ArticleFoods (Basel, Switzerland)2026
Directional Construction of a Synthetic Microbial Consortium for Shanxi Aged Vinegar: Metabolic Kinetics and Accelerated Formation of Major Volatile Compounds.
Xuefeng Zhu, Limin Cui, Xianxian Luo, Fanfan Lang, Yu Zheng, Zhiqiang Nie
Abstract read
In one paragraphArticle in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 · Who and what moneyAuthors and funding
6 authors.
Xuefeng ZhuShanxi Provincial Key Laboratory for Vinegar Fermentation Science and Engineering, Key Laboratory of Special Sorghum Breeding and Processing (Shanxi), Ministry of Agriculture and Rural Affairs, Shanxi Zilin Flavoring and Food Co., Ltd., Taiyuan 030400, China.
Limin CuiBiomedicine and Health Laboratory in Shanxi Province, Key Laboratory of Chemical Biology and Molecular Engineering, Ministry of Education, Shanxi Key Laboratory of Bioengineering, Institute of Biotechnology, Shanxi University, Taiyuan 030006, China.
Xianxian LuoShanxi Provincial Key Laboratory for Vinegar Fermentation Science and Engineering, Key Laboratory of Special Sorghum Breeding and Processing (Shanxi), Ministry of Agriculture and Rural Affairs, Shanxi Zilin Flavoring and Food Co., Ltd., Taiyuan 030400, China.
Fanfan LangShanxi Provincial Key Laboratory for Vinegar Fermentation Science and Engineering, Key Laboratory of Special Sorghum Breeding and Processing (Shanxi), Ministry of Agriculture and Rural Affairs, Shanxi Zilin Flavoring and Food Co., Ltd., Taiyuan 030400, China.
Yu ZhengShanxi Provincial Key Laboratory for Vinegar Fermentation Science and Engineering, Key Laboratory of Special Sorghum Breeding and Processing (Shanxi), Ministry of Agriculture and Rural Affairs, Shanxi Zilin Flavoring and Food Co., Ltd., Taiyuan 030400, China.ORCID 0000-0002-4554-9908 Zhiqiang NieShanxi Provincial Key Laboratory for Vinegar Fermentation Science and Engineering, Key Laboratory of Special Sorghum Breeding and Processing (Shanxi), Ministry of Agriculture and Rural Affairs, Shanxi Zilin Flavoring and Food Co., Ltd., Taiyuan 030400, China.ORCID 0000-0002-2000-6296 Funding
Foundation of the Shanxi Province Key Laboratory for Vinegar Fermentation Science and Engineering, P. R. China 20220401931002Fundamental Research Program of Shanxi Province 202303021211022Modern University for Information and Technology 2026CYJSTX10-12Open Project Program of Xinghuacun College of Shanxi University XCSXU-KF-202309Shanxi Province Science and Technology Achievement Transformation Guidance Special Program 202304021301002
6 · The paper itselfAbstract
Indexed as
culturable microorganismsmetabolic kineticssemi-quantitative HS-SPME-GC-MSShanxi aged vinegarsynthetic microbial consortiumvolatile compounds
Identifiers
PMID42794071
PMCPMC13606686
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