Ester-Producing Mechanism of Ethanol O-acyltransferase EHT1 Gene in Pichia pastoris from Shanxi Aged Vinegar. [PDF]
Biomed Res Int, 2019 The ethanol O-acyltransferaseEHT1is an important element of key signaling pathways and is widely expressed in yeast strains. In this study, we investigated the expression ofEHT1 in the overexpression lines or knockout system ofPichia pastorisusing qRT-PCR and western blotting.
Chen J, Nan R, Wang R, Zhang L, Shi J.
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Shanxi Aged Vinegar Protects against Alcohol-Induced Liver Injury via Activating Nrf2-Mediated Antioxidant and Inhibiting TLR4-Induced Inflammatory Response. [PDF]
Nutrients, 2018 Shanxi aged vinegar (SAV) is a typical fermented and antioxidant food, which has various health-promoting effects. This work aimed to explore the effects of SAV on alcohol-induced liver injury. A mice model of alcoholic liver injury was established to illuminate its potential mechanisms.
Xia T +9 more
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Effect of saliva on aroma release of Shanxi aged vinegar [PDF]
Zhongguo niangzaoIn order to study the effects of two types of artificial salivas containing only mucin and human saliva in vitro on the aroma release of Shanxi aged vinegar, the volatile aroma components in three kinds of Shanxi aged vinegar were analyzed by headspace ...
CHEN Shujun, WANG Shiqiang, ZHANG Lizhen, BAI Baoqing, LI Ziqi
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Comparison of Fungal Communities at Peak Total Microbial Colony Count during Alcohol and Acetic Acid Fermentation in Shanxi Aged Vinegar under Different Production Modes and Seasons [PDF]
Shipin gongye ke-jiTo investigate the diversity of fungal community structures in Shanxi aged vinegar under different production modes and seasons, high-throughput sequencing technology was employed in this study to detect the fungal diversity in samples collected during ...
Xin ZHAO +3 more
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The main skeleton aroma active compounds and sensory characteristics of Chinese geographical indication product: Shanxi aged vinegar [PDF]
Food Chemistry: XCereal vinegars constitute a distinctive category across different vinegar varieties in the world. Among them, Shanxi aged vinegar (SAV) is characterized by distinct flavor and sensory profiles.
Jiao Wang +8 more
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Correlation Between Volatile Aromas and Microbial Communities during the Alcoholic and Acetic Acid Fermentation Process of Shanxi Aged Vinegar [PDF]
Shipin gongye ke-jiThe Illumina Miseq high-throughput sequencing technology combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the microbial communities dynamic changes and volatile flavor components production during the whole fermentation ...
Xin ZHAO +3 more
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Extraction, purification and structure identification of polysaccharides from Shanxi aged vinegar [PDF]
Zhongguo niangzaoUsing Shanxi aged vinegar as raw material, the polysaccharide was extracted by ethanol precipitation method. The extraction conditions of polysaccharide in Shanxi aged vinegar (SAVP) were optimized by single factor and response surface tests, the refined
CHEN Shujun, LI Ziqi, WANG Shiqiang, ZHANG Lizhen
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Formation Patterns of Major Flavor Substances Based on the Analysis of Spatiotemporal Heterogeneity in the Traditional Solid-State Fermentation System of Shanxi Aged Vinegar [PDF]
Shipin KexueIn this study, the solid-state fermentation process of Shanxi aged vinegar was investigated. Samples of fermented grains (Cupei) taken at different spatial locations and at different fermentation times were analyzed for physicochemical characteristics ...
SHEN Jin, ZHOU Jingli, LANG Fanfan, YAN Yufeng, WANG Li, XIA Yaoyao, LI Jie, ZHANG Feng, WANG Chenyuan, ZHENG Yu
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Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar [PDF]
BMC MicrobiologyTraditional fermentation of Shanxi aged vinegar involves complex microbial interactions driving flavor synthesis, but the mechanisms underpinning metabolic adaptation and community succession remain poorly characterized. This study aimed to unravel stage-
Lingling Yang +6 more
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Fermentation, 2023 Polyphenols are important functional substances produced in the acetic acid fermentation (AAF) of Shanxi aged vinegar (SAV). Previous studies have shown that the metabolic activity of microorganisms is closely related to polyphenol production and ...
Peng Du +11 more
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