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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 ...
Jia Song, Yu Zheng
exaly +8 more sources

Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process [PDF]

Food Chemistry: X
The 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,
Jia Song, Kai Liang
exaly +8 more sources

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.
Yu Zheng, Jia Song
exaly +5 more sources

Insights into the Composition and Function of Virus Communities During Acetic Acid Fermentation of Shanxi Aged Vinegar [PDF]

Foods
Viruses 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
doaj +5 more sources

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
doaj +6 more sources

Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture [PDF]

Foods
The 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
doaj +3 more sources

Impact of Microbial Interactions on Growth and Flavor Profiles of Indigenous Yeasts and Lactic Acid Bacteria in Shanxi Aged Vinegar: Combinatorial Co-Cultures Versus Monocultures [PDF]

Foods
Yeasts and lactic acid bacteria, as the predominant microorganisms in Shanxi aged vinegar, play critical roles in shaping its characteristic flavor profile and sensory properties.
Xin Zhao, Yujing Zhang, Nv Xu
doaj +3 more sources

The main skeleton aroma active compounds and sensory characteristics of Chinese geographical indication product: Shanxi aged vinegar [PDF]

Food Chemistry: X
Cereal vinegars constitute a distinctive category across different vinegar varieties in the world. Among them, Shanxi aged vinegar (SAV) is characterized by distinct flavor and sensory profiles.
Jiao Wang +8 more
doaj +4 more sources

Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar [PDF]

BMC Microbiology
Traditional fermentation of Shanxi aged vinegar involves complex microbial interactions driving flavor synthesis, but the mechanisms underpinning metabolic adaptation and community succession remain poorly characterized. This study aimed to unravel stage-
Lingling Yang +6 more
doaj +2 more sources

Rare Biosphere Reveals a Decoupling Between Microbial Abundance and Intrinsic Physiological Potential in Shanxi Aged Vinegar Fermentation [PDF]

Foods
The discrepancy between in situ microbial abundance and actual metabolic performance represents a critical challenge for interpreting microbial function from meta-omic data. Here, we integrated metagenomic and metatranscriptomic sequencing to investigate
Yanfang Wu +7 more
doaj +2 more sources