Cargando…

Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths

Cereal vinegar is usually produced through solid-state fermentation, and the microbial community plays an important role in fermentation. In this study, the composition and function of Sichuan Baoning vinegar microbiota at different fermentation depths were evaluated by high-throughput sequencing co...

Descripción completa

Detalles Bibliográficos
Autores principales:	Liu, Aiping, Ou, Yixue, Shu, Haojie, Mou, Tianyu, Li, Qin, Li, Jianlong, Hu, Kaidi, Chen, Shujuan, He, Li, Zhou, Jiang, Ao, Xiaolin, Yang, Yong, Liu, Shuliang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9975336/ https://www.ncbi.nlm.nih.gov/pubmed/36876092 http://dx.doi.org/10.3389/fmicb.2023.1135912

Ejemplares similares

Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar
por: Liu, Aiping, et al.
Publicado: (2022)

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics
por: Li, Na, et al.
Publicado: (2023)

Insight into the acid tolerance mechanism of Acetilactobacillus jinshanensis subsp. aerogenes Z-1
por: Li, Qin, et al.
Publicado: (2023)

Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety
por: Ao, Xiaolin, et al.
Publicado: (2019)

Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review
por: Liu, Aiping, et al.
Publicado: (2022)

Adsorption Behavior of 3-phenoxybenzoic Acid by Lactobacillus Plantarum and Its Potential Application in Simulated Digestive Juices
por: Li, Jianlong, et al.
Publicado: (2022)

Exploring the correlation of metabolites changes and microbial succession in solid-state fermentation of Sichuan Sun-dried vinegar
por: Dong, Ke, et al.
Publicado: (2023)

Inoculation strategies affect the physicochemical properties and flavor of Zhenjiang aromatic vinegar
por: Ye, Xiaoting, et al.
Publicado: (2023)

Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar
por: Chen, Gan-Lin, et al.
Publicado: (2020)

Simultaneous degradation of β‐cypermethrin and 3‐phenoxybenzoic acid by Eurotium cristatum ET1, a novel “golden flower fungus” strain isolated from Fu Brick Tea
por: Hu, Kaidi, et al.
Publicado: (2018)

Characteristics and Discrimination of the Commercial Chinese Four Famous Vinegars Based on Flavor Compositions
por: Hu, Yong, et al.
Publicado: (2023)

Facile Synthesis of N, S-Doped Carbon Quantum Dots from Food Waste as Fluorescent Probe for Sensitive Detection of Thiamphenicol and Its Analogues in Real Food Samples along with an Application in Bioimaging
por: Chen, Shujuan, et al.
Publicado: (2022)

The dynamics of microbial community and flavor metabolites during the acetic acid fermentation of Hongqu aromatic vinegar
por: Li, Wen-Long, et al.
Publicado: (2022)

Isolation and Characterization of a Novel Diethylstilbestrol-Degrading Bacillus subtilis JF and Biochemical Degradation Metabolite Analysis
por: Deng, Weiqin, et al.
Publicado: (2019)

The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan
por: Lin, Zixi, et al.
Publicado: (2023)

Analyzing bacterial community in pit mud of Yibin Baijiu in China using high throughput sequencing
por: Chen, Li, et al.
Publicado: (2020)

Research of Multicopper Oxidase and Its Degradation of Histamine in Lactiplantibacillus plantarum LPZN19
por: Pei, Huijie, et al.
Publicado: (2023)

Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor Daqu
por: Li, Yaping, et al.
Publicado: (2023)

Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during Ziziphus jujube Vinegar Fermentation: Correlation between Microorganisms and Metabolites
por: Ruan, Wei, et al.
Publicado: (2022)

Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing
por: Li, Guifeng, et al.
Publicado: (2023)

Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration
por: Perestrelo, Rosa, et al.
Publicado: (2018)

Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes
por: Xie, Zhenzhen, et al.
Publicado: (2022)

Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile
por: Liang, Shan, et al.
Publicado: (2022)

Analysis of Microbial Community, Volatile Flavor Compounds, and Flavor of Cigar Tobacco Leaves From Different Regions
por: Zheng, Tianfei, et al.
Publicado: (2022)

The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatum DC.) in Southwest China
por: Liu, Jiahui, et al.
Publicado: (2023)

Elucidation and Regulation of Polyphenols in the Smoking Process of Shanxi Aged Vinegar
por: Xie, Sankuan, et al.
Publicado: (2021)

Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation
por: Zhu, Yunping, et al.
Publicado: (2018)

Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes
por: Zhang, Lijia, et al.
Publicado: (2021)

Physicochemical Qualities and Flavor Patterns of Traditional Chinese Vinegars Manufactured by Different Fermentation Methods and Aging Periods
por: Gao, Yaping, et al.
Publicado: (2017)

Sensory and Volatile Flavor Analysis of Beverages
por: Vilela, Alice
Publicado: (2021)

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor
por: Chambers, Edgar, et al.
Publicado: (2013)

Construction of a Molecularly Imprinted Sensor Modified with Tea Branch Biochar and Its Rapid Detection of Norfloxacin Residues in Animal-Derived Foods
por: Chen, Shujuan, et al.
Publicado: (2023)

Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes
por: Li, Lingshan, et al.
Publicado: (2023)

Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review
por: Zhang, Shun, et al.
Publicado: (2022)

Cider Vinegar
Publicado: (1858)

Vinegar and Flesh
Publicado: (1875)

Dangerous Vinegar
Publicado: (1877)

Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar
por: Yuan, Xi, et al.
Publicado: (2021)

Comparison of Volatile Components between Raw and Vinegar Baked Radix Bupleuri by GC-MS Based Metabolic Fingerprinting Approach
por: Xing, Jie, et al.
Publicado: (2015)

Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar
por: Chen, Gan-Lin, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_933khq66iqqcsbr0mifiagh1mq