A5086532454- Fermentation and Sensory Analysis
- Tea Polyphenols and Effects
- Microbial Metabolism and Applications
- Polysaccharides Composition and Applications
- Food composition and properties
- Botany, Ecology, and Taxonomy Studies
- Nuts composition and effects
- Probiotics and Fermented Foods
- Microbial Metabolic Engineering and Bioproduction
- Meat and Animal Product Quality
- Biochemical Analysis and Sensing Techniques
- Enzyme Catalysis and Immobilization
- Proteins in Food Systems
- African Botany and Ecology Studies
- GABA and Rice Research
Sichuan University
2024-2025
Sichuan University of Science and Engineering
2021-2022
Henan University of Technology
2021
Nongxiangxing Baijiu is a liquor widely consumed in China and whose flavor vary considerably depending on the production area. Daqu common fermentation starter for significantly affects of Baijiu. The present study aimed to evaluate differences structure potential functions microbial communities, as well volatile metabolites daqu samples obtained from different areas. A total 36 microorganisms were found five areas China. Saccharopolyspora, Pantoea, Pediococcuss, Thermomyces, Issatchenkia,...
Abstract BACKGROUND The storage process of Nongxiangxing daqu is closely related to the quality . role in manufacture remains unclear, and most actual production relies on previous experience. RESULTS With extension over a period time, saccharifying activity, liquefying fermenting esterifying activity reached peak when stored for 3 4 months. Analysis flavor compounds showed that 87 components were detected , esters alcohols main found. Microbial community analysis suggested Weissella was...
Summary Tigernut tuber is a peculiar source of oil because it has high amounts starch. To collect tigernut and obtain high‐quality starch from pressed cake, comprehensive validation the cold‐pressing method was conducted. At 40–60 MPa, one pressing, 67.18–73.97% total content can be obtained; with three pressings, 77.38–82.34% obtained. Starch yields solvent extraction cold‐pressed press‐cake are significantly higher ( P < 0.05) compared native flour. For oils different fatty acid...
Esters are vital flavor compounds in Chinese