Comparative analysis of strong-flavor Baijiu and brandy: volatile and nonvolatile metabolic compounds identified using non-targeted metabolomics DOI

Chaohong He,

Bo Peng,

Dongsheng Zhang

et al.

European Food Research and Technology, Journal Year: 2025, Volume and Issue: unknown

Published: March 10, 2025

Language: Английский

Machine Learning and Multi-Omics Integration to Reveal Biomarkers and Microbial Community Assembly Differences in Abnormal Stacking Fermentation of Sauce-Flavor Baijiu DOI Creative Commons
Shuai Li,

Yueran Han,

Ming Yan

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 245 - 245

Published: Jan. 14, 2025

Stacking fermentation is critical in sauce-flavor Baijiu production, but winter production often sees abnormal fermentations, like Waistline and Sub-Temp fermentation, affecting yield quality. This study used three machine learning models (Logistic Regression, KNN, Random Forest) combined with multi-omics (metagenomics flavoromics) to develop a classification model for fermentation. SHAP analysis identified 13 Fermentation 9 microbial biomarkers, along 12 flavor biomarkers. Komagataeibacter Gluconacetobacter are key normal while Ligilactobacillus Lactobacillus cases. Excessive acid ester markers caused unbalanced aromas fermentations. Additionally, ecological reveal the bacterial community assembly fermentations was influenced by stochastic factors, fungal deterministic factors. RDA shows that moisture significantly drove Differential gene KEGG pathway enrichment identify metabolic pathways markers. provides theoretical basis regulating stacking ensuring

Language: Английский

Citations

4
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu DOI
Shuai Li,

Yueran Han,

Li Wang

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 475, P. 143328 - 143328

Published: Feb. 10, 2025

Language: Английский

Citations

3
Unraveling the Unique Profile of Fu Brick Tea: Volatile Components, Analytical Approaches and Metabolic Mechanisms of Key Odor-Active Compounds DOI

Xuexue Zheng,

Lianqing Wang, Hengbin Yao

et al.

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104879 - 104879

Published: Jan. 1, 2025

Language: Английский

Citations

2
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes DOI

Gailing Shi,

Chao Fang, Shuang Xing

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 187, P. 114327 - 114327

Published: April 19, 2024

Language: Английский

Citations

15
Unveiling the synthesis of aromatic compounds in sauce-flavor Daqu from the functional microorganisms to enzymes DOI
Min Zhu, Zhao Deng, Yu Tie

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 190, P. 114628 - 114628

Published: June 13, 2024

Language: Английский

Citations

9
Unravelling the key flavor components of beer based on a new online recombination olfactometry of mixed targeted compounds DOI

Qing Yang,

Ning Liang,

S. Chen

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 479, P. 143702 - 143702

Published: March 9, 2025

Language: Английский

Citations

2
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
Impact of organic acids on aroma release in light-flavor Baijiu: A focus on key aroma-active compounds DOI

Lin Yuan,

Yunjie Li, Linlin Zheng

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106071 - 106071

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
Decoding the synergistic mechanisms of functional microbial agents on the microecology and metabolic function in medium-high temperature Daqu starter for enhancing aromatic flavor DOI Creative Commons
Min Zhu, Zhao Deng, Mingyao Wang

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: 26, P. 102304 - 102304

Published: Feb. 1, 2025

Utilizing functional Daqu has emerged as an effective strategy to enhance aromatic compounds in Chinese Baijiu. However, research on how microbial agents aromatics-producing enzymes and maintain community homeostasis remains limited. Herein, we reveal the mechanisms of for enhancing through reducing interspecies interactions simplifying ecological network drive aggregated distribution lactic acid bacteria, inducing a localized microecology comprised Aspergillus, Pichia, Millerozyma, Pseudomonas, Paenibacillus, Rhizomucor, effectively boosting expression key synthesis. Functional significantly enzyme activities (515.9 nmol/h/g 6.1 U/g PrAO ALDH) compared with traditional (198.6 0.9 U/g), improving content increase 185.57 %. These results revealed production, thus contributing improve Baijiu quality.

Language: Английский

Citations

1