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Akademický článek

Effects of Nitrogen Sources and Inorganic Salts on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60

Autor: Hu Wenjing, Shu Guowei, Wang Jiansheng, Dai Chunji, Hui Yixin, Ma Yueyue

Publikováno v: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 27, Iss 1, Pp 83-90 (2023)

This study investigated the effects of various nitrogen sources (peptone, casein hydrolysate) and inorganic salts (KH2PO4, MgSO4 and NaCl) on the antioxidant activity (specifically, DPPH and superoxide anion scavenging rate), acidity, and pH of pepti

Externí odkaz: https://doaj.org/article/1ae88a1786e045f3a62caf0482f22452

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Akademický článek

Effect of Substrate Composition on Yield and Antioxidative Activity of Exopolysaccharides From Lactobacillus fermentum B62

Autor: Liu Gengdian, Shu Guowei, Lei Huan, Zhang Qi, Cui Xiuxiu, Dai Chunji, Li Yilin

Publikováno v: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 26, Iss 2, Pp 303-314 (2022)

Exopolysaccharides (EPS) can not only give food a unique texture but also has antioxidant capacities. To select the medium composition that influences the yield and antioxidative activity of EPS, Plackett–Burman (PB) design was employed to appraise

Externí odkaz: https://doaj.org/article/1473761b0e984bfca2e404c2e1e7f86c

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Akademický článek

Screening of lactases suitable for the preparation of low-lactose prebiotic liquid milk and optimisation of their combination

Autor: Xu Yunli, Shu Guowei, Dai Chunji, Yin Chun, Dong Xu, Guo Yuliang, Chen He

Publikováno v: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 2, Pp 275-284 (2021)

Lactose intolerance is an important factor restricting the consumption of dairy products. Lactase is used to hydrolyze lactose in milk while generating galactooligosaccharides (GOS), thereby reducing the incidence of lactose intolerance. We used cow

Externí odkaz: https://doaj.org/article/69db446160a94da3b656333ddf980a60

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Akademický článek

Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22

Autor: Shu Guowei, Wang Zifei, Dai Chunji, Yao Chunxu, Dong Xu, Wan Hongchang, Chen He

Publikováno v: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 1, Pp 115-122 (2021)

Effect of alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature on antioxidant and antihypertensive activities of goat milk fermented by Lactobacillus plantarum L60 and Lactobacillus rhamnosus LR22 was studied by using

Externí odkaz: https://doaj.org/article/4bc26598b160472781eef88c5d879f83

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Akademický článek

Effect of Amino Acids on the Production of Biosurfactant by Pediococcus Acidilactici F70

Autor: Dong Yujun, Shu Guowei, Dai Chunji, Zhang Meng, Wan Hongchang

Publikováno v: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 24, Iss 1, Pp 129-138 (2020)

In this research, the surface activity of bacterial supernatant and cell surface was measured by the method of oil drain ring. The influence of 19 kinds of amino acids (Histidine, Threonine, Valine, Isoleucine, Leucine, Phenylalanine, Arginine, Proli

Externí odkaz: https://doaj.org/article/25ab07d46d0543f1b70c32e03e5214c6

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Akademický článek

Screening and Identification of Biosurfactant-Producing Lactic Acid Bacteria

Autor: Dong Yujun, Shu Guowei, Dai Chunji, Zhang Meng, Wan Hongchang

Publikováno v: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 23, Iss 2, Pp 85-92 (2019)

Biosurfactant attracts people’s attention because of its advantages of green and low toxicity. Lactic acid bacteria are beneficial to human and animal health. In order to make the application of surfactants safer, SDS standard curve was established

Externí odkaz: https://doaj.org/article/aab1393f256f4ace8edf8cd97026962c

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Akademický článek

Improving Fermentation of Steamed Stalk to Feed Using Candida utilis and Pachysolen tannophilus

Autor: Chen He, Mei Sha, Dai Chunji, He Yunxia, Yu Jianjun

Publikováno v: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 22, Iss 2, Pp 51-58 (2018)

In order to improve the protein content of straw feed and reduce the amount of nutrients added, in this paper, the cell wall structure of corn stalk was destroyed by thermophilic digestion and the polysaccharide was degraded into monosaccharide by co

Externí odkaz: https://doaj.org/article/7722459486eb46d5a6f800a6eb348fd2

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