A5034067125- Fermentation and Sensory Analysis
- Tea Polyphenols and Effects
- Probiotics and Fermented Foods
- Microbial Metabolism and Applications
- Food Quality and Safety Studies
- Biochemical and biochemical processes
- Innovative Microfluidic and Catalytic Techniques Innovation
- Microbial Metabolic Engineering and Bioproduction
- Analytical Chemistry and Chromatography
- Gut microbiota and health
- Fungal Biology and Applications
- Advanced Chemical Sensor Technologies
- Alcohol Consumption and Health Effects
- Machine Learning in Materials Science
- Plant biochemistry and biosynthesis
- Microbial Community Ecology and Physiology
- Polyamine Metabolism and Applications
- Yersinia bacterium, plague, ectoparasites research
- Fungal and yeast genetics research
- Spectroscopy and Chemometric Analyses
- Biochemical Analysis and Sensing Techniques
- Advanced Control Systems Optimization
- Microbial Natural Products and Biosynthesis
- Process Optimization and Integration
- Bacteriophages and microbial interactions
Jiangnan University
2016-2025
State Key Laboratory of Food Science and Technology
2014-2025
Beijing Technology and Business University
2012-2021
Wuxi Institute of Technology
2021
Jiangxi University of Science and Technology
2012-2013
Harbin University of Science and Technology
2011
Tianjin University
2009
North Carolina State University
1999-2002
Sichuan Academy of Traditional Chinese Medicine
1998
Institute of Chinese Materia Medica
1998
ABSTRACT Many microorganisms in the environment participate fermentation process of Chinese liquor. However, it is unknown to what extent environmental microbiota influences fermentation. In this study, high-throughput sequencing combined with multiphasic metabolite target analysis was applied study microbial succession and metabolism changes during liquor from two environments (old new workshops). SourceTracker evaluate contribution Results showed that Daqu contributed 9.10 27.39% bacterial...
Fermentation microbiota is specific microorganisms that generate different types of metabolites in many productions. In traditional solid-state fermentation, the structural composition and functional capacity core determine quality quantity products. As a typical example food Chinese Maotai-flavor liquor production involves complex various wide variety metabolites. However, microbial succession shift this fermentation remain unclear. Here, high-throughput amplicons (16S rRNA gene amplicon...
ABSTRACT Fermentation pit mud, an important reservoir of diverse anaerobic microorganisms, is essential for Chinese strong-aroma liquor production. Pit mud quality, according to its sensory characteristics, can be divided into three grades: degraded, normal, and high quality. However, the relationship between microbial community quality poorly understood, as are associations within ecosystem. Here, communities at these grades were compared using Illumina MiSeq sequencing variable region V4...
Lactic acid is a universal metabolite, as well growth inhibitor of ethanol producers in Baijiu fermentation. Revealing the mechanism lactic tolerance essential for yield fermented foods. Here, we employed reverse transcription-quantitative polymerase chain reaction to explore degradation acid, based on coculture Pichia kudriavzevii and Saccharomyces cerevisiae. Under high stress, P. decreased from 40.00 35.46 g L–1 within 24 h. Then, S. cerevisiae restored its capacity degrade acid. Finally,...
The microbial composition and environmental factors can take a great influence on community succession during the solid-state fermentation (SSF) of Maotai-flavor Baijiu. In this paper, high-throughput sequencing was used to reveal dominant microorganisms evolution process structure in initial correlation analysis carried out for relationship between physicochemical fermented microbes. results showed that were obviously enriched diversity bacteria fungi downward trend heap However, pit...
Volatile organic compounds (VOCs) are chemicals responsible for antagonistic activity between microorganisms. The impact of VOCs on microbial community succession fermentation is not well understood. In this study, Pichia spp. were evaluated VOC production as a part antifungal during baijiu fermentation. results showed that the abundance in defect group (agglomerated fermented grains) was lower than control group, and negative interaction Monascus determined (P < 0.05). addition, disruption...
Fermented foods often have attractive flavor characteristics to meet various human demands. An ever-challenging target is the production of fermented with equal profiles outside product's origin. However, formation geography-dependent in high-complexity fermentations remains poorly understood. Here, taking Chinese liquor (baijiu) fermentation as an example, we collected 403 samples from 9 different locations China across a latitude range 27°N 37°N. We revealed and validated patterns by using...
Non-gene-editing microbiome engineering (NgeME) is the rational design and control of natural microbial consortia to perform desired functions. Traditional NgeME approaches use selected environmental variables force Spontaneous food fermentation, oldest kind traditional NgeME, transforms foods into various fermented products using networks. In spontaneous fermentation microbiotas (SFFMs) are typically formed controlled manually by establishment limiting factors in small batches with little...
Nutrient fluctuation is ubiquitous in fermentation ecosystems. However, the microbial community assembly mechanism and metabolic characteristics response to nutrient variation are still unclear. Here, we used Baijiu as a case example study responses of amino acids using high-throughput sequencing metatranscriptomics analyses. We chose two groups (group A with low acid group B high contents). The showed similar succession patterns bacterial community, whereas they different fungal wherein...
The fermentation process of strong-flavor Baijiu represents a complex and unique ecosystem, characterized by the involvement various microorganisms that drive intricate biochemical reactions, ultimately contributing to distinct flavor profile Baijiu. Viruses may affect succession thus style quality product. However, interaction between viruses during is still unclear. Here we combined viral metagenomics amplicon sequencing, physicochemical analysis, GC-MS detection with temporal sampling...
Distilled liquors are important products, both culturally and economically. Chemically, as a complex mixture, distilled liquor comprises various chemical compounds in addition to ethanol. However, the components of still insufficiently understood compositional differences similarities from different cultures have never been compared. For first time, volatile organic (VOCs) non-VOCs were profiled using mass spectrometry-based metabolomic approaches. A total 879 VOCs 268 detected 24 including...
Multispecies communities participate in the fermentation of Chinese strong-flavor Baijiu (CSFB), and metabolic activity dominant keystone taxa is key to flavor quality final product. However, their roles function assembly processes are still not fully understood. Here, we identified variations profiles characterized community using 16S rRNA internal transcribed spacer (ITS) gene amplicon metatranscriptome sequencing. We demonstrate that CSFB fermentations with distinct display microbial...
ABSTRACT Fermented microbiota is critical to the formation of microenvironment and metabolic profiles in spontaneous fermentation. Microorganisms generate a diverse array metabolites concurrent with release heat energy. In case Daqu fermentation, peak temperature exceeded 60°C, forming typical high-temperature fermentation system known as Daqu. However, microorganisms that cause quality variation how they affect functional process are not yet clear. This study adopted high-throughput...