Results 61 to 70 of about 298 (143)

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

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   +1 more source

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   +1 more source

Determination of Flavonoid Compounds in Shanxi Aged Vinegars Based on Hydrophobic Deep Eutectic Solvent VALLME-HPLC Method: Assessment of the Environmental Impact of the Developed Method

Molecules, 2023
This research presents a novel, eco-friendly, vortex-assisted liquid–liquid microextraction (VALLME) approach, integrating hydrophobic deep eutectic solvents (DESs) with HPLC for the identification and quantification of nine specific flavonoids in Shanxi
Baoqing Bai, Yanli Guo, Siyuan Meng, Shujun Chen, Tao Bo, Jinhua Zhang, Dan Shen, Yifei Liu, Yukun Yang, Sanhong Fan   +9 more
doaj   +1 more source

The rheumatoid arthritis gut microbial biobank reveals core microbial species that associate and effect on host inflammation and autoimmune responses

iMeta, Volume 3, Issue 5, October 2024.
Intensive collection of 3200 bacterial isolates from fecal samples of newly diagnosed rheumatoid arthritis (RA) patients resulted in an RA‐originated gut microbial biobank (RAGMB). This RAGMB has 601 strains that represent 280 bacterial species (including 43 novel species), and covers 93.2% of medium‐ and high‐abundant gut microbial species of the RA ...
Hao‐Jie Huang, Chang Liu, Xin‐Wei Sun, Rui‐Qi Wei, Ling‐Wei Liu, Hao‐Yu Chen, Rashidin Abdugheni, Chang‐Yu Wang, Xiao‐Meng Wang, He Jiang, Han‐Yu Niu, Li‐Juan Feng, Jia‐Hui He, Yu Jiang, Yan Zhao, Yu‐Lin Wang, Qiang Shu, Ming‐Xia Bi, Lei Zhang, Bin Liu, Shuang‐Jiang Liu   +20 more
wiley   +1 more source

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar

Frontiers in Microbiology, 2022
The microbial community plays an important role on the solid-state fermentation (SSF) of Chinese cereal vinegar, where acetic acid bacteria (AAB) and lactic acid bacteria (LAB) are the dominant bacteria.
Menglei Xia, Xiaofeng Zhang, Yun Xiao, Qing Sheng, Linna Tu, Fusheng Chen, Yufeng Yan, Yu Zheng, Min Wang   +8 more
doaj   +1 more source

An integrated historical study on human–tiger interactions in China 中国人虎互动关系的综合性历史研究

Integrative Conservation, Volume 3, Issue 3, Page 183-195, September 2024.
Tigers are important for maintaining a variety of life in the world as they are the top predators in the food chain. Human–wildlife conflict, including conflicts between humans and tigers, has been a global issue throughout history. This article focuses on human–tiger interactions in China, discussing various types of conflicts and measures for ...
Zhihong Cao, Yu Li, Saud uz Zafar, Yi Wang, Chuanping Nie   +4 more
wiley   +1 more source

Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review

Biotechnology Journal, Volume 19, Issue 2, February 2024.
Graphical Abstract and Lay Summary This review consists of a comprehensive study on the application of innovative omic and meta‐omic technologies in the vinegar industry with emphasis on the analyses of the microbial biodiversity, behavior, and key molecular strategies used by the predominant groups, mainly acetic acid bacteria, throughout ...
Juan J. Román‐Camacho, Juan C. Mauricio, Inés María Santos‐Dueñas, Teresa García‐Martínez, Isidoro García‐García   +4 more
wiley   +1 more source

Changes of functional components, organic acid, antioxidant activity of heathy vinegar during the aging and its correlation analysis [PDF]

Zhongguo niangzao
According to the traditional brewing process of Shanxi aged vinegar, the health vinegars, Dangshen+Huangqi vinegar and Kuqiao+Duzhongye vinegar were prepared by adding Codonopsis pilosula, Astragali radix, Fagopyrum tataricum, Eucommia ulmoides leaves in
HU Kun, LIANG Kai, LANG Fanfan, WANG Li, ZHOU Jingli, YAN Yufeng
doaj   +1 more source

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

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   +1 more source

Shanxi aged vinegar prevents alcoholic liver injury by inhibiting CYP2E1 and NADPH oxidase activities

Journal of Functional Foods, 2018
Shanxi aged vinegar (SAV), as a natural functional ingredient, exhibits high antioxidant activities. This study aimed to investigate the protective effects of SAV on ethanol-induced liver injury and elucidate the underlying molecular mechanisms. The results showed that SAV attenuated ethanol-induced hepatotoxicity by restoring cell viability in LO2 ...
Ting Xia, Jin Zhang, Jiahui Yao, Bo Zhang, Wenhui Duan, Menglei Xia, Jia Song, Yu Zheng, Min Wang   +8 more
openaire   +2 more sources