Metaproteomic analysis of enzymatic composition in Baobaoqu fermentation starter for Wuliangye baijiu

2021 ◽  
Author(s):  
Weiye Fan ◽  
Xinrui Zhao ◽  
Guocheng Du ◽  
Jian Chen ◽  
Jianghua Li ◽  
...  
Keyword(s):  
Fermentation Starter

Purification and Characterization of Proteases fromBacillus amyloliquefaciensIsolated from Traditional Soybean Fermentation Starter

2003 ◽  
Vol 51 (26) ◽  
pp. 7664-7670 ◽  
Author(s):  
Seong-Jun Cho ◽  
Sung-Hoon Oh ◽  
R. David Pridmore ◽  
Marcel A. Juillerat ◽  
Cherl-Ho Lee
Keyword(s):  
Purification And Characterization ◽  
Soybean Fermentation ◽  
Fermentation Starter

scholarly journals Characterization of volatile compounds inFen-Daqu- a traditional Chinese liquor fermentation starter

10.1002/jib.8 ◽  
2012 ◽  
Vol 118 (1) ◽  
pp. 107-113 ◽  
Author(s):  
Van-Diep Le ◽  
Xiao-Wei Zheng ◽  
Jing-Yu Chen ◽  
Bei-Zhong Han
Keyword(s):  
Volatile Compounds ◽  
Chinese Liquor ◽  
Fermentation Starter

scholarly journals Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 126
Author(s):  
Barbara Lanza ◽  
Miriam Zago ◽  
Sara Di Marco ◽  
Giuseppina Di Loreto ◽  
Martina Cellini ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Bile Salt Hydrolase ◽  
Table Olives ◽  
Aggregation Assay ◽  
Nacl Concentration ◽  
Enrichment Rate ◽  
Partial Degradation ◽  
Table Olive ◽  
Probiotic Food ◽  
Fermentation Starter

In order to improve the olives’ quality, and to reduce the de-bittering time during the table olive fermentation process, it is necessary to pilot the fermentation by inoculating the brine with selected cultures of microorganisms. Some probiotic tests, such as resistance/sensitivity to antibiotics, bile salt hydrolase (BSH) activity, growth at acidic pH, an auto-aggregation assay, and a test of the production of exopolysaccharides, were carried out in order to screen 35 oleuropeinolytic Lactiplantibacillus plantarum subsp. plantarum strains to be used in guided fermentations of table olives. On the basis of the technological and probiotic screening, we analyzed the progress of three different lab-scale fermentations of Olea europaea L. Itrana cv. olives inoculated with spontaneous, single, and multiple starters: jar A was left to ferment spontaneously; jar B was inoculated with a strongly oleuropeinolytic strain (L. plantarum B1); jar C was inoculated with a multiple inoculum (L. plantarum B1 + L. plantarum B51 + L. plantarum B124). The following parameters were monitored during the fermentation: pH, titratable acidity, NaCl concentration, the degradation of bio-phenols, and the enrichment rate of hydroxytyrosol and tyrosol in the olive’s flesh, oil and brine. The degradation of secoiridoid glucosides appeared to be faster in the inoculated jars than in the spontaneously-fermented jar. The production of hydroxytyrosol and ligstroside aglycons was high. This indicated a complete degradation of the oleuropein and a partial degradation of the ligstroside. The multiple inoculum ensured a complete debittering, and could give probiotic traits. The presence of L. plantarum B1 and B124 as a fermentation starter guarantees an optimal trend of de-bittering and fermentation variables, thus ensuring the production of a better final product. L. plantarum B51 could be considered to be a promising probiotic candidate for obtaining probiotic food of completely vegetable origin.

scholarly journals Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor

2017 ◽  
Vol 123 (1) ◽  
pp. 113-120 ◽  
Author(s):  
Hechuan Wu ◽  
Suyi Zhang ◽  
Yingying Ma ◽  
Jian Zhou ◽  
Huibo Luo ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Fermentation Starter

Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1H NMR-based metabolomics approach

2018 ◽  
Vol 76 ◽  
pp. 11-20 ◽  
Author(s):  
Rui-Yao Li ◽  
Xiao-Wei Zheng ◽  
Xin Zhang ◽  
Zheng Yan ◽  
Xiao-Yong Wang ◽  
...  
Keyword(s):  
1H Nmr ◽  
Traditional Fermentation ◽  
Fermentation Starter

scholarly journals Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

2012 ◽  
Vol 31 (2) ◽  
pp. 293-300 ◽  
Author(s):  
Xiao-Wei Zheng ◽  
Zheng Yan ◽  
Bei-Zhong Han ◽  
Marcel H. Zwietering ◽  
Robert A. Samson ◽  
...  
Keyword(s):  
Culture Independent ◽  
Fermentation Starter ◽  
Culture Dependent

Predicting the moisture content of Daqu with hyperspectral imaging

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Xinjun Hu ◽  
Ping Chen ◽  
Jianping Tian ◽  
Danping Huang ◽  
Huibo Luo ◽  
...  
Keyword(s):  
Moisture Content ◽  
Hyperspectral Imaging ◽  
Fermentation Process ◽  
Spectral Information ◽  
Support Vector ◽  
Mean Square ◽  
Chinese Liquor ◽  
First Time ◽  
Fermentation Starter

AbstractDaqu, a Chinese liquor fermentation starter, contains all kinds of microorganisms and enzymes for Chinese liquor fermentation. The moisture content of Daqu significantly influence on the reproduction of microorganisms in Daqu. This work presents for the first time that determination of moisture content of Daqu with hyperspectral imaging. The characteristic spectrum of water is extracted based on comparative experiments with varying moisture content. The molds based on the full bands and feature bands were established by the support vector regression (SVR) method, which is used to predict moisture content of Daqu during fermentation process. The performance of the model based on the feature bands (R2 = 0.9870, root mean square error (RMSE) = 0.0091) is comparable to the full bands and the dimensions of the spectral information were significantly reduced. This work presents a novel, rapid and nondestructive approach for detecting the moisture content in Daqu and lays a foundation for the application of hyperspectral imaging.

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