Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

Metaproteomics of Jiuqu starter and fermented grains

ABSTRACT: To study the characteristics of proteins in Chinese Chixiang-flavor Baijiu fermentation, a label-free quantitative proteomics approach was established to identify proteins in Jiuqu starter and fermented grains.

ORGANISM(S): Fungi Rhizopus Microsporus Bacteria Lactobacillus Helveticus Cirm-bia 103 Saccharomyces Cerevisiae

SUBMITTER: Qun Wu

PROVIDER: PXD014221 | iProX | Tue Jun 11 00:00:00 BST 2019

REPOSITORIES: iProX

ACCESS DATA

Json Xml

Similar Datasets

Project description:Microbial Community Succession of Fermented Grains during Light-flavor Baijiu Fermentation

| PRJNA933937 | ENA

Project description:ITS from fermented grains samples of Chinese baijiu

| PRJNA746066 | ENA

Project description:Viruses in traditional baijiu fermentation: fermented grains and fermentation environment

| PRJNA747807 | ENA

Project description:Microbial diversity of fermented grains of xiaoqu light-flavor baijiu

| PRJNA740137 | ENA

Fermented grains of Songhe strong-flavor baijiu

Project description:Fermented grains of Songhe strong-flavor baijiu Raw sequence reads

| PRJNA1081173 | ENA

food metagenome

Project description:Characteristics of microbial community in Chinese rice flavor Baijiu

| PRJNA699433 | ENA

Project description:The dynamic changes and relationships among microbial community, physicochemical properties and flavor substances in fermented grains of Chinese strong-flavor Baijiu

| PRJNA668455 | ENA

The first application of biological pretreatment in Chinese spirits, utilizing cellulose-degrading probiotics from Jiangshui to improve the quality of Highland Barely Liquor

Project description:Highland barley liquor is a distilled spirit made from highland barley on the Tibetan Plateau, but its alcohol yield is limited by the high fiber content of the raw material. In the field of biomass resources, functional microorganisms are commonly used in pretreatment to degrade cellulose and other substances, improving fermentation output. In this study, we isolated the cellulose-degrading probiotic Lactobacillus delbrueckii GR-8 (CMCase 6.21 U/mL) from the traditional vegetable-based fermented food "Jiangshui" and applied biological pretreatment to the fermentation of highland barley liquor. During pretreatment, probiotics enhanced cellulase and amylase activities in the fermented grains, resulting in a 25% reduction in cellulose content and a 112% increase in free reducing sugar content. The pretreatment significantly altered the microbial community structure, enhancing microbial diversity. After distillation, alcohol yield increased by 3.5%, and total acid and ester contents rose by 25% and 23%, respectively. Pyrazine compounds increased by 1290%, while higher alcohols like nonanol, phenylethanol, and hexanol decreased. The treated liquor caused less harm to mice, who showed improved memory, motor skills, and lower oxidative liver damage. This study demonstrates that biological pretreatment enhances both fermentation and the quality of Chinese spirits.

2025-03-04 | GSE290678 | GEO

Project description:Study on the Effect Short-chain Fatty Acid Production in Fermented Grains Stratified Fermentation of Strong-flavor Baijiu(Bacteria)

| PRJNA720603 | ENA

Project description:Study on the Effect Short-chain Fatty Acid Production in Fermented Grains Stratified Fermentation of Strong-flavor Baijiu(Fungi)

| PRJNA720773 | ENA

OmicsDI is part of the ELIXIR infrastructure

OmicsDI is an Elixir interoperability service. Learn more ›

Tweets

OmicsDI Databases

PRIDE
PeptideAtlas
MassIVE
JPOST Repository
Physiome Model Repository

EGA
EVA
ENA
LINCS
PAXDB
Cell Collective

MetaboLights
Metabolomics Workbench
MetabolomeExpress
GNPS
BioModels
FAIRDOMHub

ArrayExpress
dbGaP
ExpressionAtlas
GEO
NODE

Information

Databases
Help
API
Contact us
Code on GitHub
Terms of use
Submit Data