Food and Fermentation Industries 2015 Issue 5 The overexperssion of ALG6 in Saccharomyces cerevisiae Δalg3Δoch1Δmnn1 mutant
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Food and Fermentation Industries
0253-990X
2015 Issue 5
The overexperssion of ALG6 in Saccharomyces cerevisiae Δalg3Δoch1Δmnn1 mutant
ZHANG Ge-yuan;XU Sha;GAO Xiao-dong;Nakanishi Hideki;Key Laboratory of Carbohydrate Chemistry & Biotechnology Ministry of Education;Jiangnan University;
..............page:1-7
Effects of β-glucosidase from Aspergillus niger on flavoring regulation and aroma compounds of wine
SANG Wei;TANG Ke;XU Yan;WANG Dong;LI Ji-ming;Key Laboratory of Industrial Biotechnology;Ministry of Education;Centre for Brewing Science and Enzyme Biotechnology;School of Biotechnology;Jiangnan University;Center of Science and Technology;Chang Yu Group Company Ltd.;
..............page:8-13
Auto-induced expression of Streptomyces griseochromogenes trehalose synthase gene in E. coli and optimization of its two-stage temperature controlling fermentation
YANG Xin;WU Qian;CUI Huai-yan;XU Xian;ZHU Li-ying;JIANG Ling;Collage of Biotechnology and Pharmaceutical Engineering;Nanjing Tech University;Collage of Science;Nanjing Tech University;Collage of Food Science and Light Industry;Nanjing Tech University;
..............page:14-18
Effect of nutrient supplement on long time closed-circulating fermentation in PDMS membrane bioreactor
DING Wen-wu;HU Liang;ZHANG Li;WANG Wei;XIAO Ze-yi;School of Food and Bioengineering;Xihua University;School of Chemical Engineering;Sichuan University;Chendu En-shine Oil and Gas Limited Incorporated Company;
..............page:19-23
Production of inosine 5’-monophosphate by Bacillus subtilis using a novel two-step fermentation method
HE Ju-hua;WU Xue-jiao;XIE Xi-xian;XU Qing-yang;ZHANG Cheng-lin;CHEN Ning;College of Biotechnology;Tianjin University of Science and Technology;Tianjin Engineering Lab of Efficient and Green Amino Acid Manufacture;National and Local United Engineering Lab of Metabolic Control Fermentation Technology;
..............page:24-29
Effect of concentration of crude glycerol as biodiesel byproduct on the growth and lipid accumulation of Schizochytrium sp. WZU 6961
WU Lun-wen;YANG Mei-hui;YAO Yao;WAN Xiao-yun;ZHOU Mao-hong;The College of Life and Environmental;Wenzhou University;
..............page:30-34
Effect of aeration on very high gravity ethanol fermentation using Saccharomyces cerevisiae GGSF16
JIANG Kai;WU Shi-hua;ZHAO Dong-ling;ZHANG Jian;HUANG Cui-ji;School of Biological and Chemical Engineering;Guangxi University of Science and Technology;
..............page:35-40
Studies on the preparation of sucrose isomerase and its application for the production of isomaltulose
CHENG Sheng;DUAN Xu-guo;WU Jing;State Key Laboratory of Food Science and Technology;Jiangnan University;School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education;Jiangnan University;
..............page:41-47
Enhancement of stability of recombinant Pullulanase by combination additive
ZHAO Wei-chao;NIE Rao;MU Xiao-qing;ZHANG Rong-zhen;XU Yan;School of Biotechnology and the Key Laboratory of Industrial Biotechnology of Ministry of Education;Jiangnan University;
..............page:48-53
Polyphasic identification approaches for neutral protease producing strain AS1.398
ZHANG Xin;LIU Yong;LI Jin-xia;CHENG Chi;China Center of Industrial Culture Collection;China National Research Institute of Food and Fermentation Industries;
..............page:54-58
Isolation and identification of lactic acid bacteria from pickles and their NaCl stress tolerance and acidifying ability
YANG Zhen-quan;ZHANG Mi;WANG Xiao-lin;MEI Qiu-yan;ZHOU Hai-bo;College of Food Science and Engineering;Yangzhou University;
..............page:59-65
Influence of lactic acid bacteria and glucose on bacterial communities and TVBN value in fillets
ZHOU Xing-zhi;DUAN Shan;MENG Xiao-hua;LIANG Shao-ya;LV Jian-qiu;JIANG Yan-ping;College of Food Science;South China Agricultural University;IDEAR HANYU Electric Appliance Co.;Ltd;Hebi College of Vocation and Technology;Ping An Insurance Company of China;Ltd;Guangdong Institute of Science and Technology Management and Planning;
..............page:66-71
Effect of simulated milk fat with different melting points on the physiochemical properties of concentrated milk protein by spray drying
ZHANG Hong-chao;HU Jin-hua;GUO Hong-hui;ZHOU Peng;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
..............page:72-79
Study on the thermal stability of myofibrillar protein from Ryukyu squid in South China Sea
MA Jing-rong;YANG Xian-qing;MA Hai-xia;CHEN Sheng-jun;HUANG Hui;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Science;
..............page:80-84
Influence of acid-induced deamination on the functional properties of rice protein
NIE Xiao-hua;GONG Yan-dan;XU Dan;SHEN Yan-fei;Department of Food Science and Technology;Ocean College;Zhejiang University of Technology;
..............page:85-88
Optimization of production of polysaccharide from Isaria farinosa 04-1 and the bioactivity of its exopolysaccharide
SUN Sa-sa;SHEN Zhao-peng;MENG Lei;JIANG Xiao-lu;College of Food Science and Engineering of Ocean University of China;School of Medicine and Pharmacy of Ocean University of China;Marine Biomedical Research Institute of Qingdao;
..............page:89-93
Effects of culture medium on cordycepic acid and nucleosides in Cordyceps militaris
LIU Gui-jun;ZHOU Si-jing;LIN Jin-xing;College of Biological Science and Technology;Beijing Forestry University;Beijing Radiation Center;
..............page:94-98
Effect of carbon,nitrogen and phosphorus on the growth and mineral nutrition of Lactarius deliciosus in vitro
SU Fei-ya;GU Xi-rong;DENG Xue-mei;LIU Yin-ni;ZENG Qing-ping;LIU Yan-jun;ZHAO Tian-qi;College of Resources and Environment;Southwest University;
..............page:99-104
The immobilization of β-galactosidase on chitosan microspheres
TANG Wei-hua;WANG Li-hui;YIN Hai-song;SUN Yong-min;Department of Chemical Biology;Tianjin Modern Vocational Technology College;
..............page:105-109
Induction of Aspergillus fumigatus WHSW-01 chitosanase production through carbon sources
YAN He-jing;LIU Chang;SHI Yue;LI Run-feng;College of Food Science Technology of Hebei Normal University of Science and Technology;
..............page:110-115
Study on production of protein feed by solid fermentation with tomato residue
GONG Li;HUA Ying;LIU Da-qun;CHEN Wen-xuan;Food Science Institute;Zhejiang Academy of Agricultural Science;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;College of Tea with Food Science and Technology;Anhui Agricultural University;
..............page:116-121
Change of anthocyanins composition during the fermentation in different regions of the Hexi origin’s Merlot wine
ZHANG Yan-fang;YANG Xue-shan;ZHU Xia;LI Ying;ZHANG Li;YAN Heng;HAN Shun-yu;E&D Center of Wine Industry in Gansu Province;Gansu Key Lab of Viticulture and Enology;College of Food Science and Engineering;Gansu Agricultural University;College of Life Science and Technology;Gansu Agriculture University;
..............page:122-127
Effects of different heating treatments on the flavor of Hunan roasted pig
XIANG Xiao-le;YU Ji;YANG Wan-gen;MA Cheng-jin;Key Laboratory of Hunan Forest Products and Chemical Industry Engineering;Jishou University;Institute of Food Science;Jishou University;
..............page:128-134
Laboratory fast production of minced shrimp containiting AOZ
YU Kong-jie;LIN Yong-hui;LIU Zheng-cai;HUANG Jie;CHEN Xu-dong;WANG Dan-hong;LU Sheng-yu;Fujian Entry-Exit Inspection and Quarantine Bureau;Fujian Key Laboratory of Inspection and Quarantine Technology Research;
..............page:135-137
Optimization of the hot air drying processing for white gourd
LI Yu;LI Na;LI Xiao-li;College of Food Science and Technology;Henan Agricultural University;
..............page:138-143
Optimization for the preparation of Castanea henryi resistant starch using microwave combined drying method by response surface methodology
LAN Dong-mei;LIN Xiao-lan;YAN Yi-ying;ZHANG Jiao-ling;XU Ping;HU Shu-guo;Fujian Agriculture And Forestry University;Food Science College;
..............page:144-149
Study on antioxidant activities of the red pigments extracted from Cerasus humilis in complicated systems
ZUO Yu;FENG Li-xia;ZHU Rui-tao;ZHANG Cai-feng;XIE Wen-lei;Department of Chemistry;Taiyuan Normal University;School of Chemistry and Chemical Energineering;Henan University of Technology;
..............page:150-156
Protective effects of polysaccharides from Armillaria mellea on vascular endothelium in rats
CONG He;ZHOU Guang-liang;JIN Mei-hua;SHEN Ming-hua;Medical College Yanbian University;
..............page:157-159
Analysis of volatile components in Crassostrea hongkongensis hydrolysates after UHP by SPME-GC-MS
WANG Xiao-qian;QIN Xiao-ming;ZHENG Hui-na;ZHANG Chao-hua;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing;College of Food Science and Technology;Guangdong Ocean University;
..............page:160-166
The analysis of traditional doushen
WANG Han-xin;QIAO Fa-dong;ZHANG Chun-jiang;ZHANG Hong;LIU Meng-jian;GUO Xin;College of Bio-engineering of Henan University of Technology;Institute of Agro-products Processing Science &Technology;CAAS / Comprehensive Key Laboratory of Agro-products Processing;Ministry of Agriculture;
..............page:167-172
Near infrared detection of Vc content in cherry during cold storage
LUO Feng;LU Xiao-xiang;ZHANG Peng;CHEN Shao-hui;LI Jiang-kuo;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
..............page:173-176+182
Optimization of the condition of the nitrogen content in fresh milk with response surface method by FOSS-2300 automatic Azotometer
ZHENG Peng-peng;YANG Hong-jie;NING Lu-juan;CHEN Yu-hui;AO Xin-yu;Life Science College;Southwest Forestry University;
..............page:177-182
Fluorescence determination of oxytetracycline in milk based on inner filter effect
MAO Yong-qiang;LANG Mi;LI Ning;LI Na;College of Science;Liaoning Technical University;
..............page:183-186
Analysis of nutritional components,heavy metals and pesticide residues in Eleusine coracana Gaertn from Chayu county in Tibet
CHI Fu-min;XING Ta;GU Xue-dong;YANG Lin;LUO Zhang;MA Chang-zhong;HE Li-hua;Tibet Agricultural and Animal Husbandry College;College of food science;Grain and Oil Corporation of Chayu County;
..............page:187-191
Effect of temperatures on the quality and shelf life of Fuji apple after cold storage
QI Yu-jing;WANG Qing-guo;SHI Jing-ying;College of Food Science and Engineering;Shandong Agricultural University;
..............page:192-198
Effect of small modified atmosphere packaging on Chinese giant salamander meat
HU Yun-feng;LU Min;HU Han-yan;LIU Guo-hua;CHEN Jun-ran;College of Food Engineering and Biological Technology;Tianjin University of Science and Technology;Tianjin Food Engineering Center;
..............page:199-202
Optimization of ultrasound-assisted extraction of polysaccharides from Dendrocalamus latiflorus shoots
ZHENG Jiong;WU Jin-song;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Research Center of Special Food Engineering and Technology;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;
..............page:203-208
Extraction and anti-free radical activity of polysaccharides from Cinnamomum longepaniculatum leaves
DU Yong-hua;AO Guang-hui;WEI Qin;ZENG Yue;LI Yu-jie;Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education;Yibin University;Institute of Food Science and Engineering;Yibin University;Neijiang Normal University;College of Life Science and Food Engineering;Yibin University;
..............page:209-213+234
Optimization of the extraction technology of volatile oil from the Chrysanthemum morifolium cv shennongju by response surface analysis and the antibacterial activity in the milk
SONG Yan-li;JIANG Xi-wang;WANG Jin-xin;ZHANG Jian;College of Life Sciences;Jianghan University;
..............page:214-219
The analysis of liquor plasticizer and food safety
LIU Ren-lu;LIAN Bin;Jiangsu Engineering and Technology Research Center for Microbiology;College of Life Science;Nanjing Normal University;
..............page:220-226
Research progress of the calf rennet substitutes for cheese-making
PU Yan;ZHANG Fu-chun;Xinjiang Key Laboratory of Biological Resources and Genetic Engineering;College of Life Science and Technology;Xinjiang University;
..............page:227-234
Research progresses on bioconversion of spent mushroom substrate lignocellulose for fuel ethanol production
YU Zhi-qiang;YU Shui-jing;LI Kun-tai;College of Bioscience and Bioengineering;Jiangxi Agricultural University;College of Resource and Environmental Engineering;Jiangxi University of Science and Technology;
..............page:235-239
Application of ionic liquids and poly ionic liquids based on solid-phase extraction in assay of food safety
XIAO Zhong-hua;LI Jing;Chongqing Three Gorges Medical College;
..............page:240-245