Bioscience Methods 2025, Vol.16, No.3, 154-161 http://bioscipublisher.com/index.php/bm 160 By precisely regulating fermentation parameters, optimizing raw material substrates and enhancing the functions of bacterial communities, the nutritional value of traditional processes can be effectively improved. Process improvement can significantly increase the content of functional components such as organic acids and polyphenols. Its health-promoting effects such as antioxidation and metabolic regulation have been scientifically verified. Technological innovation can also achieve a reduction in production energy consumption and intensive utilization of resources, promoting the green transformation of industries. The sustainable development of the vinegar industry requires the in-depth synergy between traditional craftsmanship and modern technology. By organically integrating ancient fermentation wisdom with new technologies such as microbiomics and intelligent control, it is possible to meet the requirements of modern food in terms of safety, standardization and production efficiency while maintaining traditional flavor and functional characteristics. This technological integration is of strategic significance for the sustainable development of the industry, standardized production and the enhancement of international competitiveness. Acknowledgments We would like to thank Professor Cai continuous support throughout the development of this study. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. References An Z., Yun J., Zhang R., and Feng P., 2011, Metabolite dynamics during traditional brewing of Liangzhou fumigated vinegar, Food Science, 32(9): 198-203. Conduah J., Kusakana K., Odufuwa O., Hohne P., and Ma T., 2025, Forecasting energy consumption and enhancing sustainability in microbreweries: integrating ANN-based models with thermal storage solutions, Journal of Energy Storage, 112: 115508. https://doi.org/10.1016/j.est.2025.115508 Duan W., Xia T., Zhang B., Li S., Zhang C., Zhao C., Song J., and Wang M., 2019, Changes of physicochemical, bioactive compounds and antioxidant capacity during the brewing process of Zhenjiang aromatic vinegar, Molecules, 24(21): 3935. https://doi.org/10.3390/molecules24213935 Durand G., Corazza M., Blanco A., and Corazza F., 2009, Dynamic optimization of the mashing process, Food Control, 20(12): 1127-1140. https://doi.org/10.1016/J.FOODCONT.2009.03.004 Fang C., You H., Huang Z., Hsu C., Tsai C., Lin Y., Kao Y., Tseng S., Wang D., and Su N., 2020, Simultaneous analysis of the stable carbon isotope ratios of acetoin and acetic acid by GC-C-IRMS for adulteration detection in brewed rice vinegar products, Journal of Agricultural and Food Chemistry, 68(48): 14252-14260. https://doi.org/10.1021/acs.jafc.0c05674 Gong M., Zhou Z., Liu S., Zhu S., Li G., Zhong F., and Mao J., 2021, Dynamic changes in physico-chemical attributes and volatile compounds during fermentation of Zhenjiang vinegars made with glutinous and non-glutinous japonica rice, Journal of Cereal Science, 100: 103246. https://doi.org/10.1016/J.JCS.2021.103246 Gu W.B., 2011, A brewing process for health vinegar, China Patent, CN102885297A. Han R., Zhang Q., Wang D., Zhong Q., and Han G., 2024, Discrimination of brewing technologies and assessment of health risks based on rare earth elements: evidence of fingerprint in Chinese famous vinegars, Food Chemistry, 464(Pt 1): 141539. https://doi.org/10.1016/j.foodchem.2024.141539 Ho C., Lazim A., Fazry S., Zaki U., and Lim S., 2017, Varieties, production, composition and health benefits of vinegars: a review, Food Chemistry, 221: 1621-1630. https://doi.org/10.1016/j.foodchem.2016.10.128 Hutchinson U., Hutchinson U., Jolly N., Chidi B., Chidi B., Ngongang M., Ngongang M., and Ntwampe S., 2019, Vinegar engineering: a bioprocess perspective, Food Engineering Reviews, 11: 290-305. https://doi.org/10.1007/s12393-019-09196-x Jiang Y., Lv X., Zhang C., Zheng Y., Zheng B., Duan X., and Tian Y., 2019, Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar, Food Research International, 125: 108531. https://doi.org/10.1016/J.FOODRES.2019.108531 Li L., Li N., Fu J., Liu J., Wen X., Cao H., Xu H., Zhang Y., and Cao R., 2023, Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of bran vinegar, Food Research International, 175: 113742. https://doi.org/10.1016/j.foodres.2023.113742 Liu C., Cheng S., Sun H., Guo P., Yan J., and Shi Y., 2011, Brewing technology of apple-kiwifruit vinegar, Acta Agriculturae Boreali-occidentalis Sinica, 20(11): 202-206.
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