胡航伟,刘凌霄,张文萌,刘云国

• 1:临沂大学生命科学学院
• 2:临沂市农业科学院
• 3:临沂市检验检测中心

摘要(Abstract)：

谷物醋在我国的历史悠久，是日常生活中重要的调味品，也有许多益生的特性。醋的酿造过程是一个多元微生物参与的体系，伴随着复杂的代谢过程，对最终产品的风味有显著影响。文章系统综述了谷物醋的传统和现代酿造工艺，重点介绍了我国四大名醋的特点及制作过程，详细说明了不同谷物醋发酵过程中微生物菌群和挥发性风味物质的变化情况，其中，乳酸杆菌属和醋酸杆菌属是主要的优势细菌。丰富的酯类、酮类和醇类物质是谷物醋中挥发性有机化合物，赋予产品果香、花香、坚果味、酸味。有助于建立谷物醋制作过程中核心菌群与关键香气成分之间的相关性，达到改善传统发酵食品品质的效果。

关键词(KeyWords)： 谷物醋;固态发酵;挥发性物质;微生物多样性

Abstract:

Keywords:

基金项目(Foundation): 山东省高等学校青创人才引育计划创新团队项目(2021QCYY007);; 山东省重点研发计划(医用食品专项计划)(2019YYSP026)

作者(Author): 胡航伟,刘凌霄,张文萌,刘云国

参考文献(References)：

• [1]XIE Z,KOYSOMBOON C,ZHANG H,et al.Vinegar volatile organic compounds:analytical methods,constituents,and formation processes[J].Frontiers in Microbiology,2022,13:907883.
• [2]CHEN H,CHEN T,GIUDICI P,et al.Vinegar functions on health:constituents,sources,and formation mechanisms[J].Comprehensive Reviews in Food Science and Food Safety,2016,15(6):1124-1138.
• [3]AL-DALALI S,ZHANG F,SUN B,et al.Characterization and comparison of aroma profiles and aroma-active compounds between traditional and modern Sichuan vinegars by molecular sensory science[J].Journal of Agricultural and Food Chemistry,2020,68(18):5154-5167.
• [4]CIRLINI M,CALIGIANI A,PALLA L,et al.HS-SPME/GC-MS and chemometrics for the classification of balsamic vinegars of Modena of different maturation and ageing[J].Food Chemistry,2011,124(4):1678-1683.
• [5]ZHOU Z,JIAN D,GONG M,et al.Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry,quantitative measurements,aroma recombination and omission experiments[J].Food Research International,2020,136:109434.
• [6]CHEN T,CUI Q,SHI J,et al.Analysis of variation of main components during aging process of Shanxi aged vinegar[J].Acetic Acid Bacteria,2013,2(1):6.
• [7]CHEN F,LI L,QU J,et al.Cereal vinegars made by solid-state fermentation in China[M]//Vinegars of the World,Milan:Springer,2009:243-259.
• [8]KONG Y,ZHANG L,SUN Y,et al.Determination of the free amino acid,organic acid,and nucleotide in commercial vinegars[J].Journal of Food Science,2017,82(5):1116-1123.
• [9]NIE Z,ZHANG Y,XIE S,et al.Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar[J].Scientific Reports,2017,7(1):9240.
• [10]WANG Z,LI T,LIU F,et al.Effects of ultrasonic treatment on the maturation of Zhenjiang vinegar[J].Ultrasonics Sonochemistry,2017,39:272-280.
• [11]YANG J,TSENG Y,LEE Y,et al.Antioxidant properties of methanolic extracts from monascal rice[J].LWT-Food Science and Technology,2006,39(7):740-747.
• [12]RíOS-REINA R,SEGURA-BORREGO M,GARCíA-GONZáLEZ D,et al.A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction[J].Food Research International,2019,123:298-310.
• [13]LIANG J,XIE J,HOU L,et al.Aroma constituents in Shanxi aged vinegar before and after aging[J].Journal of Agricultural and Food Chemistry,2016,64:7597-7605.
• [14]LIU D,ZHU Y,BEEFTINK R,et al.Chinese vinegar and its solid-state fermentation process[J].Food Reviews International,2004,20:407-424.
• [15]AI M,QIU X,HUANG J,et al.Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus[J].International Journal of Food Microbiology,2018,292:83-90.
• [16]CAMPBELL-PLATT G.Fermented foods-a world perspective[J].Food Research International,1994,27(3):253-257.
• [17]DORDEVIC T,SILER-MARINKOVIC S,DIMITRIJEVIC-BRANKOVIC S.Effect of fermentation on antioxidant properties of some cereals and pseudo cereals[J].Food Chemistry,2010,119(3):957-963.
• [18]SAHARAN P,SADH P,DUHAN J.Comparative assessment of effect of fermentation on phenolics,flavanoids and free radical scavenging activity of commonly used cereals[J].Biocatalysis and Agricultural Biotechnology,2017,12:236-240.
• [19]THIRUNATHAN P,MANICKAVASAGAN A.Processing methods for reducing alpha-galactosides in pulses[J].Critical Reviews in Food Science and Nutrition,2018,59:3334-3348.
• [20]G?NZLE M.Food fermentations for improved digestibility of plant foods-an essential ex situ digestion step in agricultural societies?[J].Current Opinion in Food Science,2020,32:124-132.
• [21]GUPTA S,ABU-GHANNAM N.Probiotic fermentation of plant based products:possibilities and opportunities[J].Critical Reviews in Food Science and Nutrition,2012,52(2):183-199.
• [22]PEREIRA G,NETO D,JUNQUEIRA A,et al.A review of selection criteria for starter culture development in the food fermentation industry[J].Food Reviews International,2020,36(2):135-167.
• [23]NIE Z,YU Z,DU H,et al.Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar[J].Food Microbiology,2015,47:62-68.
• [24]WU J,MA Y,ZHANG F,et al.Biodiversity of yeasts,lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”,a traditional Chinese vinegar[J].Food Microbiology,2012,30(1):289-297.
• [25]XU W,HUANG Z,ZHANG X,et al.Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar[J].Food Microbiology,2011,28(6):1175-1181.
• [26]王宗敏.镇江香醋醋酸发酵阶段菌群结构变化与风味物质组成之间的相关性研究[D].无锡：江南大学，2016.
• [27]ZHU M,CHEN Z,LUO H,et al.Study of the phase characteristics of Sichuan bran vinegar fermentation based on flavor compounds and core bacteria[J].Journal of the American Society of Brewing Chemists,2020,79(2):201-211.
• [28]JIANG Y,LYU X,ZHANG C,et al.Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar[J].Food Research International,2019,125:108531.
• [29]WU Y,XIA M,ZHANG X,et al.Unraveling the metabol ic network of organic acids in solid-state fermentation of Chinese cereal vinegar[J].Food Science & Nutrition,2021,9(8):4375-4384.
• [30]GULLO M,VERO L,GIUDICI P.Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar[J].Applied and Environmental Microbiology,2009,75(8):2585-2589.
• [31]BRANDT M,HAMMES W,G?NZLE M.Effects of process parameters on growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis during rye sourdough fermentation[J].European Food Research and Technology,2004,218(4):333-338.
• [32]KUMAR R,SINGH S,SINGH O.Bioconversion of lignocellulosic biomass:biochemical and molecular perspectives[J].Journal of Industrial Microbiology and Biotechnology,2008,35:377-391.
• [33]SCHUSTER A,SCHMOLL M.Biology and biotechnology of Trichoderma[J].Applied Microbiology and Biotechnology,2010,87(3):787-799.
• [34]DIEZ-SIMON C,MUMM R,HALL R.Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products[J].Metabolomics,2019,15(3):41.
• [35]CEJUDO-BASTANTE C,DURáN-GUERRERO E,GARCíA-BARROSO C,et al.Comparative study of submerged and surface culture acetification process for orange vinegar[J].Journal of the Science and Food Agriculture,2017,98:1052-1060.
• [36]ZHAGN X,WANG P,XU D,et al.Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars[J].Food Research International,2019,119(5):398-410.
• [37]WANG L,HUANG X,YU S,et al.Characterization of the volatile flavor profiles of Zhenjiang aromatic vinegar combining a novel nanocomposite colorimetric sensor array with HS-SPME-GC/MS[J].Food Research International,2022,159:111585.
• [38]郑吴伟，胡梦阳，梁言，等.电子鼻分析镇江香醋发酵和陈酿阶段的气味变化[J].中国酿造，2018,37(10):82-86.
• [39]袁源，范文来，徐岩.液液萃取结合GC-O和GC-MS解析镇江香醋香气成分[J].食品与发酵工业，2018,44(7):238-242.
• [40]简东振，周志磊，巩敏，等.镇江香醋陈酿过程中温度和氧气对挥发性风味物质的影响[J].食品与发酵工业，2020,46(7):75-82.
• [41]杜大钊，黄静，王瑞，等.四川麸醋及其陈酿过程中挥发性风味物质解析[J].食品与发酵科技，2020,56(5):1-6.
• [42]刘瑶，文明，赵恒山，等.黄芪醋与山西老陈醋挥发性成分分析对比[J].中国调味品，2020,45(5):170-175.
• [43]袁仲，马绮云，杨继远.液液萃取和同时蒸馏萃取与气质联用分析国产食醋香味成分[J].食品科学，2010(4):226-229.
• [44]蒋雅君，张翀，吕旭聪，等.固相微萃取条件优化及福建红曲醋特征挥发性风味物质分析[J].现代食品科技，2019,35(3):154-160.
• [45]李攀恒.四大名醋风味成分分析及镇江香醋香气释放规律研究[D].武汉：湖北工业大学，2020.
• [46]CORSINI L,CASTRO R,BARROSO C,et al.Characterization by gas chromatography-olfactometry of the most odour active compounds in Italian balsamic vinegars with geographical indication[J].Food Chemistry,2019,272:702-708.
• [47]JIANG Y,HENGEL M,PAN C,et al.Determination of toxic α-dicarbonyl compounds,glyoxal,methylglyoxal,and diacetyl,released to the headspace of lipid commodities upon heat treatment[J].Journal of Agricultural and Food Chemistry,2013,61(5):1067-1071.
• [48]LIU L,HU H,YU Y,et al.Characterization and identification of different Chinese fermented vinegars based on their volatile components[J].Journal of Food Biochemistry,2021,45(17):13670.
• [49]FENG Y,CAI Y,SUN-WATERHOUSE D,et al.Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O):altering sample amount,diluting the sample or adjusting split ratio?[J].Food Chemistry,2105,187:44-52.
• [50]SONG X,ZHU L,WANG X,et al.Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection[J].Food Chemistry,2019,297:124959.
• [51]XIAO Z,ZHAO L,TIAN L,et al.GC-FID determination of tetramethylpyrazine and acetoin in vinegars and quantifying the dependence of tetramethylpyrazine on acetoin and ammonium[J].Food Chemistry,2018,239:726-732.
• [52]AL-DALALI S,ZHENG F,LI H,et al.Characterization of volatile compounds in three commercial chinese vinegars by SPME-GC-MS and GC-O[J].LWT-Food Science and Technology,2019,112:108264.
• [53]BARRA A,BALDOVINI N,LOISEAU A,et al.Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE)[J].Food Chemistry,2007,101:1279-1284.
• [54]DONG D,ZHENG W,JIAO L,et al.Chinese vinegar classification via volatiles using long-optical-path infrared spectroscopy and chemometrics[J].Food Chemistry,2016,194:95-100.
• [55]ZHOU Z,LIUA S,KONGA X,et al.Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry[J].Journal of Chromatography A,2017,1487:218-226.
• [56]YANG P,ZHEGN Y,YOU M,et al.Characterization of key aroma-active compounds in four commercial egg flavor Sachimas with differing egg content[J].Journal of Food Biochemistry,2019,43:13040.