A5101815670- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Biochemical and biochemical processes
- Particle Dynamics in Fluid Flows
- Coagulation and Flocculation Studies
- Characterization and Applications of Magnetic Nanoparticles
- Metabolomics and Mass Spectrometry Studies
- Probiotics and Fermented Foods
- Electrohydrodynamics and Fluid Dynamics
- Random lasers and scattering media
- Granular flow and fluidized beds
- Meat and Animal Product Quality
- nanoparticles nucleation surface interactions
- Microbial Metabolic Engineering and Bioproduction
- Fluid Dynamics and Heat Transfer
- Thermochemical Biomass Conversion Processes
- Fluid Dynamics and Thin Films
- Fungal Biology and Applications
- Advanced Fluorescence Microscopy Techniques
- Thermal and Kinetic Analysis
- Organic Light-Emitting Diodes Research
- Nanofluid Flow and Heat Transfer
- Mechanical and Optical Resonators
- Coal Combustion and Slurry Processing
- Advanced Fiber Laser Technologies
Sichuan University of Science and Engineering
2018-2024
China Light Industry Press (China)
2024
East China Normal University
2020
University of Fribourg
2015
Adolphe Merkle Institute
2015
Soochow University
2004-2008
Abstract Sub-high temperature Daqu, a traditional solid fermenting agent used in Chinese strong-aroma Baijiu production, is abundant diverse microorganisms, including bacteria, yeasts, molds, and actinomycetes. Among these, yeasts are pivotal for ethanol production flavor formation. However, counting Daqu challenging due to interference from molds bacteria. Antibiotics employed inhibit bacterial growth, but there no practical way suppress without affecting the growth of yeasts. In this...
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,...
Abstract In the traditional fermentation process of strong-aroma Baijiu, a pit mud (FPM) provides many genera microorganisms for fermentation. However, functional that have an important effect on quality Baijiu and their changes with age (FP) are poorly understood. Herein, Roche 454 pyrosequencing technique phospholipid fatty-acid analysis were employed to reveal structure diversity prokaryotic communities in FPM samples been aged 5, 30, 100 years. The results revealed increase total biomass...
In this work we build on our previous paper (Harshe, Y. M.; Lattuada, M. Langmuir 2012, 28, 283-292) and compute the breakage rate of colloidal aggregates under effect shear forces by means Stokesian dynamics simulations. A library clusters made identical spherical particles covering a broad range masses fractal dimension values (from 1.8 to 3.0) was generated combination several Monte Carlo methods. DLVO theory has been used describe interparticle interactions, contact have introduced...
In order to explore the effect of Wickerhamomyces on production flavor compounds in Xiaoqu Baijiu, this study examined correlation between fungal communities and ester compounds. It was hypothesized that contributes aroma Xiaoqu. Enhanced fermentation methods were used validate role Baijiu brewing. Compared traditional Xiaoqu, enhanced significantly increased acidity fermented grains starch utilization rate (P<0.05). The analyzed by high-throughput sequencing technology. dominant...
Lactic acid (LA) is a significant byproduct in Baijiu fermentation, with both D(-)-lactic (D(-)-LA) and L-lactic (L(+)-LA) being present due to the diverse microbial metabolism involved. L(+)-LA, key industrial raw material, metabolizable by humans, unlike D(-)-LA. This study aims isolate microorganisms from fermented grains that preferentially produce L(+)-LA apply these strains fermentation processes. We analyzed 106 commercially available samples, along grains, yellow water, samples 10...
We investigate photon coalescence in a lossy non-Hermitian system and study dynamic device modeled by beam splitter with an extra intrinsic phase term added the transformation matrix, which is linear system. The two-photon interference behavior altered accordingly since this affects unitary of incoming photons. calculate coincidence between two single-photon pulses, considering interferometric pulses as tunable parameters. turns famous Hong–Ou–Mandel dip into bump, visibility dependent on both phase.
NongXiangXing Baijiu (NBJ) is produced using a solid-state fermentation system, but the impact of stratified fermented grains on remains unclear. Therefore, in typical distillery plant, we evaluated physical and chemical composition, volatile compound profile, microbial community NBJ both above (FG-A) below (FG-B) Huangshui line. Significant differences parameters between FG-A FG-B were observed after 30 days (P < 0.05). Additionally, partial least squares projection to latent...
To investigate the composition of caproic acid-producing bacterial communities in sub-high-temperature Daqu, we analyzed four different Daqu samples from Sichuan. After enriching with a specialized medium, performed high-throughput sequencing 16S rRNA gene amplicons on metagenomic DNA both and enrichment cultures. Our analysis focused identifying characterizing present Daqu. The results revealed that increased diversity abundance potential bacteria predominant bacteria, relative greater than...
To investigate the composition of caproic acid-producing bacterial communities in sub-high-temperature Daqu, we analyzed four different Daqu samples from Sichuan. After enriching with a specialized medium, performed high-throughput sequencing 16S rRNA gene amplicons on metagenomic DNA both and enrichment cultures. Our analysis focused identifying characterizing present Daqu. The results revealed that increased diversity abundance potential bacteria predominant bacteria, relative greater than...
Abstract Sub-high temperature Daqu is a traditional solid fermenting agent that produces Chinese strong-aroma Baijiu. It abundant in various microorganisms, including bacteria, yeasts, molds, and actinomycetes, of which yeasts play crucial role ethanol production flavor formation. Counting difficult due to the interference molds bacteria. Antibiotics are employed inhibit bacterial growth, but there no effective way suppress without affecting growth yeasts. In this study, short-chain...