Zobrazeno 1 - 10
of 157
pro vyhledávání: '"Yongjian YU"'
Autor:
Shengkai Hua, Yuqin Wang, Leyi Wang, Qinxuan Zhou, Zhitao Li, Peng Liu, Ke Wang, Yuanyuan Zhu, Dong Han, Yongjian Yu
Publikováno v:
Microbial Cell Factories, Vol 23, Iss 1, Pp 1-17 (2024)
Abstract Acetic acid bacteria (AAB) play a pivotal role in the food fermentation industry, especially in vinegar production, due to their ability to partially oxidize alcohols to acetic acid. However, economic bioproduction using AAB is challenged by
Externí odkaz:
https://doaj.org/article/3eacc682fb8d4186ade19292495894d8
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
This study investigated the impact of seasonal environmental factors on microorganisms and flavor compounds during acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar (ZAV). Environmental factors were monitored throughout the fermentation pr
Externí odkaz:
https://doaj.org/article/2e32b865129f40e69160a3ae4256c4fb
Autor:
Dong Han, Yunsong Yang, Zhantong Guo, Ken Chen, Shuwen Dai, Yuanyuan Zhu, Yuqin Wang, Zhen Yu, Ke Wang, Peng Liu, Chunchi Rong, Yongjian Yu
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
IntroductionThe starter used in solid-state fermentation (SSF) vinegar, known as seed Pei is a microbial inoculant from the previous batch that is utilized during the acetic acid fermentation stage. The seed Pei, which has a notable impact on vinegar
Externí odkaz:
https://doaj.org/article/15866518fea64d4c9679317ab4ca3c09
Autor:
Zhen Yu, Rongxuan Wang, Tian Dai, Yuan Guo, Zanxuan Tian, Yuanyuan Zhu, Juan Chen, Yongjian Yu
Publikováno v:
Environmental Health and Preventive Medicine, Vol 29, Pp 41-41 (2024)
Background: Arsenic is a toxic metalloid that can cause acute and chronic adverse health problems. Unfortunately, rice, the primary staple food for more than half of the world’s population, is generally regarded as a typical arsenic-accumulating cr
Externí odkaz:
https://doaj.org/article/e4e5960eab2d4c249f80a5e1947b93bf
Autor:
Dong Han, Yunsong Yang, Zhantong Guo, Shuwen Dai, Mingchao Jiang, Yuanyuan Zhu, Yuqin Wang, Zhen Yu, Ke Wang, Chunchi Rong, Yongjian Yu
Publikováno v:
Foods, Vol 13, Iss 16, p 2534 (2024)
In fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of utilization, contribute to safety, nutritional, and sensory properties primarily through acetic acid fermentation. AAB are commonly found in various fermented fo
Externí odkaz:
https://doaj.org/article/818baa4fa9224a069faf13856782178b
Publikováno v:
Machines, Vol 12, Iss 8, p 532 (2024)
In this paper, a prediction model of the inner ring runout of angular contact ball bearings is established according to the geometric and kinematic relationships of the bearing, considering factors such as the roundness error of the inner and outer g
Externí odkaz:
https://doaj.org/article/2c5f934f6b7646e8ac9f0d37538b9ab0
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 211-218 (2023)
The arabinoxylan was extracted from the vinegar residues by alkaline extraction. Single-factor experiments were carried out on the concentration of NaOH (containing 0.88% H2O2), extraction temperature, solid-liquid ratio, and extraction time, and the
Externí odkaz:
https://doaj.org/article/a8e23e928c094c20aad53532dfc700a2
Publikováno v:
Lubricants, Vol 12, Iss 7, p 258 (2024)
Based on the cohesive zone model (CZM), a finite element model of the film–substrate bearing system in the rolling–sliding contact state is established. Through analyzing the normal and tangential bearing states of the film–substrate system, th
Externí odkaz:
https://doaj.org/article/570d083b209f4712a1bfbeb3d4e13492
Autor:
Xiaoting YE, Jiaxin LIU, Yongjian YU, Yuanyuan ZHU, Zhen YU, Dong HAN, Peng LIU, Yuqin WANG, Ke WANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 4, Pp 138-147 (2023)
The microbial metabolism in vinegar is closely related to the flavor quality of vinegar, which has attracted the attention of researchers due to the diversity of microbes and flavor substances and their complex correlation. Exploring its research hot
Externí odkaz:
https://doaj.org/article/468d242d67574c0ab833f48b9e5a076e
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 11 (2023)
Introduction: Regular and rapid large-scale screening for pathogens is crucial for controlling pandemics like Coronavirus Disease 2019 (COVID-19). In this study, we present the development of a digital point-of-care testing (POCT) system utilizing mi
Externí odkaz:
https://doaj.org/article/ed2e2877cde546dd9590354ca71fabd4