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Impact of Microbial Interactions on Growth and Flavor Profiles of Indigenous Yeasts and Lactic Acid Bacteria in Shanxi Aged Vinegar: Combinatorial Co-Cultures Versus Monocultures [PDF]
FoodsYeasts and lactic acid bacteria, as the predominant microorganisms in Shanxi aged vinegar, play critical roles in shaping its characteristic flavor profile and sensory properties.
Xin Zhao, Yujing Zhang, Nv Xu
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Scientific Reports, 2017 Recently, food-based bioactive ingredients, such as vinegar, have been proposed as a potential solution to overcome the global obesity epidemic. Although acetic acid has been identified as the main component in vinegar that contributes to its anti ...
Boon Kee Beh +10 more
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Research Progress on the Factors Influencing Acetic Acid Production by Acetic Acid Bacteria in Vinegar Fermentation [PDF]
Shipin KexueVinegar is a traditional sour condiment in the whole world, which has many beneficial physiological functions and is well received by people around the world.
YANG Yunsong, JIANG Mingchao, HAN Dong, YU Yongjian, RONG Chunchi, WANG Ke, WANG Yuqin, YU Zhen, ZHU Yuanyuan
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Research on vinegar adulteration with glacial acetic acid based on UV-Vis spectroscopy and pattern recognition [PDF]
Zhongguo niangzaoThe UV-Vis absorption spectra of vinegar and vinegar adulterated in different proportions were collected using an UV-Vis spectrophotometer. The spectral data were preprocessed by Savitsky-Goyle (SG) smoothing and first-order derivatives.
GUAN Li, WU Xiaoyong, JIA Linfei, TAO Guisong, ZHANG Xin
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Jurnal Riset Industri Hasil Hutan, 2016 Wood vinegar contains antibacterial compounds and antioxidants which is important as preservative in the food industry. This research aims to identify the characteristics of wood vinegar after deodorized, because the smell of wood vinegar spoils the ...
Rizka Karima, Fatmi Edwar
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FoodsCereal vinegar represents a significant traditional vinegar in China. This paper conducts an in-depth exploration, drawing on literature and research, into the raw materials, brewing processes, and flavor profiles of cereal vinegars, including wheat ...
Jiayan Zhang +6 more
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Formation Patterns of Major Flavor Substances Based on the Analysis of Spatiotemporal Heterogeneity in the Traditional Solid-State Fermentation System of Shanxi Aged Vinegar [PDF]
Shipin KexueIn this study, the solid-state fermentation process of Shanxi aged vinegar was investigated. Samples of fermented grains (Cupei) taken at different spatial locations and at different fermentation times were analyzed for physicochemical characteristics ...
SHEN Jin, ZHOU Jingli, LANG Fanfan, YAN Yufeng, WANG Li, XIA Yaoyao, LI Jie, ZHANG Feng, WANG Chenyuan, ZHENG Yu
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eLife, 2018 Experiments in wind tunnels have shed light on the rules that govern how flies respond when they detect odors.
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Journal of Dermatologic Science and Cosmetic TechnologyBackground: Acne vulgaris is one of the most common skin diseases that can significantly impact a considerable proportion of individuals over their lifetime.
Ziyi Li, Yanan Wang, Sheng Zhang
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