1
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Zhang L, Wang M, Song H, Liang W, Wang X, Sun J, Wang D. Changes of microbial communities and metabolites in the fermentation of persimmon vinegar by bioaugmentation fermentation. Food Microbiol 2024; 122:104565. [PMID: 38839213 DOI: 10.1016/j.fm.2024.104565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 05/19/2024] [Accepted: 05/21/2024] [Indexed: 06/07/2024]
Abstract
To evaluate the effects of bioaugmentation fermentation inoculated with one ester-producing strain (Wickerhamomyces anomalus ZX-1) and two strains of lactic acid bacteria (Lactobacillus plantarum CGMCC 24035 and Lactobacillus acidophilus R2) for improving the flavor of persimmon vinegar, microbial community, flavor compounds and metabolites were analyzed. The results of microbial diversity analysis showed that bioaugmentation fermentation significantly increased the abundance of Lactobacillus, Saccharomyces, Pichia and Wickerhamomyces, while the abundance of Acetobacter, Apiotrichum, Delftia, Komagataeibacter, Kregervanrija and Aspergillus significantly decreased. After bioaugmentation fermentation, the taste was softer, and the sensory irritancy of acetic acid was significantly reduced. The analysis of HS-SPME-GC-MS and untargeted metabolomics based on LC-MS/MS showed that the contents of citric acid, lactic acid, malic acid, ethyl lactate, methyl acetate, isocitrate, acetoin and 2,3-butanediol were significantly increased. By multivariate analysis, 33 differential metabolites were screened out to construct the correlation between the differential metabolites and microorganisms. Pearson correlation analysis showed that methyl acetate, ethyl lactate, betaine, aconitic acid, acetoin, 2,3-butanediol and isocitrate positively associated with Wickerhamomyces and Lactobacillus. The results confirmed that the quality of persimmon vinegar was improved by bioaugmentation fermentation.
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Affiliation(s)
- Luyao Zhang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang, 471023, China
| | - Mengyang Wang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang, 471023, China
| | - Hairu Song
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang, 471023, China
| | - Weina Liang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang, 471023, China
| | - Xiaotong Wang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang, 471023, China
| | - Jianrui Sun
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang, 471023, China; Henan Engineering Research Center of Food Microbiology, Luoyang, 471023, China
| | - Dahong Wang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang, 471023, China; Henan Engineering Research Center of Food Microbiology, Luoyang, 471023, China.
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2
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Yu X, Gu C, Guo X, Guo R, Zhu L, Qiu X, Chai J, Liu F, Feng Z. Dynamic changes of microbiota and metabolite of traditional Hainan dregs vinegar during fermentation based on metagenomics and metabolomics. Food Chem 2024; 444:138641. [PMID: 38325080 DOI: 10.1016/j.foodchem.2024.138641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 01/13/2024] [Accepted: 01/29/2024] [Indexed: 02/09/2024]
Abstract
Hainan dregs vinegar (HNDV) is a traditional fermented food in China that is renowned for its unique flavor. HNDV is one of the most popular vinegars in Southeast Asia. However, research on the microorganisms and characteristic metabolites specific to HNDV is lacking. This study investigated the changes in microbial succession, volatile flavor compounds and characteristic non-volatile flavor compounds during HNDV fermentation based on metagenomics and metabolomics. The predominant microbial genera were Lactococcus, Limosilactobacillus, Lactiplantibacillus, and Saccharomyces. Unlike traditional vinegar, l-lactic acid was identified as the primary organic acid in HNDV. Noteworthy flavor compounds specific to HNDV included 3-methylthiopropanol and dl-phenylalanine. Significant associations were observed between six predominant microorganisms and six characteristic volatile flavor compounds, as well as seven characteristic non-volatile flavor compounds. The present results contribute to the development of starter cultures and the enhancement of HNDV quality.
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Affiliation(s)
- Xiaohan Yu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chunhe Gu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
| | - Xiaoxue Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ruijia Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lin Zhu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinrong Qiu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jun Chai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fei Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Zhen Feng
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China.
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3
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Zhu H, Liang K, Zhu D, Sun J, Qiu J. The Complexity of Chinese Cereal Vinegar Flavor: A Compositional and Sensory Perspective. Foods 2024; 13:756. [PMID: 38472868 DOI: 10.3390/foods13050756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 02/21/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
With a millennium-long history, traditional Chinese cereal vinegar (CCV) is a significant part of China's cultural heritage. The unique flavor of CCV is derived from the use of cereal and its bran as raw materials and solid-state fermentation as a brewing technique. This paper systemically summarized recent research progress on the aroma compounds in CCV, the biochemical generation of aroma compounds during the brewing process, and the association between sensory perception and the primary aroma compounds. Furthermore, a complete CCV lexicon and sensory wheel prototype were constructed. This study aims to lay a foundation for future CCV aroma research, quality improvement, and industrialization.
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Affiliation(s)
- Hong Zhu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Kehong Liang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Dazhou Zhu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Junmao Sun
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Ju Qiu
- Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, China
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4
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Wu J, Li Q, Hu K, Li J, Durán-Guerrero E, Liu S, Guo M, Liu A. Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts. Arch Microbiol 2024; 206:59. [PMID: 38191944 DOI: 10.1007/s00203-023-03784-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/28/2023] [Accepted: 12/01/2023] [Indexed: 01/10/2024]
Abstract
Sichuan Baoning vinegar, a typical representative of Sichuan bran vinegar, is a famous traditional fermented food made from cereals in China. At present, there are few studies on microbial characterization of culturable microorganisms in solid-state fermentation of Sichuan bran vinegar. To comprehensively understand the diversity of lactic acid bacteria, acetic acid bacteria and yeasts, which play an important role in the fermentation of Sichuan bran vinegar, traditional culture-dependent methods combined with morphological, biochemical, and molecular identification techniques were employed to screen and identify these isolates. A total of 34 lactic acid bacteria isolates, 39 acetic acid bacteria isolates, and 48 yeast isolates were obtained. Lactic acid bacteria were dominated by Enterococcus durans, Leuconostoc citreum, Lactococcus lactis, and Lactiplantibacillus plantarum, respectively. Latilactobacillus sakei was the first discovery in cereal vinegar. Acetic acid bacteria were mainly Acetobacter pomorum and A. pasteurianus. The dominant yeast isolates were Saccharomyces cerevisiae, in addition to four non-Saccharomyces yeasts. DNA fingerprinting revealed that isolates belonging to the same species exhibited intraspecific diversity, and there were differences between phenotypic and genotypic classification results. This study further enriches studies on cereal vinegar and lays a foundation for the development of vinegar starters.
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Affiliation(s)
- Jie Wu
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, Sichuan, People's Republic of China
| | - Qin Li
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, Sichuan, People's Republic of China
- Key Laboratory of Agricultural Product Processing, Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Ya'an, 625014, Sichuan, People's Republic of China
| | - Kaidi Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, Sichuan, People's Republic of China
- Key Laboratory of Agricultural Product Processing, Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Ya'an, 625014, Sichuan, People's Republic of China
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, Sichuan, People's Republic of China
- Key Laboratory of Agricultural Product Processing, Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Ya'an, 625014, Sichuan, People's Republic of China
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agri-food Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510, Puerto Real, Cadiz, Spain
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, Sichuan, People's Republic of China
- Key Laboratory of Agricultural Product Processing, Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Ya'an, 625014, Sichuan, People's Republic of China
| | - Mingye Guo
- Sichuan Baoning Vinegar Co., Ltd, Langzhong, 637400, Sichuan, People's Republic of China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, Sichuan, People's Republic of China.
- Key Laboratory of Agricultural Product Processing, Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Ya'an, 625014, Sichuan, People's Republic of China.
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Yu Q, Mou F, Xiao J, Zhan C, Li L, Chang X, Dong X, Chen M, Wang X, Chen M, Fang S. Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China. World J Microbiol Biotechnol 2023; 40:54. [PMID: 38147274 DOI: 10.1007/s11274-023-03865-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 12/01/2023] [Indexed: 12/27/2023]
Abstract
Daqu is of great significance to the brewing process of Baijiu, and there are variations in the light-flavor Baijiu Daqu in different regions. However, few studies have been conducted on light-flavor Daqu from the north and south regions of China. In this study, the physicochemical indices, volatile flavor components, and microbial community structure of two types of Daqu from the north and south regions of China were comparatively analyzed. The study findings reveal that Daqu originating from the southern region of China (HB) exhibits superior moisture content, acidity, starch content, and saccharification power. In contrast, Daqu from the northern region of China (SX) displays higher fermentation, esterification, and liquefaction power. The analysis of the microbial community structure revealed that HB was dominated by Bacillus, Kroppenstedtia, Saccharomycopsis, and Thermoascus, while SX was dominated by Bacillus, Prevotella, and Saccharomycopsis. The analysis detected a total of 47 volatile components in both HB Daqu and SX Daqu. The volatile components of pyrazine were significantly more abundant in HB Daqu than in SX Daqu, while alcohol compounds were more prominent in SX Daqu than in HB Daqu. In addition, the RDA analysis established a correlation between dominant microorganisms and volatile components. Cyanobacteria, Fusobacteriota, Ascomycota, Blastocladiomycota, Basidiomycota, and Mucormyce exhibited positive correlations with a significant proportion of the key volatile compounds. This study establishes a scientific foundation for improving the quality of light-flavor Daqu liquor in different regions of China.
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Affiliation(s)
- Qi Yu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Feiyan Mou
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Junwen Xiao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Cheng Zhan
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Liang Li
- Huanghelou Distillery Co. Ltd, Wuhan, 430068, China
| | - Xu Chang
- Angel Yeast Co. Ltd, Yichang, 443200, China
| | | | - Maobin Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Xinrui Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Mei Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Shangling Fang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China.
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6
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Zhang J, He Y, Yin L, Hu R, Yang J, Zhou J, Cheng T, Liu H, Zhao X. Isolation of Aroma-Producing Wickerhamomyces anomalus Yeast and Analysis of Its Typical Flavoring Metabolites. Foods 2023; 12:2934. [PMID: 37569203 PMCID: PMC10418859 DOI: 10.3390/foods12152934] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
In this study, 21 strains of aroma-producing yeast were isolated from Sichuan paocai juice of farmers in western, eastern and southern Sichuan. One strain, Y3, with the best aroma-producing characteristics, was screened using an olfactory method and a total ester titration method, and was identified as Wickerhamomyces anomalus. The total ester content of Y3 fermentation broth was as high as 1.22 g/L, and there was no white colonies or film on the surface. Meanwhile, the Y3 strain could tolerate 14% salt concentration conditions and grow well in a pH range of 3-4. Through sensory analysis, the fermented mustard with a ratio of Lactiplantibacillus plantarum to Y3 of 1:1 showed the highest overall acceptability. Ethyl acetate with its fruit and wine flavor was also detected in the fermented Sichuan paocai juice with a mixed bacteria ratio of 1:1, analyzed with SPME-GC-MS technology, as well as phenylethyl alcohol, isobutyl alcohol, isothiocyanate eaters, myrcene and dimethyl disulfide. These contributed greatly to the unique flavor of Sichuan paocai. In general, Wickerhamomyces anomalus Y3 enhanced the aroma of the fermented Sichuan paocai.
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Affiliation(s)
- Jing Zhang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Yiguo He
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Liguo Yin
- Solidstate Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin 644000, China
| | - Rong Hu
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Jiao Yang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Jing Zhou
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Tao Cheng
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Hongyu Liu
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Xingxiu Zhao
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
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7
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Fu G, Cai W, Dong B, Wan Y, Pan F, Zheng F, Chen Y, Deng M, Huang B. Effects of bio-augmented Daqu on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special-flavor baijiu. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:273-282. [PMID: 35859417 DOI: 10.1002/jsfa.12139] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Revised: 06/12/2022] [Accepted: 07/20/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Bio-augmented Daqu is used to improve the microbial community and physicochemical parameters of fermented grains, thus affecting the flavor and quality of baijiu. This study investigated the effects of bio-augmented Daqu inoculated with Aspergillus niger NCUF413.1 and Saccharomyces cerevisiae NCUF304.1 on the microbial community, aroma compounds, and physicochemical parameters of fermented grains during special-flavor baijiu brewing. RESULTS Compared with the control group (CG), the utilization of starch and production of ethanol in the inoculated group (IG) increased by 3.55% and 12.59%, respectively. The use of bio-augmented Daqu changed the bacterial communities. For example, Kroppenstedsia was the dominant bacterial genus (the relative abundance was about 22%) in the CG while Lactobacillus was the main dominant genus (the relative abundance was more than 30%) in the IG on days 20-30. Lactobacillus showed a significant positive correlation with the aroma compounds. The use of bio-augmented Daqu increased the aroma compound content - such as the ethyl heptanoate and ethyl hexanoate content. CONCLUSION The addition of bio-augmented Daqu with A. niger and S. cerevisiae could change microbial communities, resulting in an increase in the yield of ethanol and the aroma compound content of fermented grains, thus improving the quality of baijiu. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Guiming Fu
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Wenqin Cai
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Biao Dong
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Fei Pan
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Fuping Zheng
- Beijing Laboratory of Food Quality and Safety & School of Food and Chemical Engineering, Beijing Technology & Business University, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition & Human Health, Beijing Technology & Business University, Beijing, China
| | - Yanru Chen
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Mengfei Deng
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Bingjing Huang
- Zhangshugong Wine and Spirits Co. Ltd, Jiangxi Zhangshu Gongjiu Group Company, Zhangshu, China
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8
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The potential of multistress tolerant yeast, Saccharomycodes ludwigii, for second-generation bioethanol production. Sci Rep 2022; 12:22062. [PMID: 36543886 PMCID: PMC9772304 DOI: 10.1038/s41598-022-26686-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Ethanol production at high temperatures using lignocellulosic biomass as feedstock requires a highly efficient thermo and lignocellulosic inhibitor-tolerant ethanologenic yeast. In this study, sixty-three yeast isolates were obtained from tropical acidic fruits using a selective acidified medium containing 80 mM glacial acetic acid. Twenty-nine of the yeast isolates exhibited significant thermo and acetic acid-tolerant fermentative abilities. All these isolates were classified into three major yeast species, namely Saccharomycodes ludwigii, Pichia kudriavzevii, and P. manshurica, based on molecular identification. Saccharomycodes ludwigii APRE2 displayed an ability to grow at high temperatures of up to 43 °C and exhibited significant multistress tolerance toward acetic acid, furfural, 5-hydroxymethyl furfural (5-HMF), and ethanol among the isolated yeast species. It can produce a maximum ethanol concentration of 63.07 g/L and productivity of 1.31 g/L.h in yeast extract malt extract (YM) medium containing 160 g/L glucose and supplemented with 80 mM acetic acid and 15 mM furfural as a cocktail inhibitor. When an acid-pretreated pineapple waste hydrolysate (PWH) containing approximately 106 g/L total sugars, 131 mM acetic acid, and 3.95 mM furfural was used as a feedstock, 38.02 g/L and 1.58 g/L.h of ethanol concentration and productivity, respectively, were achieved. Based on the results of the current study, the new thermo and acetic acid-tolerant yeast S. ludwigii APRE2 exhibited excellent potential for second-generation bioethanol production at high temperatures.
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He M, Jin Y, Zhou R, Zhao D, Zheng J, Wu C. Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation. Food Res Int 2022; 159:111559. [DOI: 10.1016/j.foodres.2022.111559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/17/2022] [Accepted: 06/21/2022] [Indexed: 11/04/2022]
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10
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Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites. Food Chem 2022; 377:132004. [PMID: 35030338 DOI: 10.1016/j.foodchem.2021.132004] [Citation(s) in RCA: 48] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 10/13/2021] [Accepted: 11/28/2021] [Indexed: 01/20/2023]
Abstract
Pickled chayote is a Chinese fermented vegetable with unique flavors and is favored by local consumers. However, little is known about its quality changes and microbial community succession during fermentation and the relationship between microbes and quality. In the work, the physicochemical quality attributes (pH, acidity, nitrite, texture, and color) and flavor properties (sugars, organic acids, free amino acid [FAA], and volatiles) were investigated. The results revealed that organic acids, FAAs, and key volatiles (esters, terpenes, alcohols, and phenols) significantly increased during fermentation. Lactobacillus was the dominant bacterial genus with Lactobacillus alimentarius being the prevalent species; Kazachstania and Pichia were dominant fungal genera with Kazachstania humilis and Pichia membranifaciens being the prevalent species. The microbial metabolic network found that bacteria (L. alimentarius, L. futsaii, and L. paralimentarius) and fungi (K. humilis and P. membranifaciens) played significant roles in the physicochemical changes and flavor production of pickled chayote.
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11
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Liu A, Wang R, Li J, Li Q, He L, Chen S, Ao X, Yang Y, Zou L, Chen R, Liu S. Multiple rounds of Aspergillus niger biofortification confer relatively stable quality with minor changes of microbial community during industrial-scale Baoning vinegar production. Food Res Int 2021; 150:110768. [PMID: 34865783 DOI: 10.1016/j.foodres.2021.110768] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 09/22/2021] [Accepted: 10/17/2021] [Indexed: 10/20/2022]
Abstract
Vinegar is consumed worldwide as a food condiment, especially in the Chinese diet. The present study optimized the addition of A. niger biofortified-bran Qu (0.3%, 0.45%, and 0.6%) as additional starter to improve total acid content and starch utilization rate in industrial-scale Baoning vinegar production. In addition, this novel study determined the quality and microbial community changes of Baoning vinegar during three-round biofortification in industrial scale. Our results indicated that A. niger biofortified-bran Qu added at 0.6% resulted in higher total acid content and starch utilization rate of vinegar Pei. Biofortification imposed minor changes in the microbial community during three-round biofortification, and more variation was observed in fungal community than that in bacterial community. Most importantly, the quality of Baoning vinegar remained relatively stable. This information further confirmed the feasibility of multiple rounds of A. niger biofortification, and can be used to provide theoretical basis for industrial-scale production.
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Affiliation(s)
- Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Rui Wang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Qin Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China; Institute of Food Processing and Safety, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China; Institute of Food Processing and Safety, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Likou Zou
- College of Resources, Sichuan Agricultural University, Chengdu, Sichuan 611130, People's Republic of China
| | - Rong Chen
- Sichuan Baoning Vinegar Co., Ltd, Langzhong, Sichuan 637400, People's Republic of China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China; Institute of Food Processing and Safety, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China.
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12
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Bao Y, Zhang M, Chen W, Chen H, Chen W, Zhong Q. Screening and evaluation of suitable non-Saccharomyces yeast for aroma improvement of fermented mango juice. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101414] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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13
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Guo R, Yu F, Wang C, Jiang H, Yu L, Zhao M, Liu X. Determination of the Volatiles in Fermented Bamboo Shoots by Head Space – Solid-Phase Micro Extraction (HS-SPME) with Gas Chromatography – Olfactory – Mass Spectrometry (GC-O-MS) and Aroma Extract Dilution Analysis (AEDA). ANAL LETT 2021. [DOI: 10.1080/00032719.2020.1795667] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Rongcan Guo
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Futian Yu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Chenghua Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Hongrui Jiang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Lian Yu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Mouming Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiaoling Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
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14
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Guan T, Yang H, Ou M, Zhang J. Storage period affecting dynamic succession of microbiota and quality changes of strong-flavor Baijiu Daqu. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110544] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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15
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Yuan X, Chen X, Virk MS, Ma Y, Chen F. Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar. Molecules 2021; 26:687. [PMID: 33525711 PMCID: PMC7866154 DOI: 10.3390/molecules26030687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/25/2021] [Accepted: 01/26/2021] [Indexed: 11/16/2022] Open
Abstract
Monascus vinegar (MV), during whose brewing process Monascus spp. and polished rice (PR) are normally used as the starter and the raw material, respectively, is one of the traditional vinegars in China. In this study, the effects of three raw materials, including PR, unhusked rice (UR), and germinated UR (GR), on MV volatile compounds have been investigated. The results revealed that MV of GR (GMV), and its intermediate Monascus wine (GMW), exhibited the highest amount of aroma, not only in the concentrations but also in the varieties of the aromatic compounds mainly contributing to the final fragrance. Especially after three years of aging, the contents of benzaldehyde and furfural in GMV could reach to 13.93% and 0.57%, respectively, both of which can coordinate synergistically on enhancing the aroma. We also found that the filtering efficiency was significantly improved when UR and GR were applied as the raw materials, respectively. Therefore, GR might be more suitable raw materials for MV.
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Affiliation(s)
- Xi Yuan
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (X.Y.); (M.S.V.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaoyuan Chen
- Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China;
| | - Muhammad Safiullah Virk
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (X.Y.); (M.S.V.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yinglun Ma
- Fujian Yongchun Ageing Vinegar Vinegar Industry Co., Ltd., Quanzhou 362000, China;
| | - Fusheng Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (X.Y.); (M.S.V.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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16
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Limtong S, Am-In S, Kaewwichian R, Kaewkrajay C, Jindamorakot S. Exploration of yeast communities in fresh coconut, palmyra, and nipa palm saps and ethanol-fermenting ability of isolated yeasts. Antonie van Leeuwenhoek 2020; 113:2077-2095. [PMID: 33079277 DOI: 10.1007/s10482-020-01479-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Accepted: 10/02/2020] [Indexed: 02/02/2023]
Abstract
This study aimed to explore communities and the ethanol-fermenting ability of yeasts in fresh coconut, palmyra, and nipa palm saps. From the 90 samples of coconut, palmyra, and nipa palm saps, 204 yeast isolates were isolated and identified as 15 species in the phylum Ascomycota and a species (one strain) in Basidiomycota. Saccharomyces cerevisiae, Hanseniaspora guilliermondii, and Lachancea thermotolerans were found in the saps of all three palm species. Candida tropicalis and Pichia kudriavzevii were obtained from the coconut and palmyra palm saps, Hanseniaspora vineae, Lachancea fermentati, and Pichia manshurica were present in the coconut and nipa palm saps, whereas Torulaspora delbrueckii was found in the palmyra and nipa palm saps. The species with the highest occurrence in the saps of coconut, palmyra, and nipa palms was S. cerevisiae with 76.67%, 86.70%, and 100% frequency of occurrence, respectively. Using principal coordinates analysis for ordination, no marked difference was observed in the yeast communities from the saps of the three palm species. A total of 199 isolates were found to possess ethanol-fermentation ability when cultivated using shake flask in 160 g/L of glucose medium at 28°C for 48 h. Lachancea fermentati YSP-383, isolated from nipa palm sap, produced the highest amount of ethanol (76.74 g/L). Twenty-six isolates of Candida sanyaensis (1), C. tropicalis (1), H. guilliermondii (7), L. fermentati (8), L. thermotolerans (1), Pichia kudriavzevii (2), and S. cerevisiae (6) produced high amounts of ethanol ranging from 69.57 to 76.74 g/L. The result demonstrated that yeasts in the palm saps could play roles in the natural fermentation of palm saps.
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Affiliation(s)
- Savitree Limtong
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok, 10900, Thailand.
- Academy of Science, Royal Society of Thailand, Bangkok, 10300, Thailand.
| | - Somjit Am-In
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, 12120, Thailand
| | - Rungluk Kaewwichian
- Microbiology Program, Department of Science, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Bangkok, 10600, Thailand
| | - Chutima Kaewkrajay
- Division of Microbiology, Faculty of Science and Technology, Phranakhon Si Ayutthaya Rajabhat University, Phranakhon Si Ayutthaya, 13000, Thailand
| | - Sasitorn Jindamorakot
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, 12120, Thailand
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17
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Effects of Aspergillus niger biofortification on the microbial community and quality of Baoning vinegar. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109728] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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18
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A study on the potential of yeasts isolated from palm wines to produce flavouring compounds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109506] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olives. Food Microbiol 2019; 84:103250. [DOI: 10.1016/j.fm.2019.103250] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 06/21/2019] [Accepted: 06/22/2019] [Indexed: 11/24/2022]
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20
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Ahangangoda Arachchige MS, Yoshida S, Toyama H. Thermo-and salt-tolerant Saccharomyces cerevisiae strains isolated from fermenting coconut toddy from Sri Lanka. BIOTECHNOL BIOTEC EQ 2019. [DOI: 10.1080/13102818.2019.1631213] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Affiliation(s)
| | - Shusaku Yoshida
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan
| | - Hirohide Toyama
- United Graduate School of Agricultural Science, Kagoshima University, Kagoshima, Japan
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan
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21
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Nam TG, Lee JY, Kim BK, Song NE, Jang HW. Analyzing volatiles in brown rice vinegar by headspace solid-phase microextraction (SPME)–Arrow: Optimizing the extraction conditions and comparisons with conventional SPME. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1634099] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Tae Gyu Nam
- Food Analysis center, Korea Food Research Institute, Wanju, Republic of Korea
| | - Jun-Young Lee
- Food Analysis center, Korea Food Research Institute, Wanju, Republic of Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Nho-Eul Song
- Food Analysis center, Korea Food Research Institute, Wanju, Republic of Korea
| | - Hae Won Jang
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
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22
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Phong HX, Klanrit P, Dung NTP, Yamada M, Thanonkeo P. Isolation and characterization of thermotolerant yeasts for the production of second-generation bioethanol. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01468-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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23
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Song J, Tang H, Liang H, Luo L, Lin W. Effect of bioaugmentation on biochemical characterisation and microbial communities in
Daqu
using
Bacillus
,
Saccharomycopsis
and
Absidia. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14176] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Jiankun Song
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering School of Biology and Biological Engineering South China University of Technology Guangzhou 510006 China
| | - Hanlan Tang
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering School of Biology and Biological Engineering South China University of Technology Guangzhou 510006 China
| | - Hebin Liang
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering School of Biology and Biological Engineering South China University of Technology Guangzhou 510006 China
| | - Lixin Luo
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering School of Biology and Biological Engineering South China University of Technology Guangzhou 510006 China
| | - Weifeng Lin
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
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