Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Miaoxin ZHENG"'
Autor:
Chanyuan LI, Miaoxin ZHENG, Yuting ZOU, Zihan HE, Bitao XU, Qing ZHANG, Jia QIN, Wenqiang TIAN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 93-99 (2024)
One strain of Hanseniaspora uvarum YT-35 was screened from fermented sediment of wild cherry. Hanseniaspora uvarum YT-35 and commercial Saccharomyces cerevisiae were used as coculture for manufacture of fermented wild cherry beverage. The dynamics of
Externí odkaz:
https://doaj.org/article/879dfb1957084e8eaf2f14de0d6de33a
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 15, Pp 132-138 (2022)
In order to improve the yield of γ-aminobutyric acid (GABA), the co-fermentation conditions of Enterococcus faecium AB157 and Saccharomyces cerevisiae SC-125 were optimized by one-factor-at-a-time method and response surface methodology (RSM). Simul
Externí odkaz:
https://doaj.org/article/d62b919b844e480d80d6cb4af2b26461
Autor:
Qing Zhang, Jie Wang, Chanyuan Li, Miaoxin Zheng, Zihan He, Yuting Zou, Haibo Xiong, Bitao Xu, Wenliang Xiang, Jie Tang
Publikováno v:
Foods, Vol 11, Iss 22, p 3649 (2022)
The characterization and bioactive properties of carotenoid produced by Gordonia rubripertincta GH-1 originating from Pixian Douban (PXDB), the Chinese traditional condiment, was investigated. The produced and purified yellow pigment was characterize
Externí odkaz:
https://doaj.org/article/83b3472b3f0b41f5bef4742ed69e988c
Publikováno v:
Foods, Vol 11, Iss 9, p 1202 (2022)
The development of functional fermented beverages enriched with γ-aminobutyric acid (GABA) has been pursued because of the health benefits of GABA; however, few studies have described GABA production by yeast. Therefore, this study aimed to produce
Externí odkaz:
https://doaj.org/article/8464e007a18f4417b0ace762bbfa0bd7