[HTML][HTML] Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health
R Balasubramanian, E Schneider, E Gunnigle… - Neuroscience & …, 2024 - Elsevier
Over the past two decades, whole food supplementation strategies have been leveraged to
target mental health. In addition, there has been increasing attention on the ability of gut …
target mental health. In addition, there has been increasing attention on the ability of gut …
Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine
L Zhang, Z Che, W Xu, P Yue, R Li, Y Li, X Pei, P Zeng - Food Microbiology, 2020 - Elsevier
As the spirit of Chinese Sichuan cuisine, Pixian Doubanjiang (DBJ) is an indispensable
flavor condiment and has been widely used for centuries, which is made from red pepper …
flavor condiment and has been widely used for centuries, which is made from red pepper …
Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations
Identification of the core functional microorganisms in food fermentations is necessary to
understand the ecological and functional processes for making those foods. Wheat qu …
understand the ecological and functional processes for making those foods. Wheat qu …
Response of microbial community assembly and succession pattern to abiotic factors during the second round of light-flavor Baijiu fermentation
The regulation of microbial communities is an important strategy for fermentation
management. Dynamic microbiota during the Baijiu fermentation is shaped by a variety of …
management. Dynamic microbiota during the Baijiu fermentation is shaped by a variety of …
Physicochemical factors affecting microbiota dynamics during traditional solid-state fermentation of Chinese strong-flavor Baijiu
T Guan, Y Lin, K Chen, M Ou, J Zhang - Frontiers in Microbiology, 2020 - frontiersin.org
Spontaneous solid-state fermentation (SSF) of Chinese Baijiu involves diverse microbes
from Daqu and pit mud (PM). Given that the transfer of interphase microflora during the …
from Daqu and pit mud (PM). Given that the transfer of interphase microflora during the …
The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice …
Z Liu, Z Wang, J Sun, L Ni - Food microbiology, 2020 - Elsevier
Abstract Gutian Hong Qu glutinous rice wine (GHQW) is a representative alcoholic beverage
in China. During its traditional brewing process, multiple strains are involved. However, the …
in China. During its traditional brewing process, multiple strains are involved. However, the …
The fungal communities and flavor profiles in different types of high-temperature Daqu as revealed by high-throughput sequencing and electronic senses
W Cai, Y Xue, Y Wang, W Wang, N Shu… - Frontiers in …, 2021 - frontiersin.org
Polymicrobial co-fermentation is among the distinct character of high-temperature Daqu.
However, fungal communities in the three types of high-temperature Daqu, namely, white …
However, fungal communities in the three types of high-temperature Daqu, namely, white …
Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu
C Zhao, W Su, Y Mu, Y Mu, L Jiang - Frontiers in Microbiology, 2021 - frontiersin.org
Xiaoqu, one of three traditional jiuqu in China, is a saccharifying and fermenting agent used
in Xiaoqu jiu brewing, with different ingredient compositions and preparation techniques …
in Xiaoqu jiu brewing, with different ingredient compositions and preparation techniques …
Combined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw …
S Liu, J Hu, Y Xu, J Xue, J Zhou, X Han, Z Ji… - Food Research …, 2020 - Elsevier
Inoculated raw wheat Qu (IRWQ), which can be produced with high efficiency and low cost
while maintaining stable quality, is a new Qu that has been applied to Huangjiu brewing. In …
while maintaining stable quality, is a new Qu that has been applied to Huangjiu brewing. In …
Exploring the biotic and abiotic drivers influencing Nata de coco production by Komagataeibacter nataicola in pre-fermented coconut water
X Qin, Y Yuan, S Fei, X Lin, S Shi, X Wang… - International Journal of …, 2024 - Elsevier
Abstract In China and Southeast Asia, pre-fermented coconut water is commonly used for
the production of nata de coco, a jelly-like fermented food that consists of bacterial cellulose …
the production of nata de coco, a jelly-like fermented food that consists of bacterial cellulose …