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Cited by 30Fermentation and Sensory AnalysisProbiotics and Fermented FoodsBiochemical and biochemical processes

Metabolomic analysis of the effects of a mixed culture of Saccharomyces cerevisiae and Lactiplantibacillus plantarum on the physicochemical and quality characteristics of apple cider vinegar

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Li, Ya-Nan, Luo, Yue, Lu, Zhen-Ming, Dong, Yan-Lin, Chai, Li-Juan, Shi, Jin-Song, Zhang, Xiao-Juan, Xu, Zheng-Hong·2023·Frontiers in Nutrition
DOI 10.3389/fnut.2023.1142517PMC PMC10043408
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Abstract

Introduction: This study compared differences in physicochemical characteristics of the vinegar made by a mixed culture (MC) of Saccharomyces cerevisiae and Lactiplantibacillus plantarum and a pure culture (PC) of Saccharomyces cerevisiae. Methods: The fermentation process was monitored, and metabolomics analysis by Liquid Chromagraphy-Mass Spectrometry (LC-MS) was applied to the compositional differences between PC and MC vinegars, combined with quantification of organic acids, amino acids and B vitamins. Results: A total of 71 differential metabolites including amino acids, organic acids and carbohydrates, and six possible key metabolic pathways were identified. MC enhanced the malic acid utilization and pyruvate acid metabolism during fermentation, increasing substrate-level phosphorylation, and supplying more energy for cellular metabolism. Higher acidity at the beginning of acetic acid fermentation, resulting from lactic acid production by Lactiplantibacillus plantarum in MC, suppressed the cellular metabolism and growth of Acetobacter pasteurianus, but enhanced its alcohol metabolism and acetic acid production in MC. MC vinegar contained more vitamin B, total flavonoids, total organic acids, amino acids and had a higher antioxidant capacity. MC enhanced the volatile substances, particularly ethyl lactate, ethyl caprate and ethyl caproate, which contributed to a stronger fruity aroma. Discussion: These results indicated the mixed culture in alcoholic fermentation can effectively enhance the flavor and quality of apple cider vinegar.

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  • In fermentation, other low-abundance primary metabolites including glycerol, succinate, acetate, and lactate significantly influence flavor characteristics, enhance the complexity of fermentation products, and are closely associated with yeast metabolic capacity.

    “In the fermentation process, while alcohols play a crucial role in determining the overall flavor profile, other low-abundance primary metabolites also significantly influence flavor characteristics. These metabolites, including glycerol, succinate, acetate, and lactate, not only enhance the complexity of fermentation products but are also closely associated with yeast metabolic capacity [54,57,58”

    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 [58]

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Cited by

Sorted by citations

Authors
Li, Y.-N., Luo, Y., Lu, Z.-M., Dong, Y.-L., Chai, L.-J., Shi, J.-S., Zhang, X.-J., & Xu, Z.-H.
Affiliations
Jiangnan University (CN)
ORCID
Venue
Frontiers in Nutrition
Publisher
Frontiers Media SA
Published
2023-03-14
Volume
10
Pages
1142517-1142517
ISSN
2296-861X (ISSN-L)
DOI
10.3389/fnut.2023.1142517
PMC
PMC10043408
OpenAlex
W4324146064
Cited by
30
References
2
Citations by year
2026: 4 · 2025: 10 · 2024: 10 · 2023: 6
FWCI
4.33
Type
journal article
Language
en
Open access
Licence
Locations
  • Frontiers in Nutrition (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
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
apple cider vinegar, Saccharomyces cerevisiae, Lactobacillus plantarum, mixed culture fermentation, acetic acid fermentation, Acetobacter pasteurianus, pyruvate metabolism, lactic acid production, organic acids, amino acids, B vitamins, volatile compounds, ethyl lactate, antioxidant capacity, vinegar flavor

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