Metatranscriptomic insights into the mechanism of ’Multiple Qu’ utilization in Jian-flavor Baijiu fermentation DOI
Shanshan Xu,

Weiqi Hu,

Hao Zhou

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 200, P. 115463 - 115463

Published: Nov. 30, 2024

Language: Английский

From Baijiu by-product to bioactive goldmine: The health-promoting potential of Jiuzao extracts DOI Creative Commons
Yuting Zeng, Siqi Hu, Hongqin Liu

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117706 - 117706

Published: March 1, 2025

Language: Английский

Citations

1
Interactive mechanism-guided microbial interaction dynamics in food fermentations: lactic acid bacteria and yeasts as a case example DOI
Zixuan Cheng,

Junhan Yang,

Ruyu Yan

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106453 - 106453

Published: March 1, 2025

Language: Английский

Citations

1
Effect of tannin extracts and hydrolysates from sorghum brans on Baijiu quality and in-vitro antioxidant activity DOI

H. Y. Zhang,

Ruoyu Mi,

Yan Feng

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106028 - 106028

Published: Feb. 1, 2025

Language: Английский

Citations

1
Regulating Fermentation Based on Dominant Genus: Effects of Phenethyl Alcohol-Producing Saccharomyces cerevisiae on Microbial Succession and Flavor Compounds in Fermented Grains DOI

Haideng Li,

Xi Chen, Jianing Liu

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106079 - 106079

Published: Feb. 1, 2025

Language: Английский

Citations

1
Analyzing the Contribution of Top-Down and Bottom-Up Methods to the Construction of Synthetic Microbial Communities in Jiuyao DOI
Peng Qi,

Leping Quan,

Huajun Zheng

et al.

Food Microbiology, Journal Year: 2025, Volume and Issue: 129, P. 104759 - 104759

Published: Feb. 20, 2025

Language: Английский

Citations

0
A new β-amylase detection strategy based on encapsulated enzyme in magnetic layered double hydroxide with high sensitivity and simplified workflow DOI

Hao Shen,

Mengdi Hao,

Shaoning Yu

et al.

Talanta, Journal Year: 2025, Volume and Issue: 292, P. 127940 - 127940

Published: March 15, 2025

Language: Английский

Citations

0
Enhanced bacterial cultivation supports the identification and function evaluation of cultured but not sequenced (CBNS) bacteria of high-temperature Daqu DOI
Yaru Zhang, Lijie Zhang, Yanchun Xu

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106488 - 106488

Published: March 1, 2025

Language: Английский

Citations

0
Impact of Glutinous Rice Varieties from Different Regions on Microbial Community Structure, Metabolic Profiles, and Flavor Characteristics of Chinese Rice Wine (Huangjiu) DOI Creative Commons
Qi Peng, Linyuan Li, Guangfa Xie

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1261 - 1261

Published: April 3, 2025

Huangjiu is a traditional alcoholic beverage in China, but because of the differences fermentation conditions and raw materials, how to optimize flavor quality facing challenges. This study used high-throughput sequencing (HTS) investigate microbial diversity brewed from glutinous rice five regions China. Metabolic pathway annotation, electronic senses, metabolite analysis elucidated relationships between variety, communities, profiles, metabolic characteristics Huangjiu. Statistically significant community structure profiles were observed across samples (p < 0.05), with ten dominant genera identified. Lactic acid bacteria (LAB) enriched Guizhou Hubei positively correlated higher organic (12.36 12.30 mg/mL, respectively) lower amino levels (2985 2920 mg/L, respectively), contributing more pronounced sourness these Conversely, Zhejiang, Guangxi, Jilin exhibited concentrations Saccharopolyspora, Saccharomonospora, Saccharomyces, Bacillus, associated elevated (3706, 3695, 3700 reduced (10.11, 9.92 10.10 resulting sweetness bitterness. These findings provide valuable insights for optimizing through targeted management.

Language: Английский

Citations

0
Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial Application DOI Creative Commons

Yabin Zhou,

Hua Jin

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 213 - 213

Published: April 12, 2025

L-lactic acid and D-lactic are chiral forms of lactic that significantly influence the flavor health-related properties Baijiu. Their production during brewing is primarily driven by bacteria (LAB), with being favored at higher fermentation temperatures specific high-producing strains, while predominates lower limited microbial utilization. Various factors, including mash composition, communities, conditions, affect balance between these isomers. This review synthesizes recent research on regulating L- in Baijiu brewing, highlighting advancements raw material selection, starter temperature control, LAB strain distillation techniques. It critically evaluates strategies aimed increasing content minimizing levels to optimize promote health benefits. aims provide theoretical insights practical guidance for controlling isomers production. By consolidating latest findings, it serves as a resource industrial applications, offering enhance ratios, improve flavor, support sustainable development industry.

Language: Английский

Citations

0
Rapid and ultrasensitive activity detection of β-amylase based on cross-linked metal-organic framework nanozyme DOI
Wanqiu Huang,

Mengdi Hao,

Liangqiang Chen

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 143150 - 143150

Published: April 1, 2025

Language: Английский

Citations

0