Analysis of differences in physicochemical properties of different sorghum varieties and their influence on the selection of raw materials for winemaking.

Sorghum is one of the oldest crops in the world, an important grain crop in northern China, and a major raw material in the liquor-brewing industry. The physicochemical properties, cooking characteristics, and starch quality of sorghum seeds considerably affect the liquor-brewing process.To select suitable sorghums for liquor brewing and to determine the cooking characteristics and starch physicochemical properties of different sorghum varieties, 30 types of sorghum were used in this study, and their compositions were compared; six types of sorghum were further studied for their cooking quality and starch physicochemical and pasting characteristics.

Differential Characteristics of the Metabolic Profiles and Microbial Community between Superior and Normal Grades of .

(NXDQ), as a saccharification and fermentation agent, directly affects the flavor and yield of fresh (NXBJ). The difference in fermentation temperature owing to the artificial turning operation leads to the formation of superior (S) and normal (N) grades of NXDQ. Here, aiming to explore the discriminant characteristics of two grades of NXDQ, we studied the physicochemical properties, volatile compounds and microbial communities using HS-SPME-GC/MS and high-throughput sequencing technology.

Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt.

Scanning electron microscopy (SEM), Confocal laser scanning microscopy (CLSM) and low field nuclear magnetic resonance (LF-NMR) were used to analyse the relationship between the chemical, texture, rheology, microstructure and water distribution of kefir (yeast, acetic acid bacteria and ) yoghurt fermented by mixed bacteria and L fermented yoghurt. This work was conducted to prepare a real champagne yoghurt and explore the difference between it and ordinary yoghurt. The nutritional evaluation of the two treatment groups was carried out by amino acid analysis, and the volatile flavour substances of the two treatment groups were detected by solid phase microextraction (SPME)-gas chromatograph (GC)-mass spectrometry (MS).

Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature during the fermentation and storage.

Medium-temperature (MT-), a saccharification-fermentation agent and aroma-producing agent, is used to produce Chinese strong-flavor . Many related studies have been published; however, less is known about microbial community and quality properties inside and outside the MT- from fermentation to storage. Here, along with determining the physicochemical index, the microbial community of MT- was investigated using both culture-dependent and culture-independent methods during 31 days of fermentation and 4 months of storage.

Prokaryotic diversity and biochemical properties in aging artificial pit mud used for the production of Chinese strong flavor liquor.

At present, artificial pit mud (APM) is widely used in Chinese liquor-making industry and plays a particular role in the production of Chinese strong flavor liquor (CSFL). However, APM frequently ages during fermentation, thus becoming unsuitable for sustainable use due to its low-quality. The reasons behind, and results of, APM aging during the production of CSFL are not yet understood.

Retraction Notice: Liquid Fermentation of and Antioxidant Activity of Exopolysaccharides.

[This retracts the article on p. 224 in vol. 9.

Liquid Fermentation of Ganoderma applanatum and Antioxidant Activity of Exopolysaccharides.

The medium composition and fermentation conditions of Ganoderma applanatum(GA) strain were optimized by the liquid shake flask fermentation, and the antioxidant activity of exopolysaccharides was investigated. The results showed that the optimal conditions of the liquid fermentation of GA strain were as follows: Carbon source was corn powder, nitrogen source was soy powder, the initial pH was 6.0, the inoculum size was 8％, the fermentation temperature was 32(o)C, the fermentation time was 7 d.