Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Caiqing Yao"'
Autor:
Lijun You, Weichen Bao, Caiqing Yao, Feiyan Zhao, Hao Jin, Weiqiang Huang, Bohai Li, Lai-Yu Kwok, Wenjun Liu
Publikováno v:
Animal Nutrition, Vol 9, Iss , Pp 100-109 (2022)
Improving silage production by adding exogenous microorganisms not only maximizes nutrient preservation, but also extends product shelf life. Herein, changes in the quality and quantity of Lactobacillus plantarum PS-8 (PS-8) -inoculated alfalfa (Medi
Externí odkaz:
https://doaj.org/article/eeb63c2cd9b343bbbc6c45f5585fa70b
Publikováno v:
BMC Microbiology, Vol 22, Iss 1, Pp 1-14 (2022)
Abstract Background The two subspecies of Bifidobacterium catenulatum, B. catenulatum subsp. kashiwanohense and B. catenulatum subsp. catenulatum, are usually from the infant and adult gut, respectively. However, the genomic analysis of their functio
Externí odkaz:
https://doaj.org/article/e9abbb0fbd7f405e88fade1d0e47dcf7
Autor:
Jie Yu, Lanxin Mo, Lin Pan, Caiqing Yao, Dongyan Ren, Xiaona An, Tsedensodnom Tsogtgerel, Heping Zhang, Wenjun Liu
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Traditional sour cream and butter are widely popular fermented dairy products in Russia for their flavor and nutrition, and contain rich microbial biodiversity, particularly in terms of lactic acid bacteria (LAB). However, few studies have described
Externí odkaz:
https://doaj.org/article/73c65d601b8f45ca91235f663de2aff9
Autor:
Jingjing, E., Jingya, Zhang, Rongze, Ma, Zichao, Chen, Caiqing, Yao, Ruixue, Wang, Qiaoling, Zhang, Ying, Yang, Jing, Li, Junguo, Wang
Publikováno v:
In Innovative Food Science and Emerging Technologies March 2023 84
Autor:
Jingjing, E., Rongze, Ma, Zichao, Chen, Caiqing, Yao, Ruixue, Wang, Qiaoling, Zhang, Zongbai, He, Ruiyin, Sun, Junguo, Wang
Publikováno v:
In Food Chemistry 15 February 2021 338
Autor:
Qiaoling Zhang, Lili Ma, Jinqi Cao, Ruoru Zhuang, Jingjing E, Caiqing Yao, Ruixue Wang, Junguo Wang
Publikováno v:
Innovative Food Science & Emerging Technologies. 84:103251
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1137d3232c729fe21d642388446361cf
https://doi.org/10.1016/j.ifset.2022.103251
https://doi.org/10.1016/j.ifset.2022.103251
Background: Bifidobacterium catenulatum, which includes two subspecies that B. catenulatum subsp. kashiwanohense and B. catenulatum subsp. catenulatum are usually from infant and adult gut respectively, while the genomic studies of functional differe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22aaee4e652342852eba16c41689c895
https://doi.org/10.21203/rs.3.rs-957925/v1
https://doi.org/10.21203/rs.3.rs-957925/v1
Autor:
Qixiao Zhai, Zhihong Sun, Teng Ma, Hao Jin, Lai Yu-Kwok, Xin Shen, Zhuang Guo, Heping Zhang, Caiqing Yao
Publikováno v:
Applied microbiology and biotechnology. 105(21-22)
Aging is associated with gut microbiota alterations, characterized by changes in intestinal microbial diversity and composition. However, no study has yet focused on investigating age-related changes in the low-abundant but potentially beneficial sub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7aa9335a1a4aed8e7851f2f04e39c9da
https://pubmed.ncbi.nlm.nih.gov/34625821
https://pubmed.ncbi.nlm.nih.gov/34625821
Autor:
Jie Yu, Dongyan Ren, Qiangchuan Hou, Hao Jin, Xiaona An, Heping Zhang, Lanxin Mo, Caiqing Yao, Tsedensodnom Tsogtgerel
Publikováno v:
Journal of Dairy Science. 102:3912-3923
Traditional fermented dairy foods have been the major components of the Mongolian diet for millennia. In this study, we used propidium monoazide (PMA; binds to DNA of nonviable cells so that only viable cells are enumerated) and single-molecule real-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32ce878211a97a7bc60c6a9ed9a2715e
https://doi.org/10.3168/jds.2018-15756
https://doi.org/10.3168/jds.2018-15756
Publikováno v:
Journal of Dairy Science. 102:3851-3867
Lactic acid bacteria are being consumed more frequently as awareness of their health benefits has increased. The industrial production of lactic acid bacteria requires a comprehensive understanding of their survival stress, especially regarding chang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b94e85a2efc85168e00db4a44f6a4f38
https://doi.org/10.3168/jds.2018-15702
https://doi.org/10.3168/jds.2018-15702