China Brewing 2010 Issue 11 Scale-up of fermentation of fibrinolytic enzyme and mycelia by Cordyceps militaris

Scale-up of fermentation of fibrinolytic enzyme and mycelia by Cordyceps militaris
GUO Jianhua;CHEN Huixin;LIU Xiaolan;GAO Hong;DENG Yongping

..............page:76-79

HS-SPME GC-MS analysis of aroma components in scallop miso before and after fermentation
SUN Yuliang;WANG Jie

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

Disinfection of beer fermentation tank by ectrolyzed-oxiding water
LU Zhufeng;LI Chao;LI Jiayou;CAI Liling

..............page:115-117

Production of trehalose by yeast using permeabilization method
ZHANG Jianshuang;GUO Xiaobing;YU Shuang;JIANG Peng;GUO Jiqiang

..............page:56-59

Construction of Chinese wolfberry yeast with cell fusion
ZHANG Huiling

..............page:141-144

Screening for high yield laccase producting strains in Ganoderma lucidum and its laccase induction production
YAO Qiang;GAO Xingxi;GONG Zhiyuan;WANG Zongxiu;REN Pengfei

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

Immobilization of alcohol dehydrogenase in gelatin
MAO Gennian;LI Xin;GUO Qian;Qu Jianbo;LI Liwei

..............page:50-52

Technical parameter optimization and mathematical model for extraction of coriander seed oil by supercritical carbon dioxide fluid
BAI Ling;CHENG Jiangchen;FANG Quanyou;Liu Yuping

..............page:124-126

Review on sound circle technology of producing high quality GA by using room temperature iso-electric ion exchange extraction
LIANG Lihe

..............page:111-114

Physiological and biochemical characteristics of the salt-tolerant yeast for enhancing soy sauce flavor and their identification
CHEN Bin;LU Fei;WANG Fujie;LIU Huan;CHENG Yongqiang;YIN Lijun

..............page:42-45

Research and development of Perilla frutescens-Hami cantaloupe wine
REN Wenbin;WANG Wei;HUANG Meiling

..............page:186-189

Identification of a lactic acid bacterium and its application in fermented soybean drink
ZHANG Jing;CHEN Cunshe;ZHAO Lili;WU Xiangyu;WANG Pengxiao

..............page:23-26

Wine fermentation properties of 33 varieties of apricot in Xinjiang
ZHOU Xiaoming;GULINAZI;QIU Jie;WANG Wenwen;MENG Yina;FU Li

..............page:118-121

Effect of distribution and content of protein on wort turbidity
CHEN Jichao;GUO Yong

..............page:103-105

Determination of the fermentation end-point of two mushroom species by quality changes
LI Weihuan;YU Lanlan;HAN Feng;DONG Hongxin;CAI Dehua

..............page:160-162

Characteristics of bile salt hydrolase by Kluyveromyces marxianus K1 from Tibetan kefir
LIU Hui;HE Huan;XIONG Lixia;ZHANG Xuejiao;ZHANG Hongxing

..............page:69-73

Extraction of the yellow pigment from Forsythia with microwave assisted method and study on its antioxidant activity
WANG Jiting;LI Qiufeng

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

RP-HPLC detection method for 8 selected biogenic amines in wines
FAN Chunyan;KONG Weifu;PAN Qiuhong;HUANG Weidong

..............page:168-171

Research and development of honey rice wine
WANG Jianguo

..............page:193-194

The influences of different sweeteners on fermentation properties of yoghurt
LI Yalei

..............page:135-137

Inhibitory effect of the combined preservatives
ZHANG Zongzhou;XUE Lingui;CHEN Zhimei

..............page:26-29

Liquid fermentation conditions for production of mycelium of Phellinus linteus
ZHU Mingsi;WANG Yingnan;ZHANG Gongliang;HOU Hongman

..............page:88-91

Isolation and identification of the yeast from the naturally fermented Megalobrama amblycephala and their properties
FAN Xiuhai;ZHAO Junren;WANG Rulan;HONG Weidi

..............page:46-49

Orthogonal extraction and HPLC detection of rutin from Fagopyrum tataricum(L.)Gaertn
SHI Shengyi;LIANG Jingjing;YANG Ming

..............page:162-164

Liquid fermentation conditions of Phellinus linteus
QIN Junzhe;LI Yajie;SHUAI Bin

..............page:92-95

Combined mutagenesis of cholesterol oxidase producing Paenibacillus sp.
ZHAO Fang;YANG Yongqing;LIU Tingjun;ZHOU Hezhi

..............page:138-140

Effects of grapes on the quality and resveratrol content of dry red wine
JI Jianshuang;ZHANG Meiling;QIAN Weibin;XU Zuobin;LI Hui;WEN Zhaoliang;GAO Nianfa

..............page:149-152

Optimization of medium of Crypthecodinium cohnii for DHA production with response surface method
MEI Zhigang;WANG Jufang

..............page:84-87

Extraction of pectin from sweet potato pomace and its effect on the stability of rice wine
TIAN Yahong;LIU Hui;CHENG Yuanyuan

..............page:153-155

Optimization of fermentation medium for γ-PGA with response surface method
YU Xiaodan;MA Xia;WANG Ke;CHEN Junna

..............page:132-135

Optimization of fermentation conditions of lipoprotein lipase by Candida rugosa and its property
ZHAO Xingxiu;HE Yiguo;FANG Chunyu;DENG Jing;MENG Yanfa

..............page:66-69

Enzymatic degumming of Camellia oleifera seed oil
ZHANG Weiguo;TANG Fenglong;HUANG Qite

..............page:109-110,152

Optimization of medium and fermentation conditions of Agaricus bisporus AS2796 in liquid culture
BAN Litong;WANG Yu;HUANG Liang

..............page:129-131

Saccharification of top fermentation hulless barley (Qing ke)beer
MI Xiaotao;LV Aixia;GENG Jingwei;YU Aihong;ZHOU Guangtian

..............page:73-75

Research and development of onion-Eucommia ulmoides oliver-wild grape wine
L(U) Wenming

..............page:189-192

Screening of high chitosanase-producing strain by UV-mutation
TU Jie;LIU Guanhui;XU Guie;LI Qianlong

..............page:106-109

Extraction technology of usnic acid from Cladonia cornuta(L.)Hoffm and content determination
REYIM Mamut;ADILJAN;ABDULLA Abbas

..............page:122-124

Research progress of non-Saccharomyces yeasts in winemaking
CUI Yan;LIU Jinfu

..............page:13-16

Extraction of hop polyphenols by ultrasonic-assisted technology and their ability of scavenging superoxide anion
LIU Sha;JIANG Chungeng;LIU Yumei

..............page:59-62

DNA extraction of Green-covering Guanyin Tuqu
LI Rui;CHEN Daoyu;CHEN Ping;XU Fang

..............page:127-128

Extraction and Antioxidant Activity of Flavonoids from Avicennia marina leaves
SUN Guoqiang;ZHAO Fengli;LIU Zheyu;DAI Xuqing;YE Rina

..............page:95-100

Research of the extraction, purification and stability of lycopene in tomato
BAO Huimei

..............page:145-149

Processing technology of acanthopanax rice wine
LI Jian;LIU Dan;ZHANG Ruonan;LIU Ning;CHEN Shujuan

..............page:183-186

Production of fermented beverage by combined probiotics starter
TANG Weiyuan;ZHANG Yiming;WANG Wenping;DONG Yonggang;ZHANG Hong

..............page:53-55

Optimization of bran koji preparation technology
GAO Linfeng;TANG Qingli;WU Tianxiang

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

Research progress of butanol production from lignocellulose
SUN Yanping;JIN Yanling;LI Xinbo;XIAO Yao;ZHAO Hai

..............page:17-22

Optimization of high cell density cultivation conditions of thermotolerant and ethanol tolerant yeast
ZHU Zuohua;YAN Li;LI Zhimin;PENG Yuande;CAI Xia;XIONG Heping

..............page:38-42

Optimization of fermentation conditions for carotanoid produced by Rhodotorula
ZHANG Chuang;HE Lianfang;ZHANG Yucang

..............page:80-84

Determination of 17 organic chlorides and pyrethroid pesticide residues in grains by solid-phase extraction and GC-MS
WANG Guishuang;GAO Lihua;ZHAO Junping;LU Fei

..............page:165-168

Processing technology of Chaenomeles cathayensis wine
TIAN Liang;WANG Wenping;WU Guoqing;SUN Ping;YANG Zhirui

..............page:177-179

Fermentation technology of Carica papaya wine
ZHAO Xuan;LI Hongliang;QIN Shiyun

..............page:180-182

Effect of co-cultivation on growth and metabolism of caproic acid bacteria
CAO Xinzhi;HUANG Chunping;XIONG Li;ZHOU Zibo

..............page:35-38

Influence of natural yeast strains on aroma components in Cabernet Sauvignon wines
LIU Tianming;WANG Ke;LI Jiming;LIU Qisong;JIANG Wenguang

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

Microbial analysis in Daqu and wheat material in Baiyunbian liquor-making
LIU Tingting;ZHANG Mingchun;ZENG Chi;MIAO Lihong;XIANG Wei

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

Submerged fermentation technology of mulberry vinegar
YU YongJian

..............page:175-177

Research progress on strains screening and fermentation optimization of pectinase
JIANG Hongju;YANG Jiazhi;SONG Jiamei;LIU Beibei;LIU Xiaoli;SUN Dongping

..............page:1-5

xin xi dong tai

..............page:8,79,105,137,144,159,164,174,182,194

Influence of Streptococcus thermopiles on the fermentation process of yogurt and the application prospects
GAO Hongtao;LV Jiali;YAN Su;XU Juan

..............page:5-8

Research progress on the preparation of soybean bioactive peptides by enzymatic modification
NI Xuepeng;FU Zheng;GUAN Bin;KONG Qing

..............page:9-12