Bioscience Methods 2025, Vol.16, No.3, 154-161 http://bioscipublisher.com/index.php/bm 154 Research Insights Open Access Optimization of Traditional Vinegar Brewing Processes Based on Natural Raw Materials and Analysis of Functional Components Xudong Chen , Zeqin Chen, Yelin Huang, Jinghong Wang, Lei Yong Lishui Yuyue Brewing Food Co., Ltd, Lishui, 323006, Zhejiang, China Corresponding email: 465362494@qq.com Bioscience Methods, 2025, Vol.16, No.3 doi: 10.5376/bm.2025.16.0014 Received: 08 Apr., 2025 Accepted: 19 May, 2025 Published: 07 Jun., 2025 Copyright © 2025 Chen et al., This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Chen X.D., Chen Z.Q., Huang Y.L., Wang J.H., and Yong L., 2025, Optimization of traditional vinegar brewing processes based on natural raw materials and analysis of functional components, Bioscience Methods, 16(3): 154-161 (doi: 10.5376/bm.2025.16.0014) Abstract This study explored the intangible cultural heritage brewing technique of Yuyue orange vinegar. Using local tangerines as raw materials, through the organic combination of traditional fermentation techniques and modern biotechnology, the dual improvement of nutrition and functional components was achieved. The fermentation efficiency was enhanced through the targeted selection and breeding of strains. The use of acid-resistant acetic acid bacteria and yeast complex bacterial communities improved the synthesis efficiency of organic acids (such as acetic acid and citric acid) and amino acids. Meanwhile, lactic acid bacteria are introduced to promote the dissolution of polyphenols from orange peel and enhance the antioxidant activity of the product. The advancement of technology has enabled the active components such as ligustrazine in orange peels to be fully released, regulating post-meal blood sugar, having anti-inflammatory effects and potential cardiovascular protective functions, thus breaking away from the single flavoring attribute of traditional vinegar. This study also explored the synergistic mechanism between the microbial interaction network and active ingredients. The upgrade of traditional fermentation products to nutritional functional products has promoted the efficient utilization of agricultural resources and the sustainable development of the industry. Keywords Traditional vinegar brewing; Solid-state fermentation; Functional compounds; Yuyue Tangerine Vinegar; Microbial optimization 1 Introduction Vinegar holds an important position in human civilization. It is not only a fundamental material in food culture but also a medicinal resource with a long history. Its production process is based on the alcohol conversion of carbohydrates and acetic acid fermentation. After long-term development, it has formed diverse regional characteristics. Products from different regions all have unique tastes and health care functions (Ho et al., 2017). Traditional processes such as solid-state fermentation, as core production techniques, not only shape the unique flavor of vinegar but also become an important carrier for the inheritance of local culture (Zhu et al., 2024). From daily applications to large-scale production and then to the taxable objects in some civilizations, this liquid has always occupied a special position in the development of human society (Mitchell, 1962). Yuyue orange vinegar, as a typical representative, combines the comprehensive advantages of local raw materials, traditional brewing techniques and characteristic microbial communities. Through the synergistic effect of preferred raw materials and fermentation processes, this product not only forms a unique flavor label but also possesses significant nutritional value and biological activity (Ozturk et al., 2015). Systematic research on this type of product can not only analyze the diversity characteristics of microbial communities, but also reveal the formation rules of flavor substances and the health promotion mechanism, and has dual academic value in the fields of cultural heritage inheritance and food science and technology research (Jiang et al., 2019). This study will explore the improvement of traditional vineg-making techniques by modern technologies, enhance product quality through the optimized combination of natural raw materials, and integrate new processing technologies, precise detection methods and microbial regulation means. This study will also explore feasible solutions to enhance nutritional functions while maintaining the traditional flavor during the vinegar brewing process. This study will take the Yuyue brand orange vinegar as an example to analyze the organic combination of traditional techniques and modern science in the vinegar brewing process, providing a basis for the innovative development of traditional fermented foods.
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