China Brewing 2010 Issue 6 Comparison of two optimization methods of confirming the best germination condition of Japanese rice

Comparison of two optimization methods of confirming the best germination condition of Japanese rice
ling meng ; zhao chang xin ; han dan ; zu guo ren

..............page:126-129

Determination of the total flavonoids and polysaccharides in Xinjiang snow lotus healthy wine
deng chang sheng ; peng yang ; wang xin yu ; li ling ; di la re mu sha

..............page:153-156

Application of space mutation Aspergillus niget ZM-8 in the production of functionnl bitter buckwheat vinegar
zhang yang ; zhang zong zhou

..............page:32-34

Kinetic monitoring ethanol fermentation of yeast using laser tweezers raman spectroscopy
lai jun zhuo ; li zi da ; liu bin ; huang shu shi ; liao wei ; wang gui wen

..............page:48-52

Development of peptide chewable tablet
shao wei ; tang ming ; wu zuo

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

Effect of temperature on micro-organisms for methane fermentation of sweet potato lees
li mei qun ; xiong xing yao ; tan xing he ; deng jie hong ; zhou hong li ; peng dan ; tang yan hong ; zhang yan yan ; wang dan

..............page:44-47

A liquor-making technique based on the biological chain of vintage,cultivation and planting
liang li he

..............page:137-138

Brewing technology of sufu with the compound seasoning
li guang hui

..............page:133-135

Preparation of the liquid starter from microorganism of solid-state fermentation liquor
zhang jian ; zhang chao ; chen ze jun ; sun chuan ze ; bu jin hai ; gou min ming

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

Extraction of flavonoids from cherry seed and its antioxidant activity
zhang jing min ; lv ling ling ; guo lei

..............page:65-68

Properties of main enzyme of strain A100-8 in low-salt solid-state fermentation
hei zuo zuo ; lu mei fang ; wang chun ling ; zhao xu rong ; zhao zuo

..............page:37-40

Research advance on soybean paste
huang chi du ; lu zuo ; zhang jian

..............page:4-6

Flavor of soy sauce
zhao de an

..............page:7-9

Formation and detection methods of biogenic amine in wine
kong wei fu ; fan chun yan ; zhang li han ; huang wei dong

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

Characteristics of top-fermentation yeast
cao xiao hong ; cui yun qian ; zhang lin jun ; hao ran

..............page:25-27

Screening of salt-tolerant and ester-producing yeast using genome shuffling and its fermentation conditions
wang chun ling ; song zuo ; hou li hua ; lu mei fang ; cao xiao hong

..............page:20-24

Research advance of transglutaminase
tao hong jun ; shao hu ; huang ya dong ; kong ling wei

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

Isolation and identification of esterase-produce mould and characterization of its metabolites
huang dan ; fang chun yu ; shang zhi chao ; chu yu long ; li jian ji

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

Fermentation technology of healthy vinegar with Jinling jujube
wang shu qin ; meng xiao zuo ; song li feng ; zhao chun yan

..............page:165-167

Application of active carbon on turbidity removal for alcohol-reduced Fen-flavor liquor
wang jin hua ; li ping

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

Evaluation of measurement uncertainty of total acid in vinegar
diao chun xia ; huang wei hong

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

Separation of soybean anti-oxidative peptide by gel filtration chromatography
zhang dong jie ; ma zhong su

..............page:41-44

Liquid fermentation technology of xylanase-producing Aspergillus niger man-1
wang de pei ; xu tong bao ; fang jian hui ; deng xu heng

..............page:106-110

Characterization of β-glucanase produced by Bacillus subtilis AS3S from beer\'s spent grains
li bao kun ; han jing ; li kai xiong ; zheng xiao ji ; zhang jian ; mao xiao ying ; ji hua

..............page:72-74

Brewing techniques of Henan Laobieyi special vinegar
zheng jie

..............page:168-169

Extraction technique of insoluble dietary fiber from stem apexes of sweet potato
xu li li ; huang gui juan

..............page:113-116

Fermentation conditions for gibberellin production by a Gibberella fujikuroi SFGi-1 swain
liu wen fang ; zhao xiang ying ; tian yan jun ; han yan lei ; liu jian jun

..............page:117-120

Relevance study for Crifola frondosa fermentation
sun jin xu ; zhu hui xia ; zhang qing

..............page:111-113

Fermentation kinetics of exopolysaccharide-producing Bacillus sp.
wan hong gui ; dan xian ; yuan jian feng ; jiang dao hang ; cai heng

..............page:97-100

Effect of beer on the antioxidant capacity of Drosophila melanogaster
sun mei ling

..............page:123-125

Determination of trace nitrite in water
li fu lan ; yan jie ; guo jin quan ; li li

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

Determination of microelements and nutrition ingredients of barbeque sauce
huang jun sheng

..............page:151-152

Fermentation technology of banana wine
wang tian lu ; zhong qiu ping ; yang ying ; fang zhong min ; yang quan yun ; fu yong sheng

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

Processing technology of purple cabbage yoghurt
jia chang hong ; zhang yi jiang ; chang li xin ; ou yang wen qing ; zeng hui ying

..............page:177-180

zhong guo jiu qu de qi yuan yu fa zhan shi tan tao
fu jin quan

..............page:180-186

da jian wo guo di yan gu tai fa jiao fa jiang you sheng chan qi ye qing jie sheng chan xin xi xi tong he ji shu zi xun fu wu ti xi de tan suo
weng lian hai ; li zhuo wei ; chen yu jie ; jiang fu jia

..............page:186-188

Design,improvement and creation of Yangshenghua functional and nutritious rice wine
wang jian guo ; bi hu ming ; zhao zi liang ; shen xue fen ; chen rong lin

..............page:144-147

Glutamate production with semi-continuous fermentation by immobilized protoplast
zuo jing ; feng zhi bin ; cheng xian hao ; zhang yu xiang ; cheng shi wei ; zhang jian lei

..............page:121-123

Determination of nitrite in pickles by N- (1-naphthyl) -ethylenediamine dihydrochloride spectrophotometric method
liu hui ; tian ya hong ; lao wang mei ; ma shu lan ; zuo xin rong

..............page:157-160

Processing technique of aloe rice wine
li ming ze ; liu dian feng ; tao ling xia ; wu chun zuo

..............page:139-141

Optimization of the medium for expansive fermentation of Enterococcus faecium
li zhen hua ; guo chen ; huang zuo ; zhao zhong sheng ; yue xi qing

..............page:100-102

Dynamic influence of water content of starter on quality of wrapped starter suppressed by machinery
xiong xiang ; yu you gui ; wang wen da ; liu an ran

..............page:141-143

Microbial distribution in commercial spores of koji soy sauce
ji feng zuo ; lu zuo ; zhang jian ; huang chi du ; yuan yuan ; zhou lei

..............page:80-82

Research progress on production and application of sucrose phosphorylase
hou gu wei ; ma jiang feng ; sui zuo zuo ; jiang zuo ; wei ping

..............page:17-20

Identification of a mould strain in tempe
lu zuo ; gao li hua ; zhang jin lan

..............page:35-37

Effect of salt-tolerant yeast on the flavor of soy sauce and its research progress
chen bin ; lu zuo ; wang fu jie ; yin li jun

..............page:1-3

Screening of higher cellulase-producing mutant under liquid fermentation and its culture condition
gong yong ; zhao dong

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

Brewing technology of pineapple wine
hu yue ying ; chou hou yuan ; chen wen xue ; he shi ting ; li cong fa

..............page:172-174

Mutation of amylase-producing Aspergillus oryzea
zhu wen you ; zhou shou xu

..............page:57-59

Syrup production technology with saccharifying enzyme hydrolysis of potato starch
li xing ge ; li zhi jiang ; niu guang cai ; zuo feng ; guan zuo

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

Microwave-assisted extraction of flovonlids from rhodomyrtus tomentosa
mao xian ping ; wei xue feng ; huang zhi qiang

..............page:69-71

Gene expression of HSP70 of the yeast after influenced by furfural
cao wen tao ; zhang zuo ; huang qiang

..............page:86-88

xin xi dong tai

..............page:47,56,68,93,96,110,120,125,129,147,156,164,174,188

Analysis of metabolites and changes in enzyme activities in the glutamate fermentation under different dissolved oxygen concentration
lu zhi hong ; liu zhi cheng ; zheng sui ping

..............page:28-31

Beer fermentation system based on industry ethernet of ADAM-5000TCP and WebAccess configuration software.
yang jin song

..............page:130-132

Identification of fermented and non-fermented soy sauces based on gel filtration chromatography combined with coomassie brilliant blue staining
li bo bin ; zeng jin hong ; zheng yun feng ; meng yan qing ; xia zuo fang

..............page:53-56

Induction and screening of Lactobacillus acidophilus with high-yield exo-polisacchrides
liu qi

..............page:103-106

Effect of processing on change of natto flavor
guan yin ; xiao ran ; li chun

..............page:75-77

Changes of alcohols during the storage of Fuqu liquor
ma rong shan ; zhang ; jiao chuan yong ; tang sheng hao

..............page:91-93

Research on white vinegar making by fed-batch technique and liquid state fermentation
wang yang ; zhang dong sheng ; shi lei

..............page:83-85

Effect of aerobic cell-growth control on anaerobic succinate fermentation by engineering strain of E. coli
liu shu wen ; jiang zuo ; ma jiang feng ; chen ke quan ; yu li ; yue fang fang ; xu bing

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

Separation and analysis of citrinin in monascus with phenyl column HPLC-
wen jing ; xu dong

..............page:148-151