{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T11:15:34Z","timestamp":1787829334880,"version":"build-2784847793"},"reference-count":206,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2025,2,18]],"date-time":"2025-02-18T00:00:00Z","timestamp":1739836800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Vinegar, frequently distilled by solid fermentation or liquid processes, was generated through the synergistic effect of a microbial community in open or semi-open environments. Based on the studied raw materials, researchers distributed the vinegar into three classes: grain, fruit and animal, with lactic acid bacteria (LAB) playing a pivotal role in their fermentation and contributing significantly to their functional and sensory qualities. Typically, the natural maturation of fresh vinegar necessitates a long period and vast space, engendering a reduced efficiency. To accelerate the vinegar aging process, some physical methods, viz. micro-oxygenation, ozone, ultrasound, microwave, gamma rays, infrared, electric fields and high pressure, have been developed. Produced or enriched by LAB, key bioactive vinegar components are organic acids, phenolic compounds, melanoidins, and tetramethylpyrazine. These active compounds have antibacterial, antioxidant, anti-inflammatory functions; aid in the regulation of liver protection metabolism and glucose control; and have blood pressure, anti-tumor, anti-fatigue and metabolic regulatory effects. The review explores advancements in vinegar production, including modernized fermentation processes and optimized aging techniques, which enhance these beneficial compounds and ensure product consistency and safety. By examining the LAB variety strains and the bioactive profiles of different vinegar types, this study highlights vinegar\u2019s value beyond a culinary product, as a potential therapeutic agent in human nutrition and health. The findings underscore vinegar\u2019s relevance not only in dietary and preventive healthcare but also as a potential functional food ingredient. Further research is needed to explore the mechanisms of action through which LAB contribute to the development of several new healthy vinegars.<\/jats:p>","DOI":"10.3390\/foods14040698","type":"journal-article","created":{"date-parts":[[2025,2,18]],"date-time":"2025-02-18T08:36:19Z","timestamp":1739867779000},"page":"698","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6954-6034","authenticated-orcid":false,"given":"Elahesadat","family":"Hosseini","sequence":"first","affiliation":[{"name":"National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, Iran"},{"name":"Department of Chemical Engineering, Payame Noor University, Tehran 1659639884, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3007-3596","authenticated-orcid":false,"given":"Zenebe Tadesse","family":"Tsegay","sequence":"additional","affiliation":[{"name":"Department of Food Science and Post-Harvest Technology, College of Dryland Agriculture and Natural Resources, Mekelle University, Mekelle P.O. Box 231, Ethiopia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8839-7377","authenticated-orcid":false,"given":"Slim","family":"Smaoui","sequence":"additional","affiliation":[{"name":"Laboratory of Microbial and Enzymatic Biotechnologies and Biomolecules, Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3927-9056","authenticated-orcid":false,"given":"Theodoros","family":"Varzakas","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1016\/j.ebiom.2019.06.004","article-title":"Dietary vinegar prevents kidney stone recurrence via epigenetic regulations","volume":"45","author":"Zhu","year":"2019","journal-title":"eBioMedicine"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"e04765","DOI":"10.1016\/j.heliyon.2020.e04765","article-title":"Production and processing of antioxidant bioactive peptides: A driving force for the functional food market","volume":"6","author":"Tadesse","year":"2020","journal-title":"Heliyon"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Solieri, L., and Giudici, P. 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