A5016327374- Fermentation and Sensory Analysis
- Advanced Chemical Sensor Technologies
- Tea Polyphenols and Effects
- Microbial Metabolism and Applications
- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Food Quality and Safety Studies
- Reproductive tract infections research
- Enzyme-mediated dye degradation
- Urinary Tract Infections Management
- Phytochemicals and Antioxidant Activities
- Amino Acid Enzymes and Metabolism
- Biochemical and biochemical processes
- Polyamine Metabolism and Applications
- Metabolomics and Mass Spectrometry Studies
- Pelvic floor disorders treatments
- Chromium effects and bioremediation
- Sensory Analysis and Statistical Methods
- Microbial Community Ecology and Physiology
- Identification and Quantification in Food
- Postharvest Quality and Shelf Life Management
- Biocrusts and Microbial Ecology
- Air Quality and Health Impacts
- Diet and metabolism studies
- Spectroscopy and Chemometric Analyses
Shaoxing University
2021-2025
Health First
2022
Recurrent vaginitis in conjunction with urinary tract infection (RV/UTI) perimenopausal women is a common clinical condition that impacts both doctors and patients. Its pathogenesis not completely known, but the urogenital microbiota thought to be involved. We compared gut microbiotas of experiencing RV/UTI those age-matched controls provide new microbiological perspective scheme for solving problems. Fifty age who were diagnosed 50 healthy enrolled. The intestinal analyzed via 16S ribosomal...
Abstract Huangjiu (Chinese rice wine) is brewed in an open environment, where bacteria play important role during the fermentation process. In this study, bacterial community structure and composition changes fermented mash liquid of mechanized Huangjiu, well‐fermented manual (wines good qualities), poorly poor qualities: spoilage, high acidity, low alcohol content) different stages from Guyuelongshan Shaoxing company were analyzed via metagenomic sequencing. And metabolic difference was...
The volatile flavor compounds of Huangjiu (Chinese rice wine) brewed from different raw materials were obviously different, but there few studies on the wheat Qu at brewing stages. In this paper, headspace-solid phase microextraction combined with gas chromatography-mass spectrometry, principal component analysis and sensory evaluation, was used to determine in made by hand mechanical. results showed that significant differences contents types substances fermentation stages, prefermentation...
In order to understand the differences of metabolites and their key metabolic pathways between traditional manual mechanized Huangjiu, gas chromatography-mass spectrometry (GC-MS) combined with non targeted metabolomics was used track monitor Huangjiu in whole post-fermentation stage. The results showed that 25 14 were identified as differential respectively (VIP > 1, P < 0.05); three had significant effects on (-log (P) impact 0.01). Compared two kinds 21 four This study is helpful gain...
Ethyl carbamate (EC) is a potential carcinogen existing in fermented foods such as Chinese rice wine (Huangjiu). Since urea an important precursor of EC, the degradation could be effective way to reduce EC foods.In this study, Enterobacter sp. R-SYB082 with acid characteristics was obtained through microbial screening. Further research isolated new urea-degrading enzyme from strain - ureidoglycolate amidohydrolase (UAH) which degrade directly. The cloning and expression UAH Escherichia coli...
Abstract In order to improve the high cost of equipment and difficult management caused by natural aging Chinese rice wine (Huangjiu), micro‐oxygen (MO) electric field (PEF) technology are used accelerate Huangjiu. The results showed that have a significant effect on sensory characteristics flavor Compared with naturally aged Huangjiu, compounds Huangjiu treated increase significantly. Based principal component analysis, processed at 0.35 mg L/day or 0.5 combined exhibited similar which was...
Adding ZaoShao liquor (high-concentration liquor) is one of the most important steps in brewing process Shaoxing Jiafan wine, a product protected by Chinese geographical indications. The focus this study effect different additive amounts on flavor end products.
<title>Abstract</title> Background Recurrent vaginitis in conjunction with urinary tract infection (RV/UTI) perimenopausal women is a common clinical condition that plagues doctors and patients. Its pathogenesis not completely known, but the urogenital microbiota thought to be involved. We compared gut of experiencing RV/UTI those age-matched controls an attempt provide new microbiological perspective scheme for solving problems. Results Fifty age who were diagnosed 50 healthy enrolled. The...