Results 11 to 20 of about 286 (139)

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

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

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

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

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
doaj   +2 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

Determination of Flavonoid Compounds in Shanxi Aged Vinegars Based on Hydrophobic Deep Eutectic Solvent VALLME-HPLC Method: Assessment of the Environmental Impact of the Developed Method [PDF]

Molecules, 2023
This research presents a novel, eco-friendly, vortex-assisted liquid–liquid microextraction (VALLME) approach, integrating hydrophobic deep eutectic solvents (DESs) with HPLC for the identification and quantification of nine specific flavonoids in Shanxi
Baoqing Bai, Yanli Guo, Siyuan Meng, Shujun Chen, Tao Bo, Jinhua Zhang, Dan Shen, Yifei Liu, Yukun Yang, Sanhong Fan   +9 more
doaj   +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

Bacterial Community Analysis of Shanxi Aged Vinegar during the Fermentation by High-throughput Sequencing

Shipin gongye ke-ji
By high-throughput sequence methods, the research explored the diversity and succession of the bacterial communities in fermented grains of Shanxi aged vinegar.
Xiaoying XING, Weikai MENG, Huiyan ZHANG, Minli SONG   +3 more
doaj   +2 more sources

Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seed Pei) from different Chinese regions [PDF]

Frontiers in Microbiology
IntroductionThe starter used in solid-state fermentation (SSF) vinegar, known as seed Pei is a microbial inoculant from the previous batch that is utilized during the acetic acid fermentation stage.
Dong Han, Dong Han, Yunsong Yang, Zhantong Guo, Ken Chen, Shuwen Dai, Yuanyuan Zhu, Yuanyuan Zhu, Yuqin Wang, Yuqin Wang, Zhen Yu, Zhen Yu, Ke Wang, Ke Wang, Peng Liu, Peng Liu, Chunchi Rong, Chunchi Rong, Yongjian Yu, Yongjian Yu   +19 more
doaj   +2 more sources