Search Results (251)

Traditional doubanjiang was investigated to identify endogenous peptides that may contribute to taste maintenance under salt-reduction conditions. Peptidomics identified 1230 peptides at −10logP ≥ 15. UMPred-FRL predicted 161 potential umami peptides, and molecular docking showed that 141 of these peptides could enter the binding site of the T1R1/T1R3 receptor. The successfully docked sequences were mainly short oligopeptides containing three to five amino acid residues. Based on docking scores, six representative candidate peptides were screened, namely EESP, SCPH, SSSGF, PDTE, SYH, and DYDS. Docking and MM-GBSA analyses suggested that these peptides mainly bound within the VFT cavity of T1R1/T1R3, and the interacting residues were dominated by polar residues such as Ser, Asn, Gln, and His and hydrophobic residues such as Tyr, Ile, Leu, and Val. MM-GBSA further suggested that vdW was the major favorable contributor, while Lipo supported complex stability. The umami thresholds of the six peptides ranged from 0.14 to 1.09 mmol/L. Experimental validation by threshold determination and sensory addition showed that all six peptides significantly increased saltiness, whereas their effects on umami differed. PDTE showed the strongest umami-enhancing effect, while SSSGF, SYH, and SCPH exhibited more pronounced saltiness synergy. These results suggest that the screened peptides do not necessarily amplify umami in complex food systems, but may contribute to taste maintenance under salt-reduction conditions through umami support, saltiness synergy, and taste-structure remodeling. Full article

In recent years, accelerated industrialization has made water pollution a major challenge, bisphenol pollutants being one of the most typical examples. Advanced oxidation processes (AOPs) based on peroxymonosulfate (PMS) activation have been applied in environmental remediation due to their broad applicability and high pollutant removal efficiency. The key to AOPs lies in developing low-cost, highly active catalysts. This study utilized waste biomass of baijiu distillers’ grains (DSGs) as precursor to prepare biochar materials for bisphenol pollutant removal. Through high-temperature pyrolysis at 900 °C for 2 h in the presence of NaCl and KCl as activator, biochar-based materials (BC-x) were prepared, which possessed advantageous features of large specific surface area and high nitrogen doping content. When applied for typical bisphenol pollutant removal, the selected BC-900 biochar exhibited almost 100% bisphenol AF (BPAF) removal efficiency after a 30 min adsorption and following a 5 min PMS activation process under reaction conditions of 200 mg L⁻¹ of BC-900, 200 mg L⁻¹ of PMS, and 20 mg L⁻¹ of BPAF. Reactive species of sulfate radicals (SO₄⦁⁻), hydroxyl radicals (⦁OH) and singlet oxygen (¹O₂) were responsible for BPAF degradation, among which ¹O₂ played the major role. Further toxicity prediction of the BPAF degradation intermediate products implied the low ecological risk of the constructed BC-900/PMS catalytic system for BPAF removal. The findings in this study may provide useful guidance for waste biomass conversion and organic contamination remediation in water. Full article

The sources of natural lycopene are diverse, and lycopene from different sources may have differences in functional characteristics and bioavailability. In this study, lycopene was extracted from tomatoes, cherry tomatoes, red guavas, carrots, and watermelons by ultrasonic-assisted extraction, and the structures were characterized. The differences in their in vitro and in vivo antioxidant capacities and anti-inflammatory capacity in vivo were compared. The results showed that under the extraction conditions of this experiment (sample: ethyl acetate: 1:5 m/v, 40 °C, 600 W, 40 kHz, 30 min), lycopene (primarily all-trans structure) from different sources could be effectively extracted from the above five raw materials. The concentration of lycopene extracted from the four samples except tomatoes (14.03 ± 1.08 mg/100 g fresh weight (FW)) was about 30 mg/100 g FW. The analysis of the in vitro antioxidant capacity of lycopene from five different sources showed that the 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), diphenyl-1-picrylhydrazyl (DPPH) scavenging rates and ferric reducing antioxidant power (FRAP) concentration of the red guava lycopene-rich sample were significantly higher than those of the other four sources of lycopene. Based on the in vitro performance of lycopene from five sources, further in vivo experiments (using only the tomato and red guava groups) also found that compared with lycopene from tomatoes, lycopene-rich extract from red guavas could significantly increase the antioxidant enzyme activities and total antioxidant capacity in the serum, liver and gastrocnemius muscle (GAS) of mice; reduce the malondialdehyde (MDA) concentration; and also increase the expression of antioxidant-related genes (GPx, CAT, SOD1, etc.) in the liver and GAS of mice by regulating the Nrf-2/keap1 signaling pathway. In addition, mice in the guava-derived lycopene-rich group had lower serum levels of tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6). In summary, these results indicated that the lycopene-rich extract derived from red guava demonstrated higher antioxidant activity both in vitro and in vivo as well as enhanced anti-inflammatory capabilities within the body, providing an important reference for its application in the food industry and functional foods. Full article

Despite increasing interest in beer-derived umami peptides, their formation during lager beer fermentation and their potential roles in receptor recognition and sensory perception remain insufficiently understood. Therefore, this study combined peptidomics, in silico screening, receptor-oriented analysis, and sensory evaluation to investigate the dynamic changes in umami-related peptides throughout lager beer fermentation and to explore their possible sensory relevance. Peptide profiles varied markedly across the fermentation process, indicating continuous proteolysis and dynamic restructuring of the peptide pool. From these profiles, candidate umami peptides were screened, and representative short peptides with plausible receptor-binding characteristics were selected for further evaluation. These peptides showed measurable taste activity and were mainly associated with modulation of the umami–bitterness–aftertaste dimension, whereas their effects on aroma and overall balance were limited. In addition, the abundance of umami-related peptides was positively associated with perceived umami intensity. Overall, the results suggest that fermentation-derived peptides may contribute to taste perception in lager beer and provide a basis for further studies on flavor-oriented brewing and process regulation. Full article

Daqu is the core saccharifying and fermenting agent in Baijiu production and a pivotal factor in flavor formation. Challenges that often hinder traditional strong-flavor Daqu brewing include low enzymatic activity and insufficient aroma. Therefore, we have developed a novel Daqu brewing system. Furthermore, we investigated the differences in flavor profiles between traditional and novel Daqu by performing headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). We comparatively analyzed the microbial communities, metabolic functions, and flavor compositions in the two Daqu types via absolute quantitative metagenomics. Functional microorganisms were significantly enriched in the novel Daqu, which exhibited enhanced carbohydrate metabolism and a highly robust acidic environment owing to the fostering of core functional genera such as Aspergillus, Saccharomyces, and Pediococcus. This significantly increased the aldehyde and organic acid levels, which resulted in pronounced aldehydic and acidic sensory characteristics. Carbohydrate-Active EnZyme (CAZy) profiling confirmed the significantly elevated abundance of glycoside hydrolases (GHs) and glycosyltransferases (GTs) in novel Daqu, which improved starch bioconversion and synthesis of flavor precursors. Thus, this study shows that novel Daqu promotes ethanol accumulation and the synthesis of flavor compounds like acetals by strengthening the core microbiota and metabolic networks. These findings provide a theoretical foundation for enriching the aromatic complexity of Baijiu. Full article

This study aimed to identify umami peptides in non-alcoholic beer and clarify their potential contribution to taste reconstruction and aftertaste improvement. Peptides were profiled by RPLC-Q-TOF-MS and screened using machine learning prediction, molecular docking, MM-GBSA analysis, and sensory validation. Under the criteria of −10logP ≥ 15 and ALC ≥ 90.00%, 2081 peptides were identified. Among them, 122 potential umami peptides were predicted, and 117 peptides were successfully docked with the T1R1/T1R3 umami receptor. The docked peptides were mainly short to medium oligopeptides, especially tetrapeptides and pentapeptides, which accounted for 40.17% and 35.90%, respectively. Based on docking score, structural diversity, and peptide length distribution, CTGAA, IDQILG, KDTHP, QRQ, and EITGR were selected as representative candidates. These peptides showed favorable receptor binding, mainly supported by hydrogen bonding, electrostatic interactions, and local hydrophobic contacts. Sensory validation further showed that the 5 peptides improved umami and aftertaste cleanliness to different degrees. Umami intensity increased by 7.58% to 22.73%, while aftertaste cleanliness increased by 5.80% to 17.39%. Among them, CTGAA showed the strongest umami enhancement, and QRQ produced the greatest improvement in aftertaste cleanliness. These results suggest that selected umami peptides may contribute to flavor reconstruction in non-alcoholic beer by enhancing umami perception and improving aftertaste quality. Full article

Baijiu, a traditional Chinese distilled spirit with profound cultural and economic significance, faces long-standing challenges in standardization, quality consistency, and skill inheritance due to its empirical production model. The rapid advancement of artificial intelligence (AI) and multi-omics technologies is driving a paradigm shift in Baijiu research from experience-driven to data-driven approaches. This review systematically summarizes the current state of AI applications across the entire Baijiu industry chain. Common AI methods including traditional machine learning, deep learning, multimodal data fusion, and emerging paradigms such as explainable AI (XAI), genome-scale metabolic models (GEMs), and few-shot learning are critically examined. Key bottlenecks—data silos, small sample sizes, model interpretability, and the tension between technology and tradition—are discussed in depth. Future directions are proposed, including multimodal fusion, digital twins, hybrid mechanistic–data modeling, closed-loop control, human–machine collaboration, standardization, and ethical governance. This review provides a comprehensive framework for integrating AI into Baijiu research and offers references for intelligent transformation in other fermented food systems. Full article

Traditional fermented foods and beverages (TFFB) rely on complex microbial communities that generate distinctive flavors, nutritional attributes, and cultural value, but spontaneous or empirically controlled fermentations often limit reproducibility. Defined microbial consortia (DMCs) provide a promising route for improving fermentation controllability and product consistency, although overly simplified starters may fail to reproduce the ecological robustness and sensory complexity of traditional systems. This review focuses on how multi-omics and culturomics can support rational DMC design in TFFB. We summarize how metagenomics, metatranscriptomics, metaproteomics, metabolomics, and culturomics reveal community structure, functional potential, active expression, metabolic output, and cultivable strain resources. Particular attention is given to translating multi-omics evidence into strain prioritization through the identification of keystone microorganisms that drive core fermentation functions and helper microorganisms that support ecological or metabolic stability. We further propose an Assembly-Assessment-Redesign (A-A-R) framework for iterative DMC optimization, linking strain selection, functional validation, performance evaluation, and consortium redesign. Finally, we discuss key challenges, including cross-omics integration, experimental verification of microbial functions, standardized validation criteria, and the transfer of laboratory-designed consortia to industrial fermentation systems. Full article

Strong-flavor-type Baijiu, represented by Wuliangye—a renowned traditional Chinese alcoholic beverage brewed from five grains (sorghum, rice, glutinous rice, wheat, and corn)—is widely consumed and appreciated for its balanced taste and potential health benefits. While the volatile flavor compounds of Baijiu have been well studied, its bioactive components and their underlying mechanisms remain insufficiently explored. In this study, widely targeted metabolomics techniques were innovatively employed, and 2128 compounds were identified from 10 Wuliangye samples, of which 445 were predicted to constitute potential bioactive substances. Network pharmacology analysis further identified four key compounds, namely the four potential bioactive small molecules (fisetin, luteolin, norartocarpetin, and scutellarein), along with ten core targets that were key protein targets interacting with these compounds (SRC, PIK3R1, PTGS1, AKR1B1, STAT3, CYP3A4, ESR1, PIK3CA, PIK3CB, and ALOX15). GO and KEGG enrichment analyses indicated that these targets participated in diverse biological processes, while DO analysis revealed potential associations between these targets and specific diseases. Additionally, molecular docking confirmed the binding patterns between the identified compounds and their targets. Collectively, this study provides systematic chemical information and theoretical screening results for identifying potential bioactive components in strong-flavor-type Baijiu, which may facilitate further studies of their biological functions. Full article

Fuqu plays a crucial role in initiating fermentation and flavor compound production during sesame flavor-type baijiu fermentation. However, selecting microorganisms for Fuqu to enhance flavor compound production remains a challenge. This work designs a synthetic microbial community (SynCom) for Fuqu to improve the production of flavor compounds, with a focus on the diversity of flavor compounds and the content of a key flavor compound—sulfur compounds. Through multi-omics analysis, 13 genera (Aspergillus, Bacillus, Lactobacillus, Leuconostoc, Pediococcus, Pichia, Saccharomyces, Trichosporon, Weissella, Candida, Torulaspora, Clavispora, and Wickerhamomyces) were identified as core microbiota involved in the production of those flavor compounds, and these core microbiota were used to construct a SynCom to enhance flavor compound production in baijiu fermentation. The resulting SynCom exhibited the highest flavor compound diversity (0.64) and 3-(methylthio)-1-propanal content (618.14 μg/kg) in simulative fermentation. In large-scale production, Fuqu made with the SynCom achieved greater flavor compound diversity (0.56) and a higher concentration of 3-(methylthio)-1-propanal (590 μg/kg) compared to commercial Fuqu (0.40 and 324 μg/kg, respectively) (p < 0.05). The results demonstrated that the SynCom developed for Fuqu effectively enhances the production of flavor compounds. This work provides a strategy for constructing SynCom to improve the formation of flavor compounds in baijiu fermentation. Full article

Due to an insufficient understanding of the dynamic mechanisms underlying seasonal variations in Daqu fermentation quality, such as microbial community succession, enzyme activity, and metabolic regulation, precise control of Daqu quality and consistency across different seasons has not yet been achieved. Environmental factors, especially temperature and humidity, exert a significant influence on the microbial community structure and enzyme activity during the production process of Daqu. To this end, the recent research progress on changes in microbial community structure and succession, regulation of enzyme activity and metabolic pathways, and biosynthesis of flavor compounds in Daqu across different seasons was reviewed. Furthermore, we proposed strategies to leverage seasonal microbial patterns for precise control over Daqu production throughout varying seasons. This work aims to enhance the quality and consistency of Daqu across seasons and effectively improve the quality of Baijiu products. Full article

This study comprehensively analyzed the effects of gamma irradiation (GI) on the flavor profile of aged light-flavor tartary buckwheat Baijiu (LTB) using E-nose, E-tongue, and high-sensitivity headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS). A total of 30 volatile organic compounds (VOCs) were identified, with concentrations showing significant dose-dependent correlations with GI treatment. Aging alone reduced harsh and pungent VOCs (e.g., 1-propanol, 2-methyl butanoic acid ethyl ester), while GI followed by aging further decreased undesirable compounds (e.g., butanal-D, pyrrolidine) and enhanced beneficial flavor components, such as 1,1-diethoxy ethane-D and butanoic acid propyl ester. Notably, this treatment partially restored 1-propanol, triethylamine, and 2-butanone-M, though their levels remained significantly lower than in newly brewed LTB, achieving a more balanced purity and flavor complexity. The significantly elevated levels of tetrahydrofuran-M/D, 1,1-diethoxy ethane-D, and cyclohexane in GI-treated aged LTB, along with their dose-dependent accumulation patterns, suggest their potential as reliable markers. Multivariate analysis confirmed that all three techniques (E-nose, E-tongue, and HS-GC-IMS) effectively differentiated LTB samples, with strong correlations between E-nose and HS-GC-IMS data, as well as between E-tongue and HS-GC-IMS results. This work provides flavor fingerprints and potential markers for gamma-irradiated LTB identification, while proposing an innovative technical approach for rapid flavor assessment of light-flavor Baijiu. Full article

Highland barley Baijiu is a kind of fermented liquor with national characteristics produced in the Qinghai–Tibet Plateau, and its quality largely depends on the highland barley Baijiu Daqu (HBQ). HBQ contains abundant microbial resources and embedded unknown genomes that have not yet been decoded. In order to deeply understand the key contribution of microorganisms in HBQ, this study analyzed the microbial community structure of HBQ, inferred predicted functions and recovered high-quality metagenome-assembled genomes (MAGs) based on Metagenomics. The results indicated that Pantoea agglomerans was the most abundant species in HBQ, followed by Lichtheimia ramosa, Pichia kudriavzevii, Saccharomycopsis fibuligera and Wickerhamomyces anomalus. The predictive function of the HBQ was focused on annotating carbohydrate metabolism and amino acid metabolism. Meanwhile, six high-quality MAG strains were recovered and identified as Unclassified Kroppenstedtia, Erwinia persicina, Leuconostoc citreum, Saccharopolyspora rectivirgula, Levilactobacillus brevis, and Pantoea agglomerans. Genome annotation of the recovered genomes showed eggNOG predicted function as well as primary and secondary metabolites. The metabolic network diagram of the functional microorganisms in HBQ related to flavor compounds was also predicted. The results can help to understand the formation mechanism of flavor profiles in highland barley Baijiu. Full article

The implementation of stringent regulatory policies for foodborne pathogens necessitates ultra-sensitive analytical methods. Digital detection, characterized by absolute quantification and tolerance to complex matrices, serves as a robust approach for food safety monitoring. This review summarizes recent advances in digital detection for foodborne pathogens, including nucleic acid amplification-based platforms such as droplet digital PCR and digital isothermal amplification, as well as emerging preamplification-free approaches based on enzyme-mediated signal conversion, functional nanomaterials, and microfluidic devices. We also profile the applications of digital detection technologies for achieving highly specific and accurate detection of foodborne pathogens and discuss their capabilities in viable bacteria quantification, antimicrobial resistance analysis, and multiplex detection. We finally discuss emerging trends, including partition-free digital detection and artificial intelligence-assisted analysis. These advances are expected to promote the development of intelligent and data-driven food safety surveillance strategies. Full article

To explore microbial resources for ester production in sub-high-temperature Daqu, this study first established that the esterifying enzyme activity in Daqu predominantly originated from fungi, with Rhizopus being the dominant fungal genus. Six Rhizopus strains capable of decomposing esters were isolated and purified from Daqu. Following secondary screening, strain M1 exhibited the highest esterification activity (40.26 U/mL) and was identified as Rhizopus oryzae based on morphological characteristics and molecular biological analyses. This strain was subsequently designated as Rhizopus oryzae M1 (R. oryzae M1). Using mycelial powder of strain M1 as the inoculum and sterilized wheat bran as the substrate, a pure-culture Fuqu was prepared. Orthogonal array design experiments were conducted to optimize the preparation process of this Fuqu, using esterifying enzyme activity as the evaluation index. Under the optimal conditions, the spore count and esterification activity of the pure-culture Fuqu reached 1.73 × 10⁹ CFU/g and 80.13 U/g, respectively. This pure-culture Fuqu was subsequently used as an inoculum to produce fortified Daqu. Following orthogonal optimization of the Daqu preparation process, the esterification activity of the fortified Daqu reached 103.22 U/g, and its key physicochemical indices met the requirements for high-quality sub-high-temperature Daqu. Analysis of the microbial community structure revealed that Rhizopus was the dominant fungal genus in the fortified Daqu, with its relative abundance increased by 35% compared to the non-fortified Daqu. Consistent with this, the esterifying enzyme activity of the fortified Daqu was 51.79% higher, suggesting that Rhizopus may have been largely responsible for the increase in esterification capacity. In laboratory-scale Baijiu brewing trials, this fortified Daqu produced a base Baijiu with a total ester content of 2.74 g/L, representing a 40.5% increase over the non-fortified Daqu and further confirming the pivotal role of Rhizopus in driving the esterifying enzyme activity. This study successfully screened a high esterifying enzyme-producing strain, R. oryzae M1, systematically optimized its enzyme production and Qu-making processes, and provides an excellent microbial strain and process reference for the preparation of fortified Daqu and the enhancement of Baijiu flavor. Full article