Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar

• Published in: Food research international Vol. 125; p. 108531
• Main Authors: Jiang, Yajun, Lv, Xucong, Zhang, Chong, Zheng, Yimei, Zheng, Baodong, Duan, Xu, Tian, Yuting
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.11.2019
• Subjects: 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; Monascus vinegar; Amino acids; Volatile compounds; Microbiota community; Network analysis; Organic acids

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...