Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Qinjie LAN"'
Autor:
Qinjie LAN, Huijie PEI, Lin DENG, Yue ZHANG, Lamei YANG, Wei HE, Yixuan MA, Jinhai LI, Yong YANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 6, Pp 380-388 (2024)
Fermented meat products is the meat products with special flavor, color, texture and longer shelf life formed by a series of changes under natural or artificially controlled conditions by the action of microorganisms or enzymes. Fermented meat produc
Externí odkaz:
https://doaj.org/article/e9f620cf770c460d9aac1a2a51b2482b
Autor:
Huijie Pei, Yilun Wang, Wei He, Lin Deng, Qinjie Lan, Yue Zhang, Lamei Yang, Kaidi Hu, Jianlong Li, Aiping Liu, Xiaolin Ao, Hui Teng, Shuliang Liu, Likou Zou, Ran Li, Yong Yang
Publikováno v:
Microorganisms, Vol 11, Iss 11, p 2724 (2023)
In order to explore the structural changes and products of histamine degradation by multicopper oxidase (MCO) in Lactiplantibacillus plantarum LPZN19, a 1500 bp MCO gene in L. plantarum LPZN19 was cloned, and the recombinant MCO was expressed in E. c
Externí odkaz:
https://doaj.org/article/92897e5a04994506824c9abfdaa3014e
Autor:
Yong Yang, Huijie Pei, Yilun Wang, Wei He, Lin Deng, Qinjie Lan, Yue Zhang, Lamei Yang, Kaidi Hu, Jianlong Li, Aiping Liu, Xiaolin Ao, Teng Hui, Shuliang Liu, Likou Zou, Ran Li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37e5f2884f70bea94c3b36481878d44c
https://doi.org/10.2139/ssrn.4385194
https://doi.org/10.2139/ssrn.4385194
Autor:
Qinjie Lan, Lin Deng, Xiaolin Ao, Yong Yang, Likou Zou, Shujuan Chen, Li He, Shuliang Liu, Huijie Pei, Aiping Liu, Huang Xiaohong, Liu Yuxuan, Yilun Wang
Publikováno v:
Food Control. 125:107982
The purpose of this study was to evaluate the inhibitory mechanism of cell-free supernatants of Lactobacillus plantarum (LCFS) on Proteus mirabilis and estimate the expression of histamine synthesis-related genes. The minimum inhibitory concentration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e22169dda9013c77322706d9e6fb5a0
https://doi.org/10.1016/j.foodcont.2021.107982
https://doi.org/10.1016/j.foodcont.2021.107982