Upgrading the Fermentation Process of Zhejiang Rosy Vinegar by Purebred Microorganisms
Affiliation(s)
. College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
. College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
ABSTRACT
Purebred microorganisms were employed to upgrade the fermentation process of Zhejiang rosy vinegar. The fermentation cycle was greatly shorten from 5 months to 72 d. The transformation rate of raw materials was increased from 1:
Cite this paper
Y. Jiang, S. Lin, L. Zhang and P. Yu, "Upgrading the Fermentation Process of Zhejiang Rosy Vinegar by Purebred Microorganisms," Advances in Microbiology, Vol. 3 No. 3, 2013, pp. 297-301. doi: 10.4236/aim.2013.33042.
Y. Jiang, S. Lin, L. Zhang and P. Yu, "Upgrading the Fermentation Process of Zhejiang Rosy Vinegar by Purebred Microorganisms," Advances in Microbiology, Vol. 3 No. 3, 2013, pp. 297-301. doi: 10.4236/aim.2013.33042.
References
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[1] L. Giordano, R. Calabrese, E. Davoli and D. Rotilia, “Quantitive Analysis of 2-Furfural and 5-Methylfurfural in Different Italian Vinegar by Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry Using Isotope Dilution,” Journal of Chromatography A, Vol. 1017, No. 1-2, 2003, pp. 141-149. doi:10.1016/j.chroma.2003.08.029 [2] W. Tesfaye, M. L. Morales, M. C. Garca-Parrilla and A. M. Troncoso, “Wine Vinegar: Technology, Authenticity and Quality Evaluation,” Trends in Food Science and Technology, Vol. 13, No. 1, 2002, pp. 12-21. doi:10.1016/S0924-2244(02)00023-7 [3] J. G. Wang, “Preliminary Study on the Traditional Technology of Zhejiang Rosy Vinegar,” China Brewing, Vol. 6, No. 5, 2004, pp. 23-26. [4] W. P. Hammes, M. J. Brandt, K. L. Francis, J. Rosenheim, M. F. H. Seitter and S. A. Vogelmann, “Microbial Ecology of Cereal Fermentations,” Trends in Food Science and Technology, Vol. 16, No. 1-3, 2005, pp. 4-11. doi:10.1016/j.tifs.2004.02.010 [5] S. Haruta, S. Ueno, I. Egawa, K. Hashiguchi, A. Fujii, M. Nagano, M. Ishii and Y. Igarashi, “Succession of Bacterial and Fungal Communities during a Traditional Pot Fermentation of Rice Vinegar Assessed by PCR-Mediated Denaturing Gradient Gel Electrophoresis,” International Journal of Food Microbiology, Vol. 109, No. 1-2, 2006, pp. 79-87. doi:10.1016/j.ijfoodmicro.2006.01.015 [6] F. López, P. Pescador, C. Guell, M. L. Morales, M. C. García-Parrilla and A. M. Troncoso, “Industrial Vinegar Clarification by Cross-Flow Microfiltration: Effect on Colour and Polyphenol Content,” Journal of Food Engineering, Vol. 68, No. 1, 2005, pp. 133-136. doi:10.1016/j.jfoodeng.2004.05.021 [7] M. Cocchi, C. Durante, G. Foca, D. Manzini, A. Marchetti and A. Ulrici, “Application of a Wavelet-Based Algorithm on HS-SPME/GC Signals for the Classification of Balsamic Vinegars,” Chemometrics and Intelligent Laboratory Systems, Vol. 71, No. 2, 2004, pp. 129-140. doi:10.1016/j.chemolab.2004.01.004 [8] M. Cocchi, C. Durante, M. Grandi, P. Lambertini, D. Manzini and A. Marchetti, “Simultaneous Determination of Sugars and Organic Acids in Aged Vinegars and Chemometric Data Analysis,” Talanta, Vol. 69, No. 5, 2006, pp. 1166-1175. doi:10.1016/j.talanta.2005.12.032 [9] C. Pizarro, I. Esteban-Diez and C. Saenz-Gonzalez, “Vinegar Classfication Based on Feature Extraction and Selection from Headspace Solid-Phase Microextraction/Gas Chromatography Volatile Analysises: A Feasibility Study,” Analytica Chimica Acta, Vol. 608, No. 1, 2008, pp. 38-47. doi:10.1016/j.aca.2007.12.006 [10] M. J. Sáiz-Abajo, J. M. González-Sáiz and C. Pizarro, “Multi-Objective Optimisation Strategy Based on Desirability Functions Used for Chromatographic Separation and Quantification of L-Proline and Organic Acids in Vinegar,” Analytica Chimica Acta, Vol. 528, No. 1, 2005, pp. 63-76. doi:10.1016/j.aca.2004.06.027 [11] M. J. Sáiz-Abajo, J. M. González-Sáiz and C. Pizarro, “Prediction of Organic Acids and Other Quality Parameters of Wine Vinegar by Near-Infrared Spectroscopy. A Feasibility Study,” Food Chemistry, Vol. 99, No. 3, 2006, pp. 615-621. doi:10.1016/j.foodchem.2005.08.006 [12] H. Song and K. R. Cadwallader, “Aroma Components of American Country Ham,” Journal of Food Science, Vol. 73, No. 1, 2008, pp. c29-c35. doi:10.1111/j.1750-3841.2007.00593.x