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Considering the deficiencies such as low substrate utilization rate, prone to lose typical flavor, and weak taste in liquid fermentation process of pineapple vinegar, the paper intended to explore the effects of different carbon sources (sucrose, inulin) and nitrogen sources (chromium-rich yeast, soybean protein) on the physicochemical indexes (total acid, reducing sugar, total polyphenols and total acid), antioxidant activity (DPPH free radical and ABTS+ clearance rate) and volatile components in the fermentation process of pineapple vinegar, which was aimed to improve substrate utilization and vinegar quality. The results showed that not only different carbon sources and but also nitrogen sources could significantly increase the acid production of acetic acid bacteria, and the abilities of nitrogen sources to promote the utilization of reducing sugar and acid production of acetic acid bacteria were better than that of carbon sources. The nitrogen source had higher effects on the contents of total polyphenols, total flavonoids and the ability of scavenging DPPH and ABTS free radicals than carbon source. Besides, a total of 37 volatile components were detected in pineapple vinegar under four treatments, mainly included esters, alcohols, acids, phenols, ketones and so on. The total concentration of volatile components of pineapple vinegar in nitrogen source treatments was higher than that in carbon source treatments. The concentrations of esters and acids were the highest with value of 3712.37 μg/L and 972.97 μg/L, and were 6.39 times and 8.76 times of those in the sucrose treatment, respectively. Compared with sucrose treatment, the total concentration of volatile components in other treatments increased by 3.78-5.19 times. There were two key volatile compounds in the sucrose treatment (ethyl decanoate and phenylethanol), ethyl caproate, isoamyl acetate, ethyl decanoate and phenyl ethyl) were key volatile compounds in the inulin treatment, and five key volatile compounds in the nitrogen source group were isoamyl acetate, ethyl caproate, ethyl decanoate, linalool and phenylethanol. Appropriate addition of organic nitrogen source could promote acetic acid fermentation process, maximize the fermentation potential of acetobacter, enhance antioxidant activity of pineapple vinegar, to improve the content of total phenol and total flavone, and pineapple vinegar flavor.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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