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S. Haruta, S. Ueno, I. Egawa, K. Hashiguchi, A. Fujii, M. Nagano, M. Ishii and Y. Igarashi, “Succession of Bacterial and Fungal Communities during a Traditional Pot Fermentation of Rice Vinegar Assessed by PCR-Mediated Denaturing Gradient Gel Electrophoresis,” International Journal of Food Microbiology, Vol. 109, No. 1-2, 2006, pp. 79-87. doi:10.1016/j.ijfoodmicro.2006.01.015

has been cited by the following article:

• TITLE: Upgrading the Fermentation Process of Zhejiang Rosy Vinegar by Purebred Microorganisms

  AUTHORS: Yujian Jiang, Sen Lin, Lei Zhang, Ping Yu

  KEYWORDS: Zhejiang Rosy Vinegar; Purebred Microorganisms; Fermentation Process; Organic Acids; Volatile Components

  JOURNAL NAME: Advances in Microbiology, Vol.3 No.3, July 3, 2013

  ABSTRACT: Purebred microorganisms were employed to upgrade the fermentation process of Zhejiang rosy vinegar. The fermentation cycle was greatly shorten from 5 months to 72 d. The transformation rate of raw materials was increased from 1:4.5 in the traditional fermentation to 1:5 or more in the upgraded fermentation. The content of organic acids in the traditional vinegar (TRV), the upgraded vinegar (UPV) and the submerged fermentation vinegar (SFV) were also investigated by HPLC. No significant difference was found regarding the proportion of phenylethanol to the total volatile components in UPV (7.47% ± 0.00324%) and TRV (7.23% ± 0.00329%), but it was significantly higher than that in SFV (2.26% ± 0.00143%). This study provides deep insight into upgrading the fermentation process of Zhejiang rosy vinegar by purebred microorganisms.