Výsledky vyhledávání - "Jingkai Jiao"

Akademický článek

Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety

Autor: Jingkai Jiao, Zhiqiang Zheng, Zhenmin Liu, Chunping You

Publikováno v: Frontiers in Nutrition, Vol 8 (2021)

Red-Veined Cheese is an experimental internal mold-ripened cheese using red koji powder as the red starter. The objective of this study was to characterize the physicochemical parameters, microorganisms, proteolysis, lipolysis, and volatile profile o

Externí odkaz: https://doaj.org/article/f55108c095f84a45b6609da2f2dcb85e

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Akademický článek

Development of a Low-Cost and High-Efficiency Culture Medium for Bacteriocin Lac-B23 Production by Lactobacillus plantarum J23

Autor: Jianming Zhang, Yushan Bu, Chengcheng Zhang, Huaxi Yi, Daqun Liu, Jingkai Jiao

Publikováno v: Biology, Vol 9, Iss 7, p 171 (2020)

At present, De Man, Rogosa and Sharpe (MRS) broth is the medium of choice for promoting bacteriocin production. However, this medium is expensive and not applicable for large-scale production. Therefore, a low-cost and high-efficiency culture medium

Externí odkaz: https://doaj.org/article/cdbebd0eb57c4848b79ae929d4a71861

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Site-selective occupation of Eu3+, high-quenching concentration, and enhanced luminescence via Mg2+ co-doping in a borophosphate phosphor

Autor: Hong Li, Jiajun Zhu, Zhenyu Fang, Xianfeng Xiang, Jingkai Jiao, Hongzhi Zhang, Wanbiao Hu, Jing Zhu

Publikováno v: Materials Today Chemistry. 30:101558

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5550e4f14565b485b19fae54d75a9749
https://doi.org/10.1016/j.mtchem.2023.101558

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Development of a Low-Cost and High-Efficiency Culture Medium for Bacteriocin Lac-B23 Production by Lactobacillus plantarum J23

Autor: Jingkai Jiao, Daqun Liu, Chengcheng Zhang, Yushan Bu, Huaxi Yi, Jianming Zhang

Publikováno v: Biology, Vol 9, Iss 171, p 171 (2020)
Biology
Volume 9
Issue 7

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::268713a21242c4e8ca644630719d1d9a
https://www.mdpi.com/2079-7737/9/7/171

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Isolation and characterization of lactic acid bacteria from fresh Chinese traditional rice wines using denaturing gradient gel electrophoresis

Autor: Lanwei Zhang, Jingkai Jiao, Huaxi Yi

Publikováno v: Food Science and Biotechnology. 25:173-178

Lactic acid bacteria (LAB) are a prevalent bacterial group in rice wine maturation that contributes to flavor, texture, and nutritive value. To better understand LAB diversity in rice wines, 6 rice wine varieties from different regions in China were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0799e735c7d0c54e75167945df8811ff
https://doi.org/10.1007/s10068-016-0026-6

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Physico-Chemical Attributes and Nutritional Ingredients of Fresh Chinese Rice Wines from Different Regions

Autor: Huaxi Yi, Chaohui Xue, Jingkai Jiao, Lanwei Zhang

Publikováno v: Asian Journal of Chemistry. 26:7954-7958

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::27dd0171395e771a74b0e7d5ff66d264
https://doi.org/10.14233/ajchem.2014.16817

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Akademický článek

Dynamic changes of microbiota and texture properties during the ripening of traditionally prepared cheese of China.

Autor: Jingkai, Jiao, Jianming, Zhang, Zhenmin, Liu, Huaxi, Yi

Publikováno v: Archives of Microbiology; Oct2020, Vol. 202 Issue 8, p2059-2069, 11p

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