Shanxi aged vinegar - Open Access .click

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Effects of microbial interspecies relationships and physicochemical parameters on volatile flavors in sorghum‐based fermented grains during the fermentation of Shanxi light‐flavored liquor

Food Science &Nutrition, Volume 11, Issue 3, Page 1452-1462, March 2023., 2023
In this study, high‐throughput technology was used to reveal the core microbial community in sorghum‐based fermented grains during the different fermentation periods and quantify the impact of physicochemical parameters and microbial interspecies relationships on the volatile flavors.
Aiguo Luo +6 more
wiley +1 more source

Factors affecting reductions in dietary salt consumption in people of Chinese descent: An integrative review

Journal of Advanced Nursing, Volume 78, Issue 7, Page 1919-1937, July 2022., 2022
Abstract Aims To identify and synthesize the evidence on the perceptions of the health effects of dietary salt consumption and barriers to sustaining a salt‐reduced diet for hypertension in Chinese people. Design A systematic integrated review integrating quantitative and qualitative studies using the PRISMA guidelines.
Alex Chan +3 more
wiley +1 more source

Unraveling the metabolic network of organic acids in solid‐state fermentation of Chinese cereal vinegar

Food Science &Nutrition, Volume 9, Issue 8, Page 4375-4384, August 2021., 2021
Metagenomics technology was used to reveal the microbial community and functional genes in Chinese cereal vinegar. The metabolic network of key organic acids with taste active value higher than 1 was reconstructed for the first time. Acetobacter and Lactobacillus are the predominant genera for organic acid metabolism in solid‐state fermentation of ...
Yanfang Wu +8 more
wiley +1 more source

Application of compound enzyme SFQ200 and protease in the brewing process of Shanxi aged vinegar [PDF]

Zhongguo niangzao
To investigate the individual and combined effects of SFQ200 compound enzyme and protease on the fermentation of Shanxi aged vinegar, three experimental groups of strengthening experiments (alcohol fermentation stage strengthening, acetic acid ...
ZHANG Huiru, ZHANG Yujing, LIU Ting, LI Xia, LIANG Xiaoli, LIU Qingshan, GAO Zhenfeng, XU Nv
doaj +1 more source

Effect of different varieties of pea on the microbial, enzymatic activity and flavor during the preparation process of vinegar Daqu [PDF]

Zhongguo niangzao
In order to investigate the effects of pea varieties on the quality of vinegar Daqu, vinegar Daqu was prepared using three types of peas (red, white and Ma peas), and the microorganisms, physicochemical indicators, enzyme activities and volatile flavor ...
REN Xiaorong, ZHANG Yujing, WANG Fengxia, JI Jinbo, WANG Jingyuan, GUO Xinlei, BAI Wenbin, XU Nv
doaj +1 more source

Enhanced application of Hongqu and Miqu in the alcohol fermentation stage of Shanxi aged vinegar [PDF]

Zhongguo niangzao
In this study, Hongqu and Miqu were respectively applied to the alcohol fermentation stage of Shanxi aged vinegar. Their effects on the microbial flora, physicochemical indicators, flavor during the brewing process of Shanxi aged vinegar were explored by
WANG Yanan, ZHANG Yujing, WEI Lanying, ZHANG Weilu, LI Kangdan, LIU Qingshan, XU Nv
doaj +1 more source

Analysis of Microbial Community Structure and Functional Genes for Volatile Flavor in Stinky Tofu. [PDF]

Food Sci Nutr
This study integrated metagenomics to decipher the core microbiota (e.g., Pseudomonas, Acinetobacter, Enterobacter) and functional genes governing volatile flavor biosynthesis in stinky tofu. Key enzymes like glycoside hydrolases and alcohol dehydrogenases catalyzed carbohydrate and amino acid metabolism, generating characteristic compounds such as ...
Luo A, Liu L, Shi S, Liu X, Hu B.
europepmc +2 more sources

A Geographical Discrimination of Shanxi Extra Aged Vinegars Using Polyalcohols as the Discriminators

Journal of AOAC INTERNATIONAL, 2013
Abstract A discrimination method based on polyalcohol determination was developed for authenticity of protected geographical indication (PGI) vinegars—Shanxi extra aged vinegar (SVs) in China. Six polyalcohols in vinegars including erythritol, arabitol, xylitol, inositol, mannitol, and sorbitol were selected as the PGI discriminators. GC/
Meizhong, Luo +8 more
openaire +2 more sources

Analysis of variation of main components during aging process of Shanxi Aged Vinegar

Acetic Acid Bacteria, 2013
Shanxi aged vinegar (SAV) is the most famous traditional vinegar in northern China. It is produced from several kinds of cereal by spontaneous solid-state fermentation techniques. The distinctive processing techniques such as smoking of the Pei, aging by insolating in summer and taking out &
Tao Chen +4 more
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Composition of Characteristic Flavor Components and Analysis of Flavor Wheel for Shanxi Aged Vinegar(山西老陈醋风味物质组成特征及风味轮分析〖) [PDF]

Shipin kexue jishu xuebao, 2019
The volatile components, organic acids, and amino acids of 6 brands of Shanxi aged vinegar samples were analyzed. A total of 96 volatile components were identified by headspace solid phase micro-extraction-gas chromatography-mass spectrometry. Among them,
ZHENG Yu(郑宇) +7 more
doaj +1 more source