Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation
出版年份 2018 全文链接
标题
Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation
作者
关键词
-
出版物
Scientific Reports
Volume 8, Issue 1, Pages -
出版商
Springer Nature
发表日期
2018-05-30
DOI
10.1038/s41598-018-26787-6
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Leucine responsive regulatory protein is involved in methionine metabolism and polyamine homeostasis in acetic acid bacterium Komagataeibacter europaeus
- (2018) Yuri Ishii et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Aroma-enhancing role of Pichia manshurica isolated from Daqu in the brewing of Shanxi Aged Vinegar
- (2017) Qi Zhang et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Antioxidant Activity of Chinese Shanxi Aged Vinegar and Its Correlation with Polyphenols and Flavonoids During the Brewing Process
- (2017) Xiaolin Xie et al. JOURNAL OF FOOD SCIENCE
- Bacterial diversity of Moutai-flavour Daqu based on high-throughput sequencing method
- (2017) Xiaodan Wang et al. JOURNAL OF THE INSTITUTE OF BREWING
- Protective effects of Shanxi aged vinegar against hydrogen peroxide-induced oxidative damage in LO2 cells through Nrf2-mediated antioxidant responses
- (2017) Ting Xia et al. RSC Advances
- Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar
- (2016) Sha Li et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Metaproteomics and ultrastructure characterization of Komagataeibacter spp. involved in high-acid spirit vinegar production
- (2016) Cristina Andrés-Barrao et al. FOOD MICROBIOLOGY
- Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing
- (2015) Qian Peng et al. CURRENT MICROBIOLOGY
- Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar
- (2015) Zong-Min Wang et al. FOOD MICROBIOLOGY
- Acetic acid bacteria from biofilm of strawberry vinegar visualized by microscopy and detected by complementing culture-dependent and culture-independent techniques
- (2015) Maria José Valera et al. FOOD MICROBIOLOGY
- Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar
- (2015) Zhiqiang Nie et al. FOOD MICROBIOLOGY
- Use of Stir Bar Sorptive Extraction and Thermal Desorption for Gas Chromatography-Mass Spectrometry Characterization of Selected Volatile Compounds in Chinese Liquors
- (2014) Yunwei Niu et al. Food Analytical Methods
- Functional Properties of Vinegar
- (2014) Nilgün H. Budak et al. JOURNAL OF FOOD SCIENCE
- Unravelling the bacterial diversity in the atmosphere
- (2013) Isabella Gandolfi et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar
- (2013) Zhiqiang Nie et al. BIORESOURCE TECHNOLOGY
- Synthetic microbial ecosystems: an exciting tool to understand and apply microbial communities
- (2013) Karen De Roy et al. ENVIRONMENTAL MICROBIOLOGY
- Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry
- (2012) Tao Luo et al. JOURNAL OF THE INSTITUTE OF BREWING
- HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region
- (2012) Yong-Jian Yu et al. JOURNAL OF THE INSTITUTE OF BREWING
- Culture-dependent and culture-independent analysis of lactic acid bacteria from Shanxi aged vinegar
- (2011) Jia Jia Wu et al. ANNALS OF MICROBIOLOGY
- Identification of pyrazine derivatives in a typical maple syrup using headspace solid-phase microextraction with gas chromatography–mass spectrometry
- (2011) Hassan Sabik et al. FOOD CHEMISTRY
- Evaluation and optimisation of bacterial genomic DNA extraction for no-culture techniques applied to vinegars
- (2011) Dhouha Mamlouk et al. FOOD MICROBIOLOGY
- Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar
- (2011) Wei Xu et al. FOOD MICROBIOLOGY
- Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar
- (2011) Jia Jia Wu et al. FOOD MICROBIOLOGY
- Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction
- (2011) Zhen-Ming Lu et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC method
- (2010) Ji-Cheng Chen et al. FOOD CHEMISTRY
- Diversity of Acetobacter pasteurianus Strains Isolated From Solid-State Fermentation of Cereal Vinegars
- (2009) JiaJia Wu et al. CURRENT MICROBIOLOGY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now