Effects of Loquat Juice Addition on Sensory Characteristics and Volatile Organic Compounds of Loquat Beer.

Beer, as an ancient and widely consumed alcoholic beverage, holds a rich cultural heritage and history. In recent years, fruit beer has gained significant attention as a distinct beer type produced by incorporating fruit juice into traditional beer ingredients. This study employed headspace solid-phase microextraction-gas chromatography-mass spectrometry techniques, redundancy analysis, and orthogonal projections to latent structures discriminant analysis to analyze the sensory evaluation, physicochemical properties, organic acids, and volatile organic compounds (VOCs) of loquat beer with different proportions of loquat juice.

Differential characteristics of chemical composition, fermentation metabolites and antioxidant effects of polysaccharides from Eurotium Cristatum and Fu-brick tea.

Fu-brick tea (FBT) is predominately fermented by Eurotium Cristatum, FBT polysaccharides (FTPs) and Eurotium Cristatum extracellular polysaccharides (ECPs) are the main active substances in FBT and Eurotium Cristatum, respectively. FTPs was shown to exhibit higher levels of uronic acids, proteins, and polyphenols as compared to ECPs (p < 0.05), contributing to the superior antioxidant activity observed in FTPs.

Characterization of a novel cold-adapted GH1 β-glucosidase from and its application in the hydrolysis of soybean isoflavone glycosides.

The novel β-glucosidase gene () of glycoside hydrolase (GH) family 1 from the psychrotrophic bacterium sp. PB01 was successfully expressed in BL21 (DE3). The deduced PgBgl1 contained 447 amino acid residues with a calculated molecular mass of 51.

Dynamic changes on sensory property, nutritional quality and metabolic profiles of green kernel black beans during Eurotium cristatum-based solid-state fermentation.

Eurotium cristatum, a unique probiotic in Fu brick tea, is widely used in food processing to enhance added values. Here, green kernel black beans (GKBBs) were solid-fermented with E. cristatum and dynamic changes in flavour, chemical composition and metabolites during fermentation were investigated.

Characterization of a Novel Hyperthermophilic GH1 β-Glucosidase from sp. and Its Application in the Hydrolysis of Soybean Isoflavone Glycosides.

A putative β-glucosidase gene, , was amplified from sp. through metagenome database sampling from a hot spring in Yellowstone National Park. BglAc is composed of 485 amino acid residues and bioinformatics analysis showed that it belongs to the GH1 family of β-glucosidases.