Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Yunchao Wa"'
Autor:
Dawei Chen, Chunmeng Chen, Congcong Guo, Hui Zhang, Yating Liang, Yue Cheng, Hengxian Qu, Yunchao Wa, Chenchen Zhang, Chengran Guan, Jianya Qian, Ruixia Gu
Publikováno v:
Microbial Cell Factories, Vol 22, Iss 1, Pp 1-16 (2023)
Abstract Background Oro-gastrointestinal stress in the digestive tract is the main stress to which orally administered probiotics are exposed. The regulation of oro-gastrointestinal transit (OGT) stress on the adhesion and survival of probiotics unde
Externí odkaz:
https://doaj.org/article/44eb9958317f47f2a50d258ad90ea1cf
Autor:
Dawei Chen, Yating Liang, Jiaojiao Liang, Feifei Shen, Yue Cheng, Hengxian Qu, Yunchao Wa, Congcong Guo, Ruixia Gu, Jianya Qian, Xia Chen, Chenchen Zhang, Chengran Guan
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 3, Pp 1533-1548 (2023)
ABSTRACT: A growing stream of research suggests that probiotic fermented milk has a good effect on nonalcoholic fatty liver disease. This work aimed to study the beneficial effects of Lactobacillus rhamnosus hsryfm 1301 fermented milk (fermented milk
Externí odkaz:
https://doaj.org/article/dac45bb2438e472bb6a92ab488517406
Autor:
Chenchen Zhang, Haohao Cheng, Yuemei Han, Yunchao Wa, Dawei Chen, Chengran Guan, Yujun Huang, Ruixia Gu
Publikováno v:
Microbial Cell Factories, Vol 21, Iss 1, Pp 1-12 (2022)
Abstract Background Spray drying is the most cost-effective production method for lactic acid bacteria starters, but heat and oxidative stresses result in low survival rates. The heat stress and oxidative stress tolerance of Lacticaseibacillus rhamno
Externí odkaz:
https://doaj.org/article/fcf898ccc0c04036877d84dd1c0b6206
Publikováno v:
Fermentation, Vol 10, Iss 3, p 127 (2024)
Alcoholic liver injury is a serious risk to human health. Probiotics have become a popular form of treatment. Lacticaseibacillus casei Grx12 and Limosilactobacillus fermentum Grx07 isolated from the gut of long-lived people in Rugao, Jiangsu, were st
Externí odkaz:
https://doaj.org/article/9672515ce589457a9ffdcd0994258272
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 8, Pp 6460-6468 (2022)
ABSTRACT: Free exopolysaccharide (f-EPS) produced by Streptococcus thermophilus improves the texture and functionality of fermented dairy foods. Our previous study showed a major improvement in f-EPS production of Strep. thermophilus 937 by increasin
Externí odkaz:
https://doaj.org/article/1391007e67ba44628e72242fbbbed122
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 12, Pp 132-137 (2022)
Spray drying is a commonly used method in the food industry since it is cost-effective and highly flexible, but spray drying typically results in lower survival rate of starter cultures than freeze-drying. In this study, the influence of heat pre-tre
Externí odkaz:
https://doaj.org/article/b5d563ac0741405db557e8427ba135dc
Autor:
Dawei Chen, Congcong Guo, Chenyu Ren, Zihan Xia, Haiyan Xu, Hengxian Qu, Yunchao Wa, Chengran Guan, Chenchen Zhang, Jianya Qian, Ruixia Gu
Publikováno v:
Foods, Vol 12, Iss 19, p 3604 (2023)
Adhesion to the intestinal tract provides the foundation for Lactobacillus to exert its benefits. Vacuum freeze-drying (VFD) is currently one of the main processing methods for Lactobacillus products. Therefore, the effects of VFD on the adhesion and
Externí odkaz:
https://doaj.org/article/23efc4c1472c41599423cd7e5c022ea0
Autor:
Hanh T. H. Nguyen, Mariza Gomes Reis, Yunchao Wa, Renna Alfante, Ryan M. Chanyi, Eric Altermann, Li Day
Publikováno v:
Foods, Vol 12, Iss 9, p 1875 (2023)
Texture and flavour are the key attributes determining sensory quality and are highly affected by starter cultures. A selection of phenotypic strains is needed to create diverse texture and flavour to meet consumers’ preferences. In this study, the
Externí odkaz:
https://doaj.org/article/5e1ea24eb0d64996881e4ac46286d144
Publikováno v:
Microbiology Spectrum, Vol 10, Iss 2 (2022)
ABSTRACT Lactic acid bacteria such as Streptococcus thermophilus are known to produce extracellular polysaccharide (EPS) in fermented foods that enhance the creaminess and mouthfeel of the product, such as yogurt. Strains producing larger amounts of
Externí odkaz:
https://doaj.org/article/24caebe52eb8447d84e4327e136b8ddc
Autor:
Lina Zong, Maolin Lu, Wenqiong Wang, Yunchao Wa, Hengxian Qu, Dawei Chen, Yang Liu, Yi Qian, Qingyang Ji, Ruixia Gu
Publikováno v:
Fermentation, Vol 8, Iss 12, p 668 (2022)
This study explored the effects of two mixed fermentation methods: one was fermenting a soymilk and milk mixture by a lactic acid bacteria fermenting agent at 0.1 g/kg and 42 °C until the acidity was 70 °T, which was set as the MFSM method, and the
Externí odkaz:
https://doaj.org/article/6d409275cc6a46bb99153cf2e93e88a9