ABSTRACT
Menglei Xia, Yu Zheng*, Xianglong Zhang, Sankuan Xie, Yanfang Wu, Ting Xia, and Min Wang*
Chapter Authors:
Menglei Xia (https://orcid.org/0000-0001-6601-7858" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0001-6601-7858)
Yu Zheng* (https://orcid.org/0000-0002-4554-9908" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-4554-9908)
Xianglong Zhang (https://orcid.org/0000-0002-1253-3539" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-1253-3539)
Sankuan Xie (https://orcid.org/0000-0002-9302-6386" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-9302-6386)
Yanfang Wu (https://orcid.org/0000-0002-0217-072X" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-0217-072X)
Ting Xia (https://orcid.org/0000-0002-8367-3758" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-8367-3758)
Min Wang* (https://orcid.org/0000-0001-5752-4065" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0001-5752-4065)
Affiliation
State Key Laboratory of Food Nutrition and Safety. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education. College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, People's Republic of China.
*Corresponding Authors:Prof. Yu Zheng, Tel: +86-22-60601256. Fax: +86-22-60602298. Email: yuzheng@tust.edu.cnProf. Min Wang, Tel: +86-22-60600045. Fax: +86-22-60602298. Email: minw@tust.edu.cn
Solid-state fermentation (SSF) systems are employed for vinegars production due to their numerous advantages, such as low energy requirements and capital investment. In some Asian and African countries, SSF technology is commonly used for the production of cereal vinegars. In this chapter, the SSF systems for vinegar production are introduced, offering an insight into the mass transfer and microorganism diversity during the procedures. The SSF process is discussed in detail, with Chinese Shanxi aged vinegar as the example, which is a famous vinegar made by SSF. The raw materials and the procedures of saccharification, alcoholic fermentation, acetic acid fermentation, smoking, leaching, and ageing are also described. In addition, the latest research progress on the basic principles of SSF vinegar production systems, including the succession of microbial ecology and flavor formation mechanism, are reviewed, and the potential improvement techniques, including bioaugmentation, artificial microflora, and equipment innovations, are outlined.
