Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Suna Han"'
Autor:
Yanbo Liu, Haideng Li, Wenxi Liu, Kejin Ren, Xuehan Li, Zhenke Zhang, Runna Huang, Suna Han, Jianguang Hou, Chunmei Pan
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101382- (2024)
In this study, a fortified Daqu (FF Daqu) was prepared using high cellulase-producing Bacillus subtilis, and the effects of in situ fortification on the physicochemical properties, flavor, active microbial community and metabolism of Daqu were analyz
Externí odkaz:
https://doaj.org/article/c93e8b8fdfe94ce1bd3c541d50716818
Autor:
Yanbo Liu, Junyi Wu, Haideng Li, Wenxi Liu, Zhenke Zhang, Suna Han, Jianguang Hou, Chunmei Pan
Publikováno v:
PeerJ, Vol 12, p e16621 (2024)
Background Daqu is an essential starter for baijiu brewing in China. However, the microbial enrichment and metabolic characteristics of Daqu formed at different fermentation temperatures are still unclear. Methods High-throughput sequencing technolog
Externí odkaz:
https://doaj.org/article/06ddc51c8cea45d1b2a32afc16759582
Publikováno v:
Biotechnology & Biotechnological Equipment, Vol 36, Iss 1, Pp 653-661 (2022)
AbstractThe richness and diversity of bacterial community in the fermented pit mud from the new and old distilleries of Shedian Liquor were analysed via the Illumina Miseq PE300 high-throughput sequencing technology, so as to further understand the d
Externí odkaz:
https://doaj.org/article/dc096ae4bbbf48dfa51b949c4d445ab6
Publikováno v:
Food Science & Nutrition, Vol 10, Iss 6, Pp 1780-1788 (2022)
Abstract Currently, the primary method of identifying high‐ and low‐quality liquors is sensory tasting, which is prone to uncertainty caused by the biases of tasters. To address this problem, this study used color, aroma, taste, and style as four
Externí odkaz:
https://doaj.org/article/b836ec783c934fedbc4075f7ee6a4edb
Autor:
Yanbo Liu, Mengxiao Sun, Pei Hou, Wenya Wang, Xiangkun Shen, Lixin Zhang, Suna Han, Chunmei Pan
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-14 (2022)
Abstract In this study, the pit mud used in manufacturing Taorong-type Baijiu was collected from the upper, middle, lower and bottom layers of pits at Henan Yangshao Liquor Co., LTD. High-throughput sequencing (HTS) technology was used to analyze the
Externí odkaz:
https://doaj.org/article/abd6ea4612bb4a3483060e9e766895bb
Autor:
Yanbo Liu, Xin Li, Haideng Li, Huimin Zhang, Xiangkun Shen, Lixin Zhang, Suna Han, Chunmei Pan
Publikováno v:
PLoS ONE, Vol 17, Iss 10, p e0274881 (2022)
To study the difference between the fungal community compositional and fragrance components in medium- and high-Temperature Taorong-type Baijiu Daqu. The microbial communities and fragrance components of Taorong-type Baijiu Daqu were analyzed using h
Externí odkaz:
https://doaj.org/article/1c0ba77172344c0e8afff16fb5e5c5df
Autor:
Yanbo Liu, Junying Fu, Linlin Wang, Zhijun Zhao, Huihui Wang, Suna Han, Xiyu Sun, Chunmei Pan
Publikováno v:
PLoS ONE, Vol 17, Iss 4 (2022)
A total of 296 strains of protease-producing bacteria were isolated and purified from medium-temperature Daqu produced by ZhangGong LaoJiu Wine Co. Ltd. After calculating the ratio of transparent ring diameter to colony diameter and measuring the pro
Externí odkaz:
https://doaj.org/article/0dd56323b5c04ebba3729eb6ba8ac2e5
Publikováno v:
Organic Chemistry Frontiers. 10:806-812
A Cu-catalyzed asymmetric methylboration of 1,2-dihydroquinolines, 2H-chromenes and 2H-thiochromenes providing boryl products bearing two adjacent chiral centers with excellent selectivities, up to 99 : 1 dr and 99.9% ee, has been realized for the fi
Autor:
Yanbo Liu, Yafei Wei, Haideng Li, Feifei Li, Mengjiao Song, Zihong Li, Taotao Zhang, Suna Han, Chunmei Pan
Publikováno v:
RSC Advances. 12:35616-35626
Fruit wine has certain health care functions, but fruit wine made from a single fruit or vegetable does not have a good enough color, flavor or nutrient composition. Therefore, this study used fresh carrot (
Yeast is one of the microorganisms widely used in fermentation industry, and its high temperature resistance plays an important role in fermentation. However, the complex regulatory process of cell tolerance to heat stress has not been fully understo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d229f3dc4ea01ed3438056510b21117
https://doi.org/10.21203/rs.3.rs-1543923/v1
https://doi.org/10.21203/rs.3.rs-1543923/v1