Effects of Different Lactic Acid Bacteria on the Total Acid Content and Flavor Compounds of Rice Vinegar Produced by Liquid-state Fermentation

doi:10.7506/spkx1002-6630-20191011-083

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (22): 97-102.doi: 10.7506/spkx1002-6630-20191011-083

• Bioengineering • Previous Articles Next Articles

Effects of Different Lactic Acid Bacteria on the Total Acid Content and Flavor Compounds of Rice Vinegar Produced by Liquid-state Fermentation

DENG Yongjian, LU Zhenming, ZHANG Xiaojuan, CHAI Lijuan, LI Xin, YU Yongjian, LI Huazhong, SHI Jinsong, XU Zhenghong

(1. School of Biotechnology, Jiangnan University, Wuxi 214122, China; 2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; 3. Jiangsu Hengshun Vinegar Industry Co. Ltd., Zhenjiang 212143, China; 4. School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, China)

Online:2020-11-25 Published:2020-11-26

Abstract

Abstract: In this study, fermented leachate of wheat bran with different strains of lactic acid bacteria was mixed with rice wine and then inoculated with acetic acid bacteria for acetic acid fermentation. High performance liquid chromatography (HPLC) and headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to detect the composition of organic acids and volatile compounds in rice vinegar. The results showed that fermentation with the lactic acid bacteria could change the organic acid composition of the fermented leachate. Adding the lactic acid bacteria-fermented bran leachate could increase the lactic acid content of rice vinegar (about 0.35 g/L). Lactobacillus brevis L-02, L. fermentum L-03 and L. reuteri L-05 could increase the types and contents of volatile flavors of rice vinegar.

Key words: lactic acid bacteria; rice vinegar produced by liquid-state fermentation; flavor; organic acids

CLC Number:

TS264.2

DENG Yongjian, LU Zhenming, ZHANG Xiaojuan, CHAI Lijuan, LI Xin, YU Yongjian, LI Huazhong, SHI Jinsong, XU Zhenghong. Effects of Different Lactic Acid Bacteria on the Total Acid Content and Flavor Compounds of Rice Vinegar Produced by Liquid-state Fermentation[J]. FOOD SCIENCE, 2020, 41(22): 97-102.

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Effects of Different Lactic Acid Bacteria on the Total Acid Content and Flavor Compounds of Rice Vinegar Produced by Liquid-state Fermentation

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