Results 121 to 130 of about 286 (139)
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Food Microbiology, 2015
The traditional fermentation of Shanxi aged vinegar (SAV), a well-known traditional Chinese vinegar, generally involves the preparation of starter daqu, starch saccharification, alcoholic fermentation (AF) and acetic acid fermentation (AAF). Dynamics and diversity of microbial community succession in daqu and other fermentation stages were investigated
Zhiqiang, Nie +4 more
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The traditional fermentation of Shanxi aged vinegar (SAV), a well-known traditional Chinese vinegar, generally involves the preparation of starter daqu, starch saccharification, alcoholic fermentation (AF) and acetic acid fermentation (AAF). Dynamics and diversity of microbial community succession in daqu and other fermentation stages were investigated
Zhiqiang, Nie +4 more
openaire +2 more sources
Journal of Food Science, 2018
Abstract Shanxi aged vinegar (SAV) is known as famous fermented food in China. During the brewing process, a large number of nutritional substances and bioactive compounds are produced, which have beneficial effects on human body.
Ting Xia +9 more
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Abstract Shanxi aged vinegar (SAV) is known as famous fermented food in China. During the brewing process, a large number of nutritional substances and bioactive compounds are produced, which have beneficial effects on human body.
Ting Xia +9 more
openaire +2 more sources
Applied Microbiology and Biotechnology, 2016
Solid-state acetic acid fermentation (AAF), a natural or semi-controlled fermentation process driven by reproducible microbial communities, is an important technique to produce traditional Chinese cereal vinegars. Highly complex microbial communities and metabolites are involved in traditional Chinese solid-state AAF, but the association between ...
Sha, Li +4 more
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Solid-state acetic acid fermentation (AAF), a natural or semi-controlled fermentation process driven by reproducible microbial communities, is an important technique to produce traditional Chinese cereal vinegars. Highly complex microbial communities and metabolites are involved in traditional Chinese solid-state AAF, but the association between ...
Sha, Li +4 more
openaire +2 more sources
Journal of Agricultural and Food Chemistry, 2014
Melanoidins are widely reported to have antioxidant activity; however, their mechanism has not been frequently studied. In this study, we found that melanoidins from Shanxi aged vinegar induced mitopahgy, the specific autophagic elimination of mitochondria, as assessed by up-regulation of the autophagy markers LC3-II and Beclin1 as well as degradation ...
Lei, Yang, Xuping, Wang, Xiaolan, Yang
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Melanoidins are widely reported to have antioxidant activity; however, their mechanism has not been frequently studied. In this study, we found that melanoidins from Shanxi aged vinegar induced mitopahgy, the specific autophagic elimination of mitochondria, as assessed by up-regulation of the autophagy markers LC3-II and Beclin1 as well as degradation ...
Lei, Yang, Xuping, Wang, Xiaolan, Yang
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Flavour and Fragrance Journal, 2011
ABSTRACTShanxi aged vinegar differs from other vinegars in that it has a unique thermal process (6 days at 85°C) which creates its typical flavour. The present study evaluated the key aroma compounds of Shanxi aged vinegar made from tartary buckwheat by gas chromatography–olfactometry–mass spectrometry.
Wang Aili +3 more
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ABSTRACTShanxi aged vinegar differs from other vinegars in that it has a unique thermal process (6 days at 85°C) which creates its typical flavour. The present study evaluated the key aroma compounds of Shanxi aged vinegar made from tartary buckwheat by gas chromatography–olfactometry–mass spectrometry.
Wang Aili +3 more
openaire +1 more source
Applied Microbiology and Biotechnology, 2018
Lactic acid bacteria (LAB) are essential microbiota for the fermentation and flavor formation of Shanxi aged vinegar, a famous Chinese traditional cereal vinegar that is manufactured using open solid-state fermentation (SSF) technology. However, the dynamics of LAB in this SSF process and the underlying mechanism remain poorly understood.
Yu, Zheng +6 more
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Lactic acid bacteria (LAB) are essential microbiota for the fermentation and flavor formation of Shanxi aged vinegar, a famous Chinese traditional cereal vinegar that is manufactured using open solid-state fermentation (SSF) technology. However, the dynamics of LAB in this SSF process and the underlying mechanism remain poorly understood.
Yu, Zheng +6 more
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Food Chemistry
This study aims to elucidate the structure, physicochemical properties, and potential behavior of vinegar melanoidins (VM) during digestion and intestinal microbial fermentation in vitro. Our findings revealed that VM mainly consisted of carbohydrates.
Jun, Wang +8 more
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This study aims to elucidate the structure, physicochemical properties, and potential behavior of vinegar melanoidins (VM) during digestion and intestinal microbial fermentation in vitro. Our findings revealed that VM mainly consisted of carbohydrates.
Jun, Wang +8 more
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2017
Traditional vinegars are typical fermented food, which have rich antioxidant ingredients such as polyphenols, flavonoids and melanoidins. This study aims to investigate antioxidant activity and hepatoprotective activity of Shanxi aged vinegar. The results showed that total phenolic and flavonoid contents of B-3 were 5.836 mg GAE/g and 4.554 RE/g, which
Ting Xia +4 more
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Traditional vinegars are typical fermented food, which have rich antioxidant ingredients such as polyphenols, flavonoids and melanoidins. This study aims to investigate antioxidant activity and hepatoprotective activity of Shanxi aged vinegar. The results showed that total phenolic and flavonoid contents of B-3 were 5.836 mg GAE/g and 4.554 RE/g, which
Ting Xia +4 more
openaire +1 more source