Optimization Of Fermentation Conditions And Biological Activity Of Fruit Vinegar From Cherry

The main way to improve the product quality of modern fruit vinegar brewing industry is to excavate and make full use of different functional acidogenic bacteria and fermentation raw materials.Under this background,it is necessary to deeply analyze the growth and metabolism of acetic acid bacteria under the condition of liquid culture of specific fermentation raw materials,and explore the change and influence of metabolites of acetic acid bacteria,so as to provide reference for the generation of fruit vinegar acidogenic bacteria The results provide a theoretical basis for fermentation control and improvement of fruit vinegar fermentation efficiency.In this paper,cherry puree and cherry wine mud were used as raw materials to produce cherry vinegar,and the optimum fermentation parameters were determined.Secondly,metabonomics technology was used to analyze cherry vinegar.At the same time,its potential value as an antioxidant food was discussed.The results are as follows.1.The isolation and screening of industrial acetic acid bacteria and the optimum fermentation parameters of cherry fruit vinegar were studied.Single factor and response tests were used to determine the effects of various factors on the acid production of cherry fruit vinegar and the optimum process conditions.Results: the results showed that the two strains of bacteria with the characteristics of acetic acid bacteria I and II were screened out.The optimum fermentation parameters were as follows: pH value was 3.4,inoculation amount was 15%,the initial wine precision was 10%,the total acid content was 4.7071 g/100 ml;the pH value was 3.4,the inoculation amount was 9%,the initial alcohol degree was 10%,the average value of total acid was 4.8763 g/100 ml.The total acid content of cherry fruit vinegar V2 was 4% higher than V1,and the acid production capacity of AcetobacterⅡ was stronger.The optimization of fermentation process conditions is conducive to shorten the production cycle,improve production efficiency and increase economic benefits.2.Using metabonomics UHPLC-Q-TOF-MS metabolomics technology to analyze and identify the chemical components of cherry fruit vinegar,a total of 66 main chemical components were identified,including 6 organic acids,including citric acid,Tartaric acid,lactic acid,acetic acid,propionic acid and pyroglutamic acid,etc.,phenolic acids,including chlorogenic acid,quinic acid and ferulic acid,etc.;5 kinds of alcohols,including sorbitol,maltitol,etc.;5 kinds of sugars;3 kinds of phenols;8 kinds of esters;3 kinds of aldehydes,including benzaldehyde and glyceraldehyde;3 kinds of ketones;3 and 4 kinds of alkanes and enoic acids;17 kinds of various amino acids,of which 8 kinds of essential amino acids,mainly including glutamic acid,methionine,leucine,threonine and valine.3.The in vitro antioxidant activity of cherry fruit vinegar was systematically studied.The two kinds of cherry fruit vinegars have good scavenging ability on DPPH free radicals and ABTS free radicals,and have high reducing power.Cherry fruit vinegar V2 is more effective than cherry fruit in scavenging DPPH.Vinegar V1 is 39.56% higher.Cherry fruit vinegar V2 has the same ability to scavenge DPPH free radicals and VC.Cherry fruit vinegar V1 has twice the ability to scavenge ABTS free radicals than VC,and cherry fruit vinegar V2 has higher ability to scavenge ABTS free radicals than VC 53%;the reducing ability of fruit vinegar is far stronger than that of VC.The correlation analysis of active ingredients total phenols,total flavonoids and antioxidant activity further verified the antioxidant capacity of cherry fruit vinegar,which is mainly provided by total phenols,followed by flavonoids,which play an important role in the free radical scavenging ability of cherry fruit vinegar.Therefore,cherry fruit vinegar has a significant effect on anti-oxidation in vitro.