Multiple rounds of Aspergillus niger biofortification confer relatively stable quality with minor changes of microbial community during industrial-scale Baoning vinegar production. (December 2021)

• Record Type: Journal Article
• Authors: Liu, Aiping; Wang, Rui; Li, Jianlong; Li, Qin; He, Li; Chen, Shujuan; Ao, Xiaolin; Yang, Yong; Zou, Likou; Chen, Rong; Liu, Shuliang
• Is Part Of: Food research international. Volume 150:Part A(2021)
• Publication Date: 2021-12
• Subjects: Aspergillus niger -- Baoning vinegar -- Multiple rounds biofortification -- Microbial community -- Qu -- Solid-state fermentation; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110768
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Three-round A. niger biofortification confer relatively stable quality of vinegar. Three-round A. niger biofortification confer minor changes in microbiota. Addition of A. niger biofortified-bran Qu as additional starter was optimized. Abstract: Vinegar is consumed worldwide as a food condiment, especially in the Chinese diet. The present study optimized the addition of A. niger biofortified-bran Qu (0.3%, 0.45%, and 0.6%) as additional starter to improve total acid content and starch utilization rate in industrial-scale Baoning vinegar production. In addition, this novel study determined the quality and microbial community changes of Baoning vinegar during three-round biofortification in industrial scale. Our results indicated that A. niger biofortified-bran Qu added at 0.6% resulted in higher total acid content and starch utilization rate of vinegar Pei . Biofortification imposed minor changes in the microbial community during three-round biofortification, and more variation was observed in fungal community than that in bacterial community. Most importantly, the quality of Baoning vinegar remained relatively stable. This information further confirmed the feasibility of multiple rounds of A . niger biofortification, and can be used to provide theoretical basis for industrial-scale production.