China Brewing 2012 Issue 7 Research on fermentation condition for glutathione with Candida

Research on fermentation condition for glutathione with Candida
LI Lijun;MA Yinghui;LU Meihuan;WANG Xiaojuan;WANG Yincun

..............page:41-47

Titania-based reverse-phase high performance liquid chromatographic method for determination of citric acid in beverage
SUN Qianqian;JIANG Zitao;LI Rong;TAN Jin

..............page:151-155

Determination of pyrethroid pesticide residues in white wine by disperse liquid-liquid microextraction coupled to high performance liquid chromatography
ZHOU Jianke;TANG Cuiling;HAN Chaojia;LI Xiangmei

..............page:164-166

Optimization of fermentation conditions by mangrove actinomycete strain G15 with antibacterial activity
ZHAN Ping;LI Fulian

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

Anti-aging activity of the Lactobacillus on D-gal model mice
CHEN Jun;XU Liang;LIU Hongfang;LIU Wenqun

..............page:129-132

Enhanced production of extracellular cordycepin and polysaccharide in Cordyceps militaris by mutation breeding
MENG Zebin;WEN Tingchi;KANG Jichuan;KANG Chao;WANG Yongjiang

..............page:57-61

Determination of lactoferrin in infant formula powder milk by reversed phase high performance liquid chromatography
WANG Fei;DOU Wenyuan;SHI Yanli;NONG Yunjun;SU Liukun

..............page:167-168

Effect of liquid fermentation time on the solid cultivation of two Cordyceps species
HAN Yanfeng;DONG Xuan;ZOU Xiao;ZHANG Yanwei;LIANG Zongqi

..............page:29-31

Study on the separation process of α-linolenic acid from pricklyash seed oil by urea adduction
XUE Huali

..............page:103-106

Determination of trace lead in condiments by graphite furnace atomic absorption spectrometry method
HUANG Weihong

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

Renovation of stirring system in 300m3 L-lysine fermentor
WANG Yuanhai

..............page:146-148

Optimization of the medium composition for production of Lactobacillus plantarum by response surface method
LIN Qiao

..............page:52-57

Safety on research of bubble pepper meat products
SUN Yuxia;LUO Qinghong;ZHANG Lei;WANG Ligang;ZHANG Jing;LIU Jing;TU Dawei

..............page:126-128

High-throughput screening for high-yield strains of Monascus pigment
SHI Wenjuan;TAN Jun;CHU Ju;GUO Yuanxin;ZHUANG Yingping;ZHANG Siliang

..............page:25-28

Antioxidation of pig skin collagen peptide in Vitro
ZHANG Ronghua;LI Cheng;YU Xia;YANG Cui;FU Gang

..............page:117-120

A review: Research progress of limonoids
JIANG Junping;YUAN Fang;WU Bin;LI Yuchen;WANG Di;TAO Dandan;GAO Yanxiang

..............page:10-14

Study on the brewing processes of mushroom flour paste
TANG Ming;QIU Min;SHAO Wei;GUAN Wenjing

..............page:190-191

Research advances in formation mechanism and controlling approach of the ethyl carbamate in rice wine
BAI Weidong;SHEN Peng;QIAN Min

..............page:6-10

Changes of starch and reducing sugars of fermented grains in fermentation of strong-flavor liquor
HUANG Zhiguo;HOU Haibo;LUO Huibo;LI Danyu;YANG Xiaodong

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

Effect of maceration time on polyphenol and colour features of Cabernet Sauvignon wine produced with flash evaporation
HUA Yubo;CUI Yanzhi;WANG Li;CHAI Juhua

..............page:90-93

Research on cherry tomato lily yoghurt products and its stability
L(U) Yuzhen;WEI Linhong;WANG Jing;ZHENG Xin

..............page:182-185

Effects of Rhizopus on the flavor of Site-flavor liquor
ZENG Tingting;ZHANG Zhaomin;WU Shengwen

..............page:143-145

Optimization of fermentation conditions for Bacillus subtilis M6 on the biological control of protected vegetable
XU Shengyun;ZHAO Wenjuan;MA Qi;ZHANG Qiang;REN Ping;QIN Tao

..............page:69-72

Isolation and nutritional analysis of a Candida tropicalis strain for fermentation feed of distiller' s grains and solubles of cassava
LI Fei;MEI Xuechen;MIAO Lihong;CUI Shitai;ZENG Chi

..............page:62-65

Isolation, identification and inhibition of bacteria from spoiled Guokui
YUAN Xianling;HUANG Dan

..............page:120-123

Study on the fermentation process of Xinjiang Jing he wolfberry
WU Yun;YANG Bowen;LI Jing;JIA Ruili;WANG Qianshu

..............page:178-182

Acute toxicity test study of co-precipitation ferric hydroxide
HONG Nanhua;LI Cheng

..............page:83-85

Optimization of koji cultivation conditions in soy sauce production base on GRNN and PSO
ZHANG Ruyi;WANG Xuelei

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

Resent research progress of vinegar-egg juice
AN Dongmei;MENG Changjun

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

Studies of apple wine-making adaptability of different varieties (strains)
WANG Yuying;CHEN Ping;DAI Hongyi

..............page:47-51

Effect of planting density on the quality of row special barley for brewing
ZHANG Xiangping;NIU Xiaoxia;QIAN Yongkang;LI Runxi

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

xin xi dong tai

..............page:136,148,166,174

Production and application of succinic acid
SHENG Xiaoxiao;ZHOU Rujin;QIU Songshan

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

Preliminary study on microflora of unpacked red-stewed duck
LIN Rui;ZHAO Guojiao;WANG Hongxun

..............page:93-95

Optimization of fermentation conditions for agarase-producing marine bacterium QM42
WANG Jining;YAN Xiaoqiang;DU Zongjun

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

Effect of Lactobacillus plantarum producing bacteriocine on pickle quality in semi-solid-state fermentation
HAN Xinfeng;LIU Shuliang;ZHANG Aiqing;DU Xiaohua

..............page:72-76

The research and development of the rice wine made by loquat leaf and Cordyceps militaris
YUE Chun;TIAN Jinjun;GE Zhongqiao;YANG Junhao

..............page:186-190

DPPH scavenging capability of Ledum palustre extract
GUO Fangyan;PIAO Meizi

..............page:123-125

A new method of micro-system and high-throughput determination of glucoamylase activity by Colorimetry
LIU Yang;TANG Fangrong;XIANG Hongyu;ZHU Hongliang;XIE Qiuhong

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

The diversity and functional feature of microflora in traditional vinegar brewing process
NIE Zhiqiang;WANG Yuenan;ZHENG Yu;WANG Min

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

Isolation, identification and characteristics of moderately halophilic bacteria in crab paste
L(U) Yan;SUN Yeying

..............page:32-35

Dvelopment of a fermented milk beverage with coffee
LI Xiangdong;LIU Lu

..............page:171-174

The study of producing microbial fertilizer by fermentation which took the brewery wastewater sludge as raw material
DUAN Guanshou;LIU Jun

..............page:132-136

Synergistic antibacterial action of ε-polylysine in combination with natamycin
SONG Qingchao;LI Xiuwen;WANG Hongcui;ZHONG Cheng;JIA Shiru

..............page:80-83

Cloning and expression of recombinant EG Ⅰ from Tricoderma viride
CHEN Hongman;ZHANG Lu;LI Yanqiu;KAN Guoshi;REN Daming

..............page:114-116

Quantitative determination of fatty acids in cell membrane of Corynebacterium glutamicum during glutamic acid production by GC-MS
KANG Xi;ZHAO Ce;ZHUANG Yingping;LIU Yuwei;HANG Haifeng;GUO Meijin;CHU Ju;ZHANG Siliang

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

Solid-state fermentation conditions of acidic xylanase and its crude properties
ZHOU Chenyan;LIU Zhenhua;GUO Weiyun;WANG Yan;LI Duan

..............page:65-68

GC/MS analysis of aroma compounds in Vitis quinquangularis Rehd.wine made by carbonic maceration
LIU Jing;WANG Hua;LI Hua;MI Si

..............page:159-163

Research on breeding of killer yeasts used for xiao-qu and the fermentation characteristics
ZHANG Tao;ZHANG Lipin;ZHANG Fengying;LUO Qiushui

..............page:35-40

Utilization of agro-industrial wastes in citric acid fermentation with different techniques
LIU Xuan;QIAN Ying;DUAN Gang

..............page:15-18

Study of fungal community structure of Nantong Baipu rice wine wheat Qu
YU Lijuan;DING Fei;YE Hui

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

Determination of beta-phenylethanol in alcoholic beverage by gas chromatography
ZHANG Qian;XUN Siying;FENG Yongyu;LI Shitie;ZHANG Jian;HAO Jinzhu

..............page:149-151

Effect of peanut oil, rapeseed oil and soybean oil on organs, biochemical indexes and lipid peroxidation in rats
WU Chen;WANG Limei;XIAO Na;MA Lin;TAO Xingwu;LIU Zhiguo;LIU Lieju

..............page:96-99

Fermentation technology of walnut flavored yoghurt
TAO Xingwu;FAN Yongbo;WANG Limei;LIU Lieju

..............page:175-178