Abstract: In this study, the sensory and physicochemical properties of swollen and normal vinegar were analyzed. Additionally, the bacterial diversity of swollen vinegar was explored by the traditional colony counting method and high-throughput sequencing. The results showed that the swollen vinegar produced a lot of precipitation and became sticky and dark. Meanwhile, the aroma of swollen vinegar was weakened, and a light rancid smell was noticed. Compared with normal vinegar, the total acid increased by 10%; total sugar and reducing sugar decreased by 50% and 60%, respectively; pH decreased by about 0.05-0.10; contents of lactic acid and acetic acid increased by 500 and 180 mg/100mL, respectively; the content of furfuryl alcohol increased by 2 times; the content of furfural decreased by about 35%. Lactobacillus and unclassified Lactobacillus, which showed the highest abundance in swollen vinegar, vinegar liquid inoculated with a high-fold dilution of swollen vinegar, vinegar Pei and uncooked raw vinegar, were the main bacteria causing vinegar swollen.
[1] 王兴洁, 刘爱平, 敖晓琳, 等.中国传统食醋微生物污染及控制措施研究进展[J].食品与发酵工业, 2019, 45(10):260-265. WANG X J, LIU A P, AO X L, et al.Microbial contamination and control measures during traditional Chinese vinegar fermentation[J].Food and Fermentation Industries, 2019, 45(10):260-265. [2] 郭明烨, 陈蓉, 吴远明, 等.四川麸醋中沉淀物质组成的初步分析及不同后处理方式对其沉淀物质影响的初步研究[J].中国调味品, 2020, 45(7):148-152;157. GUO M Y, CHEN R, WU Y M, et al.Preliminary analysis of sediments composition in Sichuan bran vinegar and preliminary study on the influence of different post-processing methods on sediments[J].China Condiment, 2020, 45(7):148-152;157. [3] 李盈颖, 高雯, 周帼萍.山西老陈醋样品的污染微生物分析[J].食品科学, 2016, 37(12):226-231. LI Y Y, GAO W, ZHOU G P.Case analysis of contaminated Shanxi aged vinegar[J].Food Science, 2016, 37(12):226-231. [4] 白成松, 卢红梅, 杨新, 等.赤水晒醋一株产气微生物的分离鉴定[J].中国酿造, 2017, 36(6):72-75. BAI C S, LU H M, YANG X, et al.Isolation and identification of a gas-producing bacterium from Chishui Sun vinegar[J].China Brewing, 2017, 36(6):72-75. [5] PARK E J, KIM K H, ABELL G C J, et al.Metagenomic analysis of the viral communities in fermented foods[J].Applied and Environmental Microbiology, 2011, 77(4):1 284-1 291. [6] 中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB 18187—2000酿造食醋[S].北京:中国标准出版社, 2000. State Administration of Quality Supervision, Inspection and Quarantine of the People′s Republic of China, China National Standardization Administration Committee.GB 18187—2000 Fermented vinegar[S].Beijing:China Standards Press, 2000. [7] 刘芳. 胀气变质食醋特性及其污染微生物检测与控制研究[D].雅安:四川农业大学, 2018. LIU F.Analysis of flatulence spoils vinegar characteristic and technology research of detection and control [D].Ya′an:Sichuan Agricultural University, 2018. [8] 中华人民共和国卫生部, 中国国家标准化管理委员会.GB/T 5009.41—2003食醋卫生标准的分析方法[S].北京:中国标准出版社, 2003. Ministry of Health of the People′s Republic of China, Standardization Administration.GB/T 5009.41—2003 Method for analysis of hygienic standard of vinegar[S].Beijing:Standards Press of China, 2003. [9] 中华人民共和国卫生和计划生育委员会. GB 5009.235—2016食品安全国家标准中氨基酸态氮的测定[S].北京:中国标准出版社, 2016. Health and Family.Planning Commission of the People′s Republic of China.GB 5009.235—2016 Determination of amino acid nitrogen in national food safety standard[S].Beijing:Standards Press of China, 2016. [10] 中华人民共和国卫生部, 中国国家标准化管理委员会.GB 5009.7—2016食品安全国家标准食品中还原糖的测定[S].北京:中国标准出版社, 2016. Ministry of Health of the People′s Republic of China, Standardization Administration.GB/T 5009.41 2003 Determination of reducing sugar in food of national food safety standard[S].Beijing:Standards Press of China, 2016. [11] 李茜云.新型食用菌料酒的制备及功能性成分的研究[D].杭州:浙江农林大学, 2018. LI Q Y.Preparation of new edible fungus wine and study on functional components[D].Hangzhou:Zhejiang A&F University, 2018. [12] 潘婉舒. 季节变化对保宁醋发酵过程中细菌菌群及风味物质的影响[D].雅安:四川农业大学, 2019. PAN W S.Effects of seasonal variation on bacterial flora and flavor substances in the fermentation of Baoning vinegar[D].Ya′an:Sichuan Agricultural University, 2019. [13] 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. DU D Z, HUANG J, WANG R, et al.Analysis of volatile flavor substances in Sichuan bran vinegar and its aging process[J].Food and Fermentation, 2020, 56(5):1-6. [14] WANG A L, SONG H L, KEN C Z, et al.Key aroma compounds in Shanxi aged Tartary buckwheat vinegar and changes during its thermal processing[J].Flavour and Fragrance Journal, 2012, 27(1):47-53. [15] 郑宇, 牛纪伟, 张祥龙, 等.传统食醋中潜在污染微生物的分离鉴定[J].现代食品科技, 2016, 32(11):334-339; 327. ZHENG Y, NIU J W, ZHANG X L, et al.Separation and identification of potential microbial contaminants in traditional vinegar[J].Modern Food Science & Technology, 2016, 32(11):334-339; 327. [16] 林秀敏, 陈楷, 蒋佳希, 等.食醋浑浊现象的微生物因素分析与探讨[J].食品安全质量检测学报, 2017, 8(4):1 293-1 297. LIN X M, CHEN K, JIANG J X, et al.Analysis and discussion on microbial factors of turbidity of vinegar[J].Journal of Food Safety & Quality, 2017, 8(4):1 293-1 297. [17] 曹晋宜, 赵红年, 赵凌雁, 等.食醋中有害微生物的分离与鉴定[J].中国酿造, 2017, 36(2):115-118. CAO J Y, ZHAO H N, ZHAO L Y, et al.Isolation and identification of harmful microorganism from vinegar[J].China Brewing, 2017, 36(2):115-118. [18] 孙文丽, 孙玲, 邢政, 等.胀气食醋中污染微生物的分离鉴定及其生理生化特性[J].食品工业科技, 2018, 39(17):99-105. SUN W L, SUN L, XING Z, et al.Separation, identification, physiological and biochemical characteristics of pollution microbes in swollen vinegar[J].Science and Technology of Food Industry, 2018, 39(17):99-105. [19] AL-DALALI S, ZHENG F P, SUN B G, 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):5 154-5 167. [20] 代书玲, 张鲁嘉.糠醛及其衍生物微生物降解(转化)研究进展[J].氨基酸和生物资源, 2007,29(4):41-45. DAI S L, ZHANG L J.Progvess of biodegradation (biotransformation) of furfural and its derivatives[J].Amino Acids and Biotic Resources, 2007,29(4):41-45. [21] KOOPMAN F, WIERCKX N, DE WINDE J H, et al.Identification and characterization of the furfural and 5-(hydroxymethyl)furfural degradation pathways of Cupriavidus basilensis HMF14[J].Proceedings of the National Academy of Sciences of the United States of America, 2010, 107(11):4 919-4 924. [22] VAN NIEL E W J, LARSSON C U, LOHMEIER-VOGEL E M, et al.The potential of biodetoxification activity as a probiotic property of Lactobacillus reuteri[J].International Journal of Food Microbiology, 2012, 152(3):206-210. [23] ZHANG L Q, HUANG J, ZHOU R Q, et al.Evaluating the feasibility of fermentation starter inoculated with Bacillus amyloliquefaciens for improving acetoin and tetramethylpyrazine in Baoning bran vinegar[J].International Journal of Food Microbiology, 2017, 255:42-50. [24] 马净丽, 钱锋.解决食醋胀桶问题的探讨[J].中国酿造, 2010,29(9):123-127. MA J L, QIAN F.How to prevent barrel packed vinegar from barrel-swelling problem[J].China Brewing, 2010,29(9):123-127. [25] ENTANI E, MASAI H, SUZUKI K I.Lactobacillus acetotolerans, a new species from fermented vinegar broth[J].International Journal of Systematic Bacteriology, 1986, 36(4):544-549. [26] 翟磊, 苏姣姣, 刘洋, 等.食醋中污染菌的分离与鉴定[J].生物技术通报, 2016, 32(3):198-202. ZHAI L, SU J J, LIU Y, et al.Isolation and identification of microorganisms from spoilage vinegar[J].Biotechnology Bulletin, 2016, 32(3):198-202. [27] 翟磊, 程宵宵, 苏姣姣, 等.一株食醋污染菌CICC10774的鉴定及其生长代谢特性[J].微生物学通报, 2016, 43(7):1 524-1 531. ZHAI L, CHENG X X, SU J J, et al.Identification and characterization of strain CICC 10774 causing vinegar spoilage[J].Microbiology China, 2016, 43(7):1 524-1 531. [28] 栾春光, 郝建秦, 李伦, 等.高通量测序技术在食醋涨壶微生物鉴定中的应用[J].中国食品学报, 2018,18(9):273-279. LUAN C G, HAO J Q, LI L, et al.The characterization of the bacteria responsible for causing package swelling in vinegar using high-throughput sequencing technology[J].Journal of Chinese Institute of Food Science and Technology, 2018, 18(9):273-279. [29] 程晔. 固态发酵食醋中污染菌的控制研究综述[J].中国酿造, 2019, 38(11):20-23. CHENG Y.Review on the control of contaminated bacteria in vinegar with solid-state fermentation[J].China Brewing, 2019, 38(11):20-23.
2021, Vol. 47 
