Bioscience Methods 2025, Vol.16, No.3, 154-161 http://bioscipublisher.com/index.php/bm 159 6.3 Consumer feedback and market positioning The public widely accepts its natural fermentation characteristics, the beneficial effects of the flora and its lipid-regulating effects. Relying on the health benefits confirmed by scientific research, it has formed a market advantage in the field of health food, especially achieving a high acceptance rate among people who are concerned about health preservation. Experimental data confirm that the bioactive components produced by fermentation have clear benefits for intestinal function and heart protection, successfully establishing the product image of "daily nutritional fortification". This unique product positioning not only distinguishes it from conventional condiment vinegar in terms of raw material types but also creates favorable conditions for expanding into the international health food sector. 7 Future Research Directions and Technical Challenges 7.1 The synergy of traditional techniques and microbial regulation technologies The combination of traditional brewing systems and modern microbial management techniques provides an innovative direction for improving the quality and production efficiency of vinegar. Through microbial community analysis and directional regulation technology, core functional strains can be screened and bionic flora systems can be constructed (Jiang et al., 2019). This collaborative application can also reveal the auxiliary metabolic mechanisms of secondary microbiota such as viruses and clarify their role patterns in regulating the fermentation process through metabolic genes (Yu et al., 2022). The key to the integration of vinegar brewing techniques lies in maintaining the traditional flavor characteristics. The diversity of natural flora formed by traditional fermentation is difficult to be fully replicated, and the interaction network among flora has not been fully analyzed. Research needs to coordinate technological innovation and traditional inheritance to ensure that process improvement does not damage the regional cultural characteristics of vinegar (Li et al., 2023). 7.2 Synergistic regulation of functional enhancement and flavor homeostasis The research focuses on the incremental regulation of functional substances such as phenols and organic acids and the synergistic maintenance of flavor homeostasis. The latest research has clarified the regulatory mechanism of core microbial strains and their metabolic enzyme systems by analyzing the biosynthetic pathways of functional components (Liu et al., 2024). The application of technologies such as functional strain enhancement and multi-strain co-fermentation can not only shorten the production cycle and increase the concentration of active substances, but also construct a multi-level flavor system (Zhang et al., 2024). The key is to balance the dynamic relationship between functional gain and flavor stability. By analyzing the regulatory mechanism of the metabolic network on the dual attributes, an integrated monitoring and dynamic regulation technology can be developed. 7.3 Technical bottlenecks in the industrialization of regional characteristic products The standardization of traditional processes such as solid-state fermentation faces multiple constraints. The diversity of raw materials and the dynamic changes of microbial communities are prone to cause quality fluctuations. New analytical methods (such as rare earth element fingerprint spectra) are being applied to process traceability and product authentication (Fang et al., 2020; Han et al., 2024). The industrialization process needs to break through technical obstacles such as process reproducibility and the construction of safety systems, focus on developing a production system that integrates traditional process characteristics with modern quality control standards, and achieve standardized manufacturing while maintaining flavor specificity (Zhu et al., 2024). 8 Concluding Remarks The traditional vinegar brewing system, especially the solid-state fermentation process and the application of natural raw materials, embodies profound historical accumulation and hundreds of years of craftsmanship inheritance. The complex microbial community structure shaped by these traditional methods is the key basis for constructing the unique flavor and functional characteristics of regional vinegar. The protection and research of traditional brewing techniques not only carry the living continuation of intangible cultural heritage but also provide theoretical support for the technological innovation of modern food biological transformation.
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