | WANG Li, XIONG Feng, WANG Bei, HAN Lihua, TIAN Xiaoyu, ZHANG Xiaorui |
| author_sort | WANG Li, XIONG Feng, WANG Bei, HAN Lihua, TIAN Xiaoyu, ZHANG Xiaorui |
| collection | DOAJ |
| description | The lactic acid bacteria in the Cupei of Zhenjiang vinegar were isolated and screened by high-throughput sequencing technology and plate method. The isolated strains were identified through morphological observation and 16S rDNA sequencing, and the suitable growth temperature, acetic acid and ethanol tolerance of the strains were studied. Then they were applied to the fermentation of liquid apple cider vinegar. The difference changes in physiochemical indicators and volatile flavor substances after the bacteria participated in the fermentation of apple cider vinegar were analyzed. The results showed that the main screened lactic acid bacterium were Lactobacillus acetotolerans L-1. The suitable growth temperature was 30 ℃. It could still grow well when the mass concentration of acetic acid was <3 g/100 ml and the volume fraction of ethanol was <9%, and had strong acid and ethanol tolerance. L. acetotolerans L-1 could increase the mass concentration of non-volatile acid in apple cider vinegar (0.39 g/100 ml). Meanwhile, gas chromatography-mass spectrometry analysis indicated that the content of volatile flavor substances in apple cider vinegar prepared by the synergistic fermentation of L. acetotolerans L-1 was higher, reaching 22.20 mg/L. Among them, the types and mass concentrations of ester substances increased significantly, especially substances with floral and fruity aroma such as isopentyl acetate, phenethyl acetate, ethyl octoate, and ethyl decanoate. |
| format | Article |
| id | doaj-art-c48cb81a3fdd441c99e9a80686f65bff |
| institution | Matheson Library |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-c48cb81a3fdd441c99e9a80686f65bff2025-08-04T06:41:46ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-06-0144618519110.11882/j.issn.0254-5071.2025.06.026Screening of lactic acid bacteria in Cupei of vinegar and the application in the fermentation of liquid-state apple cider vinegarWANG Li, XIONG Feng, WANG Bei, HAN Lihua, TIAN Xiaoyu, ZHANG Xiaorui01. Culinary Science and Technology Department, Jiangsu College of Tourism, Yangzhou 225000, China; ;2. Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang 212000, China; ;3. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212000, ChinaThe lactic acid bacteria in the Cupei of Zhenjiang vinegar were isolated and screened by high-throughput sequencing technology and plate method. The isolated strains were identified through morphological observation and 16S rDNA sequencing, and the suitable growth temperature, acetic acid and ethanol tolerance of the strains were studied. Then they were applied to the fermentation of liquid apple cider vinegar. The difference changes in physiochemical indicators and volatile flavor substances after the bacteria participated in the fermentation of apple cider vinegar were analyzed. The results showed that the main screened lactic acid bacterium were Lactobacillus acetotolerans L-1. The suitable growth temperature was 30 ℃. It could still grow well when the mass concentration of acetic acid was <3 g/100 ml and the volume fraction of ethanol was <9%, and had strong acid and ethanol tolerance. L. acetotolerans L-1 could increase the mass concentration of non-volatile acid in apple cider vinegar (0.39 g/100 ml). Meanwhile, gas chromatography-mass spectrometry analysis indicated that the content of volatile flavor substances in apple cider vinegar prepared by the synergistic fermentation of L. acetotolerans L-1 was higher, reaching 22.20 mg/L. Among them, the types and mass concentrations of ester substances increased significantly, especially substances with floral and fruity aroma such as isopentyl acetate, phenethyl acetate, ethyl octoate, and ethyl decanoate.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-185.pdfvinegar|lactic acid bacteria|screening|apple cider vinegar|non-volatile acid|volatile flavor compound |
| spellingShingle | WANG Li, XIONG Feng, WANG Bei, HAN Lihua, TIAN Xiaoyu, ZHANG Xiaorui Screening of lactic acid bacteria in Cupei of vinegar and the application in the fermentation of liquid-state apple cider vinegar Zhongguo niangzao vinegar|lactic acid bacteria|screening|apple cider vinegar|non-volatile acid|volatile flavor compound |
| title | Screening of lactic acid bacteria in Cupei of vinegar and the application in the fermentation of liquid-state apple cider vinegar |
| title_full | Screening of lactic acid bacteria in Cupei of vinegar and the application in the fermentation of liquid-state apple cider vinegar |
| title_fullStr | Screening of lactic acid bacteria in Cupei of vinegar and the application in the fermentation of liquid-state apple cider vinegar |
| title_full_unstemmed | Screening of lactic acid bacteria in Cupei of vinegar and the application in the fermentation of liquid-state apple cider vinegar |
| title_short | Screening of lactic acid bacteria in Cupei of vinegar and the application in the fermentation of liquid-state apple cider vinegar |
| title_sort | screening of lactic acid bacteria in cupei of vinegar and the application in the fermentation of liquid state apple cider vinegar |
| topic | vinegar|lactic acid bacteria|screening|apple cider vinegar|non-volatile acid|volatile flavor compound |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-185.pdf |
| work_keys_str_mv | AT wanglixiongfengwangbeihanlihuatianxiaoyuzhangxiaorui screeningoflacticacidbacteriaincupeiofvinegarandtheapplicationinthefermentationofliquidstateapplecidervinegar |