Elucidation and Regulation of Polyphenols in the Smoking Process of Shanxi Aged Vinegar [PDF]
Foods, 2021 Polyphenols (PPs) are the main contributors to the health functions of Shanxi aged vinegar (SAV) and are mainly produced during the smoking process. This study aimed to explore the feasibility of regulating the accumulation of total water-soluble PPs ...
Sankuan Xie +7 more
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Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar [PDF]
Scientific Reports, 2017 Shanxi aged vinegar (SAV) is a well-known vinegar produced by traditional solid-state fermentation and has been used in China for thousands of years. However, how microorganisms and their metabolites change along with fermentation is unclear.
Zhiqiang Nie +6 more
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Bacterial Community Analysis of Shanxi Aged Vinegar during the Fermentation by High-throughput Sequencing [PDF]
Shipin gongye ke-jiBy high-throughput sequence methods, the research explored the diversity and succession of the bacterial communities in fermented grains of Shanxi aged vinegar.
Xiaoying XING +3 more
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Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture [PDF]
FoodsThe diversity of the microbial community structure plays a crucial role in the flavor and nutritional value of Shanxi aged vinegar in fermentation. Illumina Miseq high-throughput sequencing identified thirteen bacterial genera, with Lactobacillales (44 ...
Qi Li +7 more
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Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seed Pei) from different Chinese regions [PDF]
Frontiers in MicrobiologyIntroductionThe starter used in solid-state fermentation (SSF) vinegar, known as seed Pei is a microbial inoculant from the previous batch that is utilized during the acetic acid fermentation stage.
Dong Han +19 more
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Insights into the Composition and Function of Virus Communities During Acetic Acid Fermentation of Shanxi Aged Vinegar [PDF]
FoodsViruses play a regulatory role in microbial ecology. Traditional fermented foods have complex fermentation environments with abundant viral participation, yet current research on viral communities in fermented foods remains insufficient.
Zhen Yu +6 more
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Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process [PDF]
Food Chemistry: XThe aroma-active compounds (AACs) of traditional vinegars are formed through complexed pathways. Moreover, their source is not clear yet. The composition of AACs throughout the entire process of Shanxi aged vinegar (SAV) production from the raw materials,
Jiao Wang +9 more
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Polyphenols Extracted from Shanxi-Aged Vinegar Inhibit Inflammation in LPS-Induced RAW264.7 Macrophages and ICR Mice via the Suppression of MAPK/NF-κB Pathway Activation [PDF]
Molecules, 2021 Shanxi-aged vinegar, a traditional Chinese grain-fermented food that is rich in polyphenols, has been shown to have therapeutic effects on a variety of diseases.
Peng Du +9 more
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Highland Barley Replaces Sorghum as Raw Material to Make Shanxi Aged Vinegar [PDF]
Applied Sciences, 2021 Highland barley (HB, Hordeum vulgare L. var. nudum Hook. f.), also known as naked or hulless barley, is a kind of cereal crop growing at high altitudes (4200–4500 m) around the world.
Huan Zhang +4 more
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Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar. [PDF]
J Food Sci Technol, 2016 The rheological property of Shanxi aged vinegar (SAV) was determined by rheometer, and its effects on release in eight key aroma components of SAV was investigated by SPME-GC-MS. In order to simulate the change of rheological property of SAV, a modified SAV system was developed from a finished SAV using carboxymethylcellulose, pectin, glucose, fructose,
Zhu H, Qiu J, Li Z.
europepmc +4 more sources