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 ...
Jia Song, Peng Du
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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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Highland Barley Replaces Sorghum as Raw Material to Make Shanxi Aged Vinegar [PDF]
Applied Sciences, 2021 Highland barley (HB, Hordeum vulgare L. var. nudum Hook. f.), also known as naked or hulless barley, is a kind of cereal crop growing at high altitudes (4200–4500 m) around the world.
Huan Zhang +4 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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Bacterial Community Analysis of Shanxi Aged Vinegar during the Fermentation by High-throughput Sequencing [PDF]
Shipin gongye ke-jiBy high-throughput sequence methods, the research explored the diversity and succession of the bacterial communities in fermented grains of Shanxi aged vinegar.
Xiaoying XING +3 more
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Changes of physicochemical indexes and microbial communities in the brewing process of Shanxi aged vinegar [PDF]
Zhongguo niangzaoTaking 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
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Fungal flora of fermented grains of Shanxi aged vinegar and Huairen vinegar in early alcohol fermentation based on high-throughput sequencing [PDF]
Zhongguo niangzaoThe fungal flora diversity of fermented grains at early alcohol fermentation stage of Shanxi aged vinegar process (S) and Huairen vinegar process (X) was analyzed and compared by high-throughput sequencing technology, and the influences of different ...
YANG Ling, PENG Jiawei, GUO Xukai, DUAN Bin, SHAO Qiang, GUO Rui, WEN Xianjiang, WANG Qi
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Food BioengineeringAcetic acid fermentation (AAF) is a vital stage in the production of Shanxi aged vinegar (SAV), during which microbial community succession and metabolic reprogramming jointly determine acidification efficiency and flavor development. However, the system‐
Yanfang Wu +6 more
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Separation and Detection of Catechins and Epicatechins in Shanxi Aged Vinegar Using Solid-Phase Extraction and Hydrophobic Deep Eutectic Solvents Combined with HPLC [PDF]
MoleculesThis research presents a new, eco-friendly, and swift method combining solid-phase extraction and hydrophobic deep eutectic solvents (DES) with high-performance liquid chromatography (SPE-DES-HPLC) for extracting and quantifying catechin and epicatechin ...
Baoqing Bai +8 more
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Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging-feature compounds of Shanxi aged vinegar [PDF]
npj Science of FoodAroma compounds in fermented foods are from raw material or produced by microorganisms, contributing to their diverse aroma profiles. The key odor-active compounds (OACs) present in Shanxi aged vinegar (SAV), one of China's famous vinegars, were ...
Jiao Wang +9 more
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