Environmental temperature variations drive the changes of microbial communities to affect Baijiu flavor quality: Case study of Qingxiangxing Baijiu

Food Bioscience, Год журнала: 2024, Номер 59, С. 104064 - 104064

Опубликована: Апрель 10, 2024

Язык: Английский

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Changes of microbial communities and metabolites in the fermentation of persimmon vinegar by bioaugmentation fermentation

Food Microbiology, Год журнала: 2024, Номер 122, С. 104565 - 104565

Опубликована: Май 21, 2024

Язык: Английский

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Screening and identification of strains for high quality and antioxidant activity of Baijiu from strong-flavor Daqu and analysis of microbial synergistic effects

PLoS ONE, Год журнала: 2025, Номер 20(3), С. e0319616 - e0319616

Опубликована: Март 10, 2025

In this study, functional strains with strong fermentation characteristics were isolated from Strong-flavor Daqu and evaluated for their ability to enhance the quality antioxidant activity of Baijiu . Bacillus velezensis (S1), subtilis (S12), Escherichia coli (S16) identified as key strains. Fermentation experiments different inoculation amounts combinations revealed synergistic effects on activity. Specifically, total ester content in fermented 3% S1, S12 S16 increased by 5.68%, 53.41% 70.45% respectively, while DPPH radical scavenging rate was 52.01%, 17.63% 35.52%, compared only Multi-strain combinations, particularly 4%-S16+2.5%-S1 3%-S16+4%-S12, exhibited notable content. Furthermore, E. , 2% B. 4% combination significantly (1.94 g/L) (38.09%) which S1 The results GC-MS indicated that biofortified produced high levels esters guaiacol its analogues, facilitated interactions among indigenous microorganisms. This study is helpful provide a new perspective insight improving flavor

Язык: Английский

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

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106028 - 106028

Опубликована: Фев. 1, 2025

Язык: Английский

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

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106079 - 106079

Опубликована: Фев. 1, 2025

Язык: Английский

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Application of indigenous Saccharomycopsis fibuligera for light-flavor Baijiu fermentation: Changes of microbial community and flavor metabolism

Current Research in Food Science, Год журнала: 2025, Номер 10, С. 101008 - 101008

Опубликована: Янв. 1, 2025

Ethyl acetate, a characteristic flavor compound in light-flavor Baijiu (LFB), plays pivotal role defining its sensory profile. Insufficient concentrations fermented grains may diminish the quality of Baijiu. Indigenous microbial bioaugmentation has proven effective improving by reshaping community and modulating metabolism within fermentation ecosystems. This study investigated effects Jiuqu fortified with an indigenous Saccharomycopsis fibuligera Y162 on community, physicochemical parameters, volatile profiles throughout LFB. Results demonstrated significant increase ethyl acetate content both original grains, alongside pronounced fungal restructuring. PacBio single-molecule real-time (SMRT) sequencing analysis showed that Lactobacillus helveticus, Rhizopus sp., Saccharomyces cerevisiae, Issatchenkia orientalis became dominant species at end fermentation. Correlation network revealed was significantly related (P < 0.05, |ρ| > 0.7) to I. sp. (the main biomarkers), which driven functional S. fibuligera. Mantel test further highlighted acidity, temperature, moisture as critical environmental factors influencing 0.7). To summarize, biofortification exhibited positive enhancing typical metabolites structure These findings imply strains have great application potential

Язык: Английский

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Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process

Food Chemistry X, Год журнала: 2024, Номер 24, С. 101918 - 101918

Опубликована: Окт. 21, 2024

Язык: Английский

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Identification of Key Volatile Compounds in Tilapia during Air Frying Process by Quantitative Gas Chromatography–Ion Mobility Spectrometry

Molecules, Год журнала: 2024, Номер 29(18), С. 4516 - 4516

Опубликована: Сен. 23, 2024

Air frying as a new roasting technology has potential for roasted fish production. In this study, the changes in volatile compounds (VCs) during air of tilapia were studied by quantitative gas chromatography–ion mobility spectrometry, followed identification key VCs based on their odor activity value (OAV). There 34 verified VCs, which 16 identified with OAV ≥ 1. Most improved and peaked at 20 min. During frying, total sulfhydryl content markedly decreased, while protein carbonyl MDA significantly increased, suggesting enhancement oxidation lipids proteins. The correlation network among chemical properties was constructed. change sulfhydryl, carbonyl, showed significant most especially 2-methyl butanal, ethyl acetate, propanal. results indicated that proteins contributed to flavor improvement air-fried tilapia. This study provides crucial reference pre-cooked product development

Язык: Английский

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Microorganisms and metabolic characteristics of temperature-dependent fermentation during Sauce-flavor Baijiu production

Food Bioscience, Год журнала: 2024, Номер unknown, С. 105787 - 105787

Опубликована: Дек. 1, 2024

Язык: Английский

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Bacillus that produces TTMP enhances the total ester content in Baijiu through biofortification

Food Microbiology, Год журнала: 2025, Номер 128, С. 104735 - 104735

Опубликована: Янв. 22, 2025

Язык: Английский

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