Results 31 to 40 of about 42,519 (166)

Comparative Analysis of Flavor Quality between Traditional and Closed Solid-State Vinegar Brewing Systems [PDF]

Shipin Kexue
In the traditional solid-state fermentation system, the temperature and humidity fluctuations inside and outside the fermented grains in summer cause poor flavor quality of vinegar.
LI Siyu, YU Yongjian, LI Huqiang, TANG Jiaqi, ZHANG Nan, ZHU Yuanyuan, WANG Yuqin, HAN Dong, WANG Ke
doaj   +1 more source

Study on effect of solid state fermentation of Belamcanda chinensis leaves on its active ingredien

Siliao yanjiu, 2023
The experiment was to study the effect of solid state fermentation of Belamcanda chinensis leaves on the active components. The experiment used solid state fermentation technology and Lactacillus plantarum as the culture to optimize the fermentation ...
GONG Ting, WU Jiao-jiao, XU Xiao-ling, YANG Li-bo, WU Yu-cui   +4 more
doaj  

Biodiversity of Bacteria Associated with Eight Pleurotus ostreatus (Fr.) P. Kumm. Strains from Poland, Japan and the USA [PDF]

Polish Journal of Microbiology, 2019
BO SHU, JING YING, TAO WANG, MENGQIAN XIA, WENYU ZHAO, LING YOU   +5 more
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Application of on-line monitoring system for solid-state fermentation based on CO₂ gas content [PDF]

Zhongguo niangzao
In order to measure CO2 gas content in Baijiu solid state fermentation pit online, the feasibility and wide application of real-time monitoring of solid-state fermentation process in Huangochre production center of Luzhou Laojiao, the variation trend of ...
LI Huijuan, JIN Yuanhao, LI Qunqing, ZHANG Suyi, LIN Feng, QIN Hui, CAI Xiaobo, HUANG Mengyang, LIU Bo
doaj   +1 more source

Microbiota and Chemical Compounds in Fermented Pinelliae Rhizoma (Banxiaqu) from Different Areas in the Sichuan Province, China [PDF]

Polish Journal of Microbiology, 2019
BO SHU, JING YING, TAO WANG, MENGQIAN XIA, WENYU ZHAO, LING YOU   +5 more
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Dynamic Changes and Interactions between Microbial Communities and Volatile Flavor Compounds in Fermented Pigskin

Shipin gongye ke-ji
To investigate the role of microorganisms in the formation of fermented pigskin's quality, samples were collected during the fermentation stage, and high-throughput sequencing and metabolomics techniques were applied to analyze the microorganisms and ...
Xueling CHEN, Lili JI, Qi WANG, Xinxin NIU, Zhuo CHEN, Cheng LIAO, Kaixian ZHU, Kunyi LIU   +7 more
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Screening for Thermoactinomyces vulgaris in Fermented Grains of Sauce-Flavor Baijiu and Metabolic Analysis of Volatile Compounds [PDF]

Shipin Kexue
In order to screen for potential Thermoactinomyces from stacked fermented grains of sauce-flavor baijiu, three strains of Thermoactinomyces valgaris were obtained by enrichment and isolation and identified by morphology and molecular biology.
ZHAI Weitao, WU Shuangquan, CHAI Lijuan, LU Zhenming, ZHANG Xiaojuan, YANG Yang, YU Hui, YE Qingqing, TIAN Maoling, LIU Xiaotong, MAO Xueting, WANG Songtao, SHEN Caihong, XU Zhenghong
doaj   +1 more source

Artificial vs. Mechanical Daqu: Comparative Analysis of Physicochemical, Flavor, and Microbial Profiles in Chinese Baijiu Starter Cultures

Fermentation
This study examines the effects of artificial and mechanical production on the physicochemical properties, enzyme activities, flavor components, and microbial diversity of medium-high temperature Daqu, a crucial starter culture for Chinese Baijiu.
Huawei Yuan, Zhong Zhang, Liping Ding, Qin Jiang, Qian Li, Jie Huang, Songtao Wang, Li Li, Guohui Nan, Kai Lou   +9 more
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Temperature-Driven Divergence in Microbial Consortia and Physicochemical Functionality: A Comparative Study of High- and Medium-Temperature Daqu

Microorganisms
Daqu, a crucial fermentation starter for Chinese Baijiu, develops distinct microbial and physicochemical profiles depending on fermentation temperature, which significantly influence enzymatic activity and flavor formation.
Huawei Yuan, Jia Zheng, Liping Ding, Hong Wang, Qin Jiang, Chao Zhang, Tingna Xie, Guohui Nan, Li Li, Kai Lou   +9 more
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Anti-oxidative stress mechanism of cyclic dipeptide in distiller's grains of strong-flavor Baijiu [PDF]

Zhongguo niangzao
In this study, the in vitro antioxidant activity of free peptides in distiller's grains of strong-flavor (Nongxiangxing) Baijiu was determined by measuring the free radical scavenging rate of 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH).
GUO Yan, LIAO Qinjian, ZHENG Jia, WANG Fang, YANG Hao, ZHOU Hanling, SU Jian
doaj   +1 more source