Výsledky vyhledávání - "Yue Hua Jiao"

Identification of a Lactic Acid Bacteria Strain from Traditional Dairy Products

Autor: Fei Liu, Yue Hua Jiao, Lanwei Zhang

Publikováno v: Advanced Materials Research. :1599-1602

In this study, API 50CH strips and 16S rRNA gene sequence analysis were used to determine the species and genus of strain LD33 isolated from traditional dairy products, and the phylogenetic tree was constructed by MEGA4 software with Neighbor-Joining

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c270bb78728a36e6fcc5c18abd92d74d
https://doi.org/10.4028/www.scientific.net/amr.781-784.1599

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Screening of Lactic Acid Bacteria Strains with Respiration Ability in the Present of Heme

Autor: Fei Liu, Lanwei Zhang, Yue Hua Jiao

Publikováno v: Advanced Materials Research. :448-451

25 strains of Lactic Acid Bacteria were selected to carry on aerobic cultivating test. It was found that LD33 and 1031 could undergo respiration in the present of heme. compared with the original strain cultivated under fermentative conditions , both

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::47a89b04949549f2539c5dcb26bc8b44
https://doi.org/10.4028/www.scientific.net/amr.726-731.448

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Optimization of Co-Culture Condition for Lactobacillus delbrueckii subsp. bulgaricus with Weak Post-Acidification Ability and Streptococcus thermophilus

Autor: Gui Cheng Huo, Yue Hua Jiao, Fei Liu

Publikováno v: Advanced Materials Research. :1982-1986

To obtain high quality yoghurt starter with low post-acidification, the characteristics of mixed fermentation of yoghurt strains were studied. Lactobacillus delbrueckii subsp. bulgaricus KLDS 1.9201-11 with reduced post-acidification and Streptococcu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0ac19b96073e77a153af8ba20f703724
https://doi.org/10.4028/www.scientific.net/amr.655-657.1982

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The Flavor Property of Soft Cheese Fermented by Two Stains of Streptococcus thermophilus and Made of Reconstituted Milk

Autor: Xue Han, Lanwei Zhang, Lili Zhang, Yue Hua Jiao, Weijun Wang, Yan Hua Li

Publikováno v: Advanced Materials Research. :1536-1540

The effect of reconstituted milk inoculation with Streptococcus thermophilus TM11 and Streptococcus thermophilus SP 1.1 on soft cheese volatiles was investigated. The impact flavors of 2,3-butanedione, 2,3-pentanedione, ethyl acetate, methyl butyrate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::238338d11090a41ff82f205d38136470
https://doi.org/10.4028/www.scientific.net/amr.396-398.1536

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