Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar
Aiping Liu, Wanshu Pan, Sha Li, Jianlong Li, Qin Li, Li He, Shujuan Chen, Kaidi Hu, Xinjie Hu, Guoquan Han, Shuhong Li, Jiang Zhou, Fusheng Chen, Shuliang Liu
Abstract
> 0.05), the increase in total acidity was highest in the autumn. Acetic acid content in raw vinegar was highest in the autumn (3472.42 mg/100 mL), and lowest in the summer (2304.01 mg/100 mL). This study provides a theoretical basis for the production of Sichuan bran vinegar with consistent quality and provides insights into the quality control of traditional fermented foods.
Topics & Concepts
FermentationFood scienceSugarAcetic acidBranLactic acidChemistryBiologyAnimal scienceRaw materialBacteriaBiochemistryEcologyGeneticsFermentation and Sensory AnalysisTea Polyphenols and EffectsFood Quality and Safety Studies