Article
Microbiology
Yanru Chen, Kaimin Li, Ting Liu, Ruyi Li, Guiming Fu, Yin Wan, Fuping Zheng
Summary: The study found that there is a complex microbial diversity in the special-flavor Baijiu Daqu, with significant differences in the microbial distribution and communities between different parts. This has important implications for the brewing process and quality of special-flavor Baijiu.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Yurong Wang, Wenchao Cai, Wenping Wang, Na Shu, Zhendong Zhang, Qiangchuan Hou, Chunhui Shan, Zhuang Guo
Summary: This study found that the bacterial community in high-temperature Daqu is mainly composed of thermophilic bacteria, and there are significant differences in the bacterial community structure among different types of high-temperature Daqu. The results of microbiome phenotype prediction using BugBase and bacterial functional potential prediction using PICRUSt indicate that bacteria from different types of high-temperature Daqu have similar functions and metabolisms in the transport and decomposition of amino acids and carbohydrates.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Wenchao Cai, Yurong Wang, Hui Ni, Zhongjun Liu, Jiming Liu, Ji'an Zhong, Qiangchuan Hou, Chunhui Shan, Xinquan Yang, Zhuang Guo
Summary: This study comprehensively investigated the microbial structure, functions, and flavor characteristics of three types of low-temperature Daqu used in the production of light-flavor Baijiu. Differences in the microbial communities of the Daqu significantly impacted the flavor profiles, with Hongxin having the highest bacterial richness and diversity, and Qingcha exhibiting higher fungal richness and diversity. The findings highlight the importance of microbial diversity in shaping the taste and aroma of Baijiu.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biochemistry & Molecular Biology
Ya-Ke Du, Wen Xin, Yu Xia, Min Zhu, Jian-Liang Qin, Zheng-Fu Pan, Ren-Fu Wu, Guo-Rong Luo, Pei-Sen Wu, Zheng-Yun Wu, Katsuya Gomi, Wen-Xue Zhang
Summary: This study investigates the microbial population and volatile compounds in Jiang-flavor Daqu using high throughput sequencing technology and gas chromatography-mass spectrometry. The results reveal the correlations between microbial population, volatile compounds, physicochemical factors, and enzyme activities of Jiang-flavor Daqu. The study provides insights into the regulation of Daqu fermentation and the development of an easy-to-operate, reproducible fermentation system for Daqu production.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Yaping Li, Haijun Qiao, Rui Zhang, Weibing Zhang, Pengcheng Wen
Summary: Microbial diversity in Tibetan flavor Daqu was analyzed using SMRT. The volatile flavor compounds in Daqu were detected using HS-SPME-GC-MS. The correlation between various microbes and volatile flavor compounds was explored. Our studies identified the dominant bacterial genera as Oceanobacillus, Kroppenstedtia, Virgibacillus, Enterococcus, Pediococcus, Streptomyces, Saccharopolyspora, Leuconostoc, uncultured_bacterium_f_Lachnospiraceae, and Lactobacillus. The dominant fungal genera were Wickerhamomyces, Monascus, Aspergillus, and Rhizomucor. 101 volatile compounds were detected in Daqu samples, including alcohols, acids, esters, aldehydes, hydrocarbons, ketones, ethers, aromatics, and pyrazines, and 10 key flavor compounds were identified using ROAV. The correlation analysis showed that Enterococcus was mainly associated with the synthesis of aldehydes such as trans-2-octenal, and uncultured_bacterium_f_lachnospiraceae was associated with the synthesis of most aldehydes. This study provides a comprehensive understanding of the physicochemical indices, microbial community structure, and flavor compounds of Tibetan flavor Daqu.
Article
Biotechnology & Applied Microbiology
Jing Cai, Yueting Han, Wei Wu, Xuefeng Wu, Dongdong Mu, Shaotong Jiang, Xingjiang Li
Summary: The study identified the microbial community and volatile flavor compounds in Caishiji soybean paste through sequencing and chromatography-mass spectrometry, revealing dominant bacterial and fungal genera influencing the flavor. Key microbiota affecting the flavor were Bacillus, Tetragenococcus, Staphylococcus, and Aspergillus, with implications for enhancing the quality of the soybean paste.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Zixia Chen, Jiajia Song, Lu Ren, Hongwei Wang, Yu Zhang, Huayi Suo
Summary: The effect of microbial succession on the quality and flavor of Mucor wutungkiao fermented sufu remains unclear. In this study, the changes in physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu during fermentation were investigated using Mucor wutungkiao 40477 as a starter culture. The results revealed that the levels of amino acid nitrogen and total acid increased, and the pH, hardness, and elasticity of the sufu decreased. 17 free amino acids and 51 flavor compounds were detected, with umami amino acids and esters being the major contributors, respectively. Unclassified_f_Enterobacteriaceae, Lactococcus, and Aspergillus were the dominant microorganisms during fermentation.
Article
Biotechnology & Applied Microbiology
Shikai Quan, Yan Wang, Maofang Ran, Rui Zhang, Xue Luo, Weihao Wang, Zhengyun Wu, Katsuya Gomi, Wenxue Zhang
Summary: By investigating the microbial community and non-volatile profiles of Daqu samples, this study revealed the correlation between ester-synthesis microorganisms and metabolites, providing a scientific basis for understanding the microbial metabolism process in Daqu and establishing a controllable fermentation system.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2023)
Article
Food Science & Technology
Zemin Pang, Weiwei Li, Jing Hao, Youqiang Xu, Binghao Du, Chengnan Zhang, Kun Wang, Hua Zhu, Hongan Wang, Xiuting Li, Changhong Guo
Summary: In this study, the physicochemical indexes, volatile flavor compounds, and microbial characteristics of three different colors of high-temperature Daqu in northern China (white, yellow, and black Daqu) were compared. It was found that white Daqu exhibited the highest liquefying power and starch content, while black Daqu showed the highest saccharifying and esterifying powers. Yellow Daqu had the highest content of volatile components. The microbial community structure analysis revealed the dominant microorganisms in each type of Daqu.
Article
Food Science & Technology
Chutian Zhu, Yuxin Cheng, Qiancheng Zuo, Yongguang Huang, Lei Wang
Summary: This study focuses on exploring the impact of traditional crafts on the microecology of Jiang flavored Daqu. The results show that traditional crafts regulate microbial community succession through temperature, moisture, and acidity, leading to the production of flavor compounds. The flipping processes have significant effects on microecology and microbial metabolism. Furthermore, the fermentation process significantly increases the levels of flavor precursors and secondary metabolites in Jiang-flavored Daqu.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Microbiology
Wenchao Cai, Yu'ang Xue, Yurong Wang, Wenping Wang, Na Shu, Huijun Zhao, Fengxian Tang, Xinquan Yang, Zhuang Guo, Chunhui Shan
Summary: The study found significant differences in fungal diversity, taste, and aroma profiles among white, black, and yellow high-temperature Daqu. The fungal communities showed a strong correlation with taste but not with aroma, with different types of Daqu exhibiting distinct features and chemical compositions. The taste of Daqu is mainly influenced by fungi, while the aroma is mainly impacted by dominant fungal genera.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Panpan Hu, Ji Wang, Urooj Ali, Tariq Aziz, Manal Y. Sameeh, Caiping Feng
Summary: This study analyzed the microbial structure, physicochemical properties, and volatile flavors of four Daqu samples from Shanxi province. The results showed distinct differences in the physicochemical indicators and microbial abundance, leading to variations in the volatile component content. These findings can serve as a theoretical foundation for blending different light flavors Daqu and have great significance in enhancing the quality of baijiu.
FOOD SCIENCE & NUTRITION
(2023)
Article
Biotechnology & Applied Microbiology
Qianer Jiang, Xianyu Wu, Youqiang Xu, Yali Zhang, Zhishan Wang, Liye Shen, Wenjun Yang, Jinyuan Sun, Yang Liu
Summary: The study used high-throughput sequencing technology to reveal the microbial diversity during the high-temperature Daqu production process of Northern Jiang-flavored Baijiu, providing a scientific basis for improving the production process of this product in the future. Changes in microbial community structure at different stages indicate that temperature and time play an important role in microbial diversity and flavor compound formation during Daqu production.
Article
Biotechnology & Applied Microbiology
Shunchang Pu, Yu Zhang, Ning Lu, Cuie Shi, Shoubao Yan
Summary: In this study, 11 different yeast species were identified from Chinese strong flavour Daqu samples, with two yeast strains (YE006 and YE010) showing different abilities in producing volatile compounds when used in fortified Daqu production. Optimal results were achieved when using a 2% inoculum composed of YE006/YE010 at a 1:2 (v/v) ratio, leading to significantly higher levels of flavor compounds and better sensory scores in the fortified Daqu compared to the unfortified control.
Article
Chemistry, Multidisciplinary
Mengqi Li, Gefei Li, Yurou Jiang, Jingping Zhong, Jun Liu, Junzhi Lin, Haozhou Huang, Xiaoming Bao, Sanhu Fan, Taigang Mo, Dingkun Zhang, Li Han
Summary: Pile-fermentation is a common processing step for Phyllanthus emblica L. fruit (PEF) in its producing area, which enhances its flavor and health benefits. The mechanism of pile-fermentation and the key factors impacting PEF quality were investigated, revealing acetic acid and ethyl acetate as distinguishing markers and 2-methoxy-3-isobutylpyrazine as a contributor to odor differences. Analysis also showed microbial succession and changes in differential components, which improve the quality of PEF.
ARABIAN JOURNAL OF CHEMISTRY
(2023)
Article
Food Science & Technology
Guiqiang He, Jun Huang, Chongde Wu, Yao Jin, Rongqing Zhou
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Biotechnology & Applied Microbiology
Dingkang Wang, Min Zhang, Jun Huang, Rongqing Zhou, Yao Jin, Dong Zhao, Jia Zheng, Chongde Wu
Summary: The study demonstrates that heat preadaptation enhances salt tolerance in Z. rouxii by inducing various physiological responses and altering metabolic pathways, providing theoretical support for the application of Z. rouxii in industrial processes.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Review
Agriculture, Multidisciplinary
Xin Lin, Yao Tang, Yun Hu, Yunhao Lu, Qi Sun, Yuanping Lv, Qisheng Zhang, Chongde Wu, Meijun Zhu, Qiang He, Yuanlong Chi
Summary: Sodium salt is a crucial ingredient in traditional fermented foods, but excessive consumption can have adverse effects on human health, product quality, and production efficiency. Therefore, reducing sodium salt content and developing low-sodium fermented foods have become important focus areas. Challenges in reducing sodium in traditional fermented foods include the potential growth of pathogenic bacteria, formation of hazardous chemicals, flavor deficiency, and texture deterioration. Various physical, chemical, and biological strategies are being discussed to address these challenges and improve the quality and safety of low-sodium fermented foods.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Dingkang Wang, Hong Chen, Huan Yang, Shangjie Yao, Chongde Wu
Summary: Exogenous fatty acids have significant effects on the salt tolerance of food yeast, with four specific fatty acids enhancing cell salt tolerance and promoting cell biofilm formation and chemical composition regulation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Huan Yang, Muwen He, Chongde Wu
Summary: Lactic acid bacteria encounter various environmental stresses during food fermentation, and cross protection is a common phenomenon that enhances their tolerance through preadaptation. Research has summarized the stress responses and protective mechanisms of LAB, focusing on physiological traits and multi-omics analysis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Dingkang Wang, Ting Mi, Jun Huang, Rongqing Zhou, Yao Jin, Chongde Wu
Summary: Metabolomics was used to study the changes in intracellular metabolites of Z. rouxii under salt stress. The addition of exogenous fatty acids was found to improve its salt tolerance by regulating the distribution and unsaturation of fatty acids in the cell membrane.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Review
Food Science & Technology
Shangjie Yao, Liying Hao, Rongqing Zhou, Yao Jin, Jun Huang, Chongde Wu
Summary: Food fermentation is a process driven by microorganisms that form multispecies biofilms. These biofilms have important implications for the quality and safety of fermented foods. This review focuses on the formation of multispecies biofilms, microbial interactions and communication within these biofilms, and their application in food fermentation. The review also discusses the limitations of current studies and the need for more research on functional microorganisms and their biofilm formation during fermentation.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Zhiluo Que, Yao Jin, Jun Huang, Rongqing Zhou, Chongde Wu
Summary: This article summarizes the flavor components and their synthesis pathways in traditional fermented bean condiments (TFBCs), and explores the potential factors affecting flavor formation. The article also raises questions that need further research, such as the research focus on flavor component detection and synthesis pathways. Overall, raw materials, microbial composition, fermentation process, environment and climate, fermentation period and salinity are closely related to flavor formation and may be the reasons for the huge difference in flavor components.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Huan Yang, Pan Huang, Liying Hao, Yulan Che, Shirong Dong, Zihao Wang, Chongde Wu
Summary: In this study, heat preadaptation was utilized as a pre-treatment to enhance the quality and viability of microbial agents during freeze-drying and spray-drying processes. Results showed that heat preadaptation significantly increased the viability of T. halophilus cells in dried powder. Flow cytometry analysis revealed that heat preadaptation helped maintain high membrane integrity during the drying process. Moreover, heat preadaptation resulted in higher stability and improved fermentation performance of the dried powder.
Article
Food Science & Technology
Dingkang Wang, Zixi He, Mingming Liu, Yao Jin, Jinsong Zhao, Rongqing Zhou, Chongde Wu, Jiufu Qin
Summary: By using metabolic flux analysis and lipidomics, this study found that the exogenous fatty acid C12:0 can be absorbed by Z. rouxii cells and under salt stress, the abundance of most lipids increased and the unsaturation of total lipids also increased. Combined analysis of metabolic flux and lipidome changes revealed that Z. rouxii improves lipids' metabolic flux and contents to enhance overall lipid synthesis against salt stress. The findings suggest that engineering the lipid metabolism of yeast with synthetic biology could be a promising strategy for building a yeast cell factory with tolerance for green biological manufacturing in food production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Huan Yang, Dingkang Wang, Yao Jin, Rongqing Zhou, Jun Huang, Chongde Wu
Summary: This study found that the addition of exogenous arginine can enhance the robustness of Tetragenococcus halophilus under acid stress. Cells cultured with arginine showed high tolerance to acid stress by maintaining intracellular microenvironment homeostasis. Metabolomic analysis and q-PCR demonstrated that the content of intracellular metabolites and expression levels of genes involved in the arginine deiminase pathway significantly increased under acid stress with the presence of exogenous arginine. Additionally, heterologous over-expression of arcA and arcC from T. halophilus in Lactococcus lactis NZ9000 resulted in high stress tolerance to acidic condition. This study provides insights into the mechanism of acid tolerance and improves the fermentation performance of lactic acid bacteria.
Article
Agriculture, Multidisciplinary
Dingkang Wang, Liying Hao, Xue Jiao, Zhiluo Que, Jun Huang, Yao Jin, Rongqing Zhou, Zhonghui Wang, Chongde Wu
Summary: This study overexpressed OLE1 and FAD2 genes from Z. rouxii in S. cerevisiae to determine the effects of unsaturated fatty acids on cellular stress tolerance. The results showed that the recombinant S. cerevisiae cells with overexpression of OLE1 and FAD2 genes had higher levels of C16:1, C18:1, and C18:2 fatty acids. These cells also exhibited increased resistance to multiple stresses and improved membrane functionality.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agricultural Engineering
Min Zhang, Mengting Hong, Zihao Wang, Xue Jiao, Chongde Wu
Summary: Low temperature significantly improves exopolysaccharide production in Tetragenococcus halophilus, and analysis of structure and transcriptome reveals the regulatory mechanisms of low temperature on exopolysaccharide production.
BIORESOURCE TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Qin-Mei Xiong, Jian Liu, Miao Liu, Cai-Hong Shen, Xue-Chun Yu, Chong-De Wu, Jun Huang, Rong-Qing Zhou, Yao Jin
Article
Chemistry, Multidisciplinary
Hao Guo, Jun Huang, Rongqing Zhou, Chongde Wu, Yao Jin
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
