China Brewing 2010 Issue 4 Ethanol production using cheese whey powder

Ethanol production using cheese whey powder
guo xue wu ; zhou ; xue zuo ying ; xiao dong guang

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

Antioxidant activity of mulberry polysaccharide
li ying ; li qing dian

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

Research progress in microorganism for ethanol fermentation by pentose
he ying long ; xiong xing yao ; su xiao jun

..............page:8-11

xin xi dong tai

..............page:41,61,66,84,88,91,118,169,186,189

Screen and identification of acetic acid bacteria for grape vinegar production
wei chang qing ; wang hai qing ; zhang ling ; tong jun mao ; cheng wei dong

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

Antioxidant activity and inhibition to α-amylase of polyphenols from Chinese chestnut episperm
chi dan dan ; li zuo ; liu shi kai

..............page:95-98

Production of zinc-enriched yeast by waste brewer\'s yeast
guan zhuan fei ; jia fei ; wang zhan yong ; zhang jing ; zhang xue song

..............page:178-180

Optimization of culture conditions and the growth curve of Lactobacillus rhamnosus LT22
liu ying ; pan li mei ; xie wei tian ; xu chun hou

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

New processing technology of apple beer
sun you hai ; wang pei zhong ; shao guo zhuang ; an jia zuo

..............page:184-186

Chinese distinctive fermented soybean food - sufu made from solid-state auxiliary materials,mucor-fermented Douchi and chili bean paste in Sichuan province
li you zuo ; zhou zuo

..............page:12-16

Microbial distribution during multi-strains koji-making
ji feng zuo ; lu zuo ; yuan yuan ; huang chi du ; gao guo sheng

..............page:29-33

Development of production technology of milky wine
liu qing bin ; zhang jun ; xu de fu ; hou li zuo ; ge yin

..............page:16-19

Antibiotic property of two Nano-materials
chen jiang kui ; kong bin bin ; chen li mei ; hao lu jiang

..............page:55-59

Production technique for pickled pumpkin
chen jin ri ; ran xu ; liu xue wen

..............page:173-175

Processing technology of vinegar with apple and sweet potato
quan liang ; liu fang ; hu biao ; shen yan hao

..............page:170-172

Mechanism of gloss-lost formation and solution of rose Hongyan wine
peng tao ; lu hong ke ; wu he long

..............page:150-154

Method of separation and purification of nattokinase
shi yan mao ; ma yue hua ; yang ming ; dong chao

..............page:119-123

An improved method for strong-flavor liquor evaluation
zhang rong xin ; lv yue ming ; zuo xing xia

..............page:142-144

Screening of strain producing acid-resistant α-amylase and the optimization of culture medium
mo xin ying ; gao mei ying ; han dan ; chen xia ; zhao chang xin ; guo ji qiang

..............page:85-88

Quantum genetic algorithm and application in fermentation
hou yong

..............page:115-118

Extraction and stability of pigment from Magnolia denudata Desr.
li hui ; zheng xiao jiang ; xiang dong shan ; ding li

..............page:130-133

Application of thermaltolerance dry yeast in high temperature and low temperature cooking
geng shu guang

..............page:146-147

Preparation of Ag-TiO2/SiO2 and its degradation of wastewater in alcoholic drink industry
li xiang biao ; liu li xiu

..............page:110-112

Selenium dosage for submerged culturing enriched Ganoderma lucidum

..............page:36-39

Optimization of fermentation liquid mediun for ganoderma acid of Ganoderma lucidum
huang da ming ; zhao ji you ; zhang ling ; liu qin ; zhong zuo

..............page:89-91

Development of multiplex real-time PCR system for detection of Escherichia coli O157 in food
li zuo ; liu xiao hong ; gong ben jing jiu ; wang fang ; xiong yan

..............page:160-163

Fermentation of white vinegar production and bleaching techniques
cao bao zhong ; su ying hui ; xu xin jun ; zhao xiao wen

..............page:138-141

Production of highly purified ethanol with triple-column and benzene azeotropic method
liang li he

..............page:144-145

Technology of flavone extraction from raspberry by ultrasonic wave
sun jin xu ; zhu hui xia ; xiao dong guang

..............page:147-150

Synthesis of flavor n-butyl lactate by ultrasonic-microwave synergistic
li li ; yan jie ; li fu lan ; yang guo

..............page:134-135

Extraction of pigment from grape peel residues and its stability
gao chang yong

..............page:127-130

Antimicrobial activity of total flavones in Canarium album
qu zhong tang ; xiang zhao bao ; zhao zhi qiang

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

Optimization of test method for premature yeast flocculation factor
wang jian qiang ; zhao chang xin ; luo xue lei ; zhong jun hui ; cheng wen feng

..............page:164-167

biao zhun shi shi pin sheng chan ying xiao fa zhan de zhun sheng
huang chi du ; lu zuo ; gao li hua

..............page:187-189

Isolation and screening of yeast from Koumiss
weng hong zhen ; chi yong hong

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

Science and technology application and innovation development of Chinese rice wine industry
wang jian guo ; feng de ming

..............page:19-23

Application of electronic nose in the identification of soy sauce
li de mao ; chen li mei ; ma shu feng

..............page:107-109

Oligoalginate product by alginate lyase and its antioxidant capacity
bao hua fang ; liu lin ; ding yu ting

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

Production of soybean meal by solid state fermentation
li xuan ; wang jun gao ; liu qing ; liu shang

..............page:70-72

Alginate lyase production by Bacillus spp.with shaking fermentation
li yue ming ; han jian you ; xu jian chun ; zhang shu li ; guan bin

..............page:79-81

Biosynthetic gene of Monacolin K in Monascus
zhao jiu ; zhou li ping ; jia xiao qin

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

Advance and application of phytase
wang hong yan ; wang yun fei ; wang shen tao

..............page:24-25

Screening and growth characteristics of aroma-producing yeast in citrus juice
ai fang ; hu hui lei ; peng li tao

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

Double-mutation breeding of strain producing β-cyclodextrin glycosyltransferase
he fei yan ; liao wei ; mo yu wang ; lin hua

..............page:154-157

Fermentation technology of vinegar from Conghua persimmon
zheng rui zuo ; liu chang hai ; lin xue fen

..............page:175-178

Choice of the optimal medium for the growth of cholesterol-reducing Lactobacillus casei WB
chen jin zi ; hou hong man ; chen li ; liu yang

..............page:52-54

Selection of high acetoin-producing strain of Bacillus subtilis by UV mutation
yin ming hao ; xu hui ; cheng dian lin ; wang yong

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

Effects of casein peptides with different molecular weight on free radical scavenging
chen dong ping ; mou guang qing

..............page:33-35

Extraction of L-arginine by reversed micelles
liu yue hua ; shi yun fen ; zhang chun ling

..............page:113-114

Preparation of red-jujube KbaC
tang jun hu ; pan yang ; jing si qun

..............page:180-183

Medium for screening cholesterol-lowering lactic acid bacteria by in vitro model
wang xiao jun ; pan dao dong ; zhang jia cheng

..............page:26-28

New technology of Jiaxing operation in rice wine processing
wang guo liang

..............page:136-138

Determination of trace phosphorus in grain and process analysis
liu xia

..............page:158-160

Fermentation of lactic acid bacteria degreasing soybean powder by Rhizopus oligosporus saito
lu zuo ; zhou lei ; wang jian ming

..............page:45-48

Research progress in biosynthesis of natural monomeric spice
wang zuo ; bai wei dong

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

Comparison of the changes of body weight and liver toxic of riceflower-perfume energy liquor to male and female rates
ni zai yu ; chen chao

..............page:101-103

Study on analysis methods of phytase activity in fermentation broth
sa rong bo ; tang zuo zuo

..............page:167-169

Production of β-Casomorphin-7 by pepsin from casein
wang li zuo ; yuan yong jun ; sun yong min ; li pei jun

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

Separation and purification of proteinase from ginger and its enzymatic characteristics
you qing hong ; yin xiu lian

..............page:98-100

Molecular analysis of bacterial diversity in high temperature stacking fermented grains in Baiyunbian liquor production
zeng chi ; zhang ming chun ; liu zuo zuo ; zuo li hong ; xiong xiao mao ; xiang wei

..............page:39-41

Model of extraction of brewer\'s spent grain protein
liu chang jiang ; zong xu yan ; liu ling ; li li ; xu jin guang

..............page:104-106

Production of galacto-mannan-oligosaccharides hydrolysate by enzymatic hydrolysis of sesbania gum
bi jing

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