Bioscience Methods 2025, Vol.16, No.3, 154-161 http://bioscipublisher.com/index.php/bm 157 4.2 Intelligent environmental regulation: dynamic optimization technology for key parameters The dynamic regulation of parameters such as temperature, humidity and pH is the core technology for improving the fermentation efficiency. The control system based on intelligent optimization algorithm can precisely regulate environmental variables to maintain the peak value of microbial metabolic activity (Rodman and George, 2016). For example, the application of evolutionary algorithms to establish a temperature gradient model can simultaneously increase the ethanol conversion rate and inhibit the generation of undesirable flavor substances, ensuring the stability of the product's sensory quality. The intelligent prediction system can track the changes in the fermentation process in real time, significantly reducing the risk of process deviations. Such refined regulation not only enhances production efficiency, but also promotes the development of green brewing through the efficient utilization of resources (Conduah et al., 2025). 4.3 Innovation in raw material pretreatment technology: nutrient release and functional transformation Raw material pretreatment technology promotes the transformation of functional substances by releasing nutrients. Methods such as low-temperature crushing and multi-stage extraction can significantly improve the extraction efficiency of fermentable sugars and active components, shorten the fermentation cycle and increase the yield of the product (Durand et al., 2009). These technologies can also expand the innovation space of product flavor and nutritional characteristics. Through dynamic optimization methods such as temperature gradient control, the pretreatment parameters can be precisely regulated to ensure that the substrate components are more conducive to fermentation and transformation. Combined with intelligent control technology, these pretreatment methods can maximize the value of raw materials and promote product innovation and the green development of processes (Schöttke and Rögener, 2021). 5 Pathways for Regulation and Enhancement of Functional Components 5.1 Regulatory mechanism of organic acids and health functions Organic acids such as acetic acid and citric acid are the core substances of the functional characteristics of vinegar. They not only determine the sour taste feature of the product but also endow it with health promotion value. These acids can regulate human metabolic activities and have physiological functions such as promoting digestion, regulating blood sugar and inhibiting pathogenic bacteria. Its concentration ratio is regulated by both the characteristics of raw materials and the fermentation process. Therefore, precisely controlling the composition of acids has become the focus of process optimization. The intensification strategy focuses on the optimization of fermentation parameters and the screening of functional strains. By adjusting conditions such as temperature and dissolved oxygen, the yield of the target acid can be increased. For example, optimizing the metabolic environment of acetic acid bacteria can significantly improve the efficiency of acetic acid synthesis. Combined with the intelligent control system to achieve dynamic parameter adjustment, it can not only enhance the flavor layers of the product but also maximize the health benefits (Tang, 2024). 5.2 Generation and enhancement of flavor amino acids and small peptides During the saccharification and fermentation stages, proteins undergo enzymatic hydrolysis to generate flavor amino acids and small peptides. These substances not only endow vinegar with a umami flavor but also possess biological activities such as antioxidation and blood pressure-lowering. Its composition diversity depends on the characteristics of the microbial enzyme system and the regulation of the fermentation environment. The intensification strategies include screening strains with high proteolytic activity and optimizing the enzymatic hydrolysis reaction conditions. The substrate transformation efficiency can be enhanced by using raw material pretreatment (such as protein structure modification) or adding protein-rich excipients. The synergistic effect of solid-state fermentation and aging processes is conducive to the stable accumulation of functional peptides.
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