China Brewing 2012 Issue 6 Effect of monosaccharide and oligosaccharide on alkaline protease half-life

Effect of monosaccharide and oligosaccharide on alkaline protease half-life
WU Jingping

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

Change of microbiota in artificial cellar mud during the brewing of strong-flavor liquor
NI Bin;REN Daoqun;TANG Yuming;YI Bin;YAO Wanchun;LIU Maoke;LIU Xiangyang

..............page:157-160

Optimization of enzymatic technology of squid and antioxidant activities of its hydrolyzate
JIANG Min;HU Xiaojun;YANG Caifeng;YANG Jing;XV Yufen

..............page:143-146

Research on soysauce-like aroma type soft package food of feed chicken egg with healthy effect
AN Senya;PENG Zhihong;WANG Bin;LI Yunfang;WEI Jianchun

..............page:188-191

Analysis of aromatic compositions in Akebia trifoliata fruit by gas chromatography-mass spectrometry
WU Ying;ZHANG Bairen

..............page:169-171

Changes of the enzyme activity during koji-making in Beijing surrounding areas
CAO Yan;CHENG Yongqiang;LU Fei;TATSUMI Eizo;NIRASAWA Satoru;JI Fengdi

..............page:30-34

Effect of fed-batch on calcium biotransformation of mussel shell by Acetobacter sp.
LI Xiaojiao;LIU Shulai;DING Yuting

..............page:106-110

Isolation and primary identification of Endophytic actinomycete in Xinjiang wine grape
QI Fuyun;LV Xinlian;YAN Haiyan;ZHOU Hong;LIU Ya

..............page:77-78

Identification model of wine varieties by volatile flavor components
YAN Yanling;XIAO Dongguang;ZHONG Qiding;MENG Zhen;GAO Hongbo;LIU Ming;XIONG Zhenghe

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

Influence of oak products on fermentation of Chardonnay wine
CHENG Xiaoling;LI Yan

..............page:42-45

Low alcohol wine production using immobilized yeast on sugarcane
CUI Yan;LV Wen;LIU Jinfu

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

Effect of the height of fruiting zone on phenolic content of wine from fan-shaped vines
LIU Ye;ZHANG Junxian;ZHANG Zhenwen

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

Strain screen and condition optimization of synthesis arbutin by fermentation
ZHU Songjie;CAI Shengbao;JI Baoping;WU Wei

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

Determination of ethyl acetate in best-selling liquors in western Hubei
XIONG Ze;SHAO Wei;HU Bin;QIU Min;TU Zhiying;HU Zhengping

..............page:172-175

Research progress on regulation of carbon metabolism for Leuconostoc
CHENG Wenyu;JIN Hongxing;KIM Jeonghwan

..............page:6-8

Effect of high pressure processing on the aromatic compounds of blackberry wine
YAN Rui;ZHANG Long;MA Hui;WANG Xing;DENG Nana;MA Yongkun

..............page:56-60

Molecular mechanisms of ethanol tolerance and application of gTME in Saccharomyces cerevisiae
WEI Xiuyan;CUI Zhifeng

..............page:19-23

Identification of the strain W321 from acetate leavening
WANG Qian;HAO Lin;SUN Shan;ZHANG Yuanyuan

..............page:137-139

Optimization of fermentation medium for cellulase production by anaerobic bacteria using response surface methodology
ZHANG Haijian;LIU Zhanying;HUANG Hengmeng;WEI Aihua

..............page:110-114

Effects of different pretreatment methods on chemical composition of corn stover hydrolysate
TIAN Shuangqi;WANG Zhenyu;ZUO Lili;FAN Ziluan

..............page:140-143

Modification of the counting medium for Lactobacillus in fermented meat products
HAN Xinfeng;LIU Shuliang;ZHAO Haiyi

..............page:153-156

Flavor of vinegar with pure-culture solid-state fermentation
LIU Chao;LU Meifang;WANG Chunling;HOU Lihua

..............page:23-26

Effect of cold shock and embedding on the freezing dried lactic acid bacteria culture
CHEN Hejia;MU Guangqing

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

Decolorization and antioxidant activity of soybean paste peptide solution
GUAN Qing;RUAN Changqing

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

Effect of agitation condition on bacterial cellulose pellets production
YU Minhua;LONG Yingjun;LIU Sixin;LI Congfa

..............page:98-102

Effects of different maceration methods on wine quality
CHENG Zhenglong;WANG Qiancun;PENG Tao;PAN Tao

..............page:150-152

Changes of alcohol and total acid in fermented grains during fermentation of Luzhou-flavor liquor
HUANG Zhiguo;HOU Haibo;LUO Huibo

..............page:53-56

Identification of liquor authenticity of based on spectroscopy
WENG Yang;ZHOU Long;MOU Yi;GUO Hanya

..............page:178-181

Breeding of high pectinase-producing Aspergillus niger strain by UV mutagenesis
SHE Qiusheng;YANG Haibo;YANG Guanjun;XUE Yinlei;ZHU Xiaolong;SHAN Linna

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

Lignocellulosic ethanol production of large-scale test
GENG Shuguang

..............page:160-161

Advance in molecular identification techniques on the classification and identification of lactic acid bacteria in dairy products
DONG Zhenling;LI Yan

..............page:9-14

Changes in biogenic amines during low-salt solid-state fermentation of soy sauce by different technologies
QIAN Yulin;YAN Yinzhuo;LI Zhaojie;CHEN Jingyu;HAN Beizhong

..............page:115-118

Enzymolysis technology optimization for production of collagen peptides from squid skin with flee radical scavenging activity
XU Dan;YANG Huicheng;ZHENG Bin;DING Guofang

..............page:79-82

xin xi dong tai

..............page:121,152,165,184,191

High gravity ethanol fermentation from sugarcane juice
GUO Qingsong;WU Shihua;ZHAO Dongling;YI Yi;HUANG Cuiji

..............page:49-52

Screening of Rhizopus and yeast strains for production of rice wine
ZHENG Jiang;WU Shihua;ZHAO Dongling;YI Yi;HUANG Cuiji

..............page:87-90

Quantitative determination in lotus leave of quercetin by HPLC
GAO Li;CAO Dequn;LIU Fang;DENG Fangyu;LIU Bei

..............page:175-177

Screening of oil-producing yeast strains by fermentation of glucose and xylose
SONG Zhaoqi;WANG Li;LIANG Feng

..............page:65-69

Methods for the preparation of haploid Pichia pastoris cells
XUE Ru;LI Liannian;WANG Lili;ZHANG Chunxiao

..............page:128-130

Fed-batch fermentation of actinomycete 327# in shake flasks
ZHAO Zipeng;ZHU Weiling;WANG Xiaoqin;HUANG Hao

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

Comparison of antioxidant activity of different solvent extracts of Foeniculum vulgare Mill from Xinjiang
WANG Qiang;YIN Chao;PENG Yang

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

Screening, breeding and identification of conjugated linoleic acid-producing Lactobacillus acidophilus by mutation
LI Zhigang;ZHAI Aihua;ZHANG Dongjie;LI Zhijiang

..............page:69-73

Determination of benzoic acid and sorbic acid in soy sauce and vinegar by high performance liquid chromatography
WANG Gang;WANG Wenping;LANG Guijuan

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

Process conditions optimization of dietary fiber from Pleioblastus amarus shoot by fermentation
YIN Liguo;XU Zhou;ZHANG Chao;GU Yulan;ZENG Qinyong

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

Screening of a thermotolerant cellulase-producing Aspergillus fumigatus strain and study on the conditions for cellulase production
JIN Wei;CHEN Wenjing;YAO Bin;ZENG Chi;MIAO Lihong;MEI Xuechen

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

Screening of salt-tolarent acid-producing lactic acid bacteria in Jinzhou pickled cucumber and study on its acid production property
QU Lingtong;NIU Wenjing;SUN Zheng;MA Huanhuan;LIU yi'e;MA Chi;BAI Fengling

..............page:83-87

Selection and optimization of the cryoprotectants for Streptococcus lactis
ZHANG Ju;ZHANG Zhiyan;LI Jinmin;LI Wei;LIU Haitao;GU Wei

..............page:147-150

The application of active dry yeast in soy sauce brewing
LEI Jincheng;LI Zhijun;ZHOU Jun;DAI Haolin

..............page:162-165

Application of spectrophotometry in tryptophan measurement
ZHANG Jian;YANG Xinni;GAO Bing

..............page:166-169

Isolation, identification and enzyme production conditions of proteinase-producing strains from sauce-flavor Daqu
YUAN Xianling;HUANG Dan;LIU Dayu;YE Guangbin;LI Yulong

..............page:34-37

Research on fermented compound Lonicera edulis jam
CHEN Lijie;SUN Guangren;SUN Yang;HU Pingping;ZHAO Hongnan;ZHANG Qichang

..............page:185-188

Research development of fungi in fermentation pits on Chinese liquor
LIU Wenwen;SUN Jianqiu;PING Wenxiang;ZANG Wei;ZHAO Hui;YIN Junxia;SHEN Guojuan

..............page:1-6

Research progress of arginine deiminase
ZHANG Yuanyuan

..............page:14-18

Treatment of alcohol wastewater and production of mycelial protein by Aspergillus oryzae
HE Shaochuan;WANG Shanshan;HU Jinrong;XIE Luoxiang;LIU Ping

..............page:131-133