The Change Of Organic Acids And Biogenic Amines And The Analysis Of Bacterium Community Structure In Fermentation Process Of Yongchun Vinegar

Fujian Yongchun vinegar is brewed from the Song Dynasty, more than1,000years of historical heritage.The main raw material of Yongchun vinegar is red yeast rice and glutinous rice, which is produced by liquid fermentation process and aged for many years with a unique formula. Yongchun vinegar is one of China’s four famous vinegar,which have excellent quality. The production process of Yongchun vinegar is essentially the process of microbial metabolic activity and the common fermentation of a variety of microorganisms.Therefore,it is contribute to reveal the mechanism of the traditional fermentation process and significance to achieve fermentation process control and process reform and innovation that the scientific analysis of the composition of organic acids and biogenic amines and a comprehensive understanding of diversity of bacterium community structure and the growth and decline of its main microflora in fermentation process of Yongchun vinegar.This study detected the temporal change of organic acids and biogenic amines in fermentation process of Yongchun vinegar by high performance liquid chromatography analysis techniques.The experiment about detecting the temporal change of organic acids in fermentation process of Yongchun vinegar made use of0.5mmol/L H2SO4and acetone as the mobile phase and METROSEP Organic Acids as column.The experiment about detecting the temporal change of biogenic amines in fermentation process of Yongchun vinegar made use of acetonitrile and water as the mobile phase and Ulimate XB-C18as column.The acidogenesis of Yongchun vinegar is not only acetic acid fermentation of acetic acid bacteria, but also mainly accompanied by lactic acid fermentation of lactic acid bacteria.This study analyzes the biodiversity of lactic acid bacteria in fermentation broth of Yongchun vinegar by PCR-RFLP technique.The materials used in this study is fermentation broth from Yongchun vinegar. The lactic acid bacteria isolated and purified by method of transparent circle and its genomic DNA was extracted by proteinase k-SDS-lysozyme method.The16S rDNA was amplified and PCR product was performed by restriction fragment length polymorphism analysis. PCR-RFLP analysis showed that: lactic acid bacteria from fermentation broth of Yongchun vinegar have biodiversity. This study about analysis of bacterium community structure in fermentation process of Yongchun vinegar was used of the cultivation method and the uncultivation method.The total DNA of fermentation broth of Yongchun vinegar was extracted by the cultivation method and the uncultivation method.The16S rDNA was amplified and used for the construction of16S rDNA library.It was made use of ARDRA analysis to analysis of bacterium community structure in fermentation process of Yongchun vinegar.The results showed:the fermentation process of Yongchun vinegar was a fermentation of a variety of microorganisms, and Acetobacter genus and Lactobacillus genus are dominant flora in fermentation process of Yongchun vinegar.According to the results about analysising of bacterium community structure in fermentation process of Yongchun vinegar, the specific primers were designed by primer design software PP5.The experiment about detecting the biomass change of Acetobacter in acetic acid fermentation and aging process of Yongchun vinegar by Real-time quantitative PCR.The results showed that:Acetobacter pasteurianus is the main Acetobacter bacteria,which was up to70.56%of the total number of Acetobacter in acetic acid fermentor process and up to92.20%of the total number of Acetobacter i in traditional brewing process.