Zobrazeno 1 - 10
of 261
pro vyhledávání: '"Shuliang Liu"'
Autor:
Qin Li, Qiao Zhou, Yuan Chen, Kaidi Hu, Montserrat Sarrà, Jianlong Li, Aiping Liu, Likou Zou, Shuliang Liu
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
As an efficient degradation strain, Sphingobium baderi SC-1 can breakdown 3-phenoxybenzoic acid (3-PBA) with high proficiency. To investigate the internal factors that regulate this process, we conducted whole-genome sequencing and successfully ident
Externí odkaz:
https://doaj.org/article/3202dc110f6149229600b152d653d0d8
Publikováno v:
PLoS ONE, Vol 19, Iss 8, p e0308369 (2024)
Ten SSR markers based on transcriptome sequencing were employed to genotype 231 samples of G. littoralis subsp. littoralis (Apiaceae) from nine cultivated populations and seven wild populations, aiming to assess the genetic diversity and genetic stru
Externí odkaz:
https://doaj.org/article/de60d40ac94b4c0fbc1115fe52a9996f
Autor:
Mengting Li, Kuanle Bao, Hongsong Wang, Youxu Dai, Shuyu Wu, Kun Yan, Shuliang Liu, Qingzheng Yuan, Jiaxing Lu
Publikováno v:
Water, Vol 16, Iss 5, p 760 (2024)
As urbanization accelerates, a growing influx of pollutants enters the sea through land runoff, posing a threat to coastal ecosystems. In this study, we systematically determined the concentrations of nutrients and heavy metals in the water and sedim
Externí odkaz:
https://doaj.org/article/7b6461bcb1464226adaed6ad0644b946
Autor:
Aiping Liu, Jie Wu, Weixin Zhou, Jianlong Li, Kaidi Hu, Qin Li, Ning Zhao, Yong Yang, Shuliang Liu
Publikováno v:
Fermentation, Vol 10, Iss 3, p 123 (2024)
Chinese traditional fermented seasonings, essential to the culinary heritage of China, are produced through fermentation, resulting in a diverse range of unique flavors and aromas. The microorganisms involved in fermentation play significant roles in
Externí odkaz:
https://doaj.org/article/449a08bee63f4908be4c8ee7defb9217
Autor:
Qin Li, Kaidi Hu, Juan Mou, Jianlong Li, Aiping Liu, Xiaolin Ao, Yong Yang, Li He, Shujuan Chen, Likou Zou, Mingye Guo, Shuliang Liu
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Several lactic acid bacteria (LAB) are double-edged swords in the production of Sichuan bran vinegar; on the one hand, they are important for the flavour of the vinegar, but on the other hand, they result in vinegar deterioration because of their gas
Externí odkaz:
https://doaj.org/article/4e52ee4e11ce470db5156bddb8cf1f74
Publikováno v:
PeerJ, Vol 11, p e14988 (2023)
Rhizosphere microorganisms play a key role in affecting plant quality and productivity through its interaction with plant root system. To figure out the bottleneck of the decline of yield and quality in the traditional Chinese medicinal herbs Glehnia
Externí odkaz:
https://doaj.org/article/5ef37db32b3c48128627d0c14eaddbe0
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
Publikováno v:
Machines, Vol 11, Iss 10, p 935 (2023)
Due to its superior characteristics, carbon fiber reinforced plastics (CFRP) have been widely used in aerospace and other fields. However, their effective and economical processing remains a challenge. The purpose of this paper was to experimentally
Externí odkaz:
https://doaj.org/article/c76881378d8d4093853cc177933cbf75
Autor:
Aiping Liu, Yixue Ou, Haojie Shu, Tianyu Mou, Qin Li, Jianlong Li, Kaidi Hu, Shujuan Chen, Li He, Jiang Zhou, Xiaolin Ao, Yong Yang, Shuliang Liu
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Cereal vinegar is usually produced through solid-state fermentation, and the microbial community plays an important role in fermentation. In this study, the composition and function of Sichuan Baoning vinegar microbiota at different fermentation dept
Externí odkaz:
https://doaj.org/article/943b8e76b85d4982a7f357f89cbcc70c
Autor:
Aiping Liu, Wanshu Pan, Sha Li, Jianlong Li, Qin Li, Li He, Shujuan Chen, Kaidi Hu, Xinjie Hu, Guoquan Han, Shuhong Li, Jiang Zhou, Fusheng Chen, Shuliang Liu
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100452- (2022)
We investigated the impact of seasons of the year on microbiota and physicochemical indices in industrial-scale fermentation of Sichuan Baoning vinegar. Illumina HiSeq sequencing results showed significant differences (P 0.05), the increase in total
Externí odkaz:
https://doaj.org/article/5a7f6188da54424dbca2335376c16303