Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Wanshu PAN"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 116-122 (2024)
Nongxiangxing Baijiu distiller’s grains are rich in lactic acid. Pichia kudriavzevii is the dominant yeast. The effects of lactic acid on the solid-state fermentation characteristics of Nongxiangxing Baijiu of the dominant yeast were explored under
Externí odkaz:
https://doaj.org/article/c7b098ea1824421d950558e85552e9aa
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 1, Pp 277-283 (2023)
By using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), the volatile flavor compounds were determined for 15 Zaobaijian black tea samples harvested in spring, summer and autumn in Junlian, Sichuan Province
Externí odkaz:
https://doaj.org/article/a4638e532fcc465fa2df608ed7b9596b
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
Publikováno v:
Applied Sciences, Vol 11, Iss 20, p 9738 (2021)
Sichuan bacon is one of the most popular types of Chinese bacon in the domestic market. High-throughput sequencing was used to characterize the bacterial diversity of 39 Sichuan bacon samples collected from 3 geographical regions. The results showed
Externí odkaz:
https://doaj.org/article/71cf36fb9c9e4b1099fc6f6b8883a882
Autor:
Kang Zhou, Wanshu Pan, Shuliang Liu, Yuanting Zhu, Yujiao He, Xiaofei Shen, Likou Zou, Shujuan Chen, Xingjie Wang, Huiling Yin
Publikováno v:
International Journal of Biological Macromolecules. 121:342-349
The strain RS20D capable of significantly improving yogurt texture was isolated from traditional fermented vegetable products, and identified as Lactobacillus plantarum RS20D. The total exopolysaccharides (EPS) were prepared from reconstituted skim m