Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Lingling Shangguan"'
Publikováno v:
Biotechnology for Biofuels and Bioproducts, Vol 17, Iss 1, Pp 1-13 (2024)
Abstract Background The 2-phenylethanol (2-PE) tolerance phenotype is crucial to the production of 2-PE, and Pdr1p mutation can significantly increase the tolerance of 2-PE in Saccharomyces cerevisiae. However, its underlying molecular mechanisms are
Externí odkaz:
https://doaj.org/article/12c0d3d037de43c999a17c36badad7b8
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 19, Pp 272-280 (2023)
With the aim of improving the processing added value of soybean isolate protein, the single factor and response surface testing method were used to optimize the enzymatic conditions of soybean isolate protein using hydrolysis degree and protein recov
Externí odkaz:
https://doaj.org/article/f36ee3834ac24f0ea28ef6d1fa50cb94
Autor:
Lingling Shangguan, Zixiong Liu, Linglong Xu, Qiao Yang, Xiaoling Zhang, Lan Yao, Pei Li, Xiong Chen, Jun Dai
Publikováno v:
Foods, Vol 13, Iss 16, p 2591 (2024)
This study focused on improving the flavor quality of seasonings, and enzymatic hydrolysis of soybean protein isolate (SPI) seasoning via traditional technology may lead to undesirable flavors. Herein, we aimed to develop a new type of SPI seasoning
Externí odkaz:
https://doaj.org/article/b938400002cd460187681479b5bfeab6
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 17, Pp 158-166 (2022)
In this study, corn meal was fermented by Corynebacterium glutamicum to produce a new natural flavoring materia. Firstly, the enzymatic hydrolysis process of corn meal was optimized by single factor experiment and orthogonal experiment. Then, the fer
Externí odkaz:
https://doaj.org/article/c53ef2b661d04ed48730af1c4261bfb6
Autor:
Lingling Shangguan, Huiyan Zhang, Zixiong Liu, Feiran An, Qiao Yang, Xiaoling Zhang, Lan Yao, Shihui Yang, Jun Dai, Xiong Chen
Publikováno v:
Fermentation, Vol 9, Iss 7, p 599 (2023)
Glutamic acid is an important amino acid that is used widely in the fields of food, medicine, and agriculture. One of the methods of glutamic acid production is direct microbial fermentation, so the genetic stability and glutamic-acid-producing capac
Externí odkaz:
https://doaj.org/article/6a8c14012aec4d4caaa18fd9ec6ff407
Autor:
Huili Xia, Lingling Shangguan, Sheng Chen, Qiao Yang, Xiaoling Zhang, Lan Yao, Shihui Yang, Jun Dai, Xiong Chen
Publikováno v:
Applied Microbiology and Biotechnology. 106:6471-6481
2-Phenylethanol (2-PE), a higher alcohol with a rose-like odor, has been widely utilized in food, perfume, and beverages. Saccharomyces cerevisiae is one of the most promising microorganisms for the biosynthesis of natural 2-PE. However, the growth o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72e28c99a02020d5b45abe772cb57eee
https://doi.org/10.1007/s00253-022-12169-6
https://doi.org/10.1007/s00253-022-12169-6
Autor:
Chen, Lingling Shangguan, Huiyan Zhang, Zixiong Liu, Feiran An, Qiao Yang, Xiaoling Zhang, Lan Yao, Shihui Yang, Jun Dai, Xiong
Publikováno v:
Fermentation; Volume 9; Issue 7; Pages: 599
Glutamic acid is an important amino acid that is used widely in the fields of food, medicine, and agriculture. One of the methods of glutamic acid production is direct microbial fermentation, so the genetic stability and glutamic-acid-producing capac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::59b2ce649c5ab88e6dcd0898f8b29ae7