Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation

Wang, Huan; Sun, Chunhong; Yang, Shengzhi; Ruan, Yulei; Lyu, Linjie; Guo, Xuewu; Wu, Xiaole; Chen, Yefu

doi:10.1016/j.fochx.2023.100981

Cited by 13 publications

(2 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is important to note that most of the fungal SSF studies found so far have focused on the effect of varying the initial moisture content of the solid substrate while keeping the humidified air flow static throughout the bioprocess [15][16][17][18][19]. Furthermore, one study was proposed a humidity control strategies based in capillary-water supply to control temperature and RH in SSF tray bioreactor [14].…”

Section: Lactic Acid Maximization Using Dynamic Optimizationmentioning

confidence: 99%

“…This can be done in two ways: either controlling the humidity of the air while keeping its temperature constant, or controlling the temperature of the air while keeping its humidity constant [14]. However, in most fungal SSF studies, the variation of the moisture solid substrate was manually studied, conditioning its humidity at the beginning of fermentation, and then keeping a constant relative humidity airflow [15][16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Determination of Variable Humidity Profile for Lactic Acid Maximization in Fungal Solid-State Fermentation

Groff,

Noriega,

Rodríguez

et al. 2024

Preprint

View full text Add to dashboard Cite

Solid-state fermentation (SSF) is the bioprocess where microorganisms are cultivated in the absence of free water under control conditions. Lactic acid can be produced by fermenting grape stalks with Rhizopus oryzae in SSF. During the microorganism growth, the temperature and water content of the solid bed fluctuate, leading to areas of either dry or excessive moisture in the solid substrate. Therefore, it's crucial to control the supply of water to the matrix. In this work, we obtain lactic acid through SSF of grape stalks using Rhizopus oryzae NCIM 1299. The SSF was conducted at a fixed temperature of 35 °C, with three constant relative humidity levels: 50, 65, and 80 %RH. Mathematical models, including the Logistic and First Order Plus Dead Time models for fungal biomass growth and the Luedeking and Piret with Delay Time model for lactic acid production, were adjusted to kinetic curves. Growth kinetic parameters (Xmax, μmax, Tp, T0, Yp/x and td) were determined for all conditions. These kinetic parameters were then correlated with relative humidity using a second-degree polynomial relationship. We observed a decrease in Xmax with increasing %RH, while the value of Yp/x increased at higher %RH. Finally, the optimal variable relative humidity profile was obtained by applying the Dynamic Optimization Technique, resulting in a 15.30% increase in lactic acid production.

show abstract

Section: Lactic Acid Maximization Using Dynamic Optimizationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Determination of Variable Humidity Profile for Lactic Acid Maximization in Fungal Solid-State Fermentation

Groff,

Noriega,

Rodríguez

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

Research progress of probiotics and fermented feed effects on pork quality

Lian,

Shi,

Lin

et al. 2024

Food Bioengineering

View full text Add to dashboard Cite

With the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high‐quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by‐products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high‐quality pork.

show abstract

Unraveling the water source and formation process of Huangshui in solid-state fermentation

Ren,

Chen,

Tang

et al. 2024

Food Sci Biotechnol

View full text Add to dashboard Cite

Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation

Cited by 13 publications

References 33 publications

Determination of Variable Humidity Profile for Lactic Acid Maximization in Fungal Solid-State Fermentation

Determination of Variable Humidity Profile for Lactic Acid Maximization in Fungal Solid-State Fermentation

Research progress of probiotics and fermented feed effects on pork quality

Unraveling the water source and formation process of Huangshui in solid-state fermentation

Contact Info

Product

Resources

About