A5023764252- Fermentation and Sensory Analysis
- Biochemical and biochemical processes
- Microbial Metabolism and Applications
- Food Quality and Safety Studies
- Tea Polyphenols and Effects
- Fungal Biology and Applications
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolic Engineering and Bioproduction
- Gut microbiota and health
- Probiotics and Fermented Foods
- Olfactory and Sensory Function Studies
- Food composition and properties
- Biosensors and Analytical Detection
- Horticultural and Viticultural Research
- Metabolomics and Mass Spectrometry Studies
- Pharmacological Effects of Natural Compounds
- Polysaccharides and Plant Cell Walls
- Polyamine Metabolism and Applications
- Electrochemical sensors and biosensors
- Meat and Animal Product Quality
- Bacteriophages and microbial interactions
- Microbial Community Ecology and Physiology
- Bacterial Genetics and Biotechnology
- Advanced Nanomaterials in Catalysis
- Biochemical Analysis and Sensing Techniques
Xihua University
2023-2024
State Key Laboratory of Food Science and Technology
2023
Nanchang University
2023
Sichuan University of Science and Engineering
2022-2023
Zen-Noh (Japan)
2012
Too large of a higher alcohol content has negative effects on the liquor taste and health. Revealing key microbes their driving forces is essential to regulate in spontaneous fermentation. Herein, we used high-throughput sequencing associated with multivariate statistical algorithm reveal contributing for production Chinese light-aroma-type identified that Saccharomyces Pichia were main contributors. In addition, C/N ratio microbial interaction found significantly affect alcohols. response...
High-throughput sequencing combined with a null model test was used to reveal the structural characteristics and assembly mechanisms of microbial communities in surface Daqu (SD) core (CD) during fermentation. The results showed that community differentiation occurs fermentation, which resulted differences between SD CD communities. In SD, Saccharomycetales Mucorales were predominant fungal communities, Lactobacillales bacterial Meanwhile, CD, Eurotiales Bacillales dominant co-occurrence...
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...
The fungal community in Qu plays a key role the formation of turbid rice wine (TRW) style. Sichuan Basin and its surrounding areas have become one main TRW production regions China; however, how they affect characteristics remain unknown. Therefore, this study provided insight into biomarkers from Guang'an (GQ), Dazhou (DQ), Aba (AQ), Liangshan (LQ), as well their relationships with compounds TRW. GQ were Rhizopus arrhizus, Candida glabrata, Rhizomucor pusillus, Thermomyces lanuginosus...
Light-flavor Baijiu (LFB) fermentation is a representative spontaneous mixed-culture solid-state process in which sorghum used as the raw material. Raw materials and microorganisms are crucial to flavor formation quality of LFB. However, microbial physicochemical dynamics different varieties during LFB fermentation, well their impact on compounds still largely unknown. Herein, PacBio single-molecule real-time (SMRT) sequencing headspace solid-phase microextraction coupled with gas...
Flavor components largely depend on microbial activity and environmental conditions during traditional fermented food production. However, the abiotic contributions to flavor of Chinese strong-aroma
Fermentation ability and alcohol production are important quality indicators of Chinese liquor Daqu, reflecting microbial growth metabolic capacity ethanol Daqu microbiota, respectively. However, information on the community related to fermentation is unclear. In this study, functional microbiota (FFM) (AFM) were obtained by correlating with microbiota. FFM AFM consisted 50 49 genera, respectively, which basically same at phylum level but differed genus level. Correlation analysis showed...
Predominant odorants in modern and traditional types of Chinese xiaoqu liquor (Baijiu) were identified compared by the combined use gas chromatography-olfactometry, odor activity values (OAVs), multivariate analyses. A total 79 aroma compounds a typical type Baijiu (M) (T), 42 them had OAV > 1 both M T samples. The main differences between two samples obtained for concentration 23 aroma-active compounds. 22 made different brewing processes analyzed to confirm differences. Partial least...
"Green-covering" Tuqu (TQ), as one of Xiaoqu, is a special fermentative starter (also known Jiuqu in Chinese) that originated southern China and characterized by layer green mold covering (Aspergillus clavatus) the surface (sometimes) with red heart. It plays vital role producing light-aroma-type Baijiu (LATB). However, to date, microbiota causes heart TQ remain largely unexplored, it still unclear how these influence on quality LATB. In this study, two types TQ, (RH) another non-red (NRH),...
The thermophilic phase of Daqu fermentation is considered the key period for aroma production in Daqu, but little known about changes substances during this phase. In study, we combined a metabolomics approach with high-throughput sequencing to analyze metabolic profiles and identify metabolism-associated microbes fermentation. results revealed that sets after 5 9 days were similar, several amino acid biosynthesis-related pathways significantly enriched. addition, pyrazines alkanes increased...
Pickle is normally served as a side dish with the main meal or used an appetizer and also favored by many Chinese. However, accumulation of nitrite common problem faced during vegetables fermentations. Effects different fermentation conditions on concentration were investigated preparation lactobacillus pickles using modern biological technology. The results showed that salt, some accessories could reduce content carrot-pickles fermentation, improve safety pickles.
“Green-covering and red-heart” Guanyin Tuqu (GRTQ), as a type of special fermentation starter, is characterized by the “green-covering” formed on surface (SQ) “red-heart” in center (CQ). However, mechanisms that promote temporal succession GRTQ microbial ecology formation “green-covering characteristics remain unclear. Herein, we correlated profiles community with main environmental variables (temperature, moisture, acidity) spatial position (center surface) throughout fermentation....
Toxin-antitoxin (TA) modules are important mediators of persister cell formation in response to environmental stresses. However, the mechanisms through which persistence is controlled remain poorly understood.
As a C13-norisoprenoid aroma substance, β-damascenone is highly important aromatic compound and an active constituent. The purpose of this study was to investigate the change law during light-flavor