Mechanistic insights into microbial contribution and key flavor formation of cereal vinegar fermentation in the industrial closed solid-state fermenter.

ABSTRACT: The closed solid-state fermenter was applied in vinegar factory production to improve controllability and reduce labor. However, microbial roles and key flavor formation mechanisms remain unclear in this controlled fermentation system. In the present study, the microbial metabolic network related to substrate degradation and key flavor formation was reconstructed in the industrial solid-state fermenter. Acetobacter, Lactobacillus, Limosilactobacillus, and Acetilactobacillus were proven key functional microorganisms. Limosilactobacillus and Acetilactobacillus were key microorganisms for substrate degradation in the early stages, while Lactobacillus predominantly facilitates substrate degradation in the late stages. Acetobacter, Lact

SUBMITTER: Zhang A 

PROVIDER: S-EPMC12661153 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature