Journal ArticleDOI
Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar
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Wang et al. as mentioned in this paper identified 43 kinds of volatile flavor substances by HS-SPME/GC-MS, mainly including ethyl acetate (relative content at the end of fermentation: 1104.1 mg/L), phenylethyl alcohol (417.6mg/L) and acetoin (605.2 MG/L).About:
This article is published in International Journal of Food Microbiology.The article was published on 2021-03-02. It has received 36 citations till now. The article focuses on the topics: Acetobacter & Fermentation.read more
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Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review
TL;DR: A review of the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches as discussed by the authors.
Journal ArticleDOI
Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice
TL;DR: In this paper, a study aimed to produce vinegar with enormous functional properties from the black rosehip fruits, which is disadvantaged due to its low water content and high functional activities, and to convert from this fruit into a high value-added product.
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Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus
TL;DR: In this article, three groups of rice acid samples (L-group, Y-group and H-group) were respectively inoculated with Lactobacillus paracasei, Kluyveromyces marxianus and a mixture of the two species.
Journal ArticleDOI
Exploring of seasonal dynamics of microbial community in multispecies fermentation of Shanxi mature vinegar.
TL;DR: In this article , the diversity and succession of microbiota of Shanxi mature vinegar produced with solid-solid fermentation craft have been investigated by Illumina Hiseq sequencing in both summer and winter.
Journal ArticleDOI
Komagataeibacter europaeus improves community stability and function in solid-state cereal vinegar fermentation ecosystem: Non-abundant species plays important role
Peng Mingye,Xiaojuan Zhang,Huang Ting,Xiao-Zhong Zhong,Chai Lijuan,Zhen-Ming Lu,Jin-Song Shi,Zhenghong Xu +7 more
TL;DR: Zhang et al. as mentioned in this paper studied the assembly and co-occurrence patterns for abundant and non-abundant bacterial sub-communities using Zhenjiang aromatic vinegar fermentation as a model system.
References
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Steven W. Kembel,Peter Cowan,Matthew R. Helmus,William K. Cornwell,Hélène Morlon,David D. Ackerly,Simon P. Blomberg,Campbell O. Webb +7 more
TL;DR: Picante is a software package that provides a comprehensive set of tools for analyzing the phylogenetic and trait diversity of ecological communities and performs tests for phylogenetic signal in trait distributions, community structure and species interactions.
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ForceAtlas2, a Continuous Graph Layout Algorithm for Handy Network Visualization Designed for the Gephi Software
TL;DR: ForceAtlas2 is a force-directed layout close to other algorithms used for network spatialization, designed for the Gephi user experience, and proposed for the first time as a benchmark for the compromise between performance and quality.
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A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae.
Jinshui Zheng,Stijn Wittouck,Elisa Salvetti,Charles M. A. P. Franz,Hugh M. B. Harris,Paola Mattarelli,Paul W. O'Toole,Bruno Pot,Peter Vandamme,Jens Walter,Koichi Watanabe,Sander Wuyts,Giovanna E. Felis,Michael G. Gänzle,Michael G. Gänzle,Sarah Lebeer +15 more
TL;DR: This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences and proposed reclassification reflects the phylogenetic position of the micro-organisms, and groups lactobacilli into robust clades with shared ecological and metabolic properties.
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