Results 51 to 60 of about 7,838,334 (308)

Temperature-Driven Divergence in Microbial Consortia and Physicochemical Functionality: A Comparative Study of High- and Medium-Temperature Daqu

Microorganisms
Daqu, a crucial fermentation starter for Chinese Baijiu, develops distinct microbial and physicochemical profiles depending on fermentation temperature, which significantly influence enzymatic activity and flavor formation.
Huawei Yuan, Jia Zheng, Liping Ding, Hong Wang, Qin Jiang, Chao Zhang, Tingna Xie, Guohui Nan, Li Li, Kai Lou   +9 more
doaj   +1 more source

Effect of Lactiplantibacillus plantarum and Pichia kluyveri on coffee (Coffea arabiga) cup sensory profile during semi-wet coffee beans fermentation

, 2022
RESUMEN: Los microorganismos presentes en la fermentación de café, son clave para la desmucilaginación de los granos de café y posterior desarrollo de perfiles sensoriales de alta puntuación.
Orozco Arias, Kelly, Cardona Vargas, Yesenia, González Montero, Valentina, Motato Rocha, Karina, Garzón Cano, Lina   +4 more
core  

Microbiome−host proteostasis crosstalk—An emerging perspective on mechanisms and interventions toward healthy longevity

FEBS Letters, EarlyView.
Proteostasis and the gut microbiota play a key role in shaping host physiology. Microbiota‐derived metabolites, vitamins, and RNA modulate host proteostasis. Findings from model systems, including C. elegans, indicate microbes can either stabilize or disrupt host proteostasis.
Abhishek Anil Dubey, Maria Ermolaeva
wiley   +1 more source

Artificial vs. Mechanical Daqu: Comparative Analysis of Physicochemical, Flavor, and Microbial Profiles in Chinese Baijiu Starter Cultures

Fermentation
This study examines the effects of artificial and mechanical production on the physicochemical properties, enzyme activities, flavor components, and microbial diversity of medium-high temperature Daqu, a crucial starter culture for Chinese Baijiu.
Huawei Yuan, Zhong Zhang, Liping Ding, Qin Jiang, Qian Li, Jie Huang, Songtao Wang, Li Li, Guohui Nan, Kai Lou   +9 more
doaj   +1 more source

Design and analysis strategies for robust microbiome ageing research

FEBS Letters, EarlyView.
The gut microbiome changes with age and associates with age‐related morbidity and mortality, establishing it as a potential biomarker and intervention target for ageing. Realising this potential requires methodological rigour, yet distinguishing biological signals from methodological artefacts remains challenging across cohorts. This review provides an
Mark Olenik, İsmail Güderer, Yi Wang, Tayyaba Alvi, Prasoon Pandey, Handan Melike Dönertaş   +5 more
wiley   +1 more source

Characterization of the cellar mud odor compounds and their content variation in strong aroma base Baijiu by GC/MS/O and means of molecular sensory science

Applied Food Research
The aim of this work was to elucidate the specificity of the cellar mud odor compounds in strong aroma base Baijiu using gas chromatography-olfactometry-mass spectrometry analysis based on chemical and sensory profiles.
Wanzhong Zhang, Xinglin Han, Deliang Wang, Wei Jiang, Ligang Hao, Yuqi Chen, Feng Zhou, Jianxiang Hu, Xinli Meng   +8 more
doaj   +1 more source

Effect of Lactic Acid Bacteria on Bacterial Community Structure and Characteristics of Sugarcane Juice

Foods, 2022
Fermentation technology is of great significance for food preservation; through fermentation, while extending the shelf life of food, it can also improve the sensory quality of food and increase its nutritional value.
Huahua Qiao, Liwei Chen, Jinsong Yang, Wenbo Zhi, Rong Chen, Tianyu Lu, Haisheng Tan, Zhanwu Sheng   +7 more
doaj   +1 more source

Microbiome‐blood–brain barrier interactions in aging — mechanisms and therapeutic potential

FEBS Letters, EarlyView.
Aging reshapes the gut microbiome (↓SCFA‐producing commensals; ↑pro‐inflammatory outputs), shifting circulating metabolites (↓SCFAs; ↑LPS, ↑TMAO, ↑PAA) that act at the BBB to increase nonspecific transcytosis, alter transport, and promote astrocyte reactivity, heightening brain vulnerability.
Daniel Cuervo‐Zanatta, Hari Baskar Balasubramanian, Amir Pasokh, Marietta Zille   +3 more
wiley   +1 more source

Quality characterization of fermented rice wines: A multivariate study on physicochemical indices, biogenic amines, volatile profiles, and sensory evaluation

Food Chemistry: X
This study comprehensively evaluated seven Chinese fermented rice wines by integrating physicochemical indices, free amino acids, organic acids, biogenic amines (BAs), volatile compounds, and sensory scores to identify key quality determinants.
HuaWei Yuan, XinYu Zhao, Hao Yuan, ZiYing Tian, Zhou Xu, TingNa Xie, Kai Lou   +6 more
doaj   +1 more source

Construction of Flavor Wheel and Sensory Characteristics of Sauce-Flavor Baijiu with Pickle-Like Odor [PDF]

Zhongguo niangzao
In order to elucidate the specific sensory characteristics of pickle-like odor, a common off-flavors in sauce-flavor (Jiangxiangxing) Baijiu, the flavor wheel for sauce-flavor Baijiu with pickle-like odor, encompassing 39 aromas, 4 tastes, and 13 ...
ZHOU Tao, ZHANG Jiaojiao, GUO Hongli, GAO Mengxin, XIAN Tingting, LI Jin, SONG Jia, HAN Xinglin
doaj   +1 more source