Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Haideng Li"'
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
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
Autor:
Yanbo Liu, Xin Li, Haideng Li, Huimin Zhang, Xiangkun Shen, Lixin Zhang, Suna Han, Chunmei Pan
Publikováno v:
PLoS ONE, Vol 17, Iss 10, p e0274881 (2022)
To study the difference between the fungal community compositional and fragrance components in medium- and high-Temperature Taorong-type Baijiu Daqu. The microbial communities and fragrance components of Taorong-type Baijiu Daqu were analyzed using h
Externí odkaz:
https://doaj.org/article/1c0ba77172344c0e8afff16fb5e5c5df
Autor:
Yanbo Liu, Yafei Wei, Haideng Li, Feifei Li, Mengjiao Song, Zihong Li, Taotao Zhang, Suna Han, Chunmei Pan
Publikováno v:
RSC Advances. 12:35616-35626
Fruit wine has certain health care functions, but fruit wine made from a single fruit or vegetable does not have a good enough color, flavor or nutrient composition. Therefore, this study used fresh carrot (
Yeast is one of the microorganisms widely used in fermentation industry, and its high temperature resistance plays an important role in fermentation. However, the complex regulatory process of cell tolerance to heat stress has not been fully understo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d229f3dc4ea01ed3438056510b21117
https://doi.org/10.21203/rs.3.rs-1543923/v1
https://doi.org/10.21203/rs.3.rs-1543923/v1
Autor:
yanbo liu, Xin Li, Haideng Li, Huimin Zhang, Xiangkun Shen, Lixin Zhang, Suna Han, Chunmei Pan
The microbial communities and fragrant components of Taorong-typed were analyzed using high-throughput sequencing (HTS) and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). At the phylum and genus levels wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa440ba68b0e29a7bb3f4ab8ded76379
https://doi.org/10.21203/rs.3.rs-1309419/v1
https://doi.org/10.21203/rs.3.rs-1309419/v1
Autor:
Yanbo Liu, Haideng Li, Shumei Dong, Zhou Zhou, Zhenke Zhang, Runna Huang, Suna Han, Jianguang Hou, Chunmei Pan
Publikováno v:
LWT. 173:114290
Publikováno v:
Journal of Food Processing and Preservation. 44