China Brewing 2008 Issue 17 Breeding of oxygen-and acid-resistant Bifidobacterium and preparation of freezing concentrated starter

Breeding of oxygen-and acid-resistant Bifidobacterium and preparation of freezing concentrated starter
SHAO Jianning;MA Heping;PENG Zhangpu;ZHAO Haoxing;LIU Caiyun;GONG Weizhong

..............page:13-15,23

Evaluation of glucoamylase activity of Rhizopus strains collected in Hunan Culture Center
SHU Yuanyuan;YUE Yuanyuan;HU Liangye;WANG Ru;ZHOU Suiyi

..............page:16-18

Research on mutagenesis and screening of hyaluronic acid-producing bacteria by heavy ion and UV treatment
WEI Jiaqian1;2;LU Dong3;WANG Zhiye1;2;LI Wenjian3;ZHOU Jianping1;2

..............page:19-20

Optimization of mixed solid-state fermentation conditions for Bacillus natto and Saccharomyces cerevisiae
NIU Liya;HUANG Zhanwang;SHUAI Ming;LUO Xiaochang

..............page:21-23

Application of multi-strain inoculation in koji-making and fermentation in soy sauce production
ZHANG Haizhen;JIANG Yujian;CHEN Min

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

Study on property and application of β-glucanase
HAN Jing1;LI Baokun1;LI Kaixiong1;HE Jialiang2

..............page:4-7

Comparison of fermenting properties among indigenous Saccharomyces cerevisiae strains
CHENG Chao;HAN Beizhong;CHEN Jingyu;LI Shuangshi;LI Zheng

..............page:8-10

Effects of space flight on stress resistance of Saccharomyces cerevisiae
SHI Dongjian1;WANG Changlu1;GONG Guoli1;GUO Kunliang2

..............page:42-44

Optimization of solid-state fermentation conditions for ethanol production from sweet sorghum stalk and the selection of superiority strains
GAO Shuangshuang1;LI Jixin2;ZHAO Zhiyong1

..............page:45-47

Mutation and selection of low temperature-resistant bacteria for cellulose production
WANG Haibo;MA Xia;WANG Tengfei;REN Shangmei;GUAN Fengmei

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

Determine the nature of vinegar turbidity and study on clarification method
CHENG Jianfeng

..............page:48-51

Study on fermentation conditions of soybean peptide by Lactobacillus bulgaricus
SHAO Wei;YUE Chaoying;DAI Ke;ZHOU Weihua;HUANG Fei

..............page:51-53

Research on extraction conditions of diosgenin with biological method
ZHANG Wen;LI Chengtao;WANG Shaowei

..............page:54-55

Study on production of mango vinegar by cells immobilization technology
SUN Feifei;QIN Yan;WEI Xingming;SUN Liang;WANG Fuli

..............page:56-58

Study on improvement of rice wine quality and flavor by modern biotechnology and separation technique
YANG Guojun;FU Zukang;CHEN Baoliang

..............page:59-61

Application of biotechnology in the production of traditional flour paste
CHEN Yu

..............page:62-63,89

How to improve the quality and flavor of traditional pickle
LI Xuegui

..............page:64-65

Study on the process of converting IMP to ATP by brewer’s yeast
CHANG Jingling1;REN Min2;ZHANG Junxia3

..............page:24-26

Determination and comparison of oleanolic acid and ursolic acid in different parts of Perilla frutescens (L.) Britton
ZOU Shengqin1;LIU Xia2

..............page:66-68

Determination of the glucoamylase activity of Daqu by DNS
MA Geli1;WEI Quanzeng1;ZHANG Zhigang2

..............page:69-71

Study on L-lactic acid fermentation on diosgenin waste water of Dioscorea zingiberensis
CAI Jun;WANG Changgao;LIN Jianguo;WANG Weiping;HU Ying

..............page:27-29

Study on optimal conditions of formation and regeneration of protoplast from Bacillus subtilis Bx-4
XIAO Huaiqiu1;LI Yuzhen1;LAN Lixin1;LIN Qinlu2

..............page:30-32

Study on preparation and characters of lentinan-iron (Ⅲ) complex
GUO Yanhua1;XU guoquan2

..............page:32-36

Study on the medium of submerged fermentation for Pleorotus eryngii
JIANG Ning1;2;LIU Xiaopeng1;ZHONG Xia2;XIANG Dongshang1;CHEN Jianying1

..............page:36-38

Isolation and identification of a Bacillus cereus in white Sufu
YANG Zuoyi1;LI Li2;LIU Dongmei2

..............page:39-41,47

Quality and safety evaluation of Heilongjiang gray sufu
WU Caimei1;WANG Jing2;SUN Weiwei3;CAO Weiqiang4;WU Xiuqun1

..............page:71-73,98

Determination of β-phenylethanol in Chinese rice wine by gas chromatography
YIN Guihao1;WU Yuexian2;ZHANG Chenghui1;HAN Hongxin1

..............page:74-75

Study on technology of portobello mushroom soy sauce
LI Na

..............page:76-78

Study on technology of black glutinous rice wine
WU Suping;ZHANG Huiling

..............page:78-81

Study on brewing technology for ganoderma wine
GAO Qingshan;XIAO Surong;PAN Min

..............page:82-84

Wine development using sweet potato leaf and tea
YUE Chun1;SONG Xinghua1;HE Yiping1;HU Baozhen2;WEN Zhenzhen1

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

Technology of beverage fermentated by Arctium lappa L. and Ginko biloba leaf
LENG Guihua

..............page:87-89

Research and development for yacon fruit rice wine
WANG Jianguo

..............page:90-91

bing gou hou de pi jiu ye yuan gong zhong cheng du guan li fen xi he dui ce yan jiu
guo ling

..............page:92-94

fa jiao diao wei pin chan ye de fa zhan qu shi yu shi chang qian jing
ye hong

..............page:95-96

qian tan cha yi hua ying xiao de shi shi ji qi guo cheng kong zhi fang fa
chen meng liu tao hua yu wen

..............page:97-98

wang zhi he qi ye shi shi kao
zhang ping zhen

..............page:99-102

mei zhi ji zai shi cu sheng chan zhong de ying yong ?
liu guo xin

..............page:103