Results 31 to 40 of about 1,364,395 (158)

Effect of Seasonal Variation on Microbial Community Succession and Volatile Compounds during the Fermentation of Shanxi Aged Vinegar Daqu [PDF]

Shipin Kexue
In this study, metagenomics and metabolomics were combined to systematically analyze the effect of seasonal variation on microbial community succession and volatile compounds during the fermentation of Shanxi aged vinegar Daqu. The results indicated that
LI Min, SHEN Jin, LANG Fanfan, ZHANG Qi, WU Yan, YAN Yufeng, ZHENG Yu
doaj   +3 more sources

Directional Construction of a Synthetic Microbial Consortium for Shanxi Aged Vinegar: Metabolic Kinetics and Accelerated Formation of Major Volatile Compounds [PDF]

Foods
The Daqu used in the alcoholic fermentation of Shanxi aged vinegar (SAV) is technologically related to the medium-temperature Daqu used for Baijiu production, but variation in vinegar Daqu quality can lead to unstable saccharification, alcoholic ...
Xuefeng Zhu, Limin Cui, Xianxian Luo, Fanfan Lang, Yu Zheng, Zhiqiang Nie   +5 more
doaj   +2 more sources

Beneficial effect of vinegar consumption associated with regulating gut microbiome and metabolome

Current Research in Food Science
Vinegar is used as fermented condiment and functional food worldwide. Vinegar contains many nutrients and bioactive components, which exhibits health benefits.
Ting Xia, Chaoyan Kang, Xiao Qiang, Xiaodong Zhang, Shaopeng Li, Kai Liang, Yiming Wang, Jianxin Wang, Hui Cao, Min Wang   +9 more
doaj   +2 more sources

Comparison of Fungal Communities at Peak Total Microbial Colony Count during Alcohol and Acetic Acid Fermentation in Shanxi Aged Vinegar under Different Production Modes and Seasons [PDF]

Shipin gongye ke-ji
To investigate the diversity of fungal community structures in Shanxi aged vinegar under different production modes and seasons, high-throughput sequencing technology was employed in this study to detect the fungal diversity in samples collected during ...
Xin ZHAO, Yujing ZHANG, Xufeng CHEN, Nü XU   +3 more
doaj   +2 more sources

Correlation Between Volatile Aromas and Microbial Communities during the Alcoholic and Acetic Acid Fermentation Process of Shanxi Aged Vinegar [PDF]

Shipin gongye ke-ji
The Illumina Miseq high-throughput sequencing technology combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the microbial communities dynamic changes and volatile flavor components production during the whole fermentation ...
Xin ZHAO, Yujing ZHANG, Xufeng CHEN, Nü XU   +3 more
doaj   +2 more sources

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

Shanxi Aged Vinegar Protects against Alcohol-Induced Liver Injury via Activating Nrf2-Mediated Antioxidant and Inhibiting TLR4-Induced Inflammatory Response. [PDF]

Nutrients, 2018
Shanxi aged vinegar (SAV) is a typical fermented and antioxidant food, which has various health-promoting effects. This work aimed to explore the effects of SAV on alcohol-induced liver injury.
Xia T, Zhang J, Yao J, Zhang B, Duan W, Zhao C, Du P, Song J, Zheng Y, Wang M.   +9 more
europepmc   +2 more sources

Migration decision-making : a case study of rural-urban labour migration in Shanxi Province, China [PDF]

, 2007
Rural to urban migration In China from early 1980s has been an important phenomenon influencing China's society, economy and politics. Large scale migration has attracted attention from both scholars and policy makers and has given rise to much debate on
Liu, Jinbo
core   +6 more sources

Zhenjiang aromatic vinegar prevents the alcohol liver disease in mice via autophagy

eFood, Volume 4, Issue 6, December 2023., 2023
Abstract Alcoholic liver disease (ALD) is an ignored global issue of public health. It is urgent for searching bioactive foods to prevent ALD. Zhenjiang aromatic vinegar (ZAV) contained antioxidant compounds, including polyphenols, flavonoids, and melanoidins.
Yuxuan Zhao, Ting Xia, Xiao Qiang, Yongqi Wang, Chaoyan Kang, Yuan Meng, Yan Cheng, Min Wang, Jianbo Xiao   +8 more
wiley   +1 more source

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