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Succession sequence of lactic acid bacteria driven by environmental factors and substrates throughout the brewing process of Shanxi aged vinegar

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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Antioxidant Activity and Hepatoprotective Activity of Shanxi Aged Vinegar in Hydrogen Peroxide-Treated HepG-2 Cells

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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Study of Shanxi aged vinegar by non-targeted metabolomics techniques and antioxidant activity characteristics