China Brewing 2011 Issue 12 Yeasts growth and metabolic product in mixed fermentation

Yeasts growth and metabolic product in mixed fermentation
ZHAO Jun

..............page:145-147

Research advances on ethanol production by xylose fermentation with yeast
WEN Xiaoyu;WANG Jing;WANG Jinling;WANG Yuxiao

..............page:12-16

Optimization of cellulose productiong by solid-state fermentation with Trichoderma viride 95106
KAN Guoshi;CHEN Chun;CHEN Hongman;BI Fei

..............page:130-133

Exploit of yellow water and distillation tails through esterification method
MA Rongshan;LI Jing

..............page:155-160

Application of a mixed koji-making system by Aspergillus oryzae and Aspergillus niger in soy sauce production
LI Baoying;JIANG Jiali;JIANG Yujian

..............page:70-74

Enzymatic hydrolysis of cell protein of Mononscus
DENG Maocheng;LI Jing;GU Zongzhu;WANG Yao;WU Lanzhen

..............page:148-151

Comparison of methods for determination of the biomass of Nostoc flagelliforme in liquid suspension culture
DING Zhen;JIA Shiru;TAN Ning

..............page:20-22

Effects of two yeast strains on physicochemical properties of Lonicera caerulea L.wine
XUE Guixin;SHANG Xiaomin

..............page:134-137

Optimization of manufacture process for low-sugar rice wine by response surface analysis
LAI Yinghua;CHENG Jian;LI Yongbo;CHENG Lin

..............page:137-140

Application of sugar addition by pH-feedback strategy on biosynthesis of succinic acid
CAO Lanbin;MA Jiangfeng;CHEN Shaohui;LIU jingwei;FANG Xiaojiang;JIANG Min

..............page:34-36

Determination ofpatulin in carrot and its derived products
DONG Juan;LUO Xiaoling;WANG Qingling;YAN Haiyan

..............page:176-179

Development of Yakult yoghourt
TIAN Jianjun;ZHANG Kaiping;LIU Jing;DAI Xing;JIN Ye

..............page:179-183

Research progress on diversity of wine-related yeast species in China
LI Shuangshi;CHEN Jingyu;HAN Beizhong

..............page:4-8

Cellulase and its application in brewing industry
DENG Tianfu;DU Kaishu;LI Guangling

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

Formation and regulation of higher alcohols in wine fermentation
CHENG Jun;QIN Weishuai;ZHAO Xinjie

..............page:9-11

Study on qualitative analysis of sodium cyclamate originated from food by GC-MS
WANG Guishuang;GAO Lihua;ZHAO Junping;LU Fei

..............page:171-172

Cellulose decomposing capability of bacteria isolated from Luzhou-flavor liquor brewing environment
WANG Yi;HE Fengqin;LUO Lin;LI Longbin;YOU Ling

..............page:77-80

Optimization ofPleurotus ostreatus liquid medium formula
XU Qian

..............page:95-99

Compound mutation and rocker fermentation conditions optimization of high hyaluronic acid producing strain
DING Yong;ZHOU Nan;SHI Xiaoyong

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

Research on acetic fermentation technology of chilli
NIU Liqun;WANG Xiujun;MA Guiying;TIAN Liang

..............page:183-185

Key technology of the cleaner production of glucuronicacid lactone
LI Xiang;ZHAO Qian;ZHANG Qing;WANG Lan;FANG Yuan

..............page:151-154

Study on extraction technology of oleanolic acid in Rosa multiflora Thumb
Maliyamu Abulimiti;Shalamaiti;Dilinur Malike

..............page:37-39

Analysis of amino acids in the fruit of Clausena indica(Datz).Oliv.
YANG Yilin;HUANG Yan

..............page:163-165

Fermentation techniques of soy sauce with salted chili juice
LI Mingha;HU Xuan;PANG Li;XIA Yanbin

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

Protoplast formation of Streptomycetaceae A01 with strong antibacterial activity and mutagenesis
DOU Huijuan;SUN Lianhai;LI Linke;LIU Xinsheng

..............page:74-76

Ethanol preparation by liquefaction of rice straw
JIANG Yang;ZHANG Yucang;SUN Yanfen;HE Lianfang;JIN Fengxie;ZHANG Wenming

..............page:80-84

Analysis of amino acids in distilled grain and its precipitates
YE Xiang;LENG Yunwei;CHEN Xiang;LI Hao

..............page:165-167

Development of functional feed from complex herb-medicine dregs by solid-state fermentation
ZHOU Yong;JIN Xin;XIE Lanhua;DU Bing

..............page:122-125

A method for separation and identification of unknown components in a sample
WANG Li;LU Liangkun;DING Zhe;LUO Lixin

..............page:91-95

Analysis of the nutrient components of wheat germ yogurt
WANG Xiaohui;ZHANG Xiaofeng;CHEN Yongchun;CHEN Xiaomei;HAN Ping

..............page:168-170

Fermentation technology of strawberry-Rosa laevigata Michx wine
JIANG Mingzhu;YAN Hui;WEN Yan;ZHOU Lie

..............page:189-192

Development of Toona sinensis and green tea yoghurt
ZHAO Liang;MA Lingyun;ZHANGKonghai

..............page:186-189

Preliminary study on brewing process of Jinqiu pear brandy
XIAO Xiao;WU Di

..............page:195-198

Study on metabolic characteristics of Saccharomyccs cerevisiae Y1 strain from Laobaigan liquor Daqu
WU Rongrong;ZHANG Zhimin;ZHANG Yuhang;TONG Lanxin;WANG Qingyu;XIAO Dongguang

..............page:104-106

Optimization of liquid fermentation for γ-aminobutyric acid production using response surface methodology
ZHAI Xiaona;ZHANG Xiaojie;YIN Lijun;HU Jinrong

..............page:43-47

Screening and Identification of conjugated linoleic acid producing lactic acid bacteria
ZHANG Ying;CHEN Cunshe;LU Zhixing;HU De

..............page:51-54

Fermentation conditions of apple pomace and jujube residue by Lactobacillus acidophilus
HOU Bei;Lü Jiali;ZHANG Shumeng

..............page:61-64

Xylooligosaccharides production by enzymolysis of sugarcane leaves
LI Min;LI Jianbin;LIANG Xinquan;MENG Lixia;He Ningdong;LI Xianneng

..............page:54-57

Studies on lipids production by Trichoderma spp.from lignocellulosic materials
WANG Xue;HU Jindong;ZHANG Xinjian;YANG Hetong

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

Hypoglycemic activity of saponins extracted from Momordica charantia stem
HE Qingfeng;YOU Lingling;WU Haiqing;HUANG Zonghai

..............page:58-60

Pretreatment of lignocellulose with high boiling point organic solvent
SUN Fubao;LOU Xiuping;YANG Yuchun;HONG Jiapeng;CHEN Yanan

..............page:23-27

Isolation and purification of fibrinolytic enzyme and preliminary exploration of existent form in Bacillus subtilis DC- 12 extracellular
CHEN Liang;CUI Tangbing

..............page:27-30

Screening and primary identification of acetic acid-producing strain in the traditional fermentation thick broad-bean sauce
CHEN Juan;LIU Jun;LI Li;DUAN Guanshou

..............page:107-110

Production technology of kumquat vinegar
LIUJie

..............page:199-202

Determination of raspberry flavones using three wavelength spectrophotometry
SUN Jinxu;ZHU Huixia;XIAO Dongguang;QI Shanhou;ZHANG Jiarui

..............page:173-175

Barley quality and changes of protein contents and the major hydrolytic enzyme activities after germination in different barley
BAI Pan;NING Zhengxiang;GUO Peiguo;LI Ronghua

..............page:117-121

Effect of Zn2+ on the activity ofmalate dehydrogenase and respiration consumption in the process of malting
HOU Shaowei;WANG Yue;AN Jiayan

..............page:114-117

Detection ofbiogenic amines relative genes in Oenococcus oeni
ZHAO Yanzhuo;LIU Shuwen

..............page:40-42

Determination of volatile aroma compounds in litchi vinegar by HS-SPME-GC/MS
LI Weiqing;WANG Hao;JIANG Liting;LI Li

..............page:160-162

Application of “SP-3” and “SP-2” in the whole wheat beer brewing
YUAN Zhong;YANG Jiyuan

..............page:141-144

Optimization ofprotease-producing conditions of aroma-forming bacteria in Maotai sauce-flavor Daqu
YANG Guohua;QIU Shuyi;HUANG Yongguang

..............page:47-50

Physiochemical compositions in pit mud ofDeshan Daqu liquor
LI Zuming;LIU Shiyun;WANG Lei;LI Shuaizhi;XU Yawei

..............page:110-113

Effects of extraction conditions on antioxidant activity of hazelnut shell extract
LI Dehai;LIU Rong;SUN Changyan;WANG Zhenyu

..............page:126-130

Processing technology of black soybean yogurt
WU Suping

..............page:192-195

Microwave-assisted extraction of flovonlids from asparagus flour
LIAN Qi;ZHENG Xuefang;PENG Youshun;SONG Shitao;SHEN Xihai

..............page:85-87

Optimization of culture conditions and analysis of germanium-enriched yeast
LUO Meiling;XU Ziqing;ZHANG Jing;WANG Zhanyong

..............page:88-90

Mutation of cellulase-producing Trichoderma viride strain
LI Zhongling;QIN Tao;YUE Shuning;ZHANG Hongyan

..............page:65-67

Selection of high protease-producing strain of Bacillus subtilis by UV mutation
NIU Chunhua;GAO Yan;LI Yuqiu;WANG Chengye;WANG Jinghui

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