کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7080101 | 1459995 | 2013 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar
ترجمه فارسی عنوان
بررسی فراوانی و تنوع میکروبی در تخمیر حالت جامد سرکه بالغ تیانجین دوولی
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
تکنولوژی و شیمی فرآیندی
چکیده انگلیسی
Tianjin duliu mature vinegar was one of famous Chinese traditional vinegars. The unique flavor and taste of vinegar are mainly generated by the multitudinous microorganisms during fermentation. In this research, the composition and succession of microbial communities in the entire solid-state fermentation were investigated, including starter daqu and acetic acid fermentation (AAF). Molds and yeasts in daqu, including Aspergillus, Saccharomycopsis and Pichia, decreased in AAF. The bacterial compositions increased from four genera in daqu to more than 13 genera in AAF. Principal component analysis showed that Acetobacter, Gluconacetobacter, Lactobacillus and Nostoc were dominant bacteria that were correlated well with AAF process. In the early fermentation period, lactic acid bacteria (LAB) decreased while acetic acid bacteria and Nostoc increased rapidly with the accumulation of total acids. Then, the abundance and diversity of LAB increased (more than 80%), indicating that LAB had important influences on the flavor and taste of vinegar.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Bioresource Technology - Volume 148, November 2013, Pages 325-333
Journal: Bioresource Technology - Volume 148, November 2013, Pages 325-333
نویسندگان
Zhiqiang Nie, Yu Zheng, Min Wang, Yue Han, Yuenan Wang, Jianmei Luo, Dandan Niu,