Publications by authors named "Xiangyi Jin"
Caproiciproducens converts lactic acid into caproic acid during Chinese strong-flavor Baijiu brewing.
Int J Food Microbiol
January 2025
Strong-flavor Baijiu, a type of Chinese liquor, is produced through anaerobic solid-state fermentation in a sealed mud pit. Ethyl caproate, the characteristic flavor compound of strong-flavor Baijiu, is influenced by caproic acid-producing bacteria in the pit mud. To better understand the formation of caproic acid, this study investigated the microbial composition and physicochemical parameters of pit mud from different layers (top, middle, and bottom) in Hubei and Sichuan provinces, China.
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- A systematic analysis investigated the molecular causes of fetal cleft lip and/or palate (CL/P) and their link to genetic variations known as copy number variations (CNVs), focusing on how these factors affect birth outcomes.
- In a retrospective study involving 358 pregnancies, chromosomal microarray (CMA) tests revealed clinically significant variants in 29 fetuses, with higher detection rates in cases of combined cleft palate (CP) and cleft lip with palate (CLP) compared to isolated cleft lip (CL) cases.
- The findings highlight the effectiveness of CMA as a prenatal diagnostic tool, indicating that the presence of additional ultrasound abnormalities increases the chance of finding significant genetic anomalies in fetuses with CL/P.
Adding glucose delays the conversion of ethanol and acetic acid to caproic acid in Lacrimispora celerecrescens JSJ-1.
Appl Microbiol Biotechnol
February 2023
Caproic acid is an important fatty acid with diverse applications. In this study, the biomass growth and metabolites of Lacrimispora celerecrescens JSJ-1 were investigated under different carbon sources (ethanol, starch, sucrose, and glucose), with a focus on the effect of the coexistence of glucose and ethanol on the synthesis of caproic acid. The results showed that starch, glucose, and sucrose all contributed to the biomass of L.
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