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 +8 more
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Aroma-enhancing role of Pichia manshurica isolated from Daqu in the brewing of Shanxi Aged Vinegar [PDF]
International Journal of Food Properties, 2017 ABSTRACTDaqu is an essential starter for the brewing of Shanxi Aged Vinegar, and high contents of total acid and total ester are two important indices for highly qualified vinegar. The present study is amied to investigate the aroma-enhancing role of a yeast strain screened from Daqu in fortified vinegar fermentation. A Daqu-originated yeast strain Y14
Qi Zhang +5 more
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Culture-dependent and culture-independent analysis of lactic acid bacteria from Shanxi aged vinegar
Annals of Microbiology, 2011 Shanxi aged vinegar, one of the traditional Chinese vinegars, is brewed by spontaneous fermentation with various microorganisms involved. The previous study showed that lactic acid bacteria (LAB) was the main bacteria population during the conversation period of starch to ethanol of the production.
Jia Jia Wu +3 more
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Isolation and screening of high-temperature resistant aroma-producing yeast and optimization of production process of Fuqu [PDF]
Zhongguo niangzaoIn order to improve the content of aroma components in vinegar, a high-temperature resistant aroma-producing yeast was preliminary screened by transparent ring method and re-screened by high-temperature and ethanol resistance tests from the brewing ...
ZHANG Xujiao, YAN Yufeng, LANG Fanfan, WANG Chenyuan, ZHENG Yu
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Optimization of protease production conditions by Neurospora sitophila and study on enzymatic properties [PDF]
Zhongguo niangzaoUsing a protease-producing Neurospora sitophila isolated from fermentation vessels of Shanxi aged vinegar factory as research object, using protease activity as the response value, the solid-state fermentation conditions for protease production from ...
DUAN Yajie, ZHAO Tingting, ZHANG Chaomin, REN Meiyan, ZHANG Fusheng, ZHU Kun
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Food Science and Human WellnessShanxi aged vinegar (SAV) is a famous cereal vinegar in China, which is produced through a solid-state fermentation where diverse microbes spontaneously and complex interactions occur.
Yanfang Wu +8 more
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Food Science and Human WellnessAlcohol abuse constitutes a significant health hazard, leading to various organ damage, notably the liver and brain. Shanxi aged vinegar (SAV) is one of the famous fermented and functional foods containing a variety of bioactive ingredients with ...
Yuan Meng +10 more
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Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation. [PDF]
Sci Rep, 2018 Zhu Y +7 more
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Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing. [PDF]
Foods, 2023 Hou Z +8 more
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Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel. [PDF]
J Food Sci Technol, 2016 Zhu H, Zhu J, Wang L, Li Z.
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