Daqu regulates the balance of saccharification and alcoholic fermentation to promote Chinese baijiu fermentation

Food Bioscience, Год журнала: 2024, Номер 61, С. 104723 - 104723

Опубликована: Июль 9, 2024

Язык: Английский

---

Unraveling the water source and formation process of Huangshui in solid-state fermentation

Food Science and Biotechnology, Год журнала: 2024, Номер 34(3), С. 665 - 675

Опубликована: Авг. 14, 2024

Язык: Английский

---

Exploring the impact mechanisms on different mechanized airing approaches during second round heap fermentation of sauce-flavor Baijiu: From physicochemical parameters, microbial diversity to volatile flavor compounds

Food Research International, Год журнала: 2024, Номер 199, С. 115359 - 115359

Опубликована: Ноя. 26, 2024

Язык: Английский

---

Effect of Non-Saccharomyces Yeasts Derived from Traditional Fermented Foods on Beer Fermentation Characteristics and Flavor Profiles

Foods, Год журнала: 2025, Номер 14(8), С. 1395 - 1395

Опубликована: Апрель 17, 2025

In recent years, numerous studies have demonstrated that non-Saccharomyces yeasts hold potential for industrial application and aroma generation during fermentation. Non-Saccharomyces wild can be important tools in the development of new products, objective this work was to obtain characterize novel yeast isolates their ability produce beer. Traditional fermented beverages serve as a vital source strains exhibit unique characteristics brewing process. Thus, 22 Saccharomycopsis fibuligera were isolated from traditional foods work. Subsequently, through primary secondary screening, S. G02 identified promising candidate beer brewing, attributed its advantageous physiological traits notable production. Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC–MS) employed analyze volatile flavor substances using strain. Chemometric analysis revealed had influence on aroma. Accordingly, isoamyl alcohol, phenyl-1-ethanol, ethyl acetate, 4-ethyl guaiacol (4EG) key components G02. This provides useful insights into reference targeted improvement

Язык: Английский

---

(R)-Ethyl lactate is an important contributor to fruity flavor of Baijiu as revealed by chiral GC–MS and sensory evaluation

Food Chemistry X, Год журнала: 2025, Номер unknown, С. 102525 - 102525

Опубликована: Май 1, 2025

Язык: Английский

---

Anti-urease therapy: a targeted approach to mitigating antibiotic resistance in Helicobacter pylori while preserving the gut microflora

Gut Pathogens, Год журнала: 2025, Номер 17(1)

Опубликована: Май 28, 2025

Язык: Английский

---

Unraveling the Water Source and Formation Process of <em>Huangshui</em> in Solid-State Fermentation

Опубликована: Май 9, 2024

Strong-aroma Baijiu is a traditional Chinese spirit distilled from grains that undergo solid-state fermentation. At the end of each fermentation cycle, significant quantity Huangshui accumulates at bottom pit, constituting one primary by-products in brewing process strong-flavor liquor. In this report, chemical component analysis obtained liquor factory revealed diverse array organic acids, alcohols, esters, starch, reducing sugars, amino and other compounds present Huangshui. Additionally, two specialized models were developed to investigate formation Our findings demonstrate positive correlation between yield initial moisture content fermented grains. It concluded percolate produced during liquor, with its water originating

Язык: Английский

---

Identification of volatile differential markers in strong‐aroma Baijiu based on gas chromatography–electronic nose combined with gas chromatography–time‐of‐flight mass spectrometry

Journal of the Science of Food and Agriculture, Год журнала: 2024, Номер unknown

Опубликована: Сен. 13, 2024

Abstract BACKGROUND Baijiu is a traditional Chinese liquor produced from grains through fermentation, distillation, aging and blending. The flavor of influenced by factors such as raw materials, starter, processes the environment, since relationship between these still being analyzed, identification different somewhat difficult. In this paper, volatile differential markers 42 types strong‐aroma origin, alcohol content grade were explored. RESULTS A total 24 substances detected gas chromatography–electronic nose (GC‐E‐Nose) 99 chromatography–time‐of‐flight mass spectrometry (GC‐TOF MS). peak areas obtained GC‐E‐Nose analyzed partial least squares (PLS) method, with variable importance in projection (VIP) >1 screened out. Combined qualitative results GC‐TOF MS, four (isobutyric acid, 2‐butanone, 2,3‐butanediol 3‐methylbutyric acid) selected for Baijiu. An external standard curve was established to accurately quantify substances, Kruskal–Wallis test confirmed that absolute contents varied significantly among samples ( P < 0.01). Principal component analysis hierarchical cluster based on showed prioritized contents. CONCLUSION These can be used samples. This research provides theoretical support detection improvement product quality. © 2024 Society Chemical Industry.

Язык: Английский

---

Workshop environment heterogeneity shaped the microbiome and metabolome profiles during Xiasha round of Jiangxiangxing Baijiu

Food Chemistry X, Год журнала: 2024, Номер 22, С. 101264 - 101264

Опубликована: Март 1, 2024

Workshop with different fermentation years plays an essential role in the yield and quality of Baijiu. In actual production, base Baijiu newly built workshop is inferior to older one. this study, microbiota environment process from two workshops namely N (ferment 2 years) O 20 flavor compounds were studied during Xiasha round. Results showed accumulated more environmental microorganisms fungi including P. kudriavzevii, Wickerhamomyces anomalus Saccharomyces sp mainly came ground. Yeasts Pichia, Cyberlindnera, Candida responsible for substances formation while Saccharopolyspora was N. This study first time explored reasons brewing differences among perspectives environment, microbial community substances, providing new ideas guiding production as well improvement quality.

Язык: Английский

---

Identifying Variables Influencing Traditional Food Solid-State Fermentation by Statistical Modeling

Foods, Год журнала: 2024, Номер 13(9), С. 1317 - 1317

Опубликована: Апрель 25, 2024

Solid-state fermentation is widely used in traditional food production, but most of the complex processes involved were designed and are carried out without a scientific basis. Often, mathematical models can be established to describe mass heat transfer with assistance chemical engineering tools. However, due nature solid-state fermentation, alone cannot explain many dynamic changes that occur during these processes. For example, it hard identify important variables influencing product yield quality fluctuations. Here, using Chinese liquor as case study, we statistical correlate final available industrial data, including starting content starch, water acid; temperature; substrate temperature profiles throughout process. Models based on concentrations gave unsatisfactory predictions. Although obvious factor month, ambient unlikely direct driver differences. A lactic-acid-inhibition model indicates lactic acid from bacteria likely reason for reduction between April December. Further integrated study strategies necessary confirm crucial both microbiological perspectives. Our findings facilitate better understanding improvement fermentations.

Язык: Английский

---