Exploring the controllability of the Baijiu fermentation process with microbiota orientation

Food Research International, Год журнала: 2023, Номер 173, С. 113249 - 113249

Опубликована: Июль 19, 2023

Язык: Английский

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Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation

Food Chemistry, Год журнала: 2021, Номер 351, С. 128454 - 128454

Опубликована: Янв. 30, 2021

Язык: Английский

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Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu

Food Research International, Год журнала: 2021, Номер 152, С. 110707 - 110707

Опубликована: Сен. 8, 2021

Язык: Английский

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Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar

Food Research International, Год журнала: 2021, Номер 152, С. 110900 - 110900

Опубликована: Дек. 15, 2021

Язык: Английский

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Development of Candida autochthonous starter for cigar fermentation via dissecting the microbiome

Frontiers in Microbiology, Год журнала: 2023, Номер 14

Опубликована: Фев. 24, 2023

Introduction The main goal of tobacco fermentation technology is to minimize the alkaloid content while improving flavor substance content. Methods This study revealed microbial community structure and their metabolic functions during cigar leaf by high-throughput sequencing correlation analysis, evaluated performance functional microbes based on in vitro isolation bioaugmentation fermentation. Results relative abundance Staphylococcus Aspergillus increased first but then decreased fermentation, would occupy dominant position bacterial fungal communities, respectively, 21st day. Correlation analysis predicted that , Filobasidium could contribute formation saccharide compounds, Bacillus might have degradation effects nitrogenous substances. In particular, Candida as a co-occurring taxa biomarker later stage not only degrade substrates synthesize substances, also maintaining stability community. Moreover, inoculation, it was found parapsilosis metapsilosis significantly reduce alkaloids increase components leaves. Discussion validated critical role leaves through which help guide development starters directional regulation quality.

Язык: Английский

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Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2023, Номер 22(3), С. 1902 - 1932

Опубликована: Март 7, 2023

Non-gene-editing microbiome engineering (NgeME) is the rational design and control of natural microbial consortia to perform desired functions. Traditional NgeME approaches use selected environmental variables force Spontaneous food fermentation, oldest kind traditional NgeME, transforms foods into various fermented products using networks. In spontaneous fermentation microbiotas (SFFMs) are typically formed controlled manually by establishment limiting factors in small batches with little mechanization. However, limitation generally leads trade-offs between efficiency quality fermentation. Modern based on synthetic ecology have been developed designed communities explore assembly mechanisms target functional enhancement SFFMs. This has greatly improved our understanding microbiota control, but such still shortcomings compared NgeME. Here, we comprehensively describe research strategies for SFFMs modern We discuss ecological principles two enhance how best SFFM. also review recent applied theoretical propose an integrated vitro model bridge gaps

Язык: Английский

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Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu

Food Research International, Год журнала: 2024, Номер 183, С. 114196 - 114196

Опубликована: Март 7, 2024

Язык: Английский

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Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2024, Номер 23(4)

Опубликована: Июнь 12, 2024

Abstract Consumers are attracted to traditional fermented foods due their unique flavor and nutritional value. However, the fermentation technique can no longer accommodate requirements of food industry. Traditional produce hazardous compounds, off‐odor, anti‐nutritional factors, reducing product stability. The microbial system complexity resulting from open process has made it challenging regulate these problems by modifying behaviors. Synthetic communities (SynComs) have been shown simplify complex allow for targeted design communities, which applied in processing foods. Herein, we describe theoretical information SynComs, particularly physiological processes interactions. This paper discusses current approaches creating including designing, building, testing, learning, with typical applications fundamental techniques. Based on various innovation demands, potential application SynComs enhancing quality highlighted. showed superior performance regulating using interaction core microorganisms reduce compounds improve flavor. Additionally, presented status future perspectives improving

Язык: Английский

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Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis

Food Chemistry, Год журнала: 2024, Номер 457, С. 140186 - 140186

Опубликована: Июнь 24, 2024

Язык: Английский

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Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu

Food Bioscience, Год журнала: 2024, Номер 61, С. 104917 - 104917

Опубликована: Авг. 14, 2024

Язык: Английский

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