0254-5071
2013 Issue 1
..............page:4
..............page:119
Advance in pretreatment technology before lignocellulose saccharification
PENG Zi1;2;TAN Xinghe1;2;3*;XIONG Xingyao2;ZHANG Chunyan1;2;3;SU Xiaojun1;2
PENG Zi1;2;TAN Xinghe1;2;3*;XIONG Xingyao2;ZHANG Chunyan1;2;3;SU Xiaojun1;2
..............page:1-4
Gene knockout strategies and the application of microbe improvement in fermentation industry
LI Yan1;DAI Jiakun2;ZHEN Lisha1;MA Yü1;ZHU Haiyun1;CHANG Fan1;AN Chao1;DANG Yong1
LI Yan1;DAI Jiakun2;ZHEN Lisha1;MA Yü1;ZHU Haiyun1;CHANG Fan1;AN Chao1;DANG Yong1
..............page:5-7
Research progress in products exploitation and application of L-ornithine
WAN Honggui;XIONG Yang;ZHANG Jian;ZHU Chao
WAN Honggui;XIONG Yang;ZHANG Jian;ZHU Chao
..............page:8-12
Utilization and metabolism of saccharides by Bifidobacterium
CHEN Zhihui1;GAO Jinhong1;SUN Jilu2*
CHEN Zhihui1;GAO Jinhong1;SUN Jilu2*
..............page:13-16
Chymosin by solid state fermentation with Mucor indicus MJ229
WANG Yanping;MIN Juntao;YAO Siping;XI Hongbo;SHU Wei
WANG Yanping;MIN Juntao;YAO Siping;XI Hongbo;SHU Wei
..............page:17-21
Changes of α-glucosidase and glucoamylase from Aspergillus niger in citric acid fermentation
YANG Ying1;WANG Depei1;2*;GAO Nianfa1;2
YANG Ying1;WANG Depei1;2*;GAO Nianfa1;2
..............page:22-24
Prediction of sugar density and alcohol content during beer fermentation based on artificial neural network
HUANG Yiwen1;DAI Yujie1;ZHONG Cheng1;LI Qingliang1;JIA Shiru1*;HAO Junguang2;Qingdao 266061;China)
HUANG Yiwen1;DAI Yujie1;ZHONG Cheng1;LI Qingliang1;JIA Shiru1*;HAO Junguang2;Qingdao 266061;China)
..............page:25-28
Effect of the polishing degree of rice on higher alcohols content during the main fermentation of Chinese rice wine
RONG Zhixing1;ZHOU Jiandi2;QIAN Bin2;MA Chuang1;JIANG Yujian1*
RONG Zhixing1;ZHOU Jiandi2;QIAN Bin2;MA Chuang1;JIANG Yujian1*
..............page:28-32
Models ofpredictingthe growth ofPseudomonas in forelegs strip ofchilled pork
CHEN Zhenqing;HOU Wenfu;SONG Zhiqiang;WANG Hongxun*
CHEN Zhenqing;HOU Wenfu;SONG Zhiqiang;WANG Hongxun*
..............page:33-35
Adaptive evolution for screening thermo-tolerant, xylitol-producing Candida maltosa
GENG Xiaolin1;WANG Qinhong2;SONG Andong1*
GENG Xiaolin1;WANG Qinhong2;SONG Andong1*
..............page:36-39
Optimizing enzymatic production of low-salt shrimp paste by response surface methodology
XIE Zhulan1;TU Suhong1;CHEN Long1;JI Hongwu1;2*
XIE Zhulan1;TU Suhong1;CHEN Long1;JI Hongwu1;2*
..............page:40-45
Optimization of polyphenol fermentation condition of Syncephalastrum schroter with response surface methodology
CUI Yanli1;2;QI Fuyun3;MIAO Jin3;AN Ting3;LI Xuewen1*;LIU Ya3
CUI Yanli1;2;QI Fuyun3;MIAO Jin3;AN Ting3;LI Xuewen1*;LIU Ya3
..............page:45-48
Breeding of vitamin D3 hydroxylase producing strain byprotoplast mutagenesis with ultraviolet irradiation
SU Hongfei1;HUANG Fei2;WEI Chunkui;XIONG Sichi;LI Li;WANG Guopan;HUANG Shihai*
SU Hongfei1;HUANG Fei2;WEI Chunkui;XIONG Sichi;LI Li;WANG Guopan;HUANG Shihai*
..............page:49-52
Optimization of fermentation conditions of an aerobic denitrifying bacterial strain N22′ by response surface methodology
GUO Duanqiang;JI Xiaona;GUAN Libing;ZENG Jian;MENG Xiaoyu;SHAN Linna*
GUO Duanqiang;JI Xiaona;GUAN Libing;ZENG Jian;MENG Xiaoyu;SHAN Linna*
..............page:53-56
Optimization of extraction technology of total flavonoids from the tree branch bark of Xinjiang black mulberry (Morus nigra L.)
XING Xiaoli1;2;YANG Ling1;2*
XING Xiaoli1;2;YANG Ling1;2*
..............page:57-60
..............page:1
Effects of Hoveniadulcis on wine fermentation
WANG Libo;CAO Yuan;WANG Yiting;YANG Tingting;Li Hua;Huang Zunxi;TANG Xianghua*
WANG Libo;CAO Yuan;WANG Yiting;YANG Tingting;Li Hua;Huang Zunxi;TANG Xianghua*
..............page:61-64
Analysis of main microflora and development of predictive models of microbe in wet rice noodle
LIU Xin;WEN Li;LI Sha;GONG Zhiyong*
LIU Xin;WEN Li;LI Sha;GONG Zhiyong*
..............page:65-70
Optimizing the enzymatic hydrolysis conditions of pigskin gelatin and evaluating the hydroxyl radical-scavenging ability of hydrolysate
ZHANG Min1;DONG Wenbin1;2*;ZHANG Xiaoqiang2;CAI Li3
ZHANG Min1;DONG Wenbin1;2*;ZHANG Xiaoqiang2;CAI Li3
..............page:71-74
Dynamic change of during fermentation of luzhou-flavor liquor using sand-cast technique
LIU Yihui1;ZHANG Suyi1;2*;SHUI Liangyang2;CAI Xiaobo2;ZHENG Wei2;SONG Yan2;LIU Shilong2
LIU Yihui1;ZHANG Suyi1;2*;SHUI Liangyang2;CAI Xiaobo2;ZHENG Wei2;SONG Yan2;LIU Shilong2
..............page:74-77
Effect of common food additives on the transparency of Angelica dahurica starch paste
LI Shasha;JIA Dongying*;LI Dafeng;YAO Kai
LI Shasha;JIA Dongying*;LI Dafeng;YAO Kai
..............page:78-80
Production of microbial oils by dual bacteria mixed fermentation
LU Bushi;LI Xinshe;DONG Haiyan
LU Bushi;LI Xinshe;DONG Haiyan
..............page:81-83
Optimization of preparation technology of β-cyclodextrins by response surface methodology
SONG Tuo;LI Junjun;TANG Xianghua;XIE Zhenrong;ZHANG Xuelin;CHUAN Huiyan;XU Bo;ZHOU Junpei;MU Yuelin;HUANG Zunxi*
SONG Tuo;LI Junjun;TANG Xianghua;XIE Zhenrong;ZHANG Xuelin;CHUAN Huiyan;XU Bo;ZHOU Junpei;MU Yuelin;HUANG Zunxi*
..............page:84-89
Icewine vinification characteristics of the‘Hutai No.8’grape
LIANG Yanying;ZHANG Li;WANG Hua*
LIANG Yanying;ZHANG Li;WANG Hua*
..............page:90-93
Extraction and characterization of pigments from Smilax discotis Warb. fruits
HE Kequn1;LI Xiangxing2
HE Kequn1;LI Xiangxing2
..............page:94-96
Effect of citrate on anaerobic straw degradation system for methane production
QIN Weizi1;BAO Shuaishuai1;CHEN Xiong1;ZHANG Fenglian1;GAO Shunqing2;ZHANG Keyun1;WANG Zhi1*
QIN Weizi1;BAO Shuaishuai1;CHEN Xiong1;ZHANG Fenglian1;GAO Shunqing2;ZHANG Keyun1;WANG Zhi1*
..............page:97-100
Research on optimization of Ganoderma lucidum liquid medium and cellulose
QI Yonggang1;CHEN Lu2;WANG Changsu2;GAO Bing2*
QI Yonggang1;CHEN Lu2;WANG Changsu2;GAO Bing2*
..............page:100-103
..............page:104-106
Chemical modification of quercetin by the first transition metal and its antioxidant activity
GUO Yanhua
GUO Yanhua
..............page:107-110
Isolation, identification and optimization on cultural condition in a bid for a higher output of conjugate lineleic acid in pumpkin-seed oil
ZHAI Aihua;LI Zhigang;ZHANG Dongjie;LI Zhijiang
ZHAI Aihua;LI Zhigang;ZHANG Dongjie;LI Zhijiang
..............page:111-115
..............page:12
..............page:16
..............page:56
heng shun cu ye shun li tong guo qi ye zhi shi chan quan guan li gui fan guo jia biao zhun guan biao
..............page:77
..............page:80
..............page:89
..............page:103
..............page:110
..............page:123
..............page:126
..............page:132
..............page:140
..............page:143
..............page:164
..............page:176
Immobilization of glucoamylase on mesopore molecular sieve MCM-41
WANG Jiadong1;ZHANG Qian2;HOU Hongping3*
WANG Jiadong1;ZHANG Qian2;HOU Hongping3*
..............page:116-119
Application of fuzzycomprehensive evaluation method in mature sensoryevaluation of man-made pit mud
ZHANG Dongyue1;2;SHEN Caihong2*;AO Zonghua2;NI Bin2;DING Hailong2;QIAN Zhiwei2
ZHANG Dongyue1;2;SHEN Caihong2*;AO Zonghua2;NI Bin2;DING Hailong2;QIAN Zhiwei2
..............page:120-123
Application of compound bran-kojis in vinegar production with solid-state fermentation
ZHANG Jinsheng1;LIU Jun1*;ZHU Wenyou2;HUANG Simin1;YUAN Haibing1;HAN Zhishuang1
ZHANG Jinsheng1;LIU Jun1*;ZHU Wenyou2;HUANG Simin1;YUAN Haibing1;HAN Zhishuang1
..............page:124-126
Application of fuzzy mathematical method to determine the leek sauce fermentation maturity time
GAO Ruihe1;HE Junping1;2*
GAO Ruihe1;HE Junping1;2*
..............page:127-130
Determination of protein in vinasse of Moutai-flavor liquor by Kjeldahl method
ZHANG Shixian;YU Yonghua;JIN Qian;ZENG Qihua;LI Qingxiu
ZHANG Shixian;YU Yonghua;JIN Qian;ZENG Qihua;LI Qingxiu
..............page:130-132
Analysis of polluted microorganisms on the outer packages of Chinese sauerkraut
JIANG Rongrong1;ZHAO Wei2;WANG Yang1;ZHOU Guoping1*
JIANG Rongrong1;ZHAO Wei2;WANG Yang1;ZHOU Guoping1*
..............page:133-136
Determination and uncertaintyassessment ofthe acetaldehyde content in PET bottle for carbonation drink and preform
YANG Qi1;LIU Shidong2*;ZHAO Lili1;WANG Feng1
YANG Qi1;LIU Shidong2*;ZHAO Lili1;WANG Feng1
..............page:137-140
Determination of eight kinds of artificial pigments in meat products by high performance liquid chromatography
WAN Yuhong1;ZHANG Hongling2*;LI Jingna3;HU Hangao1;HU Hai1
WAN Yuhong1;ZHANG Hongling2*;LI Jingna3;HU Hangao1;HU Hai1
..............page:141-143
Determination of manganese in Chinese liquor by flame atomic absorption
WU Liping;XING Xuejuan;CHEN Xu
WU Liping;XING Xuejuan;CHEN Xu
..............page:144-147
Microwave/wet/dry digestion-spectrophotometric method using for determination of aluminum content of steamed bread
LI Yuejuan;WU Xiaming;LIU Jing;WANG Jun
LI Yuejuan;WU Xiaming;LIU Jing;WANG Jun
..............page:148-151
Production technology of Xiaoqu liquor fermented from long-grain rice by killer yeast Sa2
ZHANG Tao1;YANG Guan2;ZHANG Fengying1*
ZHANG Tao1;YANG Guan2;ZHANG Fengying1*
..............page:152-156
Development of a new jujube rice wine beverage
YE Yang;WANG Yang;LIU Hongmei
YE Yang;WANG Yang;LIU Hongmei
..............page:157-160
Fruit vinegar production technology from flat peach by submerge fermentation
ZHENG Xiaoji;LI Baokun;SHI Xuewei;WEI Changqing;SHAN Chunhui*
ZHENG Xiaoji;LI Baokun;SHI Xuewei;WEI Changqing;SHAN Chunhui*
..............page:161-164
Optimization of fermentation technology of Tibetan kefir yogurt and its antibacterial properties
LI Hui;BU Xianglong;L Yongtong
LI Hui;BU Xianglong;L Yongtong
..............page:165-168
..............page:168-172
bu ming ze yi , yi ming jing ren lun jiu dao zhi jiu yu
wang jin yue zhang hai ying meng bao guo wu lin luo feng wen
wang jin yue zhang hai ying meng bao guo wu lin luo feng wen
..............page:172-176
..............page:70