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Food Res Int

Title:		Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar
Author(s):		Jiang Y; Lv X; Zhang C; Zheng Y; Zheng B; Duan X; Tian Y;
Address:		"College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China. Food and Biology Engineering College, Henan University of Science and Technology, Luoyang 471000, PR China. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China. Electronic address: etingtian@hotmail.com"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190703
Issue:
Page Number:		108531 -
DOI:		10.1016/j.foodres.2019.108531
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
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.?ª+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"
Keywords:		*Acetic Acid/analysis/chemistry/metabolism Amino Acids/analysis Bacillus Fermentation Food Microbiology Microbiota/*physiology *Monascus/chemistry/metabolism Odorants Volatile Organic Compounds/analysis Yarrowia Amino acids Microbiota community Monascus v;
Notes:		"MedlineJiang, Yajun Lv, Xucong Zhang, Chong Zheng, Yimei Zheng, Baodong Duan, Xu Tian, Yuting eng Research Support, Non-U.S. Gov't Canada 2019/09/27 Food Res Int. 2019 Nov; 125:108531. doi: 10.1016/j.foodres.2019.108531. Epub 2019 Jul 3"