Zobrazeno 1 - 10
of 57
pro vyhledávání: '"Zhilei Fu"'
Autor:
Hongyang Yuan, Qi Sun, Lanshuang Wang, Zhilei Fu, Tianze Zhou, Jinghao Ma, Xiaoyan Liu, Guangsen Fan, Chao Teng
Publikováno v:
Foods, Vol 13, Iss 10, p 1546 (2024)
Saccharomycopsis fibuligera, which produces enzymes like amylase and protease as well as flavor substances like β-phenyl ethanol and phenyl acetate, plays a crucial role in traditional fermented foods. However, this strain still lacks a high-density
Externí odkaz:
https://doaj.org/article/7a1cadf343be406196cbddce0edfa6a1
Publikováno v:
Foods, Vol 13, Iss 9, p 1296 (2024)
3-Methylthio-1-propanol (3-Met) is an important flavor compound in various alcoholic beverages such as Baijiu and Huangjiu. To maintain the content of 3-Met in these alcoholic beverages, it is necessary to screen a micro-organism with high yield of 3
Externí odkaz:
https://doaj.org/article/5c59506848ce474c9bd7f3d34d8dec25
Autor:
Yujiao Zhang, Qi Sun, Xiaoyan Liu, Rana Abdul Basit, Jinghao Ma, Zhilei Fu, Liujie Cheng, Guangsen Fan, Chao Teng
Publikováno v:
Foods, Vol 13, Iss 3, p 418 (2024)
A high-yield 3-methylthiopropanol (3-Met) yeast Y1402 was obtained from sesame-flavored Daqu, and it was identified as Saccharomycopsis fibuligera. S. fibuligera Y1402 showed a broad range of growth temperatures and pH, as well as the maximum toleran
Externí odkaz:
https://doaj.org/article/c5f7272e99ea414aabcb0b05de525280
Autor:
Guangsen Fan, Zhilei Fu, Chao Teng, Pengxiao Liu, Qiuhua Wu, Md Khondakar Raziur Rahman, Xiuting Li
Publikováno v:
BMC Microbiology, Vol 20, Iss 1, Pp 1-16 (2020)
Abstract Background Daqu, the saccharification, fermentation, and aroma-producing agents for Baijiu brewing, is prepared using a complex process. Aging is important for improving the quality of Daqu, but its impact has rarely been studied. This study
Externí odkaz:
https://doaj.org/article/5cbf8d6b6eba473bb0e45293d528c184
Publikováno v:
Biotechnology & Biotechnological Equipment, Vol 34, Iss 1, Pp 732-746 (2020)
This report examines the soluble expression of a novel feruloyl esterase, BpFae, from Burkholderia pyrrocinia in Escherichia coli overexpression systems using three expression vectors, pET28a, pCold-TF and pGEX-4T-1. BpFae was overexpressed as insolu
Externí odkaz:
https://doaj.org/article/5354d4c8298f4b87b9955fce9cd56906
Publikováno v:
IEEE Photonics Journal, Vol 12, Iss 2, Pp 1-10 (2020)
We demonstrate that the linearity of silicon ring modulators can be improved significantly by manipulating the dynamics of photons in the cavity. A theoretically model is established to analyze the dependence of the modulation linearity on lifetime a
Externí odkaz:
https://doaj.org/article/176027b485dc42b9ba0cd11368319b0e
Autor:
Debin Mu, Huiye Qiu, Jianfei Jiang, Xiaofei Wang, Zhilei Fu, Yuehai Wang, Xiaoqing Jiang, Hui Yu, Jianyi Yang
Publikováno v:
IEEE Photonics Journal, Vol 11, Iss 1, Pp 1-8 (2019)
We demonstrate a thermally tunable four-channel add/drop demultiplexer based on silicon grating-assisted contra-directional couplers (contra-DCs) for 200 GHz dense wavelength division multiplexing (DWDM) systems. In order to obtain the narrow bandwid
Externí odkaz:
https://doaj.org/article/b6a639c9823f4ab48bbc8f5dcc258baf
Autor:
Guangsen Fan, Zhilei Fu, Chao Teng, Qiuhua Wu, Pengxiao Liu, Ran Yang, Karim a H M Minhazul, Xiuting Li
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1205-1222 (2019)
We identified physicochemical, volatile compound, and microbial community differences between three grades of roasted-sesame-like flavored Daqu. The Daqu grades had different physicochemical characteristics. The concentrations and proportions of vari
Externí odkaz:
https://doaj.org/article/e071ef61dd1f481b92c6b76a5ba4d0e2
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Wickerhamomyces anomalus is conducive to the synthesis of ester compounds in brewing the Chinese liquor Baijiu; esters are crucial for the quality of Baijiu. In this study, simulated solid-state fermentation for Baijiu production was used to explore
Externí odkaz:
https://doaj.org/article/cebeb407c00543c49fe6fd6fafb99a5a
Publikováno v:
Biotechnology & Biotechnological Equipment, Vol 32, Iss 5, Pp 1218-1227 (2018)
A yeast that produces high levels of ethyl acetate was isolated and purified from Laobaigan Daqu by traditional microbial methods and was identified as Wickerhamomyces anomalus by its morphology and 26S rDNA D1/D2 sequence. This strain, YF1503, great
Externí odkaz:
https://doaj.org/article/b6b68f81882441f48dc8690fa3a05a18