Results 111 to 120 of about 298 (143)

The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development. [PDF]

Microorganisms
Ge Y, Wu Y, Aihaiti A, Wang L, Wang Y, Xing J, Zhu M, Hong J.   +7 more
europepmc   +1 more source

Revealing correlations of microbiota and key aroma-active compounds of Shanxi Aged Vinegar fermentation using metatranscriptomics and metabolomics

LWT
Jiao Wang, Yaao Zhou, Boya Zhu, Xinyu Wang, Ao Zhang, Kai Liang, Jia Song, Yu Zheng, Min Wang   +8 more
openaire   +1 more source

The Complexity of Chinese Cereal Vinegar Flavor: A Compositional and Sensory Perspective. [PDF]

Foods
Zhu H, Liang K, Zhu D, Sun J, Qiu J.
europepmc   +1 more source

Omics-Guided Construction of Microbial Consortia for Reproducible Traditional Fermented Foods and Beverages. [PDF]

Foods
Song D, Yang L, Zhang C.
europepmc   +1 more source

Interaction Between Lactic Acid Bacteria and Acetic Acid Bacteria in Sichuan Bran Vinegar: Impact on Their Growth and Metabolites. [PDF]

Foods
Li J, Wu J, Tu M, Xiao X, Hu K, Li Q, Zhao N, Liu A, Ao X, Hu X, Liu S.   +10 more
europepmc   +1 more source

Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality. [PDF]

Food Chem X
Yuan Y, Hou X, Lei Y, Zhang Q, Wang D, Hu K, Liu A, Zhao N, Cong J, Li Q, Liu S, Li J.   +11 more
europepmc   +1 more source

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Extraction methods and compositions of polyphenols in Shanxi aged vinegar

Journal of Chromatography A, 2023
The extraction, purification, qualification, and quantification of polyphenols (PPs) in vinegar are challenging owing to the complex matrix of vinegar and the specific physicochemical and structural properties of PPs. This study aimed to develop a simple, efficient, low-cost method for enriching and purifying vinegar PPs.
Jing, Liu, Jiao, Wang, Guangyue, Shen, Huanmei, Meng, Jingli, Zhou, Menglei, Xia, Yu, Zheng, Min, Wang   +7 more
exaly   +3 more sources

Aroma Constituents in Shanxi Aged Vinegar before and after Aging

Journal of Agricultural and Food Chemistry, 2016
Shanxi aged vinegar is one of the most famous Chinese traditional cereal vinegars produced by spontaneous solid-state fermentation. However, the aroma composition of Shanxi aged vinegar is still ambiguous. The Shanxi vinegars before and after aging were both analyzed by solvent-assisted flavor evaporation combined with gas chromatography-mass ...
Jianchun Xie, Bao-Guo Sun
exaly   +3 more sources

Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar

Food Microbiology, 2012
Shanxi aged vinegar is a famous traditional Chinese vinegar made from several kinds of cereal by spontaneous solid-state fermentation techniques. In order to get a comprehensive understanding of culturable microorganism's diversity present in its fermentation, the indigenous microorganisms including 47 yeast isolates, 28 lactic acid bacteria isolates ...
Jia Jia, Wu, Ying Kun, Ma, Fen Fen, Zhang, Fu Sheng, Chen   +3 more
exaly   +3 more sources

Antioxidant Activity of Chinese Shanxi Aged Vinegar and Its Correlation with Polyphenols and Flavonoids During the Brewing Process

Journal of Food Science, 2017
Abstract One of the most famous Chinese vinegars, Shanxi aged vinegar (SAV), is produced with solid‐state fermentation technology. Total antioxidant activity (TAC) is a special property for SAV.
Xiaolin Xie
exaly   +3 more sources