Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Qiuhua Bao"'
Autor:
Qiuhua Bao, Xuebo Ma, Xiaoyu Bo, Jing Pang, Lixia Dai, Huiying Wang, Yongfu Chen, Lai-Yu Kwok
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
BackgroundSome bacteria enter the viable but non-culturable (VBNC) state to survive harsh environmental conditions and external stresses. This alters cell physiology and has implications for the food industry as some bacteria, such as lactobacilli, u
Externí odkaz:
https://doaj.org/article/e17dbe65b64d40feb940881b86b89443
Autor:
Huiying Wang, Yuhong Zhang, Lixia Dai, Xiaoyu Bo, Xiangyun Liu, Xin Zhao, Jie Yu, Lai-Yu Kwok, Qiuhua Bao
Publikováno v:
Foods, Vol 12, Iss 18, p 3472 (2023)
The fermentation process can be affected when the starter culture enters the viable but nonculturable (VBNC) state. Therefore, it is of interest to investigate how VBNC cells change physiologically. Lacticaseibacillus (L.) paracasei Zhang is both a p
Externí odkaz:
https://doaj.org/article/d690ac59296b4ba2a9f475200be9f452
Publikováno v:
Microorganisms, Vol 11, Iss 5, p 1266 (2023)
This study aimed to investigate the molecular composition of a viable but nonculturable (VBNC) state of a probiotic strain, Lacticaseibacillus paracasei Zhang (L. paracasei Zhang), using single-cell Raman spectroscopy (SCRS). Fluorescent microcopy wi
Externí odkaz:
https://doaj.org/article/5485d41e9d8346b8bc9efbaba3b56328
Autor:
Rui Luo, Chen Liu, Yu Li, Qing Liu, Xin Su, Qingting Peng, Xueyan Lei, Weicheng Li, Bilige Menghe, Qiuhua Bao, Wenjun Liu
Publikováno v:
Foods, Vol 12, Iss 8, p 1606 (2023)
Lactobacillus kefiranofaciens is often found in fermented dairy products. Many strains of this species have probiotic properties, contributing to the regulation of immune metabolism and intestinal flora. This species was added to the list of lactic a
Externí odkaz:
https://doaj.org/article/184b13305c9f47ee8c4f75547fb3e00f
Publikováno v:
Foods, Vol 12, Iss 6, p 1208 (2023)
Food processing, e.g., freeze-drying, exerts strong pressure on bacteria in the food matrix, decreasing their viability/activity and even forcing them to become viable but unculturable (VBNC), which are often underestimated by traditional plate count
Externí odkaz:
https://doaj.org/article/8716e57e05954d1e8717713ea5196e25
Autor:
Meng Zhang, Na Dang, Dongyan Ren, Feiyan Zhao, Ruirui Lv, Teng Ma, Qiuhua Bao, Bilige Menghe, Wenjun Liu
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Koumiss is a traditional fermented raw mare’s milk product. It contains high nutritional value and is well-known for its health-promoting effect as an alimentary supplement. This study aimed to investigate the bacterial diversity, especially lactic
Externí odkaz:
https://doaj.org/article/c1581c2135ce43398a3c3f245f80e199
Autor:
Heping Zhang, Yuzhen Wang, Tongtong Zhao, Abdul Jamil Khan, Qiuhua Bao, Feng Zhang, Wei Zhao, Lili Zhao, Chao Zhi, Guofen Zhao, Meiqi Liu
Publikováno v:
FEMS Microbiology Letters. 367
In this work, the gene of conjugated linoleic acid hydrase (CLA-HY) was cloned from L. plantarum p-8, and the protein of CLA-HY was expressed in Escherichia coli BL21. Gas chromatography-mass spectrometry was employed to verify that the purified CLA-
Autor:
Jing Chen, Xiaoning Zhang, Ruiyin Sun, Junguo Wang, Caiqing Yao, Zongbai He, Qiuhua Bao, Qiaoling Zhang, Jingjing E
Publikováno v:
Food Bioscience. 44:101391
We studied the effects of different gas environments on the storage stability of Lactobacillus plantarum LIP-1 at room temperature, and evaluated the permeability, integrity and fatty acids of cell membrane. The results showed that after 60 days of s
Publikováno v:
Journal of Dairy Science. 100:8776-8782
Differential enumeration of subpopulations in concentrated frozen and lyophilized cultures of Lactobacillus delbrueckii ssp. bulgaricus ND02 derived from 2 propagation procedures was determined. The subpopulations consisted of 3 categories (physiolog
Autor:
Yanrong Yang, Donglei Zhang, Heping Zhang, Dan Wang, Liangliang De, Wenjun Liu, Bilige Menghe, Qiuhua Bao, Yan Ren
Publikováno v:
Korean Journal for Food Science of Animal Resources
In this study, traditional culture method and 16S rRNA gene analysis were applied to reveal the composition and diversity of lactic acid bacteria (LAB) of fermented cow milk, huruud and urum from Baotou and Bayannur of midwestern Inner Mongolia. Also