Publications by authors named "Beizhong Han"

In this study, functional strains with strong fermentation characteristics were isolated from Strong-flavor Daqu and evaluated for their ability to enhance the quality and antioxidant activity of Baijiu. Bacillus velezensis (S1), Bacillus subtilis (S12), and Escherichia coli (S16) were identified as key strains. Fermentation experiments with different inoculation amounts and combinations revealed synergistic effects on Baijiu quality and antioxidant activity.

View Article and Find Full Text PDF

Instability in initial abiotic factors of open solid-state fermentation systems can significantly alter 's flavor profile, but the mechanisms governing microbial interactions and flavor formation remain unclear. This study comprehensively monitored changes in abiotic factors, microbial communities, and flavor profiles across two distinct fermentation processes in a distillery, which differed significantly in their management of initial abiotic factors. Our results revealed significant differences in abiotic factors between the two groups, including moisture, ethanol, acidity, glucose, and organic acid levels.

View Article and Find Full Text PDF

The food industry has been focusing on food bioactive compounds with multiple physiological and immunological properties that benefit human health. These bioactive compounds, including polyphenols, flavonoids, and terpenoids, have great potential to limit inflammatory responses especially NLRP3 inflammasome activation, which is a key innate immune platform for inflammation. Current studies have revealed numerous food bioactive compounds with promising activities for unraveling immune metabolic disorders and excessive inflammatory responses by directly and indirectly regulating the NLRP3 inflammasome activation.

View Article and Find Full Text PDF

Environmental microorganisms commonly inhabit dense multispecies biofilms, fostering mutualistic relationships and co-evolution. However, the mechanisms underlying biofilm formation and microbial interactions within the Baijiu fermentation microecosystem remain poorly understood. Hence, the objective of this study was to investigate the composition, structure, and interactions of microorganisms residing in biofilms on environmental surfaces in Baijiu production.

View Article and Find Full Text PDF

The spontaneous Baijiu fermentation system harbors a complex microbiome that is highly dynamic in time and space and varies depending on the Jiuqu starters and environmental factors. The intricate microbiota presents in the fermentation environment is responsible for carrying out various reactions. These reactions necessitate the interaction among the core microbes to influence the community function, ultimately shaping the distinct Baijiu styles through the process of spontaneous fermentation.

View Article and Find Full Text PDF

, one of the world's oldest distilled liquors, is widely consumed globally and has gained increasing popularity in East Asia. However, a comprehensive understanding of the underlying principles behind this traditional liquor product remains elusive. Currently, is facing the industrial challenge of modernization and standardization, particularly in terms of food quality, safety, and sustainability.

View Article and Find Full Text PDF

Nanocarriers play an important role in enhancing the efficacy of antibiotics against biofilms by improving their penetration and prolonging retention in pathogenic biofilms. Herein, the multifunctional nanocarriers including nanospheres (NS) and nanotubes (NT) with a high biocompatibility and biodegradability were prepared through self-assembly of partially hydrolyzed α-lactalbumin. The effects of these two different shaped nanocarriers on the delivery of antibiotics for biofilm treatment were examined by conducting in vitro antibiofilm experiment and in vivo infected wound model.

View Article and Find Full Text PDF

The regulation of microbial communities is an important strategy for fermentation management. Dynamic microbiota during the Baijiu fermentation is shaped by a variety of abiotic factors. Therefore, this study aims to investigate the effects of the microbiota of the fermentation starter Daqu on the microbial assembly and the interaction of microbiota succession and abiotic factors during the second round (Ercha) of light-flavor Baijiu fermentation.

View Article and Find Full Text PDF

The maturation period of high-temperature Daqu (HTD) is usually 3-6 months, and the characteristics of HTD at different maturation stages were different. In this study, the microbial characteristics and metabolite profiles of HTD at different maturation stages were revealed with the combination of physicochemical detection, the third generation Pacific Biosciences (PacBio) single-molecule, real-time (SMRT) sequencing technology, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS). Results showed that HTD matured for 6 months (Mix_m6) had higher saccharification power but less culturable thermotolerant bacteria and fungi than HTD matured for 3 months (Mix_m3).

View Article and Find Full Text PDF

The use of Jiuqu as a saccharifying and fermenting starter in the production of fermented foods is a very old biotechnological process that can be traced back to ancient times. Jiuqu harbors a hub of microbial communities, in which prokaryotes and eukaryotes cohabit, interact, and communicate. However, the spontaneous fermentation based on empirical processing hardly guarantees the stable assembly of the microbiome and a standardized quality of Jiuqu.

View Article and Find Full Text PDF

Background: Significant changes occurd in Daqu bricks on the 15th day of incubation, and brick color (yellow, brown, or dark) is generally used as a standard for quality evaluation by experienced workers. This study aimed to explore the basis behind the phenomenon through multi-omics studies. The physicochemical properties of different high-temperature Daqu were compared.

View Article and Find Full Text PDF

Daqu has a rich and diverse microbiota, giving them a suitable biotope for phages. However, the absolute abundances of bacteria and fungi, as well as the phage community characteristics in Daqu, remain unclear. In this study, the microbiota absolute abundance, indigenous phage composition and function, and volatile compound profiles of high-temperature Daqu (HTDQ), medium-temperature Daqu (MTDQ), and low-temperature Daqu (LTDQ) were investigated.

View Article and Find Full Text PDF

Huangshui (HS) is a byproduct of Chinese Baijiu production that has tremendous potential to become a high-value product in the food industry. This study comprehensively analyzed the commonalities and differences in physicochemical properties, microbial structures, metabolomes, flavor profiles, and antibacterial properties among sources of HS. The HS samples were extracted from three different pits in three different workshops within an industrial Baijiu distillery.

View Article and Find Full Text PDF

The superior grade Daqu (S_Daqu) and normal grade Daqu (N_Daqu) have obvious differences in flavor, fracture surface, appearance, etc., which can be accurately grouped by well-trained panel based on their sensory properties. However, the differences in microbial community diversity and metabolites between the S_Daqu and N_Daqu were still unclear.

View Article and Find Full Text PDF

Biofilm cells exhibit higher resistance than their planktonic counterparts to commonly used disinfectants in food industry. Phenolic acids are promising substitute offering less selective pressure than traditional antibiotics. This study aims to evaluate the inhibitory effects of ferulic acid (FA) and p-coumaric acid (p-CA) on Salmonella Enteritidis biofilm formation and explore the underlying inhibitory mechanisms.

View Article and Find Full Text PDF

Wheat-origin microbiota is a critical factor in the assembly of the microbial community during high-temperature Daqu incubation. However, the succession and functional mechanisms of these microbial communities in Daqu are still unclear. This study investigated the shifts in microbiota diversity from the wheat to the end of incubation by the third generation Pacific Biosciences (PacBio) single-molecule, real-time (SMRT) sequencing technology.

View Article and Find Full Text PDF

Chemical disinfectants are widely used to control foodborne pathogen contamination in fresh-cut vegetables (FVs) processing facilities. In this study, we investigated the disinfectant-resistant bacteria in a FVs processing facility and evaluate the effects of these bacteria on biofilm formation and disinfectant resistance. The disinfectant-resistance profiles were determined using 0.

View Article and Find Full Text PDF

Zoning is typically adopted by food manufacturers and classified into three different zones including Zone 1 (food contact surface), Zone 2 (proximity to food and food contact surfaces) and Zone 3 (remote surfaces from processing). In this study, environmental surfaces belonging to these three zones were sampled during food processing in a fresh-cut vegetables (FVs) processing facility located in Beijing, China. Bacterial loads in terms of aerobic plate count and coliform count were evaluated by culture-dependent techniques.

View Article and Find Full Text PDF

The seasonal spontaneous fermentation depends on the assembly of specific microbiota. However, a knowledge gap remains regarding the seasonal dynamics of microbial community and functionality. This study aimed to investigate the differences in microbial community dynamics during the saccharification process of Fuyu-flavor Baijiu in winter versus summer by employing high-throughput sequencing.

View Article and Find Full Text PDF

Abstract: Providencia rettgeri is an opportunistic foodborne pathogen with a strong biofilm-forming ability in low-nutrition environments. However, information regarding the impact of simulated food processing conditions on P. rettgeri planktonic growth and biofilm formation is limited.

View Article and Find Full Text PDF
Article Synopsis
  • Multi-drug resistance and biofilm formation in Staphylococcus aureus present significant challenges in treatment, prompting a search for innovative solutions.
  • The study explores a sustainable method for creating silver nanoparticles (AgNPs) using tannic acid and sodium alginate, showcasing a promising antibacterial agent against S. aureus.
  • Results indicate that these AgNPs effectively damage bacterial cells and significantly reduce biofilm formation, suggesting they could be developed into a new treatment strategy.
View Article and Find Full Text PDF

The microbiota of the pretreatment phase is crucial to the assembly of the microbial community in the saccharification of -flavor . This study investigates the shifts in microbial community diversity from the pretreatment of raw materials to the end of saccharification. High-throughput sequencing reveals that , , and in the bacterial community and , , , and in the fungal community are predominant during raw material pretreatment and saccharification processes.

View Article and Find Full Text PDF

Wheat-originated microbes play an important role in shaping the quality of high-temperature which is commonly used as a starter for producing sauce-flavor . However, the shifts of microbiota from raw material to fresh and then to mature remain unclear. Hence, in the present study, the inner and outer of fresh and mature were collected to explore the correlation between microbiota and metabolites as well as the source of the microbiota in .

View Article and Find Full Text PDF
Article Synopsis
  • The study investigates how different bacteria from the Enterobacteriaceae family form dual-species biofilms in raw-meat-processing environments, which increases contamination risk.
  • Crystal violet staining showed that these dual-species biofilms grew significantly larger after 21 hours compared to single-species biofilms, with one species dominating in number.
  • Advanced analysis techniques revealed numerous unique metabolites and metabolic pathways specifically active in the dual-species biofilms, offering insights into how these bacterial interactions influence their growth and behavior.
View Article and Find Full Text PDF

The metabolism and accumulation of flavor compounds in Chinese are driven by microbiota succession and their inter-related metabolic processes. Changes in the microbiome composition during production have been examined previously; however, the respective metabolic functions remain unclear. Using shotgun metagenomic sequencing and metabolomics, we examined the microbial and metabolic characteristics during light-flavor fermentation to assess the correlations between microorganisms and their potential functions.

View Article and Find Full Text PDF