Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Sankuan Xie"'
Autor:
Peng Du, Yingqi Li, Chenrui Zhen, Jia Song, Jiayi Hou, Jia Gou, Xinyue Li, Sankuan Xie, Jingli Zhou, Yufeng Yan, Yu Zheng, Min Wang
Publikováno v:
Fermentation, Vol 9, Iss 8, p 756 (2023)
Polyphenols are important functional substances produced in the acetic acid fermentation (AAF) of Shanxi aged vinegar (SAV). Previous studies have shown that the metabolic activity of microorganisms is closely related to polyphenol production and acc
Externí odkaz:
https://doaj.org/article/6fbea8e8f06f477a9204eb8c3d1bf0ea
Publikováno v:
Foods, Vol 10, Iss 7, p 1518 (2021)
Polyphenols (PPs) are the main contributors to the health functions of Shanxi aged vinegar (SAV) and are mainly produced during the smoking process. This study aimed to explore the feasibility of regulating the accumulation of total water-soluble PPs
Externí odkaz:
https://doaj.org/article/4768c562ddd844e88bfcd0c3903df4de
Publikováno v:
Scientific Reports, Vol 7, Iss 1, Pp 1-12 (2017)
Abstract Shanxi aged vinegar (SAV) is a well-known vinegar produced by traditional solid-state fermentation and has been used in China for thousands of years. However, how microorganisms and their metabolites change along with fermentation is unclear
Externí odkaz:
https://doaj.org/article/8a4d5e6b8c124323bbf6c1dc7f809f3b
Autor:
Yu Zheng, Yanfang Wu, Menglei Xia, Sankuan Xie, Min Wang, Xiao-Jing Liu, Ya-Nan Wu, Zhang Xianglong
Publikováno v:
Foods, Vol 9, Iss 2, p 166 (2020)
Foods
Foods
Vinegar is one of the most widely used acidic condiments. In recent decades, rapid advances have been made in the area of vinegar research, and the intellectual structure pertaining to this domain has significantly evolved. Thus, it is important that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a437cefab8073ed60f7fca47e51092d4
https://www.mdpi.com/2304-8158/9/2/166
https://www.mdpi.com/2304-8158/9/2/166
Publikováno v:
Scientific Reports, Vol 7, Iss 1, Pp 1-12 (2017)
Scientific Reports
Scientific Reports
Shanxi aged vinegar (SAV) is a well-known vinegar produced by traditional solid-state fermentation and has been used in China for thousands of years. However, how microorganisms and their metabolites change along with fermentation is unclear. Here, 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fb7dec22ccf89604c973b11e287baaa
https://doaj.org/article/8a4d5e6b8c124323bbf6c1dc7f809f3b
https://doaj.org/article/8a4d5e6b8c124323bbf6c1dc7f809f3b
Publikováno v:
Advances in Vinegar Production ISBN: 9781351208475
Menglei Xia, Yu Zheng*, Xianglong Zhang, Sankuan Xie, Yanfang Wu, Ting Xia, and Min Wang* Chapter Authors: Menglei Xia (https://orcid.org/0000-0001-6601-7858">https://orcid.org/0000-0001-6601-7858) Yu Zheng* (https://orcid.org/0000-0002-4554-9908">ht
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6015f57ee36558197184131b61ac61de
https://doi.org/10.1201/9781351208475-8
https://doi.org/10.1201/9781351208475-8
Publikováno v:
Applied microbiology and biotechnology. 102(6)
Aerobic Acetobacter pasteurianus is one of the most widely used bacterial species for acetic acid and vinegar production. The acetic acid condition is the primary challenge to the industrial application of A. pasteurianus. Thus, numerous endeavors, i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4140f2258a444d463eabf45e5aab7d6c
https://pubmed.ncbi.nlm.nih.gov/29430583
https://pubmed.ncbi.nlm.nih.gov/29430583
Publikováno v:
Food microbiology. 47
The traditional fermentation of Shanxi aged vinegar (SAV), a well-known traditional Chinese vinegar, generally involves the preparation of starter daqu, starch saccharification, alcoholic fermentation (AF) and acetic acid fermentation (AAF). Dynamics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d5e8e77970e4ed2aaaf53ded833584b
https://pubmed.ncbi.nlm.nih.gov/25583338
https://pubmed.ncbi.nlm.nih.gov/25583338
Autor:
Sankuan, Xie1 (AUTHOR), Cuimei, Zhao1 (AUTHOR), Bingqian, Fan1 (AUTHOR), Yu, Zheng1 (AUTHOR) yuzheng@tust.edu.cn, Menglei, Xia1 (AUTHOR), Linna, Tu1 (AUTHOR), Jia, Song1 (AUTHOR), Xinyi, Zhao1 (AUTHOR), Min, Wang1 (AUTHOR) minw@tust.edu.cn
Publikováno v:
Food Microbiology. May2021, Vol. 95, pN.PAG-N.PAG. 1p.