A5100698202- Fermentation and Sensory Analysis
- Metabolomics and Mass Spectrometry Studies
- Tea Polyphenols and Effects
- Microbial Metabolism and Applications
- Food Quality and Safety Studies
- Probiotics and Fermented Foods
- Retinal Development and Disorders
- Building materials and conservation
- Anaerobic Digestion and Biogas Production
- Microbial Metabolic Engineering and Bioproduction
- Phosphorus and nutrient management
- Visual perception and processing mechanisms
- Microbial Community Ecology and Physiology
- Methane Hydrates and Related Phenomena
- Wastewater Treatment and Nitrogen Removal
- Pharmaceutical and Antibiotic Environmental Impacts
- Glaucoma and retinal disorders
Guizhou University
2019-2022
University of Hong Kong
2010
Chinese University of Hong Kong
2010
Black glutinous rice wine (BGRW) is a traditional Chinese that brewed using multiple strains. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Accordingly, main goal this study was determine microbial communities and major metabolites different fermentation starters. Anshun (AS) starter Xingyi (XY) were used for BGRW provide insight into potential variation in flavor aroma. High-throughput sequencing community Illumina...
Panxian ham, a traditional Chinese dry-cured is protected by national geographical indication. Similar to other fermented foods, the microbial population of ham pivotal taste and flavor formation. This study aimed establish relationship between microorganisms metabolites during spontaneous fermentation ham. Multivariate analysis based on metabolomics data revealed that continuous metabolic changes occurred entire process, with most significant occurring in initial stage ripening. Thirty-one...
Xiaoqu , one of three traditional jiuqu in China, is a saccharifying and fermenting agent used jiu brewing, with different ingredient compositions preparation techniques various regions. The yield quality are significantly affected by the metabolites microbiota ; however, associated relationship remains poorly understood. This study aimed to analyze this typical from Guizhou province China. non-volatile were detected using gas chromatography time-of-flight mass spectrometry, whereas...
Abstract Black waxy rice wine fermentation metabolites are closely related to the product's final quality. However, little is known about dynamic metabolite changes during fermentation. Here, we used gas chromatography time‐of‐flight mass spectrometry (GC‐TOF‐MS) metabolomics and multivariate statistical analysis explore relationship between time. A total of 159 were identified entire process. The PCA revealed a clear separation samples after 4 days 2 days, 4–24 clustered together. This...
Pre-fermentation is crucial for black glutinous rice wine production. However, the dynamic changes occurring in metabolites during pre-fermentation remain unclear. Hence, multivariate analysis to investigate relationship between and fermentation time was performed. Both PCA OPLS-DA score plots showed a typical drift of metabolite profiles 0–60 h, whereas reverse change occurred after 60 h. Of 28 significantly different (SDMs) (VIP > 1 p < .05) identified pre-fermentation, 50% were enriched...
To understand the pollution characteristics and removal effect of antibiotics in wastewater treatment process large-scale pig farms Guizhou, solid-phase extraction-liquid chromatography-tandem mass spectrometry (SPE-LC-MS) was used to investigate ten veterinary from influent effluent each unit during two (named Farm A B). The results showed that rates conventional pollutants[including chemical oxygen demand (COD), NH4+-N, total nitrogen (TN), phosphorus (TP)] B were above 88.10%....