Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Beizhong Han"'
Publikováno v:
Foods, Vol 12, Iss 23, p 4198 (2023)
Baijiu, one of the world’s oldest distilled liquors, is widely consumed globally and has gained increasing popularity in East Asia. However, a comprehensive understanding of the underlying principles behind this traditional liquor product remains e
Externí odkaz:
https://doaj.org/article/9232ba759d524baf8df6dc2d83acf733
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 553-563 (2021)
Sufu is a pleasant-tasting, traditional Chinese fermented soybean food that is rich in nutrients. In this study, the changes of volatile and nonvolatile metabolites in sufu fermented by bacillus licheniformis, were investigated. The results indicated
Externí odkaz:
https://doaj.org/article/1251ab5a0e394d938aab4ef3436f814f
Autor:
Jiamu Kang, Yunan Hu, Ziyuan Ding, Li Ye, Haoran Li, Jun Cheng, Lin Fan, Hu Zhao, Beizhong Han, Xiaowei Zheng
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
The microbiota of the pretreatment phase is crucial to the assembly of the microbial community in the saccharification of fuyu-flavor baijiu. This study investigates the shifts in microbial community diversity from the pretreatment of raw materials t
Externí odkaz:
https://doaj.org/article/abc2f3a6eb9b41c4add98d9bb21bdd74
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Fast response to environmental changes plays a key role in the transmission and pathogenesis of Yersinia enterocolitica. Osmoregulated periplasmic glucans (OPGs) are known to be involved in environmental perception of several Enterobacteriaceae patho
Externí odkaz:
https://doaj.org/article/3a3a077057c84551aa8e4b443a766aff
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
The existence and function of unculturable microorganisms are necessary to explain patterns of microbial diversity and investigate the assembly and succession of the complex microbial community. Chinese traditional alcoholic fermentation starter cont
Externí odkaz:
https://doaj.org/article/e272ebcdc37f46888d7b22dab662f20a
Publikováno v:
Fermentation, Vol 8, Iss 2, p 67 (2022)
Stacking is a widely used method of microbial enrichment in the field of fermentation and is traditionally used to promote flavor in Chinese sauce-flavor Baijiu; however, its precise mechanism is unknown. This study assessed the fermentation process
Externí odkaz:
https://doaj.org/article/5da3d52fc4c348e9a4c2312cd383197a
Publikováno v:
Microorganisms, Vol 9, Iss 4, p 672 (2021)
In a raw-meat-processing environment, members of the Enterobacteriaceae family can coexist with Staphylococcus aureus to form dual-species biofilms, leading to a higher risk of food contamination. However, very little is known about the effect of int
Externí odkaz:
https://doaj.org/article/718dc38bb46a43af87bb913990accdb4
Publikováno v:
Microorganisms, Vol 8, Iss 9, p 1281 (2020)
The metabolism and accumulation of flavor compounds in Chinese Baijiu are driven by microbiota succession and their inter-related metabolic processes. Changes in the microbiome composition during Baijiu production have been examined previously; howev
Externí odkaz:
https://doaj.org/article/df00326f94de4b44b7da048d4fdfdd88
Publikováno v:
Journal of Food Protection. 85:849-858
Providencia rettgeri is an opportunistic foodborne pathogen with a strong biofilm-forming ability in low-nutrition environments. However, information regarding the impact of simulated food processing conditions on P. rettgeri planktonic growth and bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c46ba921acf5a3b175c47a42104e4006
https://doi.org/10.4315/jfp-21-289
https://doi.org/10.4315/jfp-21-289
Publikováno v:
International Journal of Biological Macromolecules. 195:515-522
Multi-drug resistance and biofilm formation are a growing problem in the treatment of Staphylococcus aureus contamination. Advances in nanotechnology allow the synthesis of metal nanoparticles that can be assembled into complex architectures for cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d403a067bc5402602521802389e141d
https://doi.org/10.1016/j.ijbiomac.2021.12.031
https://doi.org/10.1016/j.ijbiomac.2021.12.031