Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar
Monascus vinegar is one of the most famous and popular Chinese vinegars. The present study identified 60 volatile compounds, 23 amino acids, and seven organic acids during the traditional brewing of Monascus vinegar. Acetic acid, alanine, alcohols, esters, lactic acid, and valine were the predominan...
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| Published in | Food research international Vol. 125; p. 108531 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
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01.11.2019
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| Abstract | Monascus vinegar is one of the most famous and popular Chinese vinegars. The present study identified 60 volatile compounds, 23 amino acids, and seven organic acids during the traditional brewing of Monascus vinegar. Acetic acid, alanine, alcohols, esters, lactic acid, and valine were the predominant metabolic compounds found during the fermentation process. Komagataeibacter medellinensis, Lactobacillus acetotolerans, Saccharomycopsis fibuligera, Sterigmatomyces halophilus, and Yarrowia lipolytica were the dominant microorganisms during the traditional brewing of Monascus vinegar. Furthermore, based on Spearman's correlation analysis, K. medellinensis showed a positive correlation with acetic acid, acetoin, benzaldehyde, phenethyl acetate, 4-ethylphenol, proline, threonine, and isoleucine. Saccharomyces cerevisiae was positively associated with the production of acetoin, benzeneacetaldehyde, 2,3,5-trimethylpyrazine, proline, threonine, and isoleucine. Bacillus velezensis and Yarrowia lipolytica were positively correlated with esters and alcohols, implying that these microorganisms might make a significant contribution to the flavor of vinegar. These findings demonstrated that some microorganisms may play important roles in improving the aromatic quality of Monascus vinegar.
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•Volatile compounds in Monascus vinegar were identified.•Amino acids and organic acids in Monascus vinegar were investigated.•Flavor and dominant microflora network analysis in vinegar were explored. |
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| AbstractList | Monascus vinegar is one of the most famous and popular Chinese vinegars. The present study identified 60 volatile compounds, 23 amino acids, and seven organic acids during the traditional brewing of Monascus vinegar. Acetic acid, alanine, alcohols, esters, lactic acid, and valine were the predominant metabolic compounds found during the fermentation process. Komagataeibacter medellinensis, Lactobacillus acetotolerans, Saccharomycopsis fibuligera, Sterigmatomyces halophilus, and Yarrowia lipolytica were the dominant microorganisms during the traditional brewing of Monascus vinegar. Furthermore, based on Spearman's correlation analysis, K. medellinensis showed a positive correlation with acetic acid, acetoin, benzaldehyde, phenethyl acetate, 4-ethylphenol, proline, threonine, and isoleucine. Saccharomyces cerevisiae was positively associated with the production of acetoin, benzeneacetaldehyde, 2,3,5-trimethylpyrazine, proline, threonine, and isoleucine. Bacillus velezensis and Yarrowia lipolytica were positively correlated with esters and alcohols, implying that these microorganisms might make a significant contribution to the flavor of vinegar. These findings demonstrated that some microorganisms may play important roles in improving the aromatic quality of Monascus vinegar. Monascus vinegar is one of the most famous and popular Chinese vinegars. The present study identified 60 volatile compounds, 23 amino acids, and seven organic acids during the traditional brewing of Monascus vinegar. Acetic acid, alanine, alcohols, esters, lactic acid, and valine were the predominant metabolic compounds found during the fermentation process. Komagataeibacter medellinensis, Lactobacillus acetotolerans, Saccharomycopsis fibuligera, Sterigmatomyces halophilus, and Yarrowia lipolytica were the dominant microorganisms during the traditional brewing of Monascus vinegar. Furthermore, based on Spearman's correlation analysis, K. medellinensis showed a positive correlation with acetic acid, acetoin, benzaldehyde, phenethyl acetate, 4-ethylphenol, proline, threonine, and isoleucine. Saccharomyces cerevisiae was positively associated with the production of acetoin, benzeneacetaldehyde, 2,3,5-trimethylpyrazine, proline, threonine, and isoleucine. Bacillus velezensis and Yarrowia lipolytica were positively correlated with esters and alcohols, implying that these microorganisms might make a significant contribution to the flavor of vinegar. These findings demonstrated that some microorganisms may play important roles in improving the aromatic quality of Monascus vinegar.Monascus vinegar is one of the most famous and popular Chinese vinegars. The present study identified 60 volatile compounds, 23 amino acids, and seven organic acids during the traditional brewing of Monascus vinegar. Acetic acid, alanine, alcohols, esters, lactic acid, and valine were the predominant metabolic compounds found during the fermentation process. Komagataeibacter medellinensis, Lactobacillus acetotolerans, Saccharomycopsis fibuligera, Sterigmatomyces halophilus, and Yarrowia lipolytica were the dominant microorganisms during the traditional brewing of Monascus vinegar. Furthermore, based on Spearman's correlation analysis, K. medellinensis showed a positive correlation with acetic acid, acetoin, benzaldehyde, phenethyl acetate, 4-ethylphenol, proline, threonine, and isoleucine. Saccharomyces cerevisiae was positively associated with the production of acetoin, benzeneacetaldehyde, 2,3,5-trimethylpyrazine, proline, threonine, and isoleucine. Bacillus velezensis and Yarrowia lipolytica were positively correlated with esters and alcohols, implying that these microorganisms might make a significant contribution to the flavor of vinegar. These findings demonstrated that some microorganisms may play important roles in improving the aromatic quality of Monascus vinegar. Monascus vinegar is one of the most famous and popular Chinese vinegars. The present study identified 60 volatile compounds, 23 amino acids, and seven organic acids during the traditional brewing of Monascus vinegar. Acetic acid, alanine, alcohols, esters, lactic acid, and valine were the predominant metabolic compounds found during the fermentation process. Komagataeibacter medellinensis, Lactobacillus acetotolerans, Saccharomycopsis fibuligera, Sterigmatomyces halophilus, and Yarrowia lipolytica were the dominant microorganisms during the traditional brewing of Monascus vinegar. Furthermore, based on Spearman's correlation analysis, K. medellinensis showed a positive correlation with acetic acid, acetoin, benzaldehyde, phenethyl acetate, 4-ethylphenol, proline, threonine, and isoleucine. Saccharomyces cerevisiae was positively associated with the production of acetoin, benzeneacetaldehyde, 2,3,5-trimethylpyrazine, proline, threonine, and isoleucine. Bacillus velezensis and Yarrowia lipolytica were positively correlated with esters and alcohols, implying that these microorganisms might make a significant contribution to the flavor of vinegar. These findings demonstrated that some microorganisms may play important roles in improving the aromatic quality of Monascus vinegar. [Display omitted] •Volatile compounds in Monascus vinegar were identified.•Amino acids and organic acids in Monascus vinegar were investigated.•Flavor and dominant microflora network analysis in vinegar were explored. |
| ArticleNumber | 108531 |
| Author | Jiang, Yajun Zheng, Baodong Tian, Yuting Zheng, Yimei Zhang, Chong Lv, Xucong Duan, Xu |
| Author_xml | – sequence: 1 givenname: Yajun surname: Jiang fullname: Jiang, Yajun organization: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China – sequence: 2 givenname: Xucong surname: Lv fullname: Lv, Xucong organization: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China – sequence: 3 givenname: Chong surname: Zhang fullname: Zhang, Chong organization: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China – sequence: 4 givenname: Yimei surname: Zheng fullname: Zheng, Yimei organization: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China – sequence: 5 givenname: Baodong surname: Zheng fullname: Zheng, Baodong organization: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China – sequence: 6 givenname: Xu surname: Duan fullname: Duan, Xu organization: Food and Biology Engineering College, Henan University of Science and Technology, Luoyang 471000, PR China – sequence: 7 givenname: Yuting surname: Tian fullname: Tian, Yuting email: etingtian@hotmail.com organization: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/31554138$$D View this record in MEDLINE/PubMed |
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| Keywords | Monascus vinegar Amino acids Volatile compounds Microbiota community Network analysis Organic acids |
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| Snippet | Monascus vinegar is one of the most famous and popular Chinese vinegars. The present study identified 60 volatile compounds, 23 amino acids, and seven organic... |
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| SubjectTerms | acetates acetic acid acetoin alanine alcohols Amino acids Bacillus velezensis benzaldehyde brewing fermentation flavor isoleucine lactic acid Lactobacillus acetotolerans Microbiota community microorganisms Monascus Monascus vinegar Network analysis Organic acids proline pyrazines Saccharomyces cerevisiae Saccharomycopsis fibuligera threonine valine vinegars Volatile compounds Yarrowia lipolytica |
| Title | Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar |
| URI | https://dx.doi.org/10.1016/j.foodres.2019.108531 https://www.ncbi.nlm.nih.gov/pubmed/31554138 https://www.proquest.com/docview/2286878813 https://www.proquest.com/docview/2298145458 |
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