China Brewing 2008 Issue 18 Research advance on bacteriocin of LAB

Research advance on bacteriocin of LAB
JIANG Zhiguo1;2;DU Qizhen1

..............page:1-4

Application of PCR-RFLP in meat species identification
DAI Yonggang1;WU Qiong2;WANG Shuwen1;TIAN Zhigang1;NAN Xiping1

..............page:4-6

Sauce development review
ZHA Hui

..............page:6-7

Strategy discuss of yellow wine technological innovation
XIE Guangfa

..............page:8-10

Status in quo and development trend of China’s wine industry
XI Deizhi;LIU Wenzhong;MENG Qing;JIA Yuliang

..............page:10-11

diao wei liao jiu bu zai zheng xiao fei shui

..............page:26

ou meng diao zheng shi pin zhong jin shu xian liang

..............page:51

ou meng yun xu shi yong de xin shi pin tian jia ji he jia gong zhu ji

..............page:58

diao wei pin chan ye de fang bian diao liao jiang peng bo fa zhan

..............page:63

li jin ji tui chu xin jiang you

..............page:77

yin liao jiu zong chan liang chi xu zeng chang da 2878 wan kl

..............page:89

wo guo 13 lei shi pin shou ding wei sheng biao zhun

..............page:110

bai jiu xing ye : di jia bai jiu shi zhu liu di du jiu cheng fa zhan qu shi

..............page:120

Optimization of the inductive process of yeast which can be induced to produce Metallothionein
CHENG Yuliang1;2;YAO Weirong2

..............page:12-14

Study of culture conditions for immobilized yeast product
SUN Zhimin;ZENG Yang;JI Bin;ZHANG Jun;QI Hongshan;YANG Xin

..............page:14-16

Breeding of high-yielding xylanase strain and studies on its enzyme producing conditions
LIU Huanming1;LIANG Yunxiang2;WU Jian3

..............page:17-19

Angiotensin converting enzyme (ACE) inhibitory activity of sufu
ZHANG Xiaofeng1;2;FAN Jianming1;CHENG Pingping1;LI Lite2;Eizo TATSUMI3

..............page:19-21

Research on brewing vinegar with wine residual wastes
LIU Wenlong1;WANG Jungao1;WANG Le1;QIAN Juanjuan2

..............page:22-24

Study on the saccharification technics of beer without malt
ZHAO Yingchun1;XING Zhen1;FENG Xuerong2;ZHANG Daolei1;LI Jinglong1

..............page:24-26

Study on the clarification effects of different clarifiers and the influence to the non-biological stability of medlar wine
FAN Yanli1;CHEN Yanlin2

..............page:27-29

Screening and breeding of a yeast producing lycium barbarum brewing wine
DIAO Xiaoqin1;GUAN Haining1;TANG Yanti2;ZHANG Runguang3

..............page:30-32

Optimization of culture medium for streptomycin fermentation by Streptomyces griseus
HAN Yanxia;ZHAN Guirong

..............page:32-34

Study on the change of parameters for fresh grape ferment wine
SHAO Wei;CHEN Guohua;TU Zhiying

..............page:35-37

Research on simultaneous saccharification and fermentation of corn stalk to lactic acid
XUE Haiyan;LI Junmin

..............page:37-40

Study on optimization of Streptococcus lactis Hs-5 producing nisin fermentation conditions
ZHU Huixia;SUN Jinxu

..............page:40-43

Solid fermentation optimization of Monascus ruber van tieghem for producing α-glucosidase
CHEN Jianxuan1;XIE Liming2

..............page:43-46

Rice hydrolyzing course analysis and fermentation weightlessness of wheat-starter yellow wine by un-cooking and un-steaming brewing
CHEN Peiren1;YE Chunyong2;WANG Youchong1;WANG Linqiu1;REN Haiqi3

..............page:46-49

Application of attribute identification in sensory comprehensive assessment for yoghourt
Ma Min1;JIAO Yuzhi2

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

Extraction of effective component from artemisia capillaris thunb and study on health soy sauce
GU Lizhong1;LIU Qiang2

..............page:52-54

Sugar cane alcohol production experiment
ZHOU Shang1;YUE Chun2;DU Fengguang3;YAN Deran1

..............page:55-58

jiang you de xuan gou ji shi yong

..............page:34

Study on the measurement of barley pullulanase activity
WANG Yunfei;WANG Qinglu;HUANG Dan

..............page:59-60

Application of enzyme technique in peanut meal protein hydrolyzation
CHE Yourong

..............page:60-63

Study on sauce fermentation technology of waste liquid of sea cucumber
KONG Fandong;ZHENG Hanxiao;ZU Guoten;JI Ying;GAO Feng

..............page:64-66

Optimization of cephalesporin C fermentation technics
WANG Wei;YANG Qing

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

Application of 5’-phosphodiesterase in waste brewer’s yeast
MA Rongshan;ZHUANG Huali

..............page:69-71

Experiment comparison of manual mucor inoculation and natural mucor inoculation in fermented bean curd production
LI Zhuying

..............page:72,82

ban hao sheng wu gong cheng zhuan ye de si kao yu shi jian
jiang shi yun rong yuan ping huang wei ming

..............page:113-115

da xue ying yu ting shuo jiao xue de yu jing guan xi shun ying ji yu yu yan shun ying lun de shi zheng yan jiu
liao ci hui li xiang qi

..............page:116-120

Preparation of the decyl-sulfoate starch
YAN Huaiyi;GAO Yanfei

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

A new method for counting living yeast cell number
LI Ying;WANG Depei;WANG Yong;GAO Nianfa

..............page:75-77

Comparison experiment of 3M Petrifilm^TM environmental Listeria plate and plate method for quantity detection of Listeria monocytogenes in meat products
WANG Dianfu

..............page:78-79

Detection of fumonisin B₁ in beer by ELISA
XING Shujie;LIU Kaihua

..............page:83-86

Development of cordyceps militaris healthy tea beverage
YUE CHUN

..............page:86-89

Development of tea liquor by liquid fermentation
WEI Chunhui;LUO Huibo;HUANG Zhiguo;TENG Gang

..............page:90-92

Determination of ractopamine with liquid chromatography mass spectrometry in animal urine
LIU Caiyun;SHAO Jianning

..............page:80-82

Study on the Processing Technologies of Vegetable Protein Fermentation Beverage of Kernel of Walnut and Almond
PAN Yang;LIU Jun;JING Siqun

..............page:92-95

Study on the stability and technics of mixing type orange juiceyoghurt
XU Haiyang;WU Mingliang

..............page:95-97

Jujube and Chinese wolfberry healthy rice wine
WANG Le;WANG Jungao;SONG Jie;LIU Wenlong

..............page:98-99

Study on the processing technique of vinegar using grape pomace
WANG Yan1;LU Zhengqing2

..............page:100-103

wu jia pi jiu ge shi qi zu fang zhi fa gong xiao he li shi yuan yuan
wang jian guo

..............page:103-104,110

gan guan jian ding zai diao wei pin xin chan pin kai fa zhong de ying yong tan suo
fu hai bo li zuo chen qiang

..............page:105-106

nei bu wang luo an quan yan jiu
hou yong

..............page:107-108

ji yu infopath de xin xi cai ji xi tong zai qi ye dang an guan li zhong de ying yong
zhao ying hong

..............page:108-110

qian xi zhi shi xing yuan gong de rou xing ji li
wen hai xia yang zhi rong

..............page:111-113