Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102611

Yinghao Yuan , Xiaoyan Hou , Yuli Lei , Qisheng Zhang , Dongdong Wang , Kaidi Hu , Aiping Liu , Ning Zhao , Jun Cong , Qin Li , Shuliang Liu , Jianlong Li

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引用次数: 0

Abstract

In this study, we used compound fungal bran koji to enhance the fermentation of Sichuan bran cupi. Analysis of the microbial composition of cupei showed that Aspergillus, Saccharomyces, Wickerhamomyces, Rhizopus, Lactobacillus, and Acetobacter are the primary genera involved in fermentation. The addition of enriched Qu (BQF) for intensive fermentation increased the relative abundance of Wickerhamomyces and Rhizopus during the initial and mid-stages of fermentation while influencing the dynamics of Aspergillus, Lactobacillus, Acetobacter, and other genera. Compared to the BQ group (control group), the BQF group demonstrated a 5.32 % increase in total acid content, 9.23 % improvement in starch usage, and 14.74 % increase in total ester content. Furthermore, the flavor compounds, including esters, alcohols, and acids, in the cooked vinegar of the BQF group increased by 49.89 %, 1.02 % and 16.13 %, respectively. These results were consistent with the sensory evaluation. These findings demonstrate that Qu significantly improved the flavor of bran vinegar.

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复合真菌糠曲强化对川麸醋发酵及产品品质的影响

本研究采用复合真菌糠曲对川糠杯进行发酵。微生物组成分析表明，曲霉属、酵母菌属、柳条霉属、根霉属、乳杆菌属和醋酸杆菌属是参与发酵的主要属。强化发酵中添加富曲菌（BQF）可提高Wickerhamomyces和Rhizopus在发酵初期和中期的相对丰度，同时影响曲霉菌（Aspergillus）、乳杆菌（Lactobacillus）、醋酸杆菌（Acetobacter）等属的动态。与BQ组（对照组）相比，BQ组总酸含量提高5.32%，淀粉利用率提高9.23%，总酯含量提高14.74%。此外，BQF组煮熟的醋中的风味化合物（酯类、醇类和酸类）分别增加了49.89%、1.02%和16.13%。这些结果与感官评价一致。实验结果表明，曲能显著改善麸皮醋的风味。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.