Cordyceps militaris has entered a large-scale artificial cultivation, and the solid culture medium of Cordyceps militaris are usually discarded. In this study, two kinds of liquid vinegars were prepared with discarded solid culture medium of Cordyceps militaris and rice, respectively. The contents of tartaric, methanoic, lactic and total organic acids were higher in cordyceps vinegar than in rice vinegar. Cordyceps vinegar showed higher antioxidant activity than rice vinegar. Moreover, cordyceps vinegar contained higher cordycepin and adenosine. The contents of sweet and umami free amino acids in cordyceps vinegar were higher than those in rice vinegar. Meanwhile, flavor groups such as esters and acids in cordyceps vinegar also significantly improved. According to sensory analysis, cordyceps vinegar showed higher intensity for sweet and umami attributes, as well as fruity attributes. Thus, discarded solid culture medium of Cordyceps militaris can be used to ferment liquid vinegar and improve the flavor and quality of vinegar, thereby indicating additional economic benefits of fermentation.

虫草已进入大规模人工栽培，cultivation虫草的固体培养基通常被丢弃。本研究采用废弃的冬虫夏草固体培养基制备了两种液态醋。和大米。虫草醋中的酒石酸，甲烷酸，乳酸和总有机酸含量高于米醋。虫草醋显示出比米醋更高的抗氧化活性。此外，虫草醋中含有较高的虫草素和腺苷。虫草醋中的甜味和鲜味氨基酸含量高于米醋中的含量。同时，冬虫夏草醋中的酯类和酸类风味基团也得到了显着改善。根据感官分析，虫草醋显示出较高的甜味和鲜味特性以及果味特性。因此，废弃的冬虫夏草固体培养基 可用于发酵液态醋并改善醋的风味和品质，从而表明发酵具有额外的经济效益。