Research Of Microbial Community Structure And Function During The Brewing Process Of Shanxi Over-mature Vinegar

Shanxi over-mature vinegar is one of the four famous vinegar in our country. It has a long history and unique brewing techniques, so it is famous in the world, and it is the precious wealth of the Shanxi people. All the time, the Shanxi super-mature Vinegar followed the traditional technology, and has maintained the high quality and unique flavor, etc. But with the innovation of technology, the Shanxi Mature Vinegar gradually exposed their weaknesses, such as:low-tech, labor intensive, difficult to regulate the production process, product quality is unstable and so on, which led directly to the vinegar production enterprises in market competition is always at a disadvantage. Finding out the old vinegar brewing process of microbial community structure and function, it may take the substantial technology of the Shanxi over-mature vinegar. And it will be possible to improve the yield and quality of the Shanxi over-mature vinegar, and change the dilemma of the Shanxi over-mature vinegar. So it is extremely important to analysis of the microbial community structure and function during the brewing process of Shanxi over-mature vinegar, which may increase the yield and quality of the Shanxi super-mature vinegar.This paper started from the brewing process of the Shanxi over-mature Vinegar, tracked the brewing process of the Shanxi over-mature vinegar. And the culturable microorganisms and their metabolites were regular studied. The results show that: in the fermentation process of fermented grains, yeast and bacteria are the main floras, and the quantities are larger. The change tendency is first increased and then decreased, and the amount of ethanol in metabolites continued increase. While the brewing process of the brewing-mass, the main flora is acetic acid bacteria and bacterial, the quantities of other floras are less. With the fermentation process gradually into the residue period, the metabolites are abundant in this phase.On this basis, we studied the functional microorganism of over-mature vinegar. Which mainly through the single bacterial simulation fermentation test to determine the metabolism of culturable microorganisms in the brewing process. Through comparing the result with regulation of metabolites in the process of Shanxi over-mature vinegar, the functional microorganism was determined, and the taxonomic status were studied, which could provide the brewing strain resource for Shanxi Super-Mature Vinegar in traditional brewing process optimization. The results showed that:the yeast is the main functional microorganism of alcohol production, the metabolites is abundant, including a variety of aldehydes. Acidogenic microorganism is the main functional microorganism in acetic acid product of Shanxi over-mature vinegar, which synthesis of acetic acid and other organic acids. The yeast functional microorganism 3-JN-1 belongs to Dekkera sp.,6-JO-3 belongs to Pichia sp.. The acidogenic functional microorganism 0-C-2 attributables to Lactobacillus plantarum,3-C-2,3-C-3,6-C-1 belongs to Acetobacter pasteurianus.Finally, We add functional strains as additive functional agents, by the orthogonal test to optimize the fermentation process of Shanxi over-mature vinegar. Mainly including add functional microorganism to fermentation process of brewing ethanol and acetic acid. Using the orthogonal test to optimizing the fermentation conditions, obtained the best brewing technology for the additive functional agents. Using the final fermentation technology conditions to of produce Shanxi over-mature vinegar, which can increase production by 7.5% or more, achieved the desired of the basic purpose of the experiment.