Inoculation strategies affect the physicochemical properties and flavor of Zhenjiang aromatic vinegar
Open accessAbstract
Inoculation strategy is a significant determinant of the flavor quality of Zhenjiang aromatic vinegar. Herein, the comparative analyses of the effects of various inoculation strategies on the physicochemical properties, microbial community structure, and flavoring characteristics of Zhenjiang aromatic vinegar were performed. The results showed that the contents of total acid (6.91 g/100 g), organic acid (2099.63 ± 4.13 mg/100 g) and amino acid (3666.18 ± 14.40 mg/100 g) in the direct inoculation strategy were higher than those in the traditional inoculation strategy (6.21 ± 0.02 g/100 g, 1939.66 ± 4.16 mg/100 g and 3301.46 ± 13.41 mg/100 g). At the same time, it can effectively promote the production of acetoin. The diversity of strains under the traditional inoculation strategy was higher than that under the direct inoculation strategy, and the relative abundance of major microbial genera in the fermentation process was lower than that under the direct inoculation strategy. In addition, for two different inoculation strategies, pH was proved to be an important environmental factor affecting the microbial community structure during acetic acid fermentation. The correlation between main microbial species, organic acids, non-volatile acids, and volatile flavor compounds is more consistent. Therefore, this study may help to develop direct injection composite microbial inoculants to replace traditional starter cultures in future research.
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Malic acid and citric acid from raw materials impart a fruity and complex flavor to vinegar and help neutralize the sharpness of acetic acid, resulting in a softer and more delicate vinegar.
“The malic acid and citric acid from the raw materials not only impart a fruity and complex flavor to the vinegar but also help neutralize the sharpness of the acetic acid, resulting in a softer and more delicate vinegar [82].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [82]
The Results and discussion section (page unavailable) identifies malic and citric acids as nonvolatile acids and says nonvolatile acids can temper acetic acid’s sharpness, making vinegar taste soft and delicate. It does not say these acids come from the raw materials or that they impart a fruity, complex flavor. (LLM, conf=0.88)
Experimental — accuracy not yet measuredDuring vinegar formation, the concentration of amino acids typically follows an initial increase followed by a subsequent decrease.
“During the vinegar formation process, the concentration of amino acids typically follows an initial increase followed by a subsequent decrease [82].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [82]
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Self-citation
- Authors
- Ye, X., Yu, Y., Liu, J., Zhu, Y., Yu, Z., Liu, P., Wang, Y., & Wang, K.
- Affiliations
- Jiangsu University of Science and Technology (CN)
- Corresponding author
- Yu, Yongjian
- Venue
- Frontiers in Microbiology
- Publisher
- Frontiers Media SA
- Published
- 2023-03-09
- Volume
- 14
- Pages
- 1126238-1126238
- ISSN
- 1664-302X (ISSN-L)
- PMC
- PMC10033837
- OpenAlex
- W4323665962
- Cited by
- 20
- References
- 40
- Citations by year
- 2026: 3 · 2025: 12 · 2024: 4 · 2023: 1
- FWCI
- 2.89
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Frontiers in Microbiology (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- National Natural Science Foundation of China (32072202)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- inoculation methods, direct inoculation, acetic acid fermentation, microbial community structure, vinegar flavor, volatile flavor compounds, organic acids, amino acids, acetoin, pH, starter cultures
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