Xudong Chen , Zeqin Chen , Yelin Huang , Jinghong Wang , Lei Yong

Lishui Yuyue Brewing Food Co., Ltd, Lishui, 323006, Zhejiang, China
Author    Correspondence author
Bioscience Methods, 2025, Vol. 16, No. 3   
Received: 08 Apr., 2025    Accepted: 19 May, 2025    Published: 07 Jun., 2025

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.

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.

Traditional vinegar brewing; Solid-state fermentation; Functional compounds; Yuyue Tangerine Vinegar; Microbial optimization