Zobrazeno 1 - 10
of 148
pro vyhledávání: '"Chongde Wu"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101722- (2024)
This study examined the impact of varying salt concentrations on microbiota, physicochemical properties, and metabolites in a secondary fortified fermentation process using multi-omics techniques. It aimed to determine the influence of salt stress on
Externí odkaz:
https://doaj.org/article/327552cef37b40fd8f0d5ac9e13d566e
Autor:
Fu Yang, Xing-Bao Wang, Yuanyuan Shan, Chongde Wu, Rongqing Zhou, Nicolas Hengl, Frederic Pignon, Yao Jin
Publikováno v:
Collagen and Leather, Vol 5, Iss 1, Pp 1-17 (2023)
Abstract As a highly complex aqueous effluent, tannery wastewater from leather industry should be treated appropriately before discharging into the environment. Membrane technology has been shown to be a promising approach for tannery wastewater trea
Externí odkaz:
https://doaj.org/article/088261bea1f7474f9b0bc4637cba01b5
Autor:
Yingjie LIU, Jun HUANG, Huifang TANG, Suyi ZHANG, Yi DONG, Chao WANG, Xiaojun WANG, Chongde WU, Yao JIN, Rongqing ZHOU
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 14, Pp 144-154 (2022)
The change trend of the microbial community structure and diversity, in the air around new and old Daqu production factories used for 2 and 25 years, respectively, with the seasons were investigated by both culture-dependent and culture-independent m
Externí odkaz:
https://doaj.org/article/15ffb889a40b4fb4923a1b4615ced2d2
Autor:
Ping Huang, Yao Jin, Mingming Liu, Liqun Peng, Guanrong Yang, Zhi Luo, Dongcai Jiang, Jinsong Zhao, Rongqing Zhou, Chongde Wu
Publikováno v:
Foods, Vol 12, Iss 13, p 2603 (2023)
Daqu can be divided into artificially pressed daqu (A-Daqu) and mechanically pressed daqu (M-Daqu) based on pressing patterns. Here, we compared the discrepancies in physicochemical properties, volatile metabolites, and microbiota features between A-
Externí odkaz:
https://doaj.org/article/4270462fb181454ba843828aa2133cc9
Autor:
Tiantian Liu, Shiping Guo, Chongde Wu, Ruina Zhang, Qiu Zhong, Hongzhi Shi, Rongqing Zhou, Yanqing Qin, Yao Jin
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Cigar is made of a typical fermented tobacco where the microbiota inhabits within an alkaline environment. Our current understanding on cigar fermentation is far from thorough. This work employed both high-throughput sequencing and chromatography-mas
Externí odkaz:
https://doaj.org/article/ab038c75cfd748708724f9e0b5406748
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Tetragenococcus halophilus, a halophilic lactic acid bacterium (LAB), plays an important role in the production of high-salt fermented foods. Generally, formation of biofilm benefits the fitness of cells when faced with competitive and increasingly h
Externí odkaz:
https://doaj.org/article/93f86a47114446aba7a974bccb8397f8
Autor:
Qiuxiang Tang, Xiaoru Chen, Jun Huang, Suyi Zhang, Hui Qin, Yi Dong, Chao Wang, Xiaojun Wang, Chongde Wu, Yao Jin, Rongqing Zhou
Publikováno v:
Foods, Vol 12, Iss 2, p 304 (2023)
Despite the importance of pyrazines in Baijiu flavor, inoculating functional strains to increase the contents of pyrazine in Daqu and how those interact with endogenic communities is not well characterized. The effects of inoculating Bacillus licheni
Externí odkaz:
https://doaj.org/article/dc622c0571bf43b29659743eb27fb65b
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Ethanol is a toxic factor that damages membranes, disturbs metabolism, and may kill the cell. Tetragenococcus halophilus, considered as the cell factory during the manufacture of traditional fermented foods, encounters ethanol stress, which may affec
Externí odkaz:
https://doaj.org/article/ce83f85a21db4a119280ef3584cf9bbb
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1998-2008 (2019)
The difference of flavor profiles and physicochemical properties between the two types of raw soy sauces and heated soy sauces were investigated in the present research. The results indicated that no significant changes of physicochemical properties,
Externí odkaz:
https://doaj.org/article/459f1d9241dd4729816bb90b619f3f4a
Publikováno v:
Microorganisms, Vol 10, Iss 2, p 353 (2022)
Klebsiella sp. TN-10, a heterotrophic nitrifying bacterium, showed excellent nitrification ability under nitrogen stress. The strain was cultured under different nitrogen stress levels, including ammonium sulfate 0.5, 2.5, and 5 g/L, and samples were
Externí odkaz:
https://doaj.org/article/3646adb11d96435a8c7e782811c9583e