Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Zhong-Guan Sun"'
Autor:
Ya-Ping Wang, Lin Liu, Xue-Shan Wang, Kun-Qiang Hong, Li-Hua Zhang, Zhong-Guan Sun, Dong-Guang Xiao
Publikováno v:
Bioengineering, Vol 8, Iss 5, p 61 (2021)
Uncoordinated carbon-nitrogen ratio in raw materials will lead to excessive contents of higher alcohols in alcoholic beverages. The effect of GAT1 gene, the GATA transcription activator, on higher alcohol biosynthesis was investigated to clarify the
Externí odkaz:
https://doaj.org/article/82975f8cf81e4f809365ba1399b17c13
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:1637-1646
The n-propanol produced by Saccharomyces cerevisiae has a remarkable effect on the taste and flavor of Chinese Baijiu. The n-propanol metabolism-related genes were deleted to evaluate the role in the synthesis of n-propanol to ascertain the key genes
Autor:
Dongguang Xiao, Ya-Ping Wang, Kun-Qiang Hong, Lin Liu, Xue-Shan Wang, Zhong-Guan Sun, Li-Hua Zhang
Publikováno v:
Bioengineering
Volume 8
Issue 5
Bioengineering, Vol 8, Iss 61, p 61 (2021)
Volume 8
Issue 5
Bioengineering, Vol 8, Iss 61, p 61 (2021)
Uncoordinated carbon-nitrogen ratio in raw materials will lead to excessive contents of higher alcohols in alcoholic beverages. The effect of GAT1 gene, the GATA transcription activator, on higher alcohol biosynthesis was investigated to clarify the
Autor:
Kun-Qiang Hong, Ya-Ping Wang, Shuang Xing, Mengqi Wang, Xuewu Guo, Zhong-Guan Sun, Dongguang Xiao, Yefu Chen
Publikováno v:
Applied Microbiology and Biotechnology. 103:4917-4929
Undesirable flavor caused by excessive higher alcohols restrains the development of the wheat beer industry. To clarify the regulation mechanism of the metabolism of higher alcohols in wheat beer brewing by the top-fermenting yeast Saccharomyces cere
Autor:
Dongguang Xiao, Zhiyang Wei, Huadong Zhang, Zhong-Guan Sun, Ya-Ping Wang, Mengqi Wang, Xuewu Guo, Bingxu Chen
Publikováno v:
Annals of Microbiology. 69:713-726
The level of higher alcohols on top-fermentation determines the flavor profile and is one of the most important elements dictating the favorable top-fermented wheat beer (Ale beer) development. The optimization of the pitching rate has been shown to
Publikováno v:
Journal of agricultural and food chemistry. 69(5)
The
Publikováno v:
Food Microbiology. 95:103713
Higher alcohols are important flavor substance in alcoholic beverages. The content of α-amino nitrogen (α-AN) in the fermentation system affects the formation of higher alcohols by Saccharomyces cerevisiae. In this study, the effect of α-AN concen
Autor:
Jian He, Cheng-Hong Wang, Zhong-Guan Sun, Cuiwei Chu, Qing Chen, Jin-Gang Gu, Qin He, Hong-Mei Wang
Publikováno v:
Antonie van Leeuwenhoek. 109:611-618
A Gram-negative, aerobic, short rod-shaped, pink-pigmented, non-motile bacterium, designated BUT-13(T), was isolated from activated sludge of an herbicide-manufacturing wastewater treatment facility in Jiangsu province, China. Growth was observed at
Publikováno v:
Antonie van Leeuwenhoek. 111(11)
Strain ZZ-8T, a Gram-negative, aerobic, non-spore-forming, non-motile, yellow-pigmented, rod-shaped bacterium, was isolated from metolachlor-contaminated soil in China. The taxonomic position was investigated using a polyphasic approach. Phylogenetic
Autor:
Zhong-Guan Sun, Zhen-Zhen Yang, Wen Zhuang, Qin He, Jian He, Haiyan Ni, Qing Chen, Hong-Mei Wang
Publikováno v:
Antonie van Leeuwenhoek. 108(5)
Strain ZZ-1(T), a Gram-negative, rod-shaped bacterium, motile by flagella, was isolated from phenol-contaminated soil. Strain ZZ-1(T) was found to grow at 15-37 °C (optimum 25-30 °C), at pH 6.0-10.0 (optimum pH 7.5) and with 0-8.0% (w/v) NaCl (opti