Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Zihang Shi"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101653- (2024)
The luxS/AI-2 quorum sensing (QS) system of Streptococcus thermophilus regulates strain acid tolerance, yet its impact on milk fermentation remains unclear. This study aimed to elucidate the mechanism of luxS and pfs gene overexpression in the luxS/A
Externí odkaz:
https://doaj.org/article/e6f6e2db3ac04f86b4b9cd6830b12824
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 2, Pp 852-867 (2023)
ABSTRACT: This study developed and characterized a γ-aminobutyric acid (GABA)-enriched yogurt fermented by Levilactobacillus brevis CGMCC1.5954. The GABA content in the yogurt was 147.36 mg/100 mL, which was 317.06% higher than that of the control g
Externí odkaz:
https://doaj.org/article/26c6e14c5fa3458e807746ae2423ca67
Autor:
Jianhao Li, Zihang Shi, Xiankang Fan, Lihui Du, Qiang Xia, Changyu Zhou, Yangying Sun, Baocai Xu, Daodong Pan
Publikováno v:
Foods, Vol 13, Iss 5, p 737 (2024)
The effects of low-sodium salt mixture substitution on the sensory quality, protein oxidation, and hydrolysis of air-dried chicken and its molecular mechanisms were investigated based on tandem mass tagging (TMT) quantitative proteomics. The composit
Externí odkaz:
https://doaj.org/article/7017f18dc9ec41c98569c1846989dca8
Autor:
Jue Xu, Yingyan Chen, Xiankang Fan, Zihang Shi, Mingzhen Liu, Xiaoqun Zeng, Zhen Wu, Daodong Pan
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Dairy-derived peptides and corn-derived peptides have been identified as essential ingredients for health promotion in the food industry. The hydrolysis based on lactic acid bacteria (LAB) protease system is one of the most popular methods to prepare
Externí odkaz:
https://doaj.org/article/7c731ea52da043ad917b0a3618f88357
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
The number of viable lactic acid bacteria (LAB) is a key indicator of the quality of fermented milk. Currently, the combination of propidium monoazide (PMA) and qPCR has been applied in the quantification of viable bacteria in various matrices. In th
Externí odkaz:
https://doaj.org/article/aa81327515c649b1b3d5dd88e2183a5d
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
The function of the autoinducer-2 exporters (AI-2E) family transporter protein of Lactobacillus acidophilus is still unclear. The phylogenetic analysis was used to analyze the relationship between the AI-2E protein of the L. acidophilus CICC 6074 str
Externí odkaz:
https://doaj.org/article/d005d8f880924690b1120a9d4fa3c256
Autor:
Xiankang Fan, Xiefei Li, Tao Zhang, Yuxing Guo, Zihang Shi, Zhen Wu, Xiaoqun Zeng, Daodong Pan
Publikováno v:
Frontiers in Nutrition, Vol 8 (2022)
Superoxide dismutase (SOD) is an important antioxidant enzyme with different physiological functions, which can be used as a nutritional fortifier in food. Cereal-based fermented products are becoming popular worldwide. In this study, novel millet-ba
Externí odkaz:
https://doaj.org/article/6cdf4ac9f34f4605b023d39c056116e0
Publikováno v:
BMC Plant Biology, Vol 19, Iss 1, Pp 1-17 (2019)
Abstract Background Auxin conjugates are hydrolyzed to release free auxin to ensure defined cellular auxin levels or gradients within tissues for proper development or response to environmental signals. The auxin concentration in the abscission zone
Externí odkaz:
https://doaj.org/article/7dc05a11409b486eab4e62f1965c440f
Autor:
Xiankang Fan, Xiefei Li, Tao Zhang, Jue Xu, Zihang Shi, Zhen Wu, Jihuan Wu, Daodong Pan, Lihui Du
Publikováno v:
Foods, Vol 10, Iss 12, p 3066 (2021)
The number of live lactic acid bacteria (LAB) is an important quality indicator for yogurt, the quantitative testing of LAB has become an important task in the evaluation of product quality and function. By analyzing and comparing the performance of
Externí odkaz:
https://doaj.org/article/92ee2e36753446a9ba14fadc37006aab
Publikováno v:
Polymer Composites. 43:8095-8104