Study On The Relationship Between Microbial Community And Vinegar Flavor In The Traditional Brewing Process Of Liangzhou Fumigated Vinegar

In this paper, base on the fumigated vinegar brewing process, the microbial communitystructure and corresponding volatile compounds were studied to the brewing mass of0,2th,4th,6th,10th,14th, and19th days after steamed and into the saccharification process bytradition methods and GC-MS. Using the methods of mathematical statistics and rationalanalysis to ascertain the relations between microflora and volatile compounds in the processof Liangzhou fumigated vinegar. Aims to perfect the vinegar brewing process, improve thequality of vinegar. The conclusions obtained as follows:1. The metabolite dynamics of microbial flora showed that all kinds of microbial baganto multiply on saccharification stages and the total number of yeast and mold quicklydecreased after reaching to peak value on the2th days as the same as bacterium on the4thdays. The total numbers of acetic acid bacteria, lactic acid bacteria and bacillus reach to peakvalue and descended after stable some times on the6th days, tend to stable at last.2. There are106volatile compounds in the process of Liangzhou fumigated vinegarexcept fumigating. There had21common aroma components and3、3、5、2、3、15uniquearoma components in different sample times. The results showed that was divided into fourparts for the PCA biplot of the five sample times. It was significant difference among the intialand other days. It was a little change from2th day to4th day on the volatile compounds types.There was an alternately repeatedly from4th day to6day for the volatile compounds. Thevolatile compounds had a stable level after brewing6th days which was a stable growth forthe system content.3. Liangzhou fumigated vinegar fumigated process not only changed the colour andlustre of the vinegar but also introduced new volatile substances, furfural and plenty ofpyrazine compounds, the rest of the correlation of volatile components in the process had theobvious change.4. Fungi took dominant position in Liangzhou vinegar brewing initial period andproduced a lot of alcohols. The formation of the unique volatile components exist in thesecond day with the fungal department had a significant positive correlation. The alcoholpossessed30%in the rest of flavor compounds in good correlation with the fungaldepartment.Bacteria took dominant position in the brewing late and the most esters produced.The formation of the unique volatile components exist in the sixth day with the Bacterialdepartment had a significant positive correlation. Esters account for65%in the rest of thecorrelation the better flavor compounds. The result above indicated, it was diversity and complexity for Liangzhou fumigatedvinegar, the metabolic pathways and the formation of intermediates dynamic changed.Typical dominant species and succession role was the link and basis of the commoncomponenrs of vinegar in the vinegar brewing system. It hadn’t direct contact betweenformation of liangzhou fumigated vinegar the special aroma compouds and typical dominantspecies succession, indirect evidence for atypical dominant species plays an immeasurablerole in liangzhou fumigated vinegar unique flavor formation.