Results 141 to 150 of about 627 (178)

A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective. [PDF]

Foods
Han D, Yang Y, Guo Z, Dai S, Jiang M, Zhu Y, Wang Y, Yu Z, Wang K, Rong C, Yu Y.   +10 more
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From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu). [PDF]

Foods
Song D, Zhong X, Wu Y, Guo J, Song L, Yang L.   +5 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
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Solid-State Fermentation Engineering of Traditional Chinese Fermented Food. [PDF]

Foods
Jin G, Zhao Y, Xin S, Li T, Xu Y.
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Impact of Alcohol Content on Alcohol-Ester Interactions in Qingxiangxing Baijiu Through Threshold Analysis. [PDF]

Foods
Zhang H, Zheng L, Zhu K, Liu T, Yang L, Ma L, Zhang X, Yuan L, Du L.   +8 more
europepmc   +1 more source

Exploration of key aroma compounds contributing to sweet aroma differences between base and commercial Fenjiu: an approach integrating Napping-UFP with molecular sensoromics. [PDF]

Food Chem X
Liu R, Deng Q, Han Y, Jia Y, Li F, Sun B, Zhen P, Guo L, Dong W, Sun X, Cui F.   +10 more
europepmc   +1 more source

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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 ...
Jingjing, Liang, Jianchun, Xie, Li, Hou, Mengyao, Zhao, Jian, Zhao, Jie, Cheng, Shi, Wang, Bao-Guo, Sun   +7 more
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Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar

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, Yu, Zheng, Hongfu, Du, Sankuan, Xie, Min, Wang   +4 more
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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
openaire   +4 more sources