China Brewing 2007 Issue 6 Quality and safety evaluation of Guangdong white Sufu

Quality and safety evaluation of Guangdong white Sufu
WU Hui;LIU Lei;LIU Dong-mei;YU Yi-gang;LI Xiao-feng

..............page:6-9

Research advances on killer yeasts and their applications in alcoholic beverage industry
ZHAN Jin-hua;YANG You-hui;TAN Yu-liang;KANG Zeng-jun

..............page:1-5

zheng ce fa gui

..............page:72,77-78

xing ye dong tai

..............page:20,45,51,55,58,62

Overseas Abstract

..............page:79

Answers and Questions

..............page:78

2007 nian wo guo diao wei pin chan ye yu shi chang de wu da kan dian
han yong qi

..............page:76-77

Fermentation technology of whey alcohol beverage
HUI Geng-ping

..............page:73-75

Optimization of nectarine vinegar production by liquid fermentation
TIAN Long;LU Yun-feng

..............page:70-72

Spectrophotometric determination of flavonoid from cactus wine
LIANG Xin-hong;ZHAO Gong-ling;ZHAO Rui-xiang

..............page:67-69

Nitrogen compounds in Japanese sauces
SONG Gang

..............page:63-66

Paste-mash-extraction technology for soy sauce production
GAO Shi-chang

..............page:59-62

Study on vinegar production from Daqu lees and distillation tails
LIAO Xiang-ping;YI Hua-rong;WANG Jiu-zeng;YANG Cui-zhen

..............page:56-58

Isolation and identification of preponderant flora in tibetan fermented linggu milk
YANG Xi-juan;FAN Ming-tao;SHI Jun-ling;DANG Bin

..............page:52-55

Vinegar production from uncooked materials by mixed bran-kojis
LIU Jun;WANG Juan-juan;YANG Yong

..............page:49-51

Application of 9512 anti-mould paint in brewing workshop
YAN Zhi-qiang;SHEN Long-qing;LI Lei

..............page:46-48

Optimization of exopolysaccharide production conditions fermented by Streptococcus thermophilus from Tibetan kefir
LIU Hui;ZHANG Hong-xing;Dai Juan

..............page:41-45

Optimization conditions on germanium-enriching yeast production
BAI Xue-li;ZHANG Hai-yue;XUE Dong-hua;WANG Jing-yi

..............page:38-40

Optimization on α-acetolactate decarboxylase producing Bacillus subtilis fermentation conditions
WANG Zhou;XUE Zheng-lian;YANG Chao-ying

..............page:36-38

Screening of oxygen,acid and bile salt tolerant Bifidobacterium bifidum strains
XIONG San-yu;GUAN Bin;KONG Qing;DONG Shu-ge;WANG Yan;ZHENG Jun

..............page:32-35

Fermentation of polysaccharide from Armillariella tabescens
LUO Xia;XU Xiao-yan;ZENG Jin;WEI Wei;JIANG Nan;YANG Zhi-rong

..............page:29-32

Preparation techniques of soybean peptide fermented by Aspergillus oryzae
YUE Chao-yin;SHAO Wei;LIANG Wei-yong;XIONG Ze

..............page:25-28

Relationship between sauce-flavor aroma and plasmid containing of 2 sauce-flavor producing Bacillus subtilis strains
LIU Xiao-Guang;XIE He

..............page:21-24

Antioxidant activity of different polar extracts in Zhenjiang aromatic vinegar
XU Qing-ping;AN Guang-jie;TAO Wen-yi

..............page:18-20

Optimization on solid-state fermentation of extracellular β-glucosidase from Rhizopus oligosporus
WU Ding;LIU Chang-jin;LIU Chang-peng;YAO Ming-lan;LU Gui-hong;ZHOU Jian-xin;CHI Yuan;SHI Chang-qing

..............page:14-17

Feed-batch fermentation of Pichia pastoris engineering strain
XIE Zi-wen;WANG Hong-ning

..............page:9-13