Zobrazeno 1 - 10
of 321
pro vyhledávání: '"Zhaojie LI"'
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-10 (2024)
Abstract This study developed a postbiotic fermentation solution for fresh oyster preservation with the use of food waste soy whey. Lactiplantibacillus plantarum 299V was able to proliferate in soy whey within 24 h without any supplementation. Pacifi
Externí odkaz:
https://doaj.org/article/e4fbcee2c0c24994845c084e0f2178da
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Sour meat is a popular traditional fermented product and is a rich source of novel strains with probiotic potential. In this study, we aimed to assess the probiotic potential of lactic acid bacteria (LAB) strains isolated from fermented sour meat. Fi
Externí odkaz:
https://doaj.org/article/7f78a49f84e245f9bfb876f2b1a107bd
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Externí odkaz:
https://doaj.org/article/55a014e8041840798387cf70585647c6
Autor:
Zhaojie Li, Chuantao Peng, Yaru Sun, Tao Zhang, Cuijiao Feng, Weiqin Zhang, Tian Huang, Guoqiang Yao, Heping Zhang, Qiuwen He
Publikováno v:
Microbiology Spectrum, Vol 12, Iss 6 (2024)
ABSTRACT In view of the safety concerns of probiotics, more and more attention is paid to the beneficial effects of dead probiotics cells. Herein, we investigated and compared the alleviation effects of viable Bifidobacterium longum subsp. infantis B
Externí odkaz:
https://doaj.org/article/a6714847292e4db094808a274ba601ea
Autor:
Taher Abdelnaby, Tingyu Feng, Zhang Tiantian, Xiaoming Jiang, Wang Yuming, Zhaojie Li, Changhu Xue
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e31649- (2024)
Customers are increasingly opting for ready-to-eat and easy-to-prepare food products, such as cooked crayfish. It is highly valued for its unique taste, tender meat, and nutritional properties. Therefore, we conducted an investigation into its qualit
Externí odkaz:
https://doaj.org/article/cd07d711e1924d64b084f04a0c1fce49
Autor:
Zhaojie Li, Xin You, Liang Liu, Rui Bao, Jianhong Yi, Caiju Li, Jingmei Tao, Junjun Pai, Wenmin Zhao
Publikováno v:
Journal of Materials Research and Technology, Vol 27, Iss , Pp 3339-3348 (2023)
Insight into the well-balanced mechanical-electrical properties of copper composites is requisite to provide an understanding for the development of novel structure–function integrated materials. In this study, the multi-dimensional hybrid reinforc
Externí odkaz:
https://doaj.org/article/e087e67532034187b6518d616cdd485f
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 21, Pp 367-372 (2023)
The purpose of this paper was to study the application of a fresh preservation mode of composite film-photodynamic technology to delay the quality deterioration of Litopenaeus vannamei. Composite films (PsC and PsG) were prepared by loading curcumin
Externí odkaz:
https://doaj.org/article/2920f6b50f674cfab53af440da8dc75e
Autor:
Dongxue LAN, Xinan QU, Haodong YU, Tian HUANG, Chuantao PENG, Guoqiang YAO, Jinshan ZHAO, Zhaojie LI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 21, Pp 154-161 (2023)
To prepare a postbiotic with good antibacterial activity against methicillin-resistant Staphylococcus aureus (MRSA), and to study its antibacterial effect and action mode, a postbiotic named YDFF was prepared by co-fermenting Lactococcus lactis subsp
Externí odkaz:
https://doaj.org/article/ff23b2c8b54c4ba8abe71d72890a365e
Autor:
Ying Wang, Xiaojing Liu, Lin Song, Kun Chen, Chao Shi, Chuantao Peng, Qingli Yang, Zhaojie Li
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Protocatechualdehyde (PA) is a phenolic acid present in many plants and has many biological activities. Herein, the antagonistic effects and the action mechanism of PA against methicillin-resistant Staphylococcus aureus (MRSA) were studied. The resul
Externí odkaz:
https://doaj.org/article/169406baf2824e5d9b75482140028f98
Autor:
Hui Dong, Xianpu Ren, Yaxin Song, Jingwen Zhang, Haonan Zhuang, Chuantao Peng, Jinshan Zhao, Jinling Shen, Jielin Yang, Jinhong Zang, Day Li, Tanushree B. Gupta, Dehua Guo, Zhaojie Li
Publikováno v:
Foods, Vol 13, Iss 15, p 2326 (2024)
Postbiotics possess various functional activities, closely linked to their source bacterial strains and preparation methods. Therefore, the functional activities of postbiotics need to be evaluated through in vitro and in vivo methods. This study aim
Externí odkaz:
https://doaj.org/article/dde529c3930b451489db0a7cece35258