Results 81 to 90 of about 298 (143)

Stage‐Dependent Metabolic Reprogramming Drives a Self‐Organizing Microbial Network During Shanxi Aged Vinegar

Food Bioengineering
ABSTRACT Acetic acid fermentation (AAF) is a vital stage in the production of Shanxi aged vinegar (SAV), during which microbial community succession and metabolic reprogramming jointly determine acidification efficiency and flavor development.
Yanfang Wu, Jing Liu, Dantong Liu, Menglei Xia, Jia Song, Yu Zheng, Min Wang   +6 more
openaire   +1 more source

The protective effects of fermented vinegar on acute alcohol-induced hepatic and neuro-toxicity by regulating ethanol metabolism and gut microbiota

Food Science and Human Wellness
Alcohol 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, Yunfan Liu, Ting Xia, Beibei Geng, Yinglei Tian, Hailong Cao, Jin Yan, Xiaoqi Pang, Kai Liang, Yufeng Yan, Min Wang   +10 more
doaj   +1 more source

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, Zhang F, Zhang C, Yang L, Fan G, Xu Y, Sun B, Li X.   +7 more
europepmc   +1 more source

Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing. [PDF]

Foods, 2023
Hou Z, Zhang J, Dang L, Xue H, Chen M, Bai B, Yang Y, Bo T, Fan S.   +8 more
europepmc   +1 more source

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.
europepmc   +1 more source

Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing. [PDF]

Foods, 2023
Li G, Yan N, Li G, Wang J.
europepmc   +1 more source

Unraveling the unique flavor characteristics and bioactive properties of Pingshan multistep fermented vinegar: a comparative study with the four famous vinegars of China. [PDF]

Food Chem X
Yang D, Li Z, Song J, Suo H, Zhang Y.
europepmc   +1 more source

Candida Ethanolica Strain Y18 Enhances Aroma of Shanxi Aged-vinegar

Food Science and Technology Research, 2018
Xing, Xiaoying, Wang, Yuanhui, Huo, Nairui, Wang, Rufu   +3 more
openaire   +1 more source

Metabolomic fingerprint of volatile and non-volatile compounds of Ganoderma vinegar, Astragalus vinegar, and Winter jujube vinegar based on integrated HS-SPME/GC-MS and UPLC-MS/MS technologies. [PDF]

Food Chem X
Lv H, Guo S, Zhu M, Gao F.
europepmc   +1 more source

Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation. [PDF]

Food Chem X
Wang H, Wang X, Zhou X, Sun S, Yuan Z, Xi Y, Wang C, Du J, Wang B, Shi X.   +9 more
europepmc   +1 more source