A5052370495- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Tea Polyphenols and Effects
- Anaerobic Digestion and Biogas Production
- Wastewater Treatment and Nitrogen Removal
- Advanced Chemical Sensor Technologies
- Microbial Fuel Cells and Bioremediation
- Phytochemicals and Antioxidant Activities
- Sensory Analysis and Statistical Methods
- Bamboo properties and applications
- Horticultural and Viticultural Research
- Agriculture, Soil, Plant Science
- Biochemical Analysis and Sensing Techniques
- Microbial Metabolism and Applications
- Microbial Community Ecology and Physiology
- Gut microbiota and health
- Metabolomics and Mass Spectrometry Studies
- Biochemical and biochemical processes
- Biofuel production and bioconversion
- Meat and Animal Product Quality
- GABA and Rice Research
- Microbial Metabolites in Food Biotechnology
Biological pretreatment is a viable method for enhancing biogas production from straw crops, with the improvement in lignocellulose degradation efficiency being crucial factor this process. Herein, metagenomic approach was used to screen core microorganisms (Bacillus subtilis, Acinetobacter johnsonii, Trichoderma viride, and Aspergillus niger) possessing lignocellulose-degrading abilities among samples three environments: pile retting wheat (WS), WS returned soil, forest soil. Subsequently,...
High-temperature Daqu is crucial to Jiang-flavor Baijiu production in the Southern Sichuan-Northern Guizhou region of China. However, complex interplay among microorganisms, enzymes, and metabolites from this requires further investigation. This study compared four high-temperature samples region, analyzing their physicochemical properties, enzyme activities, volatile compounds, microbial community composition function, exploring influence microorganisms on saccharification aroma-formation...
This study examines the effects of artificial and mechanical production on physicochemical properties, enzyme activities, flavor components, microbial diversity medium-high temperature Daqu, a crucial starter culture for Chinese Baijiu. The research aims to elucidate how these methods influence quality Daqu provide technical insights optimizing industrial processes. Results demonstrate that exhibits 0.24% higher reducing sugar content (p < 0.05), 8.3% greater water retention 0.01),...
Wheat grain serves as the primary raw material for producing medium-high temperature (MT)-Daqu, a fermentation starter crucial Chinese Baijiu production, characterized by spontaneous without inoculation of exogenous substances. However, interactions among wheat varieties, cultivation environments, and resulting Daqu quality remain poorly understood. This study evaluates three varieties harvested from distinct examining quality, grain-associated endophytes, physicochemical properties...
Abstract Greengage wine with low alcohol content is increasing in popularity owing to its fruity taste and rich nutrition. The key aroma flavor substances like free amino acids (FAAs), volatile fatty acids, higher alcohols, esters. Amino acid (AA) metabolisms yeast are an important source of these secondary compounds, which vary the fermentation conditions. This study explored optimized impact different parameters (carbon source, inoculum, pH, temperature) on FAA contents dynamics greengage...
Sauce-aroma Baijiu (SAB) is one of the most famous Baijius in China; SAB has more than 500 aroma compounds it. However, key compound flavor remains unclear. Volatiles play an important role and are highly correlated to quality. In present study, 63 volatile were quantified among 66 samples using gas chromatography with flame ionization detector (GC-FID). The authors analyzed odor contributions correlations two quality groups samples. Moreover, activity value (OAV) ratio-based random forest...
Husks are the main source of bran and furfural flavor in traditional Chinese light-aroma Baijiu, but they negatively affect its smell taste. Here, husks were replaced with fresh bamboo to brew Baijiu. Flavor components Jiupei Baijiu detected through headspace solid-phase microextraction gas chromatography-mass spectrometry, physicochemical properties assessed; results obtained from correlation, principal component, cluster analyses. Starch reducing sugar content correlated moisture, alcohol...
Koji is an important starter for rice shochu brewing and influences the quality. Consequently, we studied impacts of koji on flavor compounds sensory characteristics using molds Aspergillus kawachii SICC 3.917 (A-K), oryzae 3.79(A-O), Niger CICC 2372 (A-N), Rhizopus 40260 (R-O), traditional Qu (control). The effects aroma components, free amino acids (FAAs), overall aspects were studied. These findings indicated that significantly affected shochu's content total FAAs in A-K (30.586 ± 0.944...