China Brewing 2010 Issue 3 Enzymatic properties of carboxypeptidase from Actinomucor elegans 3.2778

Enzymatic properties of carboxypeptidase from Actinomucor elegans 3.2778
fu jing ; yang mei ; li li ; yang xiao quan

..............page:30-33

Effects of storage condition on α-acids of hops
lv ying tao ; sun zong bin ; lv ying bo ; liu tao ; kang cong min

..............page:38-41

Preparation of soluble dietary fiber from Malusasiatica pomace by fermentation
xiao dun ; niu guang cai ; zhu dan ; liu yuan yang

..............page:166-170

Identification of Oenococcus oeni strains isolated from Ningxia and optimization of species-specific PCR reaction system
liu shu wen ; yu dong liang

..............page:59-63

Analysis of Fe, Zn and Mn in the bean pods with flame atomic absorption spectrophotomet
cao ye xia ; guo ya li ; yang ya qiong

..............page:159-160

Screen and tolerance of Saccharromyces cerevisiae in persimmon
wang zuo

..............page:88-92

Processing technology of vinegar with Nanguo pear
xie zuo zuo ; xin guang ; zhang bo ; li shu zuo ; wang yue zuo

..............page:163-166

Research progress of gamma-amino butyric acid in fermented soybean product
qu yan ; wang fu jie ; li ping lan ; lu zuo

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

Determination of organic acids change in the process of Tianjin Duliu ageing vinegar with HPLC
gao nian fa ; ren xue

..............page:143-147

Medium optimization and pH control fermentation of Bifidobacterium
shao jian ning ; zhang wen qi ; ma he ping ; liu cai yun ; zhao zuo xing ; mu zuo zuo

..............page:122-124

A liquor flavor recognition method based on rough set theory: organic acids with low molecular weight and lipid recognition method
tang ling ; tao xue rong ; wan zuo

..............page:95-98

Technology of alcohol fermentation in grape vinegar production
wu yun ; zhou jian zhong ; li kai jun ; fan ju xiang ; dong yan ; li zuo zuo ; yang hai yan

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

Primary analysis of microorganisms in medium temperature Daqu of Yunnan Lancangjiang
zhang qing shan ; ma zuo ; wu yong an ; liu guang fu ; zhou zuo ping

..............page:84-86

Brewing technology of pomegranate wine with high-resistance hybrid yeast
wang chao ping ; li jing ai ; zeng qing ping ; li jing long

..............page:179-181

A method for reducing sugar determination in alocoholic drink industry
mao rui feng ; guo li dong ; wang shuang fei ; wei wen chang

..............page:153-155

Catalytic synthesis of Anti-mold agent by resin/light
xiao nai yu ; li shan ji

..............page:184-186

Experiment of using high active microbial inoculum under the industry-scale
wang rong ; zhang lei ; zhang wen xue

..............page:177-179

Optimization of lactic acid bacteria fermentation conditions of degreased soybean powder
zhou lei ; lu zuo ; wang jian ming

..............page:41-45,155

Effect of copper on appearance quality of Chinese liquor
liang li he

..............page:136-137

Research development of screening and classification of Leuconostoc
cheng wen yu ; jin hong xing ; hu yan hua ; shi jian bo ; yang xi yin

..............page:7-9

Screening and identification of acetic bacterium\'QA-9\'from apple vinegar
zhang zan ; liang mei xia ; xi chao ; zuo zhen hua ; dai hong yi

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

Fermentation technology of mung bean and rice wine
liu dian feng ; li ming ze ; wu chun zuo ; wu mo ge ; ma yan hua ; tao ling xia

..............page:175-176

Screening, identification and characterization of class Ⅱa bacteriocin producing lactic acid bacteria
yue xi qing ; guo chen ; zuo zhong zuo ; li zhen hua ; huang wei ; gu guang zhen

..............page:56-59

Ethanol fermentation of Pichia stipitis CBS5773 in high concentration of xylose
su hai feng ; yang deng feng

..............page:33-37

Study on total number of lactic acid bacteria in fermented vegetables in market
liu xiao li ; yan ping mei ; chen yong shi

..............page:156-159

Antifungal activities against plant pathogens of crude extracts from various Ganoderma lucidum broths
zhou jin feng ; yao qiang ; zhang lu ping ; yang run ya ; gao xing xi

..............page:53-55

Optimization of production conditions of protein feed fermented from distiller\'s grain of edible canna by mixed strains using response surface methodology
zuo jing ; wu tian xiang ; wu zhao fa ; shi hai ying ; xu wei ; zhang wen hui

..............page:76-79

Fermentation technoloy of shouwu and sesame rice wine
wang wei jie ; wang qiu yan ; wu shang zhuo

..............page:182-184

Cultivation of Gluconobater oxydans and enantioselective oxidation of racemic 1,2-propanediol to D-lactic acid
yin xiu lian ; you qing hong

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

Size of batch crystallization of L-calcium lactate
jing xiao hua ; wang xue kui ; yang li bin ; wang yan fei ; ma kai ge ; liu zhe

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

Optimization of the phytic acid extraction conditions from distiller\'s grins
zhang yun peng ; liu jun ; chen juan

..............page:125-127

Optimization of microwave-assisted extraction technology of polyphenols from lotus-leaf and oxidation activity
zhao xiao yun ; zhao bo ; xing zuo zuo ; li zhi zhou

..............page:79-83

Extraction of volatile oil from Passiflora edulis sims seed
he dong mei ; liu hong xing ; huang chu sheng ; lin sen ; sun zhen jun

..............page:150-153

Effect of carbon source on γ-polyglutamic acid production
zuo jing ; yang zai dong ; feng zhi bin ; zhang yu xiang ; cheng xian hao

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

Optimization of fermentation conditions for laccase production from white-ror fungi Trametes hirsute BYBF by response surface methodology
zhou xi yan ; xie yi min ; yang hai tao ; liu bing ; chen chao

..............page:22-26

Determination of total flavonoids in eucalypt leaves by spectrophotometry
wei xue feng

..............page:161-162

Solution of soy sauce packages swelling and bottles explosion during the shelf life
guo tian wen ; ye hong

..............page:138-140

Rational use of monosodium glutamate
cheng xiao hua ; chen ming zhi

..............page:13-15

Trends for yeast extracts application as a seasoning and flavoring in the US and European markets
tilak nagodawithana

..............page:10-12

Optimization of Co-immobilization conditions of glucoamylase and yeast using response surface methodology
hou hong ping ; zuo yue wen ; ma ling

..............page:116-118

Optimization of electroporation for Bacillus alcalophilus TCCC11263
cheng ; lu fu ping ; li ming ; liang xiao mei

..............page:99-101

Optimization of hyaluronic acid fermentation
liang tian zuo ; lv guang ; zhang wei ; meng yong hong

..............page:132-135

Multi-strain Koji-making technology of silkworm
kong fan dong ; zhu shi long

..............page:106-109

Application of pullulanase on citric acid fermentation
shi he ; hu yuan liang

..............page:119-121

Analysis and evaluation of wild hop variety in Xinjiang
liu yu mei

..............page:49-53

Optimization of the auxiliary ultrasound step by step enzymatic hydrolysis of two enzymes by response surface methodology
shen zuo ; jin zhi gang ; sun bao guo ; xiao yang ; shi yu zuo ; liao yong hong

..............page:16-22

Summary of research on soyamilk clotting enzyme
wu hua chang ; jin xiao li ; deng jing

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

Isolation, identification and characteristics of halophilic bacteria in salted fish
wang yu ; chi nai yu ; li bing ; sun zi yu ; zhang qing fang

..............page:26-29

Application of the closed steam heating system and thermal energy measurement in beer production
feng dian yi ; yi deng li

..............page:127-129

xing ye xin xi

..............page:181,186

Yeast acclimatization in a silicone rubber membrane bioreactor for ethanol continuous fermentation
fu zuo wei ; tang xiao yu ; zhou yi hui ; jiang yue ; chen chun yan ; xiao ze yi

..............page:102-105

Deacidification of blackberry wine by two wine yeasts
shen kai jiao ; ma yong kun ; wei ben xi ; bai jie

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

Comparison of main microorganisms\' characteristics in liquor Qu from two different places
wang shi qiang ; zheng yang yun

..............page:141-142

Improvement and optimization of technology for soybean paste production
shao wei ; tang ming ; cang zhan feng ; wu zuo

..............page:130-132

Screening of monascus strains with high-yield monascus pigment by UV and ultrasonic complex mutation
zhao xing xiu ; fang chun yu ; zhou jian ; deng jing ; li lei ; zhang guang yan ; jiang pei na

..............page:66-69

Error analysis of liquor determination by gas chromatography
wang yue qiu ; lv guo liang

..............page:147-149

Analysis and indentification of dominant strain producing lactic acid in Chinese liquor fermentation
liu jun hong ; xie chao zuo ; zhou jun yong

..............page:86-88

Improvement of Xiaoqu rice wine yield by multi-culture
hu yin chuan ; li ming yuan ; xu kun ; qiu yi zuo

..............page:110-112

Fermentation technology of Chaenomeles sinensis fruit vinegar
an yu hong ; ren ting yuan ; zuo jian quan

..............page:171-175

hai wai wen zhai

..............page:187