The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development

The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development

Fruit vinegar is a beverage derived from fruits or fruit processing by-products through microbial fermentation. This vinegar possesses a distinctive flavor profile and contains bioactive compounds. It is typically produced using liquid fermentation technology. As consumer demand for the flavor quali...

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Bibliographic Details
Main Authors: Yinggang Ge, Yifei Wu, Aihemaitijiang Aihaiti, Liang Wang, Yu Wang, Jun Xing, Min Zhu, Jingyang Hong
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Microorganisms
Subjects:
fruit vinegar
microorganism
flavor components
metabolic pathway
Online Access:https://www.mdpi.com/2076-2607/13/3/477
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