Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Musu Zha"'
Publikováno v:
Microorganisms, Vol 12, Iss 6, p 1080 (2024)
Cats are increasingly favored as companion animals; their health has drawn widespread attention. Given the continuous improvements in the required living standards of both humans and animals, inflammatory bowel disease, allergies, diarrhea, constipat
Externí odkaz:
https://doaj.org/article/5bb92f130eed45d6abae0a700ae21a84
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 11-20 (2022)
Probiotics is an intriguing research focus due to its multiple beneficial effects on host, which is closely associated with its bioactive metabolites, including extracellular polysaccharides, bacteriocins, vitamins, organic acids and short-chain fatt
Externí odkaz:
https://doaj.org/article/46a08a2a74244db7ae4bc6ad90e10ffd
Publikováno v:
Foods, Vol 11, Iss 20, p 3273 (2022)
Sea buckthorn wine (SW) and distilled liquor (DL) are fruit wines with beneficial health effects. However, their unpleasant flavour limits their development and widespread acceptance. Therefore, it is necessary to analyse their flavour composition an
Externí odkaz:
https://doaj.org/article/b63b2f4982604132a96a5cc2dd6c69c6
Publikováno v:
Food Chemistry. 423:136245
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3a8b754ea68a9a0231bd128c0ac9c1e
https://doi.org/10.1016/j.foodchem.2023.136245
https://doi.org/10.1016/j.foodchem.2023.136245
Autor:
Yongfu Chen, Hui Fan, Rui Huo, Musu Zha, Heping Zhang, Jingna Zhao, Lai-Yu Kwok, Tingting Zhou
Publikováno v:
Journal of Dairy Science. 103:5893-5905
Jiaoke is a traditional Mongolian fermented dairy product that is nutritious and has a unique taste. It is made from the fat separated from fermented milk. In this study, we collected 24 jiaoke samples from the Xilingol region of Inner Mongolia. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec5f4ec6edeb4b7d09c791237aa66280
https://doi.org/10.3168/jds.2019-17583
https://doi.org/10.3168/jds.2019-17583
Autor:
Yuqing Song, Zhihong Sun, Tiansong Sun, Nala Duo, Jie Yu, Bilige Menghe, Xin Su, Heping Zhang, Wenjun Liu, Musu Zha
Publikováno v:
Journal of Dairy Science. 102:9651-9662
Streptococcus thermophilus is an important bacterium used in the production of fermented dairy products. Yogurt with good flavor is preferred by consumers; thus, variation in flavor-formation characteristics among isolates is attracting attention. He
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b4b96d8632fed04888c7fc9fe547173
https://doi.org/10.3168/jds.2018-16203
https://doi.org/10.3168/jds.2018-16203
Publikováno v:
LWT. 140:110759
This study applied the ultra-performance liquid chromatography coupled with time-of-flight mass spectrometry metabolomics to investigate changes in the metabolites of fermented milk with novel probiotic Lactobacillus plantarum P9. The analysis of cha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df566ce086229e1b20b23a7a7ff5f245
https://doi.org/10.1016/j.lwt.2020.110759
https://doi.org/10.1016/j.lwt.2020.110759
Autor:
Yiping Wu, Chengtao Wang, Baoguo Sun, Julien Boutet, Musu Zha, Robert Huet, Sheng Yin, Huaqing Yang
Publikováno v:
Journal of agricultural and food chemistry. 66(24)
The aminotransferase ARO8 was proved to play an efficient role in conversion of l-methionine into methionol via the Ehrlich pathway in Saccharomyces cerevisiae in our previous work. In this work, the reversible transamination activity of ARO8 for con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a67b9a7d0b3a1d75f56401e9f0861d8
https://pubmed.ncbi.nlm.nih.gov/29806462
https://pubmed.ncbi.nlm.nih.gov/29806462
Publikováno v:
Journal of agricultural and food chemistry. 66(9)
2-Furfurylthiol is the representative aroma compound of Chinese sesame-flavored baijiu. Previous studies demonstrated that baijiu yeasts could generate 2-furfurylthiol using furfural and l-cysteine as precursors and that the Saccharomyces cerevisiae
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c4030f736d73a5b5781aa39c651fa62
https://pubmed.ncbi.nlm.nih.gov/29436228
https://pubmed.ncbi.nlm.nih.gov/29436228
Autor:
Xiaoxia Xi, Wenjun Liu, Yan Ren, Heping Zhang, Musu Zha, Bilige Menghe, N. Bai, Y.T. Qing, J. Yu, Hongmei Wang
Publikováno v:
Journal of Dairy Science. 98:5143-5154
Russian traditional fermented dairy foods have been consumed for thousands of years. However, little research has focused on exploiting lactic acid bacteria (LAB) resources and analyzing the LAB composition of Russian traditional fermented dairy food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92432e8af90db5cdd563b95c36cd5471
https://doi.org/10.3168/jds.2015-9460
https://doi.org/10.3168/jds.2015-9460