Zobrazeno 1 - 10
of 107
pro vyhledávání: '"Chunmei Pan"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101517- (2024)
Sorghum is one of the oldest crops in the world, an important grain crop in northern China, and a major raw material in the liquor-brewing industry. The physicochemical properties, cooking characteristics, and starch quality of sorghum seeds consider
Externí odkaz:
https://doaj.org/article/23a91d23f111411c897192f1e7a686fd
Autor:
Yanbo Liu, Haideng Li, Wenxi Liu, Kejin Ren, Xuehan Li, Zhenke Zhang, Runna Huang, Suna Han, Jianguang Hou, Chunmei Pan
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101382- (2024)
In this study, a fortified Daqu (FF Daqu) was prepared using high cellulase-producing Bacillus subtilis, and the effects of in situ fortification on the physicochemical properties, flavor, active microbial community and metabolism of Daqu were analyz
Externí odkaz:
https://doaj.org/article/c93e8b8fdfe94ce1bd3c541d50716818
Publikováno v:
Foods, Vol 13, Iss 12, p 1954 (2024)
The traditional Chinese Baijiu brewing process utilizes natural inoculation and open fermentation. The microbial composition and abundance in the microecology of Baijiu brewing often exhibit unstable characteristics, which directly results in fluctua
Externí odkaz:
https://doaj.org/article/edba2c43c0c2467da3db2e69d5f33060
Autor:
Yanbo Liu, Junyi Wu, Haideng Li, Wenxi Liu, Zhenke Zhang, Suna Han, Jianguang Hou, Chunmei Pan
Publikováno v:
PeerJ, Vol 12, p e16621 (2024)
Background Daqu is an essential starter for baijiu brewing in China. However, the microbial enrichment and metabolic characteristics of Daqu formed at different fermentation temperatures are still unclear. Methods High-throughput sequencing technolog
Externí odkaz:
https://doaj.org/article/06ddc51c8cea45d1b2a32afc16759582
Autor:
Xiaoge Hou, Ming Hui, Xiaoman Gu, Xin Shi, Chenming Fan, Junfei Wang, Xuesi Li, Chunmei Pan, Ruifang Li
Publikováno v:
Foods, Vol 13, Iss 6, p 914 (2024)
Nongxiangxing-daqu (NXDQ), as a saccharification and fermentation agent, directly affects the flavor and yield of fresh Nongxiangxing Baijiu (NXBJ). The difference in fermentation temperature owing to the artificial turning operation leads to the for
Externí odkaz:
https://doaj.org/article/b5d848b3a1af4f988aa5ddf9eef66837
Publikováno v:
Biotechnology & Biotechnological Equipment, Vol 36, Iss 1, Pp 653-661 (2022)
AbstractThe richness and diversity of bacterial community in the fermented pit mud from the new and old distilleries of Shedian Liquor were analysed via the Illumina Miseq PE300 high-throughput sequencing technology, so as to further understand the d
Externí odkaz:
https://doaj.org/article/dc096ae4bbbf48dfa51b949c4d445ab6
Autor:
Xiaofeng Zhang, Nie Xin, Zhaolu Zhu, Xudong Li, Dadong Dai, Chunmei Pan, Donghai Peng, Ming Sun
Publikováno v:
Microbial Cell Factories, Vol 21, Iss 1, Pp 1-16 (2022)
Abstract Background Due to the detrimental effects of chemical preservatives, there has been an increasing demand for safer, healthier and natural bio-preservatives. Bacteriocins have attracted increasing interest because of their potential as natura
Externí odkaz:
https://doaj.org/article/f98a341c2f4945c0a18679fcdaf56ac1
Publikováno v:
Jixie chuandong, Vol 46, Pp 47-54 (2022)
A novel parallel machine tool configuration is presented based on 3-RRRS mechanism. RRRS refers to kinematic pairs of a branched chain consisting of three R-pairs and an S-pair. The 3-RRRS mechanism connects a moving platform between top and bottom p
Externí odkaz:
https://doaj.org/article/61bc28d4a2164ba4afb7a7bf1559cb20
Autor:
Yanbo Liu, Mengxiao Sun, Pei Hou, Wenya Wang, Xiangkun Shen, Lixin Zhang, Suna Han, Chunmei Pan
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-14 (2022)
Abstract In this study, the pit mud used in manufacturing Taorong-type Baijiu was collected from the upper, middle, lower and bottom layers of pits at Henan Yangshao Liquor Co., LTD. High-throughput sequencing (HTS) technology was used to analyze the
Externí odkaz:
https://doaj.org/article/abd6ea4612bb4a3483060e9e766895bb
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Daqu is a saccharifying and fermenting starter in the production of Chinese Baijiu; its quality directly affects the quality of Baijiu. The production of Daqu is highly environment-dependent, and after long-term natural domestication, it is rich in a
Externí odkaz:
https://doaj.org/article/fc21251e61054407afa661ce19760897