Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Jianmin Yun"'
Autor:
Weihong Guo, Xuerui Wang, Biao Wang, Yajie Zhang, Fengyun Zhao, Yuling Qu, Liang Yao, Jianmin Yun
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101870- (2024)
This study aimed to evaluate the effects of gastrointestinal digestion on the physicochemical properties and hypoglycemic activity of extracellular polysaccharides from Morchella esculenta (MEPS). The results showed that the MEPS digestibility was 22
Externí odkaz:
https://doaj.org/article/7e2091ba6e6b43259637342ba910ac21
Publikováno v:
Journal of Fungi, Vol 10, Iss 8, p 540 (2024)
Serine is a functional amino acid that effectively regulates the physiological functions of an organism. This study investigates the effects of adding exogenous serine to a culture medium to explore a feasible method for the rejuvenation of V. volvac
Externí odkaz:
https://doaj.org/article/dd2b4d47475a4498bfdba9f3214a32ff
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
IntroductionLongxi bacon is a traditional fermented meat from Gansu province, China. The ripening process of the bacon is crucial for quality and flavor. The aim of this study was to gain deeper knowledges on the bacterial and fungal community divers
Externí odkaz:
https://doaj.org/article/04384beb446346948b028aa5752e3b63
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
The fungal fruiting body is the organized mycelium. Tissue isolation and mycelium succession are common methods of fungal species purification and rejuvenation in the production of edible mushrooms. However, repeated succession increases strain degen
Externí odkaz:
https://doaj.org/article/252bcd9a897647f19b75f34ac06d4152
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Strain degradation is a common problem in many artificially-cultivated edible mushrooms. As a fungus with poor tolerance to low-temperature, Volvariella volvacea cannot delay its degradation by long-term low temperature storage like other fungi, so i
Externí odkaz:
https://doaj.org/article/7922ee6e3a6747469a0240098b47175c
Publikováno v:
Agronomy, Vol 12, Iss 10, p 2362 (2022)
Stipe elongation is one of the main characteristics of the postharvest quality deterioration of Flammulina velutipes fruiting bodies. In order to reduce the postharvest stipe elongation of F. velutipes and prolong its shelf life, in this study, using
Externí odkaz:
https://doaj.org/article/3fca90c2a70d4f019b931aaecb6ec528
Publikováno v:
Foods, Vol 11, Iss 3, p 394 (2022)
Food-derived hypotensive peptides have attracted attention in the field of active peptide research in recent years. In this study, based on ACE inhibition rate and using the Box–Behnken central combination design principle to optimise the process o
Externí odkaz:
https://doaj.org/article/e254930a377242cc8a1f66fcca975683
Publikováno v:
Annals of Microbiology. 69:1247-1257
Cyclo (L-phenylalanine-L-proline) (cFP) is an extracellular quorum sensing (QS) signal molecule that coordinates communication between Gram-negative bacteria. Some studies have also reported QS in Gram-positive bacteria. However, the effect of cFP on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4972b9db6746f4b5f9654c02a3a1f504
https://doi.org/10.1007/s13213-019-01508-0
https://doi.org/10.1007/s13213-019-01508-0
Publikováno v:
Annals of Microbiology. 69:279-289
This study reveals the microbial community succession and diversity during the whole solid-fermentation processes of naturally fermented Liangzhou fumigated vinegar (LZFV). Dynamics and diversity of microbial community succession in “Daqu” starte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc0bd5420791b8a004c6d638fad84579
https://doi.org/10.1007/s13213-018-1418-z
https://doi.org/10.1007/s13213-018-1418-z
Publikováno v:
Food Bioscience. 47:101668
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa67f3f6b2229fb9f8371ac8479e428c
https://doi.org/10.1016/j.fbio.2022.101668
https://doi.org/10.1016/j.fbio.2022.101668