China Brewing 2008 Issue 6 Study on the flammulina soybean yogurt

Study on the flammulina soybean yogurt
ZHANG Suxia

..............page:97-99

Study on the production of Diospyros Howii nutritious wine with daqu
ZHAO Guihong;SUN Lei

..............page:94-96

Studies on the process of apple vinegar with immobilized yeast and Acetobacter
ZHANG Aimin

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

Study on the determination of total flavone content in mulberry leaf by fluorescence method
WANG Yan

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

Determination of trace formaldehyde and acetaldehyde in beer by LC-MS/MS
LIU Jianqiang

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

Analysis of "Pixian soybean paste"
LI Youjun

..............page:83-86

Formation and control of the contaminated bacteria in the production of traditional rose vinegar
WU Guangzhong;ZHOU Hualia;LOU Yanping

..............page:81-82

Application of microwave technology in Saccharomyces cerevisiae screening
PAN Ming;ZHOU Yongjin

..............page:78-80

Discussion of influence factors on yeast fermentation
YANG Xiujiong;LI Chen

..............page:76-77

Research on the quality of soy sauce produced with detoxified rapeseed cake
ZHANG Zongzhou

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

Study on the treatment of wastewater from soybean food production using Saccharomyces cerevisiae
SHAO Wei;TANG Ming;QIO Min

..............page:71-73

A new soft sensor model for lysine fermentation procsee
CHEN Mingzhong

..............page:67-70

Changes of flavor components during beer fermentation with native wheat added at high proportion
JING Naili;HUANG Jianhua;LIN Ningqiu;WANG Jiang;WEI Hongren

..............page:64-66

Antioxidant activities and phenols contents of healthy rice wines
QUE Fei;ZHANG Xinghai;GONG Shu;ZHAO Lin

..............page:62-64

Effect of cytoplasmic membrane on ethanol tolerance of alcohol yeast
GENG Shuguang

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

Research progress on tannase production by fermentation
LI Yangzhen;QIU Shuyi;BAO Yuxin;WANG Mingli

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

Application of modern physical technology in fermented food production
JIANG Yaoting;PAN Lina

..............page:7-11

Structure and application of ε-polylysine
CAO Antang;XIAO Surong

..............page:11-14

Identification of a L-α-glycerophosphate oxidase producing strain and properties of L-α-glycerophosphate oxidase
BAO Lingsheng;DU Linfang;LI Hailin;NIE Yu;MENG Yanfa

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

Evaluation on fermentation characteristics of natural excellent yeasts from Gansu ,China
GUO Zhigang;LIU Tianming;ZHAO Changzeng;WANG Hui;XIE Rong

..............page:19-22

Development of dandelion licorice healthy wine
ZHANG Chunling;DU Yiwen;WANG Congcong;XIAO Yajun

..............page:99-101

wo guo pu tao jiu chan ye fa zhan ce lue de tan tao
yang he cai

..............page:102-103

wen : qing fang fu ru niang zao xin ji shu ?
wang min

..............page:104

qi ta xin xi

..............page:30,46,39,77,82,61,80,101

ApHoptimization system for penicilin fermation based on fuzzy control algorithm with simulating human intelligence control
FENG Qian;LI Shengyu

..............page:55-58

Study on production of lactic acid by immobilized cells
L(U) Hongxian;LIN Jianqiang

..............page:52-55

Degradation of cyanide in apricot juice during yeast fermentation
LI Chunming;ZHAO Shuxin;LI Yanmin;LI Fengmei;GUO Yiru

..............page:49-51

Study on of cornstalk fermentation conditions by effective microorganisms
WANG Xiujun;DENG Wanting;LIU Ying

..............page:47-49

Study on ribonucleic acid extraction from waste beer yeast
Xu Hui;LIU Jianjun;ZHAO Xiangying

..............page:42-46

Study on the conditions of submerged fermentation of Flammulina velutipes
MA Qiong

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

Effect of temperature on proteinase production using Bacillus amyloliquefaciens BS5582
HAO Qiujuan;LI Shuli;CHEN ying;LI Qi

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

Production of acid-stable α-amylase by calcium alginate-immobilized Candida aquatica
ZHOU Jing;ZHANG Suyi;HU Cheng

..............page:34-36,58

Effect of Ca2+ on maize starch-hydrolysis catalyzed by double enzymes
ZHANG Jian;TIAN Hui;ZHOU Ting;WANG Li;ZHANG Kaicheng

..............page:31-33

Effects of two-enzyme collaboration system on hydrolysis of soybean protein isolate
XIAO Huaiqiu;LI Yuzhen;LAN Lixin;LIN Qinlu

..............page:28-30

Isolation and identification of the lactic acid bacteria in Xiangxi traditional fermented meat
CHE Ke;MA Chengjin;HUANG Qun;YU Ji

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

Isolation and identification of probiotic lactic acid bacteria starter from pickles
GOU Jingxuan;L(U) Jiali;ZHANG Zhiwei;SONG Hongxin

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