China Brewing 2009 Issue 2 Research advance in microorganism xylanases

Research advance in microorganism xylanases
SHE Yuauli;LI Xiuting;SONG Huanlu;MA Jiajin;L Yuegang

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Effects of microbial fermentation on the safety of Chinese traditional brewing food
BAI Fengling

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Present situation,existing problems and development trend of Yongfeng hot pepper sauce industry
SU Donglin;ZHANG Zhonggang;TAN Huan;ZHOU Xiangrong;CHEN Liang

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Application of genetically engineered microbial strains in fuel ethanol production from lignocellulose
WANG Min

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Aroma components in Chinese rice wines from different regions
LUO Tao;FAN Wenlai;XU Yan;ZHAO Guangao

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Screening and mutation of glucoamylase-producing strains at high level for potato starch hydrolysis
LUO Shi;TAN Xinghe;SU Xiaojun;XIONG Xingyao

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Uniform design for the fermentation of cellulase produced by nematode surface bacteria
ZHANG Lilin;YANG Pan;MENG Qingheng;SUN Jianhua

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Research on enzyme production by Aspergillus oryzae 3.042 in solid state fermentation and enzyme activity
LI Xiuting;ZHAO Jin;LU Fei;XU Yiping;LU Yuegang;MA Jiajin

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Preparation and identification of a novel fibrinolytic enzyme FS33 from Bacillus subtilis DC33
WANG Chengtao;JI Baoping;CAO Yanping;SUN Baoguo;ZHANG Hui

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Screening,molecular classification of alkaline protease-producing strains and enzyme characteristics
CHENG Kun;LU Fuping;LI Yu;WANG Shengnan;WANG Jianling

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Study On the antimicrobial activity and stability of the fermentationbroth of Streptomyces fradiae Var S-221Tu
NI GuoRong;TU Xiaorong;ZHANG Zhiping;TU Guoquan

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Effects of fermentation technology on organic acids in beer
SHAN Bin;LI Hong;CHEN Zhigang;HUANG Guoqing;ZHANG Weiguo

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The changes of the turbidity,color and browning degree of Hami-melon juice treated by high-density CO2 and normal pressure
ZHANG Jing;XIAO Jian;YANG Xintao;LIU Fengjuan;ChEN Jiluan

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Extraction technology and Functional charactre of saponin from Ophiopogon japonicus fruit
LI Wei

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Comparison of Hongxing liquor Qu and Niulanshan liquor Qu
LI Zuming;WANG Deliang;MA Meirong;BAI Zhihui;LI Chongxian;HU Haibo;WANG ying

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Protoplast preparation of Myrothecium verrucaria Ws2-6 producing laccase
GE Heng;ZHANG Ming

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Screen of high-olygalacturonase-producing strain and optimization of the enzyme production
LI Yu;FAN Mingtao;YUAN Hui;YANG Yongheng;LI Ruiguang

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Cultivation and identification of micro-filament in "Tibetan Linggu" fungus,a kind of natural yoghurt starter
XIE Hongxia;WANG Zhentao;XIANG Yunqing;L Qian;CHE Yan;XING Huizi;WAN Yongji

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Isolation and identification of lactic acid bacteria in pickled cabbage
LIU Xiaohui;CHEN Shun;GAO Xiaomei;ZHANG Yan;CAI Yue

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Optimum culture medium of coenzyme Q10 produced by yeast during fermentation process
WEI Baodong;CUI Yucan;MA Minghui

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Optimization of liquid fermentation condition for producing Phellinus lintens expolysaccharide by response surface methodology
NIU Guangcai;ZHU Dan;LI Zhijiang;ZUO Feng;GUAN Chen

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Effect of initial pH on hydrogen production from vinegar residue
LIU Ruiguang;MA Haile;WANG Zhenbin;GU Shun;ZHANG Ruihong

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Screen of high lentinus edodcs polysaccharide yield strain by protoplast mutagenesis
DOU Huijuan;LI Chaomin;LI Linke

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Optimization of total phenol alcohol extraction from chaenomeles sinsis with response surface methodology
LIU Lili;ZHANG Jianxin;WANG Na;ZHENG Haiyan

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Study on enzymatic hydrolysis conditions of chicken-bone paste by the response surface method
WANG Shuguang;JIA Shiru;QIAO Changsheng;LI Wenfang;CAO Tianyi

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Optimization of fermentation condition for glycolipid production by hydrocarbon degrading bacteria HB29
HOU Baiyou;SUN Yumei;YANG Guanke;YANG Hong

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Effects of Radix Glycyrrhizaze on production of Ganodcrma lucidum polysaccharide
ZHU Qiang;XIONG Xiaohui;WANG Fang

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Influences on the content in fermented cabbage with soft white sugar
GAO Jierong;YAN Pingmei

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Stability of water-soluble functional compounds in citrus peel
GUAN Haining;DIAO Xiaoqin;MA songyan;CHI Yunchao;DONG Yanping;ZHANG Runguang

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On-line fault diagnosis of glutamate fermentation based on an autoassociative neural network
DONG Chuanliang;PAN Feng;SHI Zhongping

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Mutation breeding of citric acid-producing main by Fe and C ions implantation
PAN Tao;ZHOU Jian;YU Long

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Separation technology of extra-polysaccharide from Pholiota squarrosa with inorganic ceramic ultrafiltration membrane
WANG Yongbin;WANG Yunxiang

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Preparation and characterization of insoluble dietary fiber from soy sauce residue
WANG Zhonghe

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Accelerating maturity of Loquat fruit vinegar by ozone and optimization of technology
LI Weixin;HE Zhigang;LIN Xiaozi;REN Xiangyun;LIANG Zhangcheng

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Effect of desiccation conditions on liquefying and mashing in sweet potato
L Qiaoling;ZHANG Xing;XIE Yiping;MA Daifu;XIN Ting;WANG Kun;GE Yijie

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Production conditions of bacterial protein feeds by solid-state fermentation of potato residue
LIU Xuelian;YANG xijuan;SUN Xiaofeng;HAO Xuening;CAI Xiaojian

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Saving energy by adding hot water in the mashing technology
BO Wenfei;ZHANG Jun;HUO Wenying;ZHOU Guangtian

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Application of acid-protease in the production of the sweet fermented glutinous rice
ZHANG Xuefeng;LIU Dayu;XIA Bingbing;GAN Guangdong

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Effect of different barley steeping method on enzymatic activity of malt
MU Tingting;LIU Caiyun;SHAO Jianning;MA Heping

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Clarification technology of winter jujube wine
ZHAO Jing;LIU Xuewen;SONG Na

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Optimization of fermentation conditions for milk-beer by response surface methodology
WANG Shikuan;HOU Hua;RAN Ran;YU Haiguang

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Effects of ultrahigh pressure on enzymolysis of soybean protein
WANG Zhangcun;XU Xian

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Ultrasound-assisted extraction of orange pool flavonoids technology
ZHANG Nianfeng;HUANG Ageng;SONG Xiumei;ZHU Haitao

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Analysis of the key factors in the production of high concentration liquid vinegar
LENG Yunwei;YANG Hailin;QUAN Wu

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Analysis of the α-acid and β-acid contents in Xinjiang wild hops
WANG Fang;ZHANG Xia;QI Yanting;LIU Haiying;WANG Shaoming

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Factors influencing determination of iron in wine
BAO Huimei

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Preparation of Petrifilm for total count of microbe in milk and evaluation of its performance
JI Shujuan;CAO Yang

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Determination of aroma compounds of mulberry vinegar using headspace solid-phase micro-extraction and GC/MS
WU Jijun;XU Yujuan;XIAO Gengsheng;TANG Daobang;WEN Jing;ZHANG Yah

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Analysis of trace elements in Musailaisi wine
LI Yinping;LIU Cong;DU Weijun;GONG Laaxin;ZHU Huizhong;GUAN Ming

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Active ingredients of royal jelly and its healthy function
HUANG Mengmeng;BO Wenfei;ZHANG Linjun;YUE Zongcui;ZHOU Guangtian

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Study on fermentation techniques of tomato rice wine
LIU Dianfeng;ZHANG Zhixuan;ZHU Xuewen;LIU Xiubo;WU Chunhao

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Development of a novel milk wine
HU Lin;ZHOU Chuanyun;WANG Yuanliang

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Brewing technology of blackberry-hawthorn wine
ZHANG Wei;LIU Tao;WANG Dongyan;YIN Erkang

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Preparation of yeast protein peptides by alcalase
SHAO Wei;YUE Chaoying;GENG Yingli;WANG Wei

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Health Seabuckthorn-Black Rice Wine
LI Kui;MAO Lichang

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Brewing technology of cherry vinegar
YANG Xiaojiao;YU Leijuan;Wang Cuicui;LI Jinglong

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Brewing technology of crab apple vinegar
CHANG Qilong;LU Xiaoting;WANG Yinghui

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Production processing of tea drink with honey,Pu'er tea and jasmine tea
GENG Lijing;ZHOU Wei;HAN Lili

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Study on adzuki bean yogurt beverage
KONG Qing;DAI Zhiqiang;ZHOU Wei;WANG Yan

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haccp ti xi zai nong suo xing jiang sheng chan zhong de ying yong
li ya ping ; cheng wei dong ; tian hong lei ; zhan ping ; di jin lan

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zuo zuo bai jiu chan ye fa zhan de swot fen xi
li gang ; mei zhen zhen ; bi hua

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