Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Guiliang Tan"'
Autor:
Guiliang Tan, Shaohan Qi, Yi Wang, Xueyan Li, Xiangli Li, Mei Li, Lin Li, Lichao Zhao, Min Hu
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
IntroductionAlthough the composition and succession of microbial communities in soy sauce fermentation have been well-characterized, the understanding of phage communities in soy sauce remains limited.MethodsThis study determined the diversity, taxon
Externí odkaz:
https://doaj.org/article/c508a20452214fff8debde774bea57b8
Autor:
Mei Li, Dan Li, Fenglan Li, Wenli Liu, Shuang Wang, Gongqing Wu, Guofeng Wu, Guiliang Tan, Ziyi Zheng, Lin Li, Ziqiang Pan, Yiyao Liu
Publikováno v:
Ecotoxicology and Environmental Safety, Vol 263, Iss , Pp 115375- (2023)
Aeromonas hydrophila is a conditional pathogen impacting public hygiene and safety. Hemolysin is a virulence factor of Aeromonas hydrophila that causes erythrocyte hemolysis, yet its transcriptional response to Cyprinus rubrofuscus remains unknown. O
Externí odkaz:
https://doaj.org/article/f8def311d4e3476b8df4c4a5478c0611
Autor:
Guiliang Tan, Yi Wang, Min Hu, Xueyan Li, Xiangli Li, Ziqiang Pan, Mei Li, Lin Li, Ziyi Zheng
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Microorganisms play essential roles in flavor formation during soy sauce fermentation. Different soy sauce fermentation types significantly affect flavor formation. However, comparisons of microbial communities and metabolites between different ferme
Externí odkaz:
https://doaj.org/article/7e0bb662b6254850ae0562913d214068
Autor:
Guiliang Tan, Min Hu, Xiangli Li, Xueyan Li, Ziqiang Pan, Mei Li, Lin Li, Yi Wang, Ziyi Zheng
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Koji making is a pre-fermentation stage in soy sauce manufacturing that impacts final product quality. Previous studies have provided valuable insights into the microbial species present in koji. However, changes in microbial community functional pot
Externí odkaz:
https://doaj.org/article/6912de5743534d8c9ad09e66f139eb98
Publikováno v:
Journal of Functional Foods, Vol 83, Iss , Pp 104509- (2021)
This work investigated the effects of fermented ginseng leaf (FGL) consumption on metabolites of muscular interstitial fluid, satellite cell-mediated muscle cell repair and gut microbiota in exercise-induced fatigue rats. First nano Fe3O4@glucose oxi
Externí odkaz:
https://doaj.org/article/caa5694fabe8493c847fbfea59114378
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Sufu is a traditional fermented soybean food produced in China. However, the microbial compositions and metabolites of different types of sufu have not been studied in detail. Accordingly, in this study, we evaluated the differences in bacterial comm
Externí odkaz:
https://doaj.org/article/7c0c30c3616a44f6885cfba142a93bb8
Publikováno v:
American Journal of Analytical Chemistry. 13:63-77
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::066b0ca88b509fce02a715b4a518fb4c
https://doi.org/10.4236/ajac.2022.132006
https://doi.org/10.4236/ajac.2022.132006
Autor:
Guiliang, Tan, Min, Hu, Xiangli, Li, Xueyan, Li, Ziqiang, Pan, Mei, Li, Lin, Li, Yi, Wang, Ziyi, Zheng
Publikováno v:
Frontiers in microbiology. 13
Koji making is a pre-fermentation stage in soy sauce manufacturing that impacts final product quality. Previous studies have provided valuable insights into the microbial species present in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e6ff60aba38a9d81eddda08ba7e33a6c
https://pubmed.ncbi.nlm.nih.gov/35283863
https://pubmed.ncbi.nlm.nih.gov/35283863
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
BackgroundClinical observations indicate a correlation between the gut microbiota and overactive bladder (OAB) symptoms. Nevertheless, the causal relationship and mechanisms between gut microbiota and OAB symptoms remain elusive.MethodsTwo-sample Men
Externí odkaz:
https://doaj.org/article/463149cb0c2547ec9c749ece6990328c
Publikováno v:
Food Microbiology. 98:103762
Harmful levels of biogenic amines (BAs) are frequently identified in sufu. The microorganisms and mechanisms responsible for BA production in sufu, however, are not well documented. In this study, sufu samples were randomly obtained from various regi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::114b6da504bcdb9d7d24e8202853bce0
https://doi.org/10.1016/j.fm.2021.103762
https://doi.org/10.1016/j.fm.2021.103762