Cooperative Interaction Between Pediococcus and Bacillus Communities as a Key Factor in the High-Temperature Thermal Differentiation of Daqu DOI

Huabin Tu,

Guanyu Zhou,

Jianjun Lu

и другие.

Food Bioscience, Год журнала: 2024, Номер 62, С. 105457 - 105457

Опубликована: Ноя. 12, 2024

Язык: Английский

Unraveling the multiple interactions between phages, microbes and flavor in the fermentation of strong-flavor Baijiu DOI Creative Commons

Huadong Zhang,

Hongxia Zhang, Hai Du

и другие.

Bioresources and Bioprocessing, Год журнала: 2025, Номер 12(1)

Опубликована: Март 5, 2025

The fermentation process of strong-flavor Baijiu represents a complex and unique ecosystem, characterized by the involvement various microorganisms that drive intricate biochemical reactions, ultimately contributing to distinct flavor profile Baijiu. Viruses may affect succession thus style quality product. However, interaction between viruses during is still unclear. Here we combined viral metagenomics amplicon sequencing, physicochemical analysis, GC-MS detection with temporal sampling study dynamics microbial communities, properties, compounds fermentation. Viral metagenomic analysis revealed 513 operational taxonomic units (vOTUs), encompassing 34 families. Principal coordinates (PCoA) demonstrated significant differences in vOTUs at different stages. Notably, community exhibited patterns stages; it changed rapidly initial five days, similarities observed days 10 20. Volatile identified 38 components fermented grains, comprising 16 ester compounds, 11 alcohols, 8 acids, majority formed 30. Spearman's rank correlation Peduoviridae negative Gluconobacter. Genomoviridae showed Issatchenkia, Penicillium, Monascus. These findings highlight potential for interactions communities fermentation, underscoring importance considering studies ecology foods.

Язык: Английский

Процитировано

1
Solid-State Fermentation Engineering of Traditional Chinese Fermented Food DOI Creative Commons
Guangyuan Jin, Yujie Zhao,

Shuhan Xin

и другие.

Foods, Год журнала: 2024, Номер 13(18), С. 3003 - 3003

Опубликована: Сен. 22, 2024

Solid-state fermentation (SSF) system involves solid, liquid, and gas phases, characterized by complex mass heat transfer mechanisms microbial interactions. The SSF processes for traditional Chinese fermented foods, such as vinegar, soy sauce, baijiu primarily rely on experience, most of the operations are replaced auto machine now. However, there is still a lack engineering in-depth study process complete control. To meet demands smart manufacturing green production, this paper emphasizes analysis behind SSF. It reviews progress in aspects SSF, including raw material pretreatment, parameter detection, mathematical model construction, equipment innovation. Additionally, it summarizes challenges faced during intelligent upgrades opportunities brought scientific technological advancements, proposing future development directions. This review provides an overview aspects, offering reference transformation sustainable food industry.

Язык: Английский

Процитировано

6
Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu DOI

Akhtiar Ali,

Yanfang Wu,

Weiwei Li

и другие.

Process Biochemistry, Год журнала: 2024, Номер unknown

Опубликована: Сен. 1, 2024

Язык: Английский

Процитировано

4
Functional microbiome assembly in food environments: addressing sustainable development challenges DOI Open Access
Yao Gu, Tingting Liu, Waleed AL‐Ansi

и другие.

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(1)

Опубликована: Янв. 1, 2025

Abstract The global food system faces numerous challenges, creating an urgent need for sustainable reform. Functional microbiome assemblies offer transformative potential by endowing microbial foods with diverse, beneficial characteristics. These can dynamically influence specific systems, positioning them as a promising approach reshaping production. However, the current applications and types of in remain limited, lack effective screening regulatory methods. This review introduces functions practical approaches implementing systems alongside future directions enhancing their applications. Several ecological studies evaluated how to regulate functional output revealed that environmental conditions, which shape niche species survival, significantly influenced microbiomes. Building on this theoretical foundation, presents model comprising gene codes, corresponding outputs. is illustrated examples explore mechanisms assemblies. By highlighting roles outputs examining environments induce modulate functions, provides roadmap address emerging challenges sustainability.

Язык: Английский

Процитировано

0
Comprehensive analysis of spatiotemporal heterogeneity reveals the effects of physicochemical and biological factors on temperature rise during the Moutai-flavor Baijiu stacking fermentation process DOI

Yuanbu Li,

Xing Qin,

Xianglian Zeng

и другие.

Chemical Engineering Journal, Год журнала: 2025, Номер unknown, С. 161049 - 161049

Опубликована: Фев. 1, 2025

Язык: Английский

Процитировано

0
Synthesis of an autochthonous microbiota responsible for the prepared process improving, flavor profile and brewing attributes of high-temperature Daqu DOI
Hongmei Li,

Yaochuan Hou,

Wei Zou

и другие.

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106444 - 106444

Опубликована: Март 1, 2025

Язык: Английский

Процитировано

0
Revealing the synergistic effects of Qupi-shaping pattern and spatial variation on high-temperature Daqu attributes DOI Creative Commons

Zhiguang Lei,

Zhu Zhang, Jun Huang

и другие.

LWT, Год журнала: 2024, Номер 215, С. 117194 - 117194

Опубликована: Дек. 10, 2024

Язык: Английский

Процитировано

2
Cooperative Interaction Between Pediococcus and Bacillus Communities as a Key Factor in the High-Temperature Thermal Differentiation of Daqu DOI

Huabin Tu,

Guanyu Zhou,

Jianjun Lu

и другие.

Food Bioscience, Год журнала: 2024, Номер 62, С. 105457 - 105457

Опубликована: Ноя. 12, 2024

Язык: Английский

Процитировано

1