Results 11 to 20 of about 298 (143)

Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar. [PDF]

J Food Sci Technol, 2016
The rheological property of Shanxi aged vinegar (SAV) was determined by rheometer, and its effects on release in eight key aroma components of SAV was investigated by SPME-GC-MS. In order to simulate the change of rheological property of SAV, a modified SAV system was developed from a finished SAV using carboxymethylcellulose, pectin, glucose, fructose,
Zhu H, Qiu J, Li Z.
europepmc   +4 more sources

Impact of Microbial Interactions on Growth and Flavor Profiles of Indigenous Yeasts and Lactic Acid Bacteria in Shanxi Aged Vinegar: Combinatorial Co-Cultures Versus Monocultures [PDF]

Foods
Yeasts and lactic acid bacteria, as the predominant microorganisms in Shanxi aged vinegar, play critical roles in shaping its characteristic flavor profile and sensory properties.
Xin Zhao, Yujing Zhang, Nv Xu
doaj   +2 more sources

Effect of saliva on aroma release of Shanxi aged vinegar [PDF]

Zhongguo niangzao
In 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
doaj   +2 more sources

Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture [PDF]

Foods
The diversity of the microbial community structure plays a crucial role in the flavor and nutritional value of Shanxi aged vinegar in fermentation. Illumina Miseq high-throughput sequencing identified thirteen bacterial genera, with Lactobacillales (44 ...
Qi Li, Yujing Zhang, Chaomin Wang, Xiaoyu Zhang, Ruteng Wei, Yunlong Li, Qiqiong Li, Nv Xu   +7 more
doaj   +2 more sources

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.
europepmc   +3 more sources

Extraction, purification and structure identification of polysaccharides from Shanxi aged vinegar [PDF]

Zhongguo niangzao
Using 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
doaj   +2 more sources

Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar [PDF]

BMC Microbiology
Traditional 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, Yufeng Yan, Jin Shen, Yaoyao Xia, Fanfan Lang, Cong Chen, Wei Zou   +6 more
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Rare Biosphere Reveals a Decoupling Between Microbial Abundance and Intrinsic Physiological Potential in Shanxi Aged Vinegar Fermentation [PDF]

Foods
The discrepancy between in situ microbial abundance and actual metabolic performance represents a critical challenge for interpreting microbial function from meta-omic data. Here, we integrated metagenomic and metatranscriptomic sequencing to investigate
Yanfang Wu, Yan Li, Hanlin Chen, Xiuhong Zhang, Jia Song, Menglei Xia, Yu Zheng, Min Wang   +7 more
doaj   +2 more sources

Analysis of Microbial Community Structure and Functional Genes for Volatile Flavor in Stinky Tofu. [PDF]

Food Sci Nutr
This study integrated metagenomics to decipher the core microbiota (e.g., Pseudomonas, Acinetobacter, Enterobacter) and functional genes governing volatile flavor biosynthesis in stinky tofu. Key enzymes like glycoside hydrolases and alcohol dehydrogenases catalyzed carbohydrate and amino acid metabolism, generating characteristic compounds such as ...
Luo A, Liu L, Shi S, Liu X, Hu B.
europepmc   +2 more sources

Changes of physicochemical indexes and microbial communities in the brewing process of Shanxi aged vinegar [PDF]

Zhongguo niangzao
Taking Shanxi aged vinegar as research object, the dynamic changes of physicochemical indexes and the diversity of microbial community structure were analyzed during the fermentation.
XING Xiaoying, LI Meiyan, MENG Weikai, SONG Minli
doaj   +2 more sources