Food and Fermentation Industries >

2019 , Vol. 45 >Issue 10: 260 - 265

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019750

Microbial contamination and control measures during traditional Chinese vinegar fermentation

  • WANG Xingjie ,
  • LIU Aiping ,
  • AO Xiaolin ,
  • WU Yuanming ,
  • CHEN Rong ,
  • LIU Shuliang
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  • 1(College of Food, Sichuan Agriculture University, Yaan 625014, China)
    2(Research Centre of Food Processing and Safty, Sichuan Agriculture University, Yaan 625014, China)
    3(Sichuan Baoning Vinegar Limited Company, Langzhong 637400, China)

Received date: 2018-12-25

  Online published: 2019-06-17

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Abstract

Microbial contamination of vinegar is a main reason causing vinegar spoilage. Effective detection and control of contaminated microorganisms are the basis for ensuring the safety and further process optimization of vinegar making. This paper reviewed the causes, hazards, and types of microorganisms that contaminate vinegar, and summarized current detection methods and measures to control the microbial contamination. The open fermentation environment and using dirty containers and pipes are the main causes of flatulence, membrane formation, stickiness, and turbidity of vinegar. Traditional microbial culture detection methods have many drawbacks, whereas non-culture technology can meet the requirements of fast and accurate detection. In addition to common control measures such as heating and adding preservatives, technologies such as UV disinfection and membrane filtration have been gradually applied. This review prospected the future research direction of microorganisms that contaminate vinegar and provided reference and theoretical basis for in-depth study and effective control of such microorganisms.

Key words： vinegar processing; microbial contamination; detection; control

Cite this article

WANG Xingjie , LIU Aiping , AO Xiaolin , WU Yuanming , CHEN Rong , LIU Shuliang . Microbial contamination and control measures during traditional Chinese vinegar fermentation[J]. Food and Fermentation Industries, 2019 , 45(10) : 260 -265 . DOI: 10.13995/j.cnki.11-1802/ts.019750

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