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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 +4 more
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Changes of functional components, organic acid, antioxidant activity of heathy vinegar during the aging and its correlation analysis [PDF]
Zhongguo niangzaoAccording 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
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, 2011 Gluconacetobacter strains are prominent bacteria during traditional vinegar fermentation. Here, we report a draft genome sequence of Gluconacetobacter sp. strain SXCC-1.
Yue Yang +3 more
core +1 more source
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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Accumulation Dynamics of Non-volatile Functional Compounds and Core Functional Microorganisms during the Acetic Acid Fermentation of Shanxi Aged Vinegar [PDF]
Shipin KexueUntargeted metabolomics and genomics approaches were integrated to systematically elucidate the accumulation patterns and potential microbial origins of non-volatile beneficial compounds during the acetic acid fermentation of Shanxi aged vinegar ...
YANG Lingling, LUO Xianxian, ZHAO Huizi, XIA Yaoyao, ZHANG Wenjing, ZOU Wei
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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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Antihypertensive mechanism of compound vinegar oral liquid based on metabolomics [PDF]
Zhongguo niangzaoA compound vinegar oral liquid with antihypertensive effect was developed by scientifically combining Shanxi aged vinegar and the aqueous extracts of Eucommia ulmoides leaves and Apocynum venetum leaves.
MA Delong, XUE Xikang, ZHAO Rongyu, YANG Cailing, LANG Fanfan, XIA Yaoyao, LIANG Kai, YAN Yufeng, TIAN Shimin, ZHENG Yu, SONG Jia
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Effect of acetic acid fermentation modes in pottery jar and stainless-steel pool on the quality of Shanxi aged vinegar [PDF]
Zhongguo niangzaoIn order to study the effect of two acetic acid fermentation modes in traditional handmade pottery jar (pottery jar) and large mechanical stainless- steel pool (stainless-steel pool) on quality of Shanxi aged vinegar, the temperature and physicochemical ...
GAO Cuimei, KANG Shuaishuai, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv
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Hypoglycemic Effect and Mechanism of Compound Vinegar Oral Liquid on Diabetic Mice [PDF]
Zhongguo niangzaoBy establishing a hyperglycemic mouse model with pancreatic islet injury and conducting continuous intervention for four weeks, the hypoglycemic mechanism and metabolic pathways of a compound vinegar oral liquid, formulated with Shanxi aged vinegar and ...
CHEN Yang, GONG Jinxiu, LI Defu, YANG Cailing, ZHAO Rongyu, LANG Fanfan, XIA Yaoyao, LIANG Kai, YAN Yufeng, TIAN Shimin, ZHENG Yu, WANG Min
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