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
doaj +4 more sources
Effect of Ageing on Rheological Properties and Quality of Shanxi Aged Vinegar [PDF]
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
openaire +3 more sources
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
doaj +3 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
doaj +2 more sources
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
openaire +2 more sources
Effect of wheat addition on microbial community, enzymatic activity, and flavor during the preparation process of Shanxi aged vinegar Daqu [PDF]
Zhongguo niangzaoIn order to investigate the effect of wheat on the quality of Shanxi aged vinegar Daqu, taking traditional Shanxi aged vinegar Daqu as the control group, Shanxi aged vinegar Daqu prepared by adding 15% wheat instead of barley as the experimental group ...
WANG Ruijie, ZHANG Yujing, JIAO Jian, GUO Xinlei, LIANG Shuyi, XU Nv
doaj +2 more sources
Microbial community structure of lactic acid bacteria in Shanxi aged vinegar production and the flavor metabolism characteristics of superior strains [PDF]
Zhongguo niangzaoThe structure of lactic acid bacteria in Daqu, fermented mash and Cupei of Shanxi aged vinegar was analyzed by Illumina Miseq high- throughput sequencing technology and traditional cultivable technology, and the lactic acid bacteria strains with ...
SHI Mingli, ZHANG Yujing, REN Xiaorong, ZHANG Huiru, GUO Xinlei, LI Yunlong, ZHANG Xiaoyu, XU Nv
doaj +2 more sources
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
doaj +2 more sources
Foods, 2023 Shanxi aged vinegar (SAV), Zhenjiang aromatic vinegar (ZAV), Sichuan bran vinegar (SBV), and Fujian monascus vinegar (FMV) are the representative Chinese traditional vinegars.
Yong Hu +9 more
doaj +2 more sources
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
doaj +3 more sources