caa a22 4500 605500452 CHVBK 20210128100556.0 cr unu---uuuuu 210128e20150601xx s 000 0 eng 10.1007/s00253-015-6659-1 doi (NATIONALLICENCE)springer-10.1007/s00253-015-6659-1 Microbial diversity and their roles in the vinegar fermentation process [Elektronische Daten] [Sha Li, Pan Li, Feng Feng, Li-Xin Luo] Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced from any fermentable sugary substrate by various fermentation methods. The final vinegar products possess unique functions, which are endowed with many kinds of compounds formed in the fermentation process. The quality of vinegar is determined by many factors, especially by the raw materials and microbial diversity involved in vinegar fermentation. Given that metabolic products from the fermenting strains are directly related to the quality of the final products of vinegar, the microbial diversity and features of the dominant strains involved in different fermentation stages should be analyzed to improve the strains and stabilize fermentation. Moreover, although numerous microbiological studies have been conducted to examine the process of vinegar fermentation, knowledge about microbial diversity and their roles involved in fermentation is still fragmentary and not systematic enough. Therefore, in this review, the dominant microorganism species involved in the stages of alcoholic fermentation and acetic acid fermentation of dissimilar vinegars were summarized. We also summarized various physicochemical properties and crucial compounds in disparate types of vinegar. Furthermore, the merits and drawbacks of vital fermentation methods were generalized. Finally, we described in detail the relationships among microbial diversity, raw materials, fermentation methods, physicochemical properties, compounds, functionality, and final quality of vinegar. The integration of this information can provide us a detailed map about the microbial diversity and function involved in vinegar fermentation. Springer-Verlag Berlin Heidelberg, 2015 Vinegar nationallicence Microbial diversity nationallicence Fermentation nationallicence Acetic acid nationallicence Starter culture nationallicence Li Sha School of Bioscience and Bioengineering, South China University of Technology, 510006, Guangzhou, China aut Li Pan School of Bioscience and Bioengineering, South China University of Technology, 510006, Guangzhou, China aut Feng Feng School of Bioscience and Bioengineering, South China University of Technology, 510006, Guangzhou, China aut Luo Li-Xin School of Bioscience and Bioengineering, South China University of Technology, 510006, Guangzhou, China aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/12(2015-06-01), 4997-5024 0175-7598 99:12<4997 2015 99 253 https://doi.org/10.1007/s00253-015-6659-1 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 review-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-015-6659-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Li Sha School of Bioscience and Bioengineering, South China University of Technology, 510006, Guangzhou, China aut NATIONALLICENCE 700 1- Li Pan School of Bioscience and Bioengineering, South China University of Technology, 510006, Guangzhou, China aut NATIONALLICENCE 700 1- Feng Feng School of Bioscience and Bioengineering, South China University of Technology, 510006, Guangzhou, China aut NATIONALLICENCE 700 1- Luo Li-Xin School of Bioscience and Bioengineering, South China University of Technology, 510006, Guangzhou, China aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/12(2015-06-01), 4997-5024 0175-7598 99:12<4997 2015 99 253