A5085609347- Fermentation and Sensory Analysis
- Tea Polyphenols and Effects
- Microbial Metabolism and Applications
- Food Quality and Safety Studies
- Probiotics and Fermented Foods
- Biochemical and biochemical processes
- Genomics and Phylogenetic Studies
- Microbial Community Ecology and Physiology
- Gut microbiota and health
- Biochemical Analysis and Sensing Techniques
- Metabolomics and Mass Spectrometry Studies
- Sensory Analysis and Statistical Methods
- Clostridium difficile and Clostridium perfringens research
- Horticultural and Viticultural Research
- Identification and Quantification in Food
- Spectroscopy Techniques in Biomedical and Chemical Research
- GABA and Rice Research
- Advanced Chemical Sensor Technologies
- Phytochemicals and Antioxidant Activities
- Microbial Natural Products and Biosynthesis
- Plant nutrient uptake and metabolism
- Nutrition, Health and Food Behavior
- Agricultural Productivity and Crop Improvement
- Anaerobic Digestion and Biogas Production
- Plant biochemistry and biosynthesis
Jiangnan University
2019-2025
Qingdao Agricultural University
2023
Agricultural Research Organization
2022
Gansu Academy of Agricultural Sciences
2007
The solid-state anaerobic fermentation in a mud cellar is the most typical feature of strong-flavor baijiu (SFB). Metabolites produced by microbes inhabiting pit are crucial to create unique flavor SFB.
Temperature is a critical factor that influences the microbiota in Daqu, which provides essential enzymes for saccharification process Baijiu (Chinese liquor) production. However, relationship between temperature-adapted and properties of Daqu remains unclear. In this study, profile 23 major saccharifying 40 responsible genera was obtained from metagenomic data medium- high-temperature (MT- HT-Daqu). The pattern (65 °C) primarily affected potential by promoting Bacillales (fold-change:...
This study compared differences in physicochemical characteristics of the vinegar made by a mixed culture (MC) Saccharomyces cerevisiae and Lactiplantibacillus plantarum pure (PC) cerevisiae.The fermentation process was monitored, metabolomics analysis Liquid Chromagraphy-Mass Spectrometry (LC-MS) applied to compositional between PC MC vinegars, combined with quantification organic acids, amino acids B vitamins.A total 71 differential metabolites including carbohydrates, six possible key...
Fruit vinegar is typically produced through a two-stage submerged fermentation involving Saccharomyces cerevisiae (alcohol fermentation) and Acetobacter pasteurianus (acetic acid fermentation). In order to enhance its flavor nutritional properties, Lactiplantibacillus plantarum Komagataeibacter europaeus were introduced into the respective stages. The process was monitored assess their individual combined effects, while non-targeted metabolomic analysis aided amino acids organic applied...
Butyrate, one of the key aroma compounds in Luzhou-flavor baijiu, is synthesized through two alternative pathways: butyrate kinase (buk) and butyryl-CoA:acetate CoA-transferase (but). A lack knowledge butyrate-producing microorganisms hinder our ability to understand flavor formation mechanism baijiu. Here, temporal dynamics microbial metabolic profiling fermented grains (FG) was explored via PICRUSt based on 16S rRNA gene sequences. We found Bacilli Bacteroidia were major potential...
1-Propanol is an important aroma compound in sauce-flavor Baijiu. However, the mechanism by which it affects of Baijiu has not been fully investigated. In this study, instrumental and perceptual analysis was employed to assess impact 1-propanol on flavor volatile compounds The combination sensory evaluation electronic tongue revealed that diminished floral fruity increased bitterness astringency. According SHS/GC-MS analysis, mainly inhibited volatility ethyl acetate, butyrate, valerate,...