Organic acids are essential constituents of bran vinegar, significantly influencing its sensory
quality and functional characteristics. However, until now, little has been known about …

A natural fermentation with multispecies is an important technique to produce traditional
vinegars. However, the flavor-producing core bacteria closely related to each phase are still …

This research aimed to evaluate the impacts of Monascus purpureus on the microbial
community and major metabolites of Cupei and vinegar of Sichuan bran vinegar (SBV) …

Cereal vinegar, a traditional acidic condiment in China. The quality of cereal vinegars varies
depending on the raw materials used to produce them, fermentation methods and brewing …

Highland barley vinegar, as a solid-state fermentation-type vinegar emerged recently, is well-
known in Qinghai-Tibet plateau area of China. This work aimed to explore the main …

Microbial ecosystems of fermented foods are largely interfered by human activities in myriad
ways. The aim of this study was to illuminate the impacts of various starters and …

We investigated the impact of seasons of the year on microbiota and physicochemical
indices in industrial-scale fermentation of Sichuan Baoning vinegar. Illumina HiSeq …

Shanxi aged vinegar (SAV), a traditional Chinese cereal vinegar, is produced using solid-
state fermentation (SSF) technology. Organic acids are the key flavor compounds of vinegar …

Sichuan sun vinegar (SSV) is a traditional Chinese vinegar with a unique flavor and it is
fermented with bran as the main raw material. In the present study, we explored the bacterial …

Abstract Zhejiang Rosy Vinegar (ZRV) is a traditional condiment in Southeast China,
produced using semi-solid-state fermentation techniques under an open environment, yet …