China Brewing 2010 Issue 5 Screening of killer yeast from wild Saccharomyces cerevisiae

Screening of killer yeast from wild Saccharomyces cerevisiae
yang dong sheng ; liu wei ; xie xiao hong ; luo xian qun

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

Effect of deletion of CHS3 gene on the thermotolerance in Saccharomyces cerevisiae
liu xiang yong ; zhang xiao hua ; wang yue si

..............page:127-129

Distribution of microorganisms and changes of protease during koji-making with different technology
ji feng zuo ; lu zuo ; yuan yuan ; zhang jian ; huang chi du ; gao guo sheng

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

Quick separation of purified tannase with two steps
ni tian biao ; wang ju fang

..............page:109-113

Influence of addition of Tween-80, ether and sodium chloride on the glycolipid production by hydrocarbon degrading bacteria HB29
wang jian ; hou bai you ; sun yu mei ; cao fang

..............page:113-115

Screening, optimization of fermentation conditions of an amylase-producing marine bacterium
zhang ji qian ; zheng bing xin ; wu bo ; shao yun yun ; li chuan chuan ; zhu qi zhong

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

Isolation and identification of a strain of chymosin-producing bacterium
hu yong jin ; shi zhen xing ; zhu ren jun ; gan bo zhong

..............page:81-84

Pretreatment techniques in the alcohol production with lignocellulose
tian long ; ma xiao jian

..............page:8-12

Researching advancement of bioactive peptides
liu hai jun ; le chao yin ; shao wei ; ye jing long ; pan hong ; li jin ju

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

Enhanncing flavor process of banana vinegar by liquor returning fermentation technology
ma zuo hao ; liu chang hai ; lv zuo cheng

..............page:73-77

Development of bacterial cellulose fermented jelly
zhang hai yue ; zuo xiao juan ; zhao wei

..............page:176-179

Submerged fermentation of selenium-enriched oyster mushroom
chang gui ying

..............page:146-148

Effect of starch hydrolysis degree on itaconic acid production by Aspergillus terreus
wei ling yun ; liang hai qiu ; zhou he zhi ; he xiao ping ; zhang mei

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

Research of cryoprotectant of Lactobacter bulgaricus and protective mechanism
pu li li ; liu ning

..............page:46-48

Dynamic changes of physiochemical and biochemical indicators during soy sauce koji-making
huang chi du ; lu zuo ; yuan yuan ; ji feng zuo ; cheng yong qiang

..............page:38-41

Spore-forming conditions of Bacillus coagulans
yang li hua ; zhao shu zuo ; leng yi fei ; liang yun xiang

..............page:96-98

Synthesis of nipagin esters catalyzed by brφnsted acidic ionic liquid
wei ben mei ; zhang zhi yong ; dai zhi qun ; guan jin tao

..............page:122-123

Fermentation of the mixture of oyster enzymatic hydrolysate and radish juice by lactic acid bacteria
xu ying ; liu wen lei ; jiang kai yuan ; duan shuai shuai

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

Solid-state fermentation of cellulase by Trichoderma viride
wu xiang yu ; chen cun she ; zhang jing ; zhang ying ; hu de

..............page:93-96

Isolation, screening and identification of predominant bacterial strains in naturally-fermented sausage
xu chun zhong

..............page:88-92

Cloning and expression of neutral phytase gene from Bacillus amyloliquefaciens in Pichia pastoris
zhang jian yun ; gu li kun ; cui shu jun ; wu xiu qin

..............page:116-119

Optimization of extraction of phellinus igniarius polysaccharides using response surface methodology
you qing hong ; yin xiu lian

..............page:67-69

Screening, molecular classification of Aspergillus in Pixian\' horse-bean and its enzymatic characteristics
li cong hu ; zheng jia ; xie fei ; chen xin ; zhou rong qing

..............page:30-34

Chiral resolution of racemic α-phenylethylamine by lipase
wu hua chang ; you yao hui ; deng jing ; ma qin yuan

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

Liquid-state fermentation conditions for monascus pigments production by Monascus purpureus JR
liu de hua ; liu dai xi ; ding hai yang ; meng hui hui ; sheng cheng cheng ; li kun tai

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

A new analysis method of optimization of E.coli medium
huang yan ; zeng huang zuo

..............page:119-122

Technology of fermentation style Morchella esculenta health wine
zhang qing ; ding li xiao ; wang ying ; wang tian long ; liu wen yao

..............page:167-170

Development of bifidobacterial fermented milk and wolf berry beverage
gao hong ping

..............page:180-181

Rapid determination of the cholesterol concentration in yolk powder by o- phthaldialdehyde (OPA) method
bai li ; wang rui xue ; wang ji hui ; qian fang

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

Comparison analysis of brewing technology of sake and rice wine with addition of steamed rice during fermentation
wang jian guo

..............page:131-135

Determination of free amino acids content in corn syrup by HPLC
wang min ; zhang jing shu ; zhao yan li ; zhang bing ; wang yun shan ; guo huai zhong ; su zhi guo

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

Lipid extraction of yeast by acid-heating extraction
kong fan min ; zhao xiang ying ; tian yan jun ; guo tian qing ; liu jian jun

..............page:143-146

Production technology of fortified corn wine
liang li he

..............page:129-130

Processing technique of new-type red beet yogurt
zhang yi jiang ; wang wei jie ; jia chang hong ; meng hui yu

..............page:170-173

Koji-mold preparation of Bifidobacterium vinegar bran koji and the determination of its enzyme activity
xi qing ; zhang de chun ; guan xiao ran

..............page:149-151

Improvement of the determination of reducing sugar with Fehling\'s reagent method
yang lin e ; peng xiao guang ; yang qing wen ; yang yu xia ; zhao xin

..............page:160-161

Development of eleocharis tuberose peel fruit vinegar beverages
gao zhi ming ; luo yang he ; chen zhen lin ; pan zhong tian

..............page:164-166

Research development and application of Nisin
zhao chun yan ; wang yuan ; meng xiao zuo ; kang li xing ; liu chang jiang

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

Study on antioxidation activity in defferent kinds of vinegar
li jian ; liu dong bo ; xia zhi lan

..............page:106-108

Application and research progress of 5\'- phosphodiesterase
shao shuai ; tian yan jun ; zhao xiang ying ; liu jian jun

..............page:26-30

Production of bran koji by mixture of cooked and uncooked bran
yin zhao jun ; lin li ping ; jiang jun shan ; zhang feng ying

..............page:70-73

xin xi dong tai

..............page:4,48,84,108,126,130,135,142,148,159,166,179,185

Isolation and identification of dominant microorganisms from pickle brine and its anti-bacteria function
yan ping mei ; xie teng yun ; gao ji ping ; wang xiao bin ; liu jia ; zuo zhi min

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

Effect of neutral protease on non-biological stability of beer
han hua ; wang jia lin

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

Research and application of deacidification and clarification of grape juice
wang wei jun ; li yan hua ; zhang lan wei

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

Research progress of Bacillus cereus in food
zhang wei wei ; lu zuo ; zhang jin lan ; wang jian ming ; gao li hua

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

Preparation of health yoghurt from acanthopanax senticosus
ma xiu jie

..............page:174-176

wo guo shi pin qi ye wen hua ying xiao de chuang xin lu jing tan jiu
hu fu zhao

..............page:182-185

Isolation and characterization of Lactobacteria from viili and its effect on longevity of Caenorhabditis elegans
li meng ; wang chang lu ; wang yu rong ; li feng juan ; luo cheng

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

Succinic acid production by anaerobic fermentation from cane molasses
yang zhuo na ; li jian ; huang xiu mei ; fang xiao jiang ; jiang zuo

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

Progress of aroma components of apple cider
shang hong qin

..............page:20-23

Production of sugar with straw degradation by multi-strains fermentation
liu zuo ; xu er ni ; xu ying xuan ; ren zhong li

..............page:77-80

Optimization of rapid specificity identification of Oenococcus oeni
wang hua ; jin gang ; li cui xia ; du li ye ; li hua

..............page:152-156

Screening of biological preservative lactic acid bacteria and characterization of the bacteriocin
zhu jun li ; wang zuo ; li jian rong

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

Mutation screening of yeast strains with higher inulinase activity
yang li bo ; zhao wei li ; zhang gui ; zhao guo qun

..............page:139-142

Screening of yeast for pear fruit wine production and the optimization of fermentation conditions
cao xin zhi ; liu fang ; zhu zuo

..............page:102-105

Separation and identification of lactic acid bacteria isolated from soy sauce mash
wang fu jie ; lu zuo ; qu yan ; zhang jian ; ji feng zuo

..............page:49-52