Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria
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Yang Chen
Abstract
Acetic acid fermentation is an essential step in the production of high-quality fruit vinegar and typically involves the use of acetic acid bacteria (AAB). The present study showed that the high cell mass and acetic acid yields of ethanol-tolerant AAB under high ethanol conditions were related to the high activities and stability of both pyrroloquinoline quinone (PQQ)-dependent alcohol dehydrogenase and PQQ-dependent aldehyde dehydrogenase. Additionally, in acetic acid fermentation with watermelon wine (8 % ethanol), the main organic acids (acetic, tartaric and malic acids) produced by ethanol-tolerant Acetobacter pasteurianus AAB4 were higher than those by conventional A. pasteurianus AS1.41 (1.42-fold, 3.53-fold and 2.12-fold, respectively). Also, the main esters (ethyl acetate and phenylethyl acetate) produced by AAB4 were higher than those by AS1.41 (1.69-fold and 1.48-fold, respectively). In addition, the total sweet and umami free amino acids produced by AAB4 increased significantly. According to sensory analysis, the flavor, taste and overall acceptance score of watermelon vinegar produced by AAB4 were significantly higher than those by AS1.41. Therefore, high ethanol fermentation with ethanol-tolerant AAB improved the flavor and quality of watermelon vinegar, indicating that this technology can be applied to fruit vinegar production.
Funding statement: This work was supported by Young talent project Hubei Provincial Education Department (Q20151412), Natural Science Foundation of Hubei Province (2015CFB678) and Startup Foundation for Doctors of Hubei University of Technology (Grant No. BSQD10036).
Conflicts of interest:
The authors do not have any conflict of interest.
Compliance with ethical requirements:
This article does not contain any studies with human or animals subjects.
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Articles in the same Issue
- Articles
- Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing
- Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria
- Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying
- Microwave Drying Characteristics of Soybeans in Single and Variable Microwave Power Density
- Dielectric Properties of Importance in Operations of Post-harvest of Sorghum
- Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin
- Addition of Whey Protein in Bread-Making: Textural Parameters and Antioxidant Potential of Leavened and Unleavened Bread
- Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network
- Optimization of Rice Bran Oil Encapsulation Using Jackfruit Seed Starch – Whey Protein Isolate Blend as Wall Material and Its characterization
- Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes
Articles in the same Issue
- Articles
- Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing
- Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria
- Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying
- Microwave Drying Characteristics of Soybeans in Single and Variable Microwave Power Density
- Dielectric Properties of Importance in Operations of Post-harvest of Sorghum
- Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin
- Addition of Whey Protein in Bread-Making: Textural Parameters and Antioxidant Potential of Leavened and Unleavened Bread
- Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network
- Optimization of Rice Bran Oil Encapsulation Using Jackfruit Seed Starch – Whey Protein Isolate Blend as Wall Material and Its characterization
- Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes
