Insights into the microbiota and driving forces to control the quality of vinegar
Huiqin Shi, Xinyun Zhou, Yunping Yao, Aiyu Qu, Kaili Ding, Guozhong Zhao, Shao‐Quan Liu
Abstract
Vinegar is a kind of fermented food condiments, which includes many regional products and involves abundant microbial resources. However, spontaneous fermentation cannot ensure consistent quality of vinegar, relatively little is known about the complexity of the microbiota involved in quality. Therefore, this review aim to explore that the role of microbiota in sediments, flavor compounds and bioactive substances. On this basis, we determined that raw materials, initial microbial composition and environmental factors are the driving forces of the fermentation process. Furthermore, we have revealed the core microorganism reaction mechanism under the driving forces. It can guide the design of the microbiota for vinegar fermentation, and to ensure the consistent of vinegar quality. This review will provide control strategies to monitor, control, and improve the safety, flavor, and health benefits of vinegar.