ReviewMicroorganisms2025
The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development.
Review in Microorganisms, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed.
- Impact of Microbial Interactions on Growth and Flavor Profiles of Indigenous Yeasts and Lactic Acid Bacteria in Shanxi Aged Vinegar: Combinatorial Co-Cultures Versus Monocultures.Foods (Basel, Switzerland) · 2026Article
- Acetic Acid Bacteria: Metabolic Potential, Technological Applications and Emerging Probiotic Functions.Foods (Basel, Switzerland) · 2026Review
- Optimization of solid-state fermentation process of diets and its effects on growth performance and intestinal function in growing pigs.Animal microbiome · 2026Article
- Comprehensive Characterization of the Bioactive Profile inFoods (Basel, Switzerland) · 2026Article
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
- Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines.Foods (Basel, Switzerland) · 2026Article
- Review
- The impact ofFood chemistry: X · 2026Article
- Multi-omics profiling of microbial ecology and non-volatile compounds across fermentation stages of spontaneous litchi (Frontiers in nutrition · 2026Article
- Metabolomic analysis of microbial effects on quality and metabolite conversion in rapidly fermented salt-free shrimp by-product sauce.Food chemistry: X · 2025Article
- Genetic Algorithm-Driven Optimization of Mixed-Strain Fermentation for Improving the Physicochemical, Antioxidant, and Sensory Properties of Wampee (Foods (Basel, Switzerland) · 2025Article
- Metabolic Remodeling and Flavor Enhancement of Mulberry Juice Through Lactic Acid Bacteria Fermentation: A GC-IMS and Untargeted Metabolomics Approach.Foods (Basel, Switzerland) · 2025Article
- Evaluating Scale-Up Cultivation Modes forBiotech (Basel (Switzerland)) · 2025Article
- The Natural Fermentation of Greek Tsounati Olives: Microbiome Analysis.Foods (Basel, Switzerland) · 2025Article
- Effects of compound yeast culture on growth performance, antioxidant function and inflammatory factors of Hu sheep.Frontiers in veterinary science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
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 quality of fruit vinegar has increased, precise control over flavor compounds has become crucial for enhancing the quality of fermentation products. Vinegar contains numerous characteristic flavor compounds, including esters, aldehydes, alcohols, and organic acids. These unique flavors primarily result from the accumulation of flavor compounds generated by different raw materials and microorganisms during fermentation. Specifically, yeast and acetobacter promote the formation of distinct fruit vinegar flavors by facilitating the breakdown of carbohydrates, amino acids, and proteins in fruits, as well as the redox and esterification reactions involving alcohols. This paper reviews the metabolic pathways of yeast and acetic acid bacteria during fruit vinegar fermentation and discusses key volatile compounds that influence the flavor of fruit vinegar and their potential relationships, providing theoretical support for regulating flavor quality.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.