China Brewing 2010 Issue 7 Immune colloidal gold technique and its application in mycotoxin detection

Immune colloidal gold technique and its application in mycotoxin detection
xu yan li ; bao lei ; wu zhen xing ; lv ning ; liang cheng zhu ; zhao feng

..............page:13-17

Optimization of extraction conditions of polysaccharide in hemerocallis fulva by response surface methodology
li ying lei ; chen jian hua ; sun ji you ; zhan yong cheng

..............page:72-75

Optimization of fermentation conditions of lactic acid from starch by Bacillus licheniformis
wang xin lei ; zuo qiao juan ; jiang zheng qiang ; xu zhong yi ; guo yang

..............page:23-27

Research progress of lactic acid bacteria in beer industry
liu cui hua ; zhao hui ; wang zuo

..............page:10-12

Optimization of fermentation conditions of Kluyveromyces marxianus bile salt hydrolase
liu hui ; dong rui zuo ; pan chang li ; gao xiu zhi ; zhang hong xing

..............page:44-46

Optimization of soybean protein hydrolysis by S9 alcalase
zhang hong yan ; zheng shu sheng ; wang cheng ; wang bei yan ; xu yan ; zhang hong li

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

xin xi dong tai

..............page:6,9,79,117,129,132,136,156,175,185

Multi-strains koji-making in the pond of soy sauce with spraying-extraction
yuan yuan ; ji feng zuo ; lu zuo ; huang chi du ; gao guo sheng ; cheng yong qiang

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

Comparison on antioxidant activity of natural spices
guo yan hua

..............page:154-156

Improving nisin production from whey by mixed culture fermentation
guo shu wen ; zhao shu xin ; cui jing yi ; song jin long ; li li na

..............page:123-126

Modified \'mixing with steamed four pots\' solid-state fermentation for liquor production and the digital control
weng lian hai ; chen yu jie

..............page:151-153

Processing technique of medlar wine
zou dong hui ; li zuo

..............page:179-180

Effect of temperature on the quality of Moutai-flavor Daqu
ming hong mei ; liu yu chi ; zhuo zuo chong ; cheng wei ; yang wei jian

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

Effect of ultra-high pressure water jet on the aging of Luzhou-flavor liquor
fan di ; wang sheng min ; zhan yuan wen ; zhang zuo ; wang zuo ping ; zhang xiao rong

..............page:140-142

Determination of mono-phenols in wild Vitis quinquangularisris wine in Guangxi Du\'an
wu ying ; li hua ; huang hong hui ; wang hua

..............page:168-170

Processing technology of fuel ethanol with sugar beet
li kui ; lu hong yi

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

Submerged fermentation and clarification of persimmon vinegar
yuan de shu

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

Isolation, identification and succession of bacteria during spontaneous fermentation of Musalais in southern Xinjiang
zhu li xia ; han miao ; guo dong qi ; gong ming fu ; hou xu jie ; zhang li li

..............page:133-136

Effects of four herbs on growth and fermentation of Ganoderma lucidum
zhu qiang ; xia yan qiu ; wang zhi jun ; yang cong fa

..............page:163-165

Rapid screening of phytase-producing strains and the optimization of fermentation conditions
cui zhi fang ; liu na ; ji ai yun

..............page:137-139

Determination of 4-methylimidazol in soy sauce
zhao jun ping ; gao li hua ; jin wei wei ; lu zuo

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

Processing technology of almond-apricot paste
zhang zong zhou ; zhang yang ; chen zhi mei

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

Development of cynanchum bungei healthy beer
shi jing lue

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

Effect of storage conditions on the stability of chitin deacetylase
yue hong xia ; zhao xiang ying ; tian yan jun ; liu jian jun

..............page:61-63

Fish sauce production via fermentation of pond smelt
zhang xiao fan ; liu xue jun

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

Degradability of poly-ε-L-lysine
zhang zuo ; chen xiong ; wang yong ze ; wang zhi ; wang jin hua

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

Identification of a low-temperature-active phytase-producing strain and the preliminary study on its enzymatic characteristics
chen zuo ; chi nai yu ; wang zuo ; dong shuo ; zhang qing fang

..............page:41-43

Influence factors on ester decrement in low-alcohol liquor during storage
li ying kai ; xiao dong guang ; guo xue wu

..............page:96-99

Analysis on influencing factors on color and hue of soy sauce
wang chun ling ; zhang bo hua ; cui zuo ; lu mei fang ; wei yong hua

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

Preparation and properties of immobilization of tannase on silk fibroin
tu jie ; liu guan hui

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

Production and regeneration conditions of Trichoderma koningii protoplast
tian zuo ; yuan she qiang ; bai xiao qing ; yuan yao wu

..............page:75-79

Growth characteristics and culture conditions of marine bacterium B 105 producing antibacterial substance
zu guo ren ; zuo lei ; sun hao ; kong fan dong

..............page:114-117

Microware-assisted extraction of flavonoids from safflower
li na ; lu xiao xiang

..............page:105-109

Innovation and development of China\'s citric acid fermentation industry
gao nian fa ; yang feng

..............page:1-6

Advances in methods for discrimination of fermented and blended soy sauce
qiu dan dan ; wang chao ; yu chun huan ; zhao guo hua

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

Optimizing fermentation medium for the production of microbial lipid by yeast with response surface methodology
wang bu jiang ; zhang chen yun ; fan xiu hua

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

Effects of solvents and lights on transformation of trans-resveratrol to cis-isomer by HPLC analysis
zhou li ; shao ji hong ; wang feng ; wang su fang ; li li

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

Preparation of whey yoghurt
zuo wen jie ; cui jian yun ; ren fa zheng

..............page:181-183

Analysis method of sodium cyclamate determination in wine samples
liu bo

..............page:171-173

Optimization of medium compositions for chymosin-producing Mucor with solid-state fermentation
cheng qiao ling ; cao shao wei ; zhang xiao qing ; wang yan ping

..............page:57-61

Optimization of solid-state fermentation conditions of glucoamylase by Penicillium sp. 26
yang yi ; cai xiao bo ; jin yan ling ; li xin bo ; zhao hai

..............page:28-32

Biochemical approaches of increasing extraction productivity of β-Amylase from soybean powder
zhang jian ; li zuo ; zhang kai cheng ; zhang xuan min ; zhou xiao rong

..............page:143-145

Screening of Aspergillus niger JG strain with high chymosin activity by microwave induced mutation
shao shu juan ; li tie zhu ; li zuo lin ; yang zhen nai

..............page:47-50

Selection of bacteriophage-resistant mutants of Streptococcus thermophilus
leng yi fei ; zhao shu zuo ; zhu hui ; liang yun xiang

..............page:118-120

Oriented screening of Bacillus natto strain for direct vat starter
weng qi min ; huang zhan wang ; kong ling rong

..............page:64-68

Development of health protection wine
wang jian guo

..............page:183-184

Optimization of fermentation conditions for γ-aminobutyric acid production with Lactobacillus plantarum S35 in the post-fermentation of soy sauce
qu yan ; wang fu jie ; chen bin ; cui ting zuo ; li ping lan ; lu zuo

..............page:68-72

Effects of NaCl on nitrite decomposed by Lactobacillus
dong shuo ; chi nai yu ; zhang qing fang

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

Application of the radiation technology in storage of soy sauce
li jin yu

..............page:17-19

Optimization of submerged fermentation medium of Tricholoma giganteum
zhen shi mei ; yang shu de ; yu lan lan ; cheng fang fang

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

Characteristics of acid-producing microorganisms from aged Chinese rice wine and the sterilization of high intensity pulsed electric field
zhang yin zhu ; yao wei rong

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

Optimization of medium for biosorbent salt-torlerance Zygosaccharomyces rouxii
jiang wei ; xu ying ; liu wen lei ; wang dong feng ; zuo hong lei

..............page:32-36

Optimization of fermentation medium producing cold-active raw starch-digesting glucoamylase by response surface method
sun zi yu ; chi nai yu ; li bing ; wang yu ; zhang qing fang

..............page:110-114

Production of collagen peptide from bullhead skin by peptide hydrolase
shao wei ; deng yuan fang ; chen zuo

..............page:120-123

Determination of organic acids in vinegar by ion exchange chromatography
wang gui shuang ; tang kun tian ; lu zuo ; gao li hua

..............page:166-168

Direct ethanol fermentation from sugarcane juice
li cui ; wu shi hua ; yi zuo ; huang cui ji ; qin chong ; zhang li ping

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

Quality of dry white wine affected by maturities of Chardonnay grape
zhang zhen wen ; tang hu li

..............page:37-41