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ORIGINAL RESEARCH article

Front. Microbiol.
Sec. Food Microbiology
Volume 15 - 2024 | doi: 10.3389/fmicb.2024.1442604

Seasonal Environmental Factors drive Microbial Community Succession and Flavor Quality during Acetic Acid Fermentation of Zhenjiang Aromatic Vinegar

Provisionally accepted
Xiaoting Ye Xiaoting Ye Yu Yongjian Yu Yongjian *Jiaxin Liu Jiaxin Liu Yuanyuan Zhu Yuanyuan Zhu Zhen Yu Zhen Yu Peng Liu Peng Liu Yuqin Wang Yuqin Wang Ke Wang Ke Wang
  • Jiangsu University of Science and Technology, Zhenjiang, China

The final, formatted version of the article will be published soon.

    This study investigated the impact of seasonal environmental factors on microorganisms and flavor compounds during acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar (ZAV). Environmental factors were monitored throughout the fermentation process, which spanned multiple seasons. Methods such as headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), high performance liquid chromatography (HPLC), and high-throughput sequencing were employed to examine how these environmental factors influenced the flavor profile and microbial community of ZAV. The findings suggested that ZAV brewed in autumn had the strongest flavor and sweetness. The key microorganisms responsible for the flavor of ZAV included Lactobacillus acetotolerans, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus fermentum, Acetobacter pasteurianus. Moreover, correlation analysis showed that room temperature had a significant impact on the composition of the microbial community, along with other key seasonal environmental factors like total acid, pH, reducing sugar, and humidity. These results provide a theoretical foundation for regulating core microorganisms and environmental factors during fermentation, enhancing ZAV quality.

    Keywords: ZAV, Different seasons, Differential core microorganisms, environmental factors, Flavor substances

    Received: 02 Jun 2024; Accepted: 24 Jul 2024.

    Copyright: © 2024 Ye, Yongjian, Liu, Zhu, Yu, Liu, Wang and Wang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Yu Yongjian, Jiangsu University of Science and Technology, Zhenjiang, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.