Food and Fermentation Industries >

2021 , Vol. 47 >Issue 23: 149 - 157

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027249

Organic acids and volatile components of plum vinegar fermented by high-tolerance acetic acid bacteria under different conditions

  • ZHOU Yanqing ,
  • JI Xu ,
  • LU Jialei ,
  • WANG Liping ,
  • CAO Yuling ,
  • ZHANG Jingjing
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  • 1(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
    2(College of Marine Ecology and Environment,Shanghai Ocean University,Shanghai 201306,China)
    3(Engineering Research Center of Food Thermal-processing Technology,Shanghai Ocean University,Shanghai 201306,China)

Received date: 2020-03-05

  Revised date: 2020-03-26

  Online published: 2021-12-31

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Abstract

To investigate the differences of organic acids and volatile components in plum vinegar fermented by Acetobacter sp. LO2 and Acetobacter pasteurianus AS1.41 under different fermentation conditions. The organic acids and volatile components were determined by HPLC and SPME-GC-MS. Compared with optimal condition, under high temperature, high ethanol, and high temperature and ethanol, the organic acid content of plum vinegar fermented by LO2 strains decreased by 8.37%, 16.73% and 8.16%, and these by AS1.41 strains decreased by 13.49%, 47.03% and 71.06%, respectively. The number of volatile components in plum vinegar fermented by LO2 strains was 2-10 more than that of AS1.41, the esters and alcohols of plum vinegar fermented by LO2 strains were higher than those of AS1.41. And the characteristic volatile flavor components of plum vinegar fermented by LO2 strains were more abundant than those of AS1.41, the highest ROAV of plum vinegar was isoamyl acetate. And principal component analysis could effectively distinguish eight kinds of plum vinegar. Therefore, plum vinegar fermented by LO2 strains was superior to AS1.41 strains in organic acid and volatile components. The results provide a reference for the follow-up practical application of LO2 strains in the quality evaluation of plum vinegar fermented under non-strictly controlled fermentation conditions.

Key words： acetic acid bacteria; plum vinegar; tolerance; organic acids; volatile components; principal component analysis

Cite this article

ZHOU Yanqing , JI Xu , LU Jialei , WANG Liping , CAO Yuling , ZHANG Jingjing . Organic acids and volatile components of plum vinegar fermented by high-tolerance acetic acid bacteria under different conditions[J]. Food and Fermentation Industries, 2021 , 47(23) : 149 -157 . DOI: 10.13995/j.cnki.11-1802/ts.027249

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