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Wang K, Shi Y, Feng J, Zhao Y, Zhu H, Chen D, Gong X, Fang M, Yu Y. Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization Process. Foods 2024; 13:1071. [PMID: 38611375 PMCID: PMC11011547 DOI: 10.3390/foods13071071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
The traditional process of producing Zhenjiang aromatic vinegar faces challenges such as high water usage, wastewater generation, raw material losses, and limitations in mechanization and workshop conditions. This study introduces and evaluates a novel dry gelatinization process, focusing on fermentation efficiency and the vinegar flavor profile. The new process shows a 39.1% increase in alcohol conversion efficiency and a 14% higher yield than the traditional process. Vinegar produced through the dry gelatinization process has a stronger umami taste and a higher lactic acid concentration. Both processes detected 33 volatile substances, with the dry gelatinization process showing a notably higher concentration of 2-methylbutanal, which imparts a distinct fruity and chocolate aroma. These findings suggest that the dry gelatinization process outperforms the traditional process in several aspects.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Yongjian Yu
- Jiangsu Provincial Engineering Research Center of Grain Bioprocessing, School of Grain Science and Technology, Jiangsu University of Science and Technology, 666 Changhui Avenue, Zhenjiang 212100, China; (K.W.); (Y.S.); (J.F.); (Y.Z.); (H.Z.); (D.C.); (X.G.); (M.F.)
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Liu A, Ou Y, Shu H, Mou T, Li Q, Li J, Hu K, Chen S, He L, Zhou J, Ao X, Yang Y, Liu S. Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths. Front Microbiol 2023; 14:1135912. [PMID: 36876092 PMCID: PMC9975336 DOI: 10.3389/fmicb.2023.1135912] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Accepted: 01/27/2023] [Indexed: 02/17/2023] Open
Abstract
Cereal vinegar is usually produced through solid-state fermentation, and the microbial community plays an important role in fermentation. In this study, the composition and function of Sichuan Baoning vinegar microbiota at different fermentation depths were evaluated by high-throughput sequencing combined with PICRUSt and FUNGuild analysis, and variations in volatile flavor compounds were also determined. The results revealed that no significant differences (p > 0.05) were found in both total acid content and pH of vinegar Pei collected on the same day with different depths. There were significant differences between the bacterial community of samples from the same day with different depths at both phylum and genus levels (p < 0.05), however, no obvious difference (p > 0.05) was observed in the fungal community. PICRUSt analysis indicated that fermentation depth affected the function of microbiota, meanwhile, FUNGuild analysis showed that there were variations in the abundance of trophic mode. Additionally, differences in volatile flavor compounds were observed in samples from the same day with different depths, and significant correlations between microbial community and volatile flavor compounds were observed. The present study provides insights into the composition and function of microbiota at different depths in cereal vinegar fermentation and quality control of vinegar products.
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Affiliation(s)
- Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Yixue Ou
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Haojie Shu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Tianyu Mou
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Qin Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Kaidi Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Jiang Zhou
- Sichuan Baoning Vinegar Co., Ltd., Langzhong, Sichuan, China
| | - Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
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Xu H, Liu J, Yuan M, Tian C, Lin T, Liu J, Osaris Caridad OC, Pan Y, Zhao Y, Zhang Z. Risk Reduction Assessment of Vibrio parahaemolyticus on Shrimp by a Chinese Eating Habit. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 20:317. [PMID: 36612642 PMCID: PMC9819167 DOI: 10.3390/ijerph20010317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 06/17/2023]
Abstract
In China, a traditional perspective recommended that consuming seafood should be mixed or matched with vinegar, because people thought this traditional Chinese eating habit could reduce the risk of pathogenic microorganism infection, such as Vibrio parahaemolyticus induced diarrhea. However, this empirical viewpoint has not yet been evaluated scientifically. This study conducted a simplified quantitative microbiological risk assessment (QMRA) model, which was employed to estimate the risk reduction of V. parahaemolyticus on ready-to-eat (RTE) shrimp by consuming with vinegars (white vinegar, aromatic vinegar, or mature vinegar). Results showed the reduction of V. parahaemolyticus density on RTE shrimp after consuming with white vinegar, aromatic vinegar and mature vinegar was respectively 0.9953 log CFU/g (90% confidence interval 0.23 to 1.76), 0.7018 log CFU/g (90% confidence interval 0.3430 to 1.060) and 0.6538 log CFU/g (90% confidence interval 0.346 to 0.9620). The infection risk of V. parahaemolyticus per meal in this QMRA model was quantified by a mean of 0.1250 with the standard deviation of 0.2437. After consuming with white vinegar, aromatic vinegar, and mature vinegar, the mean infection risk of V. parahaemolyticus on shrimp decreased to 0.0478, 0.0652, and 0.0686. The QMRA scenarios indicated significant reductions in infection risk when eating RTE shrimp by the Chinese eating habit (consuming with vinegar). This good eating habit should be recommended to promote the spread of around the world.
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Affiliation(s)
- Huan Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.X.); (J.L.); (M.Y.); (C.T.); (J.L.); (O.C.O.C.); (Y.P.)
| | - Jing Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.X.); (J.L.); (M.Y.); (C.T.); (J.L.); (O.C.O.C.); (Y.P.)
| | - Mengqi Yuan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.X.); (J.L.); (M.Y.); (C.T.); (J.L.); (O.C.O.C.); (Y.P.)
| | - Cuifang Tian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.X.); (J.L.); (M.Y.); (C.T.); (J.L.); (O.C.O.C.); (Y.P.)
| | - Ting Lin
- Greentown Agricultural Testing Technology Co., Ltd., Hangzhou 310051, China;
| | - Jiawen Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.X.); (J.L.); (M.Y.); (C.T.); (J.L.); (O.C.O.C.); (Y.P.)
| | - Olivera Castro Osaris Caridad
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.X.); (J.L.); (M.Y.); (C.T.); (J.L.); (O.C.O.C.); (Y.P.)
| | - Yingjie Pan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.X.); (J.L.); (M.Y.); (C.T.); (J.L.); (O.C.O.C.); (Y.P.)
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.X.); (J.L.); (M.Y.); (C.T.); (J.L.); (O.C.O.C.); (Y.P.)
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China
| | - Zhaohuan Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.X.); (J.L.); (M.Y.); (C.T.); (J.L.); (O.C.O.C.); (Y.P.)
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Comparison and analysis of the volatile compounds in solid-state and liquid-state fermented vinegars. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01590-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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