Results 41 to 50 of about 3,669 (162)

Stage‐Dependent Metabolic Reprogramming Drives a Self‐Organizing Microbial Network During Shanxi Aged Vinegar

Food Bioengineering, EarlyView.
Metabolic shifts from growth to stress adaptation in Shanxi aged vinegar fermentation link flavor maturation and microbial cooperation, and Lactobacillus and Acetobacter form a self‐organizing metabolic network through division of labor. ABSTRACT Acetic acid fermentation (AAF) is a vital stage in the production of Shanxi aged vinegar (SAV), during ...
Yanfang Wu, Jing Liu, Dantong Liu, Menglei Xia, Jia Song, Yu Zheng, Min Wang   +6 more
wiley   +1 more source

Optimization of Second Distillation Process of Nongxiang Cude Baijiu by Response Surface Methodology

Shipin gongye ke-ji, 2022
In order to improve the quality of cude baijiu, the second distillation process was optimized. Cude baijiu of nongxiang baijiu was used as raw material, and the separation efficiency of fusel oil was taken as an evaluation index.
Xuepeng CHEN, Shan DAI, Yougui YU, Yingying ZHANG, Qiang WU, Qing ZHENG, Xiang XIONG   +6 more
doaj   +1 more source

Application of High-Temperature Daqu with Controlled Temperature and Humidity in Baijiu Brewing [PDF]

Shipin Kexue
To achieve automation of high-temperature Daqu production for jiang-flavor baijiu, temperature- and humidity-controlled rooms were employed. High-throughput sequencing and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography ...
REN Tingting, YAN Pei, SHAN Qimuge, TANG Ping, TAN Yi, LI Bingbing, YIN Xuezhong, CHEN Shuangyu, ZENG Dagang, HOU Yuxiang, LU Jun
doaj   +1 more source

Beyond omics: From descriptive profiling to causal and scalable design of fermentation microbiomes

iMeta, EarlyView.
Fermentation microbiomes play essential roles in food production, feed preservation, waste valorization, and diverse sustainable industrial processes. Although multi‐omics and systems biology have substantially advanced our understanding of their assembly, interactions, and functional dynamics, industrial translation remains constrained by fragmented ...
Dongze Niu, Huili Pang, Xuekai Wang, Liang Song, Jing Zhang, Ansah Terry, Junfeng Li, Jingwen Cao, Qinhua Liu, Dayong Han, Jidong Wang, Jong Geun Kim, Kazuo Ataku, Smerjai Bureenok, Zhongfang Tan, Fengyan Bai, Tao Shao, Taoli Huhe, Lifeng Wang, Peijie Han, Chuncheng Xu, Fuyu Yang, Yimin Cai   +22 more
wiley   +1 more source

Regulatory Mechanisms of Issatchenkia orientalis Y1 on Microbial Community Assembly and Potential Functions in Fermented Grains of Strong-Flavor Baijiu

Fermentation
Issatchenkia orientalis Y1 is an important functional microorganism during the fermentation of strong-flavor Baijiu and may influence microbial community structure, community assembly mechanisms, and microbial functional potential predicted from ...
Jingxin Jiang, Mingyao Wang, Huibo Luo, Dan Huang   +3 more
doaj   +1 more source

Whole-Genome Sequencing Analysis of Thermoascus aurantiacus and Functional Characteristics Analysis of Volatile Compounds Produced by It in Solid-State Fermentation [PDF]

Shipin Kexue
A strain of Thermoascus aurantiacus, designated as DQ-1, was isolated from high-temperature Daqu for Jiang-flavor baijiu. Its growth characteristics and whole genome sequence as well as volatile compounds produced by it in solid-state fermentation (SSF ...
ZHU Anran, WAN Bo, WU Cheng, WANG Diqiang, HU Feng, HU Jianfeng, LU Hu
doaj   +1 more source

Untargeted and quantitative analyses of amine and phenol compounds in Baijiu via chemical isotope labeling

Exploration of Foods and Foodomics, 2023
Aim: The aim of this study is to comprehensively investigate the distribution of amine and phenol compounds in different flavors of Baijiu. Methods: 12C-/13C-dansyl chloride labeling was applied for untargeted and quantitative analyses of amine and ...
Xiaoyu Xie, Fujian Zheng, Tiantian Chen, Xinyu Liu, Chunxiu Hu, Ming Ma, Xin Lu, Guowang Xu   +7 more
doaj   +1 more source

Spatiotemporal Monitoring and Coupled Heat‐Generation Modeling of Baijiu Solid‐State Fermentation

Food Frontiers, Volume 7, Issue 5, September 2026.
In situ temperature sensing and offline physicochemical sampling revealed spatiotemporal thermal heterogeneity in production‐scale Baijiu solid‐state fermentation. A coupled heat‐generation model integrates substrate availability, temperature optimality, and cumulative acidity inhibition, supporting online monitoring, early warning, and model‐based ...
Zhihua Li, Aocheng Zhang, Jian Li, Ling Zhao, Suyi Zhang, Zonghua Ao, Chuan Song   +6 more
wiley   +1 more source

Identification of Volatile Odor Compounds in Extracts of Four Types of Herbaceous Plant Spices via GC × GC–O‐TOF MS

eFood, Volume 7, Issue 4, August 2026.
In this study, sensory evaluation, electronic nose, solid‐phase microextraction, and comprehensive two‐dimensional gas chromatography‐olfactometry‐time‐of‐flight mass spectrometry were used to analyze the volatile compounds and key odor‐active components in the extracts of sour horn, alfalfa, chicory, and fenugreek, and a total of 59 odor‐active ...
Suxing Tuo, Qinghui Jia, Shuang Bi, Yixin Dai, Ting Deng, Hongbing Lu, Jiaxiao Cai, Zifeng Li, Cheng Yang, Kejun Zhong, Bo Kong, Ye Liu   +11 more
wiley   +1 more source

Overview of the development of light-flavor Baijiu [PDF]

In recent years, with the improvement of consumers' living standards, more and more people's preference for Baijiu style has changed from 'spicy' to 'elegant'.
ZHANG Ying, YAN Dingbo, HU Jinghui, ZHANG Jiaojiao, CHEN Bin, ZHAO Jinsong, HAN Xinglin
core   +1 more source