China Brewing 2009 Issue 6 Progress in research on lactic acid bacteria identification methods

Progress in research on lactic acid bacteria identification methods
PANG Huili;TAN Zhongfang;CAI Yimin;QIN Guangyong

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Research progress on microorganisms in Chinese liquor Qu
RONG Ruijin;LI Zuming;WANG Deliang;BAI Zhihui;LI Hongyu;RONG Ruifen;YE Lei

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Review of recent developments in modeling of microbial growth kinetics in solid-state fermentation
DONG Jilin;YANG Gongming;DU Bing;LI Yanjie

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Biological activity of ricinine
ZHAO Zenglin;ZHAO Wei;ZHANG Haiyue

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Existing problems and future development to condiment industry in China
ZHU Weijun;CHEN Yueying

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Development of research on biogenic amine determination method in aquatic products
WANG Yan;ZHANG Jianyou;LIU Shulai;DING Yuting

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Screening of bacteriocin-producing lactic acid bacteria and the characteristics of antibacterial compound
WU Rongrong;ZHANG Liang;WANG Qian

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Properties of β-fructofurnosidase from Aspergillus niger
MA Geli;ZHANG Xuejun;JIN Li

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Mutation screening of protoplast from a succinic acid-producing strain by 60Co-γ ray
YANG Yanyan;LIU Xiaoyan;LIN Jian

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Construction of Ppdc-ldh funsion gene by recombinant PCR in vitro
GAO Nianfa;WANG Yong;GAO Qiang;ZHANG Jian;ZHANG Miao

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Succinic acid produced by anaerobic fermentation from corn stalk hydrolysate
HUANG Xiumei;LI Jian;CHEN Kequan;ZUO Peng;JIANG Min

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Antimicrobial activity of Bacillus subtilis CCTCC M207209 against food-borne pathogens
SUN Hui;SHI Junling

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Influence of heat treatment and storage on color of rosy vinegar
ZHOU Linan;LIN Sen;JIANG Yujian;LI Jianrong

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Xylitol production from corn cob hydrolysate by Candida tropicalis
WANG Xu;SU Guifeng

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Preparation of rapeseed polypeptides and its effects on the elimination of hydroxyl radicals
ZHOU Hongxiang;QIU Shuyi;HE Yongfang;WEN Hongmei

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Screening of antioxidants in raspberry nutrient solution
SUN Jinxu;ZHU Huixia

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Acetylation and hydroxylation of Xinjiang flax lecithin
GUAN Ming;DU Wenmin;ZHAO Shuxian

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Effects of polysaccharides from ferment liquid of bioconverted Chlorella pyrenoidosa by Ganoderma lucidum on immunological function of tumor-beard mice
YANG Congfa;DING Zhongyang;ZHANG Kechang

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Comparison of cell components in low sugar adaptation and freeze-tolerance baker's yeast with common yeast
SONG Zhenyu;LI Nan;ZHANG Shu;WANG Lei;JU Yong

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Production of protein feed from cherry vinegar's grain by using three bacteria co-fermentation
SHI Xiaohua;YU Leijuan;LI Jinglong

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Improving Protein stability of white wine by enzyme method
ZHANG Chuanjun

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Screening of β-glucosidase-producing Saccharomyces cerevisiae and the enzyme activity
LI Qinghua;LIU Shuwen

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Enrichment of capsaicin analogues by macroporous adsorption resin
JIN Hongxing;TIAN Fang;CHENG Wenyu

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Optimization of submerged culture conditions of Lentinula edodes
MA Qiong;CHANG Lei;WU Xiong

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Optimization of extraction technique for water-solubility function compounds in citrus peel by ultrasonic
GUAN Haining;DIAO Xiaoqin;REN Jia;MA Songyan;CHI Yunchao;WANG Danfeng

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Selection of cheese starter
ZHOU Haizhen;LI Kaixiong;SU Zhongwei;HAN Jing;LIU Haiyan

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Protoplast mutagenesis of Claviceps paspali and optimization of fermentation conditions
HAN Zengfei;LIU Zhiguo;ZENG Lijuan;FANG Guoliang;FU Yunjie

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Exopolysaccharide production by Lipomyces Starkeyi 2.1608 in the different culture mediums
WANG Dongmei;GUO Shuxian;XUE Gang;LIU Fengxia

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Isolation, screen and tame of starters adapted to corn-yogurt production
KANG Xiaoxia;WANG Chunhui;LUO Haili;WANG Qingzhang

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Optimizing fermentation medium of high natamycin-producing strain
WEI Baodong;WANG Xiaochen;LIN Yushu

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Establishment of dynamical model of β-glucanase production by Aspergillus restrictus QY-00305 in batch fermentation
SUN Yuying;ZHANG Jiquan;WANG Ruiming

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Extraction of total flavonoids from bamboo leaves by supercritical carbon dioxide
LI Zuomei;WANG Yongbin;GAO Shixia

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Fermentation kinetics of lycopene producing by Blakeslea trispora
ZHU Bofei;YUAN Qipeng

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Production of yeast extract by compound enzymolysis and its application in the brewage with high auxiliary material
YUAN Zhong;YANG Jiyuan;ZHANG Shengju;CHEN Keyu;ZHOU Jianhe

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Isomerization reaction of hop extracts
LIU Yumei;GAO Zhiming;YANG Lijuan

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Processing technology of sweet paste with instant noodle scrap
WU Hongyan;YANG Guiling;GUO Chengyu

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Production process of rich ferrum and hemosiderosis sufu
WANG Jingying;CAO Ci;ZHUANG Guidong;LI Fengmei;HUANG Guoqing;QI Yanmei;CHI Yusen

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Treatment of sauce wastewater by compound flocculent
LIU Jia;JIN Sha

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Removement of turbidity in lowalcohol liquor by carbon specially used in liquor
GENG Shuguang

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Increment of tomato juice yield by pectinase
FU Li;GU Ying;WANG Liying

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Optimization of trehalose accumulation conditions in kiwifruit wine yeast
TANG Gaoqi;QIAN Zhiwei;YUE Tianli;LIU Yanxia

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Exploration and practice on the cleanout of cane molasses' deposit in alcohol distillation equipment
XU Guoliang;LI Deguang

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Effect of lactic acid bacteria on yeast fermentation in the milk beer production
WANG Hongzhi

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Enhancement of functional ingredients in Zhejiang rose rice-vinegar
XIE Han;WU Guangzhong;ZHOU Hualin

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Iron-rich yeast and its application in bread making
ZHANG Chunling;ZHAI Mingchang

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Control and inspection of shrimp freshness during processing
GAO Xueli;LI Yuejuan

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Analysis of aroma compounds in blackberry wine by GC/MS and olfactometry
QU Leyi;MA Yongkun;LI Xiangbo

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Simultaneous testing 10 preservatives and antioxidants in wine by GC-MS
LI Chunjuan;JU Fulong;LI Donggang

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Determination of carminic acid by spectrophotometry
ZHANG Yifeng;ZHU Xinyan;WANG Sufang;WANG Caisheng

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Measurement of the antioxidant activity by pyrogallol autoxidation
HAN Shaohua;ZHU Jingbo;WANG Yanyan

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Application of quantitative descriptive analysis(QDA)method in sensory evaluation of wine
LI Zhijiang;NIU Guangcai;LI Xingge;ZUO Feng;GUAN Chen;ZHAI Aihua

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Development of biological Jerusalem Artichoke beverage
WANG Jianhua;WU Yanbing;GAO Yangfan;HUA Chengwei

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Production of Lactobacillus beverage with myrica rubra
HUANG Congliang

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Production technology of sugarcane juice and tea wine
JIANG Yi;LI Qingtao;PAN Lulu;WANG Yuanhui

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Development of fermented drink of red date and Lucium chinensa
ZHAO Jun

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Brewing technology of Physalis fruit wine
ZHANG Yuxiang;FENG Zhibin;ZHOU Yuan;LIU Jinjie;LIU Jinhong;WANG Ting

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Processing technology of passion fruit vinegar
CHENG Qianwei;MENG Luli;QIU Wenjie;HUANG Yongchun;LI Wenfang

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Discussion on rice wine acidity and its related indexes
LI Ying

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Preparation of a low-sugar compound jam with shaddock peel and pineapple
YUAN Lipeng;YANG Jun

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