Correlation Between Volatile Aromas and Microbial Communities during the Alcoholic and Acetic Acid Fermentation Process of Shanxi Aged Vinegar

ZHAO Xin; ZHANG Yujing; CHEN Xufeng; XU Nü

doi:10.13386/j.issn1002-0306.2024120160

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ZHAO Xin, ZHANG Yujing, CHEN Xufeng, et al. Correlation Between Volatile Aromas and Microbial Communities during the Alcoholic and Acetic Acid Fermentation Process of Shanxi Aged Vinegar[J]. Science and Technology of Food Industry, 2025, 46(11): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024120160.

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Correlation Between Volatile Aromas and Microbial Communities during the Alcoholic and Acetic Acid Fermentation Process of Shanxi Aged Vinegar

1.
Department of Materials and Chemical Engineering, Taiyuan University, Taiyuan 030032, China
2.
College of Food Science and Engineering, Shanxi Province Vinegar Brewing Technology Innovation Center, Shanxi Agricultural University, Jinzhong 030801, China

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Received Date: December 15, 2024
Available Online: March 30, 2025

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Abstract

The Illumina Miseq high-throughput sequencing technology combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the microbial communities dynamic changes and volatile flavor components production during the whole fermentation stages of Shanxi Aged Vinegar (SAV). Additionally, partial least-square (PLS) method is employed to analyze correlation between the microbial communities and the volatile flavor components. The results showed that total of seven bacterial genera and six fungal genera were mainly detected during the alcohol fermentation process, and the dominant genera were Weissella (45.34%), Lactobacillus (29.01%), Streptococcus (13.58%), Candida (89.29%), and Wickerhamomyces (2.31%). During the acetic acid fermentation process, ten bacterial genera and eighteen fungal genera were mainly detected, among which the Acetobacter (26.32%), Lactobacillus (15.88%), Pediococcus (10.71%), Candida (46.18%), Alternaria (16.02%), and Aspergillus (5.93%) were dominant flora. In alcohol fermentation stage, a total of 70 volatile substances were detected. As the alcohol fermentation progressed, the high-grade alcohols like 3-methylbutanol, pentanol, benzyl alcohol, hexanol, octanol and nonol gradually decreased, and the typical characteristic alcohols such as ethanol gradually increased. Meanwhile, the typical characteristic esters such as ethyl acetate, hexyl acetate and isoamyl hexanoate had slowly increased and gradually stabilized. During the acetic acid fermentation stage, 72 kinds of volatile substances were detected. With the alcohol substances decreased, acetic acid and characteristic ester substances such as ethyl acetate, isopentyl hexate, acetic acid-2-phenyl ethyl ester accumulated gradually. Partial least-square (PLS) analysis showed a significant correlation between the microbiota succession and the formation of volatile aroma components during the fermentation of SAV. This study provides detailed information for the fermentation mechanism of traditional SAV.
- Shanxi aged vinegar,
- volatile aromas,
- microbial communities,
- correlation

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