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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Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seed Pei) from different Chinese regions [PDF]
Frontiers in MicrobiologyIntroductionThe 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 +19 more
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Beneficial effect of vinegar consumption associated with regulating gut microbiome and metabolome [PDF]
Current Research in Food ScienceVinegar is used as fermented condiment and functional food worldwide. Vinegar contains many nutrients and bioactive components, which exhibits health benefits.
Ting Xia +9 more
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Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar [PDF]
Zhongguo niangzaoIn order to improve the production process and enhance the quality of aged vinegar, using Cupei as the research object, the changes in alcohol content, total acid, acetoin and ligustrazine were examined during traditional and mechanical acetic acid ...
LANG Fanfan, XIA Yaoyao, SHEN Jin, LIANG Yanwen, ZAN Xuemei, YAN Yufeng
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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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Shanxi Aged Vinegar Protects against Alcohol-Induced Liver Injury via Activating Nrf2-Mediated Antioxidant and Inhibiting TLR4-Induced Inflammatory Response [PDF]
Nutrients, 2018 Yu Zheng, Jin Zhang
exaly +2 more sources
Shipin gongye ke-ji, 2023 Objective: To explore the antioxidant mechanism of Shanxi aged vinegar on rats induced by high fat diet based on PI3K/AKT1 pathway. Methods: Thirty SPF male Wistar rats were randomly divided into 5 groups: Normal group (C, conventional diet), high fat ...
Tong SHEN +3 more
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Effect of Ageing on Rheological Properties and Quality of Shanxi Aged Vinegar
IOP Conference Series: Earth and Environmental Science, 2020 Abstract The quality of Shanxi aged vinegar (SAV), a famous Chinese vinegar, was improved during its special long-time ageing. SAV samples of different ageing time were analyzed by composition analysis, rheometer, and principal component analysis (PCA).
Chang-Zhong Ren +4 more
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Metabolites, 2022 Vinegar is used as an acidic condiment and preservative worldwide. In Asia, various black vinegars are made from different combinations of grains, such as Sichuan bran vinegar (SBV), Shanxi aged vinegar (SAV), Zhenjiang aromatic vinegar (ZAV), and Fujian
Zhihua Li +11 more
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Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities [PDF]
International Journal of Food Properties, 2015 Shanxi aged vinegar (SAV) is the most famous one among the four typical famous vinegars in China, which is produced by spontaneous solid-state fermentation using sorghum, bran, and millet chaff and Daqu. In this study, free phenolic acids (FPAs) species and changes during SAV aging, and the synergistic antioxidant activities between FPAs was ...
Shao, Yanchun +3 more
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