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A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective. [PDF]
FoodsHan D +10 more
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Solid-State Fermentation Engineering of Traditional Chinese Fermented Food. [PDF]
FoodsJin G, Zhao Y, Xin S, Li T, Xu Y.
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Extraction methods and compositions of polyphenols in Shanxi aged vinegar
Journal of Chromatography A, 2023The 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 +7 more
exaly +3 more sources
Aroma Constituents in Shanxi Aged Vinegar before and after Aging
Journal of Agricultural and Food Chemistry, 2016Shanxi 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
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 +3 more
exaly +3 more sources
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 +3 more
exaly +3 more sources
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
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
Food Chemistry
Phenols are important functional compounds present in vineagr, however, their composition and formation pathways remain uncertain. Herein, non-targeted metabolomics and macrotranscriptomics methods were applied to identify phenols and analyze their formation network during the brewing process of Shanxi aged vinegar.
Jia Song, Yushi Zhang
exaly +3 more sources
Phenols are important functional compounds present in vineagr, however, their composition and formation pathways remain uncertain. Herein, non-targeted metabolomics and macrotranscriptomics methods were applied to identify phenols and analyze their formation network during the brewing process of Shanxi aged vinegar.
Jia Song, Yushi Zhang
exaly +3 more sources
Comparative Analysis of Flavour Profile and Aroma Components of Shanxi Aged Vinegar From China
Flavour and Fragrance JournalABSTRACTShanxi aged vinegar (SAV) is a traditional vinegar produced mainly in southern China from rice and wheat, undergoing prolonged fermentation for maturation, which distinguishes it from other vinegar. To explore its flavour, a selection of 12 SAV varieties was meticulously chosen for in‐depth aroma analysis.
Ning Zhang
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International Journal of Biological Macromolecules
Bioactive macromolecule mining is important for the functional chemome analysis of traditional Chinese vinegar. In this study, we isolated and characterized carbohydrate-containing macromolecules from Shanxi aged vinegar (CCMSAV) and evaluated their immunomodulatory activity.
Zhisong Wang
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Bioactive macromolecule mining is important for the functional chemome analysis of traditional Chinese vinegar. In this study, we isolated and characterized carbohydrate-containing macromolecules from Shanxi aged vinegar (CCMSAV) and evaluated their immunomodulatory activity.
Zhisong Wang
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Impact of filtration processes on the key chemical components of Shanxi aged vinegar
Food BiosciencePing Lin, Zheng Peng, Fanfan Lang
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