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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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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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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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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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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Correlation between biogenic amines, physicochemical indexes and microbial communities during alcoholic fermentation of Shanxi aged vinegar [PDF]
Zhongguo niangzaoThe biological amines and conventional physicochemical indexes of the mash during the alcoholic fermentation process of Shanxi aged vinegar were analyzed, the microbial community structure was analyzed by high-throughput sequencing technology, and ...
ZHAO Dongmin, CHEN Jie, HAO Yanping, ZHANG Shengli, ZHANG Yujing, LIU Qingshan, XU Nü
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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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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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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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