Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Bui Hoang Dang Long"'
Autor:
Ly Thi Thuy Duyen, Khong Hoang Thang, Luu Minh Chau, Tran Thi Giang, Nguyen Ngoc Thanh, Bui Hoang Dang Long, Huynh Xuan Phong
Publikováno v:
Ciência Rural, Vol 54, Iss 5 (2023)
ABSTRACT: This study determined the extraction conditions, chemical composition, and antimicrobial activities of the essential oils of Citrus nobilis. The results illustrated that soaking in the 9% (w/v) NaCl solution for 2 h with a sample and solven
Externí odkaz:
https://doaj.org/article/451d8d4c4c6c4d78bc6884ebcb17c898
Autor:
Bui Hoang Dang Long, Masahiro Nishiyama, Rintaro Sato, Tomonari Tanaka, Hitomi Ohara, Yuji Aso
Publikováno v:
Fermentation, Vol 9, Iss 6, p 534 (2023)
Glyoxylates are essential intermediates in several metabolic pathways and have a broad range of industrial applications. In this study, we propose a novel method for producing glyoxylate from glucose using engineered Escherichia coli BW25113. To dire
Externí odkaz:
https://doaj.org/article/7c10c8e2d9254fe393d92f9b60348089
Autor:
Trinh Nguyet Tran, Huynh Xuan Phong, Bui Thi Thao Anh, Bui Hoang Dang Long, Nguyen Ngoc Thanh, Ngo Thi Phuong Dung
Publikováno v:
Vietnam Journal of Science, Technology and Engineering, Vol 60, Iss 3 (2018)
Acerola (Malpighia emarginata) vinegar is one kind of fruit vinegar produced using acetic acid fermented by acetic acid bacteria. In this study, Acetobacter senegalensis A28 was applied in acerola vinegar production at a high temperature. With 1.0% (
Externí odkaz:
https://doaj.org/article/45578fa669d84b5596bc11c3104e90ae
Publikováno v:
Journal of Bioscience and Bioengineering. 135:375-381
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::378f15816ad9b13b1d7f8aec68ea5b79
https://doi.org/10.1016/j.jbiosc.2023.02.002
https://doi.org/10.1016/j.jbiosc.2023.02.002
Autor:
Aso, Bui Hoang Dang Long, Masahiro Nishiyama, Rintaro Sato, Tomonari Tanaka, Hitomi Ohara, Yuji
Publikováno v:
Fermentation; Volume 9; Issue 6; Pages: 534
Glyoxylates are essential intermediates in several metabolic pathways and have a broad range of industrial applications. In this study, we propose a novel method for producing glyoxylate from glucose using engineered Escherichia coli BW25113. To dire
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::9fac6c0f4dffc0f774cff89e6f2a38c2
Autor:
Le Dang Truong, Huynh Xuan Phong, Le Quoc Viet, Luu Minh Chau, Bui Hoang Dang Long, Nguyen Ngoc Thanh, Dao Tan Phat
Publikováno v:
Current Nutrition & Food Science. 19
Background: γ-aminobutyric acid produced from lactic acid bacteria can be an ideal component in food products due to its health functional properties. Objective: This study aimed to isolate lactic acid bacteria (LAB) with the capacity of producing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe081ee7fa794046beeb316254be24ce
https://doi.org/10.2174/1573401319666221115111236
https://doi.org/10.2174/1573401319666221115111236
Autor:
Doan Thi Kieu Tien, Le Doan Quoc Binh, Huynh Thi Ngoc Mi, Nguyen Ngoc Thanh, Bui Hoang Dang Long, Ngo Thi Phuong Dung, Ha Thanh Toan, Huynh Xuan Phong
Publikováno v:
F1000Research. 12:312
Background: Cayratia trifolia has been extensively studied for its bioactive components and medicinal properties. This study was carried out to evaluate the fermentation ability of Saccharomyces cerevisiae 2.1 yeast to determine suitable fermentation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25b8a6967c9162899eeabd42dfaaf533
https://doi.org/10.12688/f1000research.129075.1
https://doi.org/10.12688/f1000research.129075.1
Autor:
Hoàng Tuấn Thanh, Huỳnh Quốc Huy, Nguyễn Thị Ngọc Anh, Lưu Minh Châu, Nguyễn Ngọc Thạnh, Bùi Hoàng Đăng Long, Huỳnh Xuân Phong
Publikováno v:
Tạp chí Khoa học Đại học Cần Thơ, Vol 60, Iss CĐ Khoa học tự nhiên (2024)
Nghiên cứu nhằm đánh giá chất lượng của cơm rượu được sản xuất ở Thành phố Cần Thơ thông qua một số chỉ tiêu hóa lí (độ ẩm, độ Brix, hàm lượng ethanol, hàm lượng acid, pH) và vi sinh (tổ
Externí odkaz:
https://doaj.org/article/5d6983228cbd429a96b849140d587e91
Autor:
Lưu Minh Châu, Đặng Triệu Minh Anh, Đặng Triệu Minh Khuê, Nguyễn Ngọc Thạnh, Bùi Hoàng Đăng Long, Huỳnh Xuân Phong
Publikováno v:
Tạp chí Khoa học Đại học Cần Thơ, Vol 60, Iss CĐ Khoa học tự nhiên (2024)
Trà nõn tôm là một loại trà xanh có hương thơm và chất lượng cao. Nghiên cứu được thực hiện nhằm tối ưu hóa điều kiện lên men kombucha từ trà nõn tôm thông qua khảo sát các nhân tố ảnh hưởng
Externí odkaz:
https://doaj.org/article/31570c96591b4fb0a78b18ac02f8913b
Autor:
Ngo Thi Phuong Dung, Hirohisa Okano, Ryo Murakami, Yuji Aso, Mikikazu Tsubaki, Hitomi Ohara, Keisuke Nagata, Bui Hoang Dang Long
Publikováno v:
Journal of bioscience and bioengineering. 127(4)
The present study demonstrates continuous production of d -lactic acid from cellobiose in a cell recycle fermentation with a hollow fiber membrane using recombinant Escherichia coli constructed by deleting its pyruvate formate-lyase activating enzyme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21f412d713fe4ff2b14b86862edd2ebc
https://pubmed.ncbi.nlm.nih.gov/30316699
https://pubmed.ncbi.nlm.nih.gov/30316699