China Brewing 2011 Issue 1 Lactic acid production of Rhizopus oryzae under different conditions

Lactic acid production of Rhizopus oryzae under different conditions
ZHANG Yan;CHAI Zhenbo;GAI Gaowei

..............page:91-94

Production of amino acids by multi-strain fermentation from cottneseed meal
XIONG Wei;YANG Huanhuan;WANG Xiaolei;GAO Bing

..............page:85-89

Construction of recombinant Lactococcus lactis with fibrinolytic activity
YU Fengyun;FENG Hao;XU Fang;YAN Dazhong

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

Optimization of high density fermentation of Phaffia rhodozyma
WANG Yu;HUANG Liang;WU Jiaxin;TONG Yingkai;CAO Shijia

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

Effect of adjuncts and fermentation condition on alcohol fermentation of vinegar
TENG Zhancai;LI Zhijiang;WANG Bo;YANG Hongzhi

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

Screening of yogurt starter strains with low post-acidification capacity by ultraviolet mutagenesis
HAN Xue;ZHANG Lanwei;ZHANG Shuang;YI Huaxi;DU Ming

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

Characteristic and inhibition of peroxidase from Smallantus sonchifolium
ZHOU Xiangjun;GAO Yixia;ZHANG Shengcai

..............page:109-112

Optimization of cultivation conditions for Cordyceps by response surface methodology
ZHOU Guangqi;DAI Na

..............page:112-115

Screening and fermentation optimization of a thermoresistant and alcohol-tolerant acetic acid bacterium
SUN Wenying;CHEN Xiong;WANG Zhi;WANG Yongze;LEI Jincheng;YAO Juan

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

Production conditions of sugar juice from distiller′s grains of Chinese liquor by H2SO4-catalyzed degradation
LIU Yuehong;ZHANG Wenxue;TAN Li;KIDA Kenji

..............page:82-85

Antimicrobial activities of garlic extract by alcohol
YANG Guang;OU Yanglian;CHEN Jun;LIU Wenqun

..............page:61-62

Improvement on the low-salt solid-state fermented soy sauce production technology to enhance product quality
CAO Baozhong

..............page:149-153

Analysis of flavor components in double-protein cheese made by milk and soymilks
LI Li;YUE Xiqing;ZHANG Li;ZHANG Jian;YANG Zhennai

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

ITS sequence analysis on genetic diversity of Tricholoma matstutake in Heilongjiang and Jilin provinces
SONG Yuting;MA Dalong;SUI Xin;MU Liqiang

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

Comparison analysis of flavor compounds in pickles produced by inoculated fermentation and natural fermentation
ZHUO Xiangling;HU Ansheng;Wang Bin;ZHANG Shanshau

..............page:159-160

Research and development of black tea-jujube wine
XU Jiexin;Hu Changyu;WANG Chunxia

..............page:182-186

Screening and fermentation conditions of lipase-producing strain NJY-I-7
HE Shengying;CHEN Aijun;DU Huaming;HUANG Zunxi

..............page:66-70

UV mutagenesis in efficient degradation strains of potato pulp and fermentation
MA Zhengui;MA Weichao;PU Jianping;AN Jianping

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

Application of principal component analysis in quality evaluation of Chinese strong-flavor liquors
CHENG Tieyuan;LI Mingchun;ZHANG Ying;HE Kairong;XIA Yulin

..............page:89-90

Ultrasonic extraction of polyphenols from pineapple peel
LI Jing;DENG Maocheng;WANG Wenwen

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

Research and development of application of enzymes in Daqu in liquor production
ZHANG Zhigang;WU Shengwen;CHEN Fei

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

Research progress on higher alcohols control in top-fermentation wheat beer production
YU Aihong;GENG Jingwei;MI Xiaotao;LIU Jianheng;ZHOU Guangtian

..............page:21-25

xin xi dong tai

..............page:60,77,126,148,154,176,190

Sterilization of ripe material by microwave pressing in soy sauce brewing
WANG Weiguo;WANG Fang;LI Yuwei;ZHANG Fei;JI Qiaoling

..............page:26-27

Research on antigenic proteins of bovine milk
SONG Hongxin;PAN Jie;XUE Haiyan

..............page:17-21

Function of dissolved oxygen in wine and research progress of assay method
L(U) Linhua;ZHANG Xiaoxia;DONG Xiaoning;NIE Yahua;LIAO Tianlu

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

Preparation and properties of nitrite reductase from Lactobacillus
GONG Gangming;L(U) Yutao;GUAN Shimin;HE Tingting

..............page:58-60

Promote fermentation revolution of Chinese soy sauce by using microorganisms scientifically
LI Youjun;ZHOU Li

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

Identification of yeasts species in the fermentation of dry red wine of Yantai
WANG Huihui;LIU Tianming;WANG Ke;LI Jiming

..............page:33-36

Isolation and identification of Monascus strains and determination of Monascus pigment
SUN Yanjun;HU Zhongze;GAO Bing

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

Simultaneous determination of shikonin and its derivatives in Arnebia Euchroma (Royle) Johnst by HPLC
LIU Yumei

..............page:173-176

Determination of seven kinds of flavone aglycones in red wine with HPLC-UV and their bioactivities
WU Bo;YAN Jianfang;ZHANG Hanjun;ZHANG Weinong

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

meng xiang yu ze ren

..............page:前插一

SPME-GC-MS analysis of volatile components in hops
XUE Huali;PU Lumei

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

Determination of total alkaloids in fennel seed by HPLC
Gulbostan AIDER

..............page:166-167

The pilot-scale experiment of tea polyphenols cider fermentation
LI Yijing;XIE Tianzhu;MA Weichao;YANG Ruirui;HU Liping

..............page:145-148

Determination of α-acids content in beer with RP-HPLC
ZHANG Hairong;LI Dongmei;CHEN Jin\'e;WANG Yingjin

..............page:161-163

Overview of the cellar mud of strong-flavor liquor
XIE Guopai

..............page:153-154

Economic development model in the soy sauce enterprise using the low-salt solid-state fermentation
WENG Lianhai;LIU Tianming;LI Zhuowei;TAO Yingyu;JIANG Fujia

..............page:155-156

Determination of crude fat from Camellia oleifera seed and the extraction of tea saponin
ZHANG Weiguo;DENG Xianwei;YUAN Yufang;YANG Wanjun

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

Cultivation of ground-enhanced raw wheat Qu
WANG Jianguo;LU Weijie;QIAN Yulin;WU Xiaoxing;WANG Min

..............page:157-158

Condition for hydrolyzing sepia viscera with combination of two kinds of proteases
DONG Yahui;LI Hesheng;HE Yanfei;SHI Bingxin

..............page:136-140

Optimization of submerged fermentation parameters and technology of glucoamylase-producing Aspergillus niger IN7-31
HE Ying;L(U) Lihua;ZHANG Chan;ZHAO Liangqi

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

Optimization of fermentation conditions on lactic acid production from sucrose by Enterobacter aerogenes
XU Zhongyi;WANG Xinlei;YAN Qiaojuan;JIANG Zhengqiang

..............page:78-81

Study on ultrasonic extraction technology of chitosan from Mucor racemosus
WU Jianguo;WANG Lan

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

Volume enlargement of the MSG crystallization tank
LIANG Lihe;HUAN Yuewei

..............page:143-144

Production technology of pickle by semi-solid fermentation of Lactobacillus plantarum
DU Xiaohua;LIU Shuliang;PU Biao;ZHANG Aiqing;CHEN Li

..............page:63-66

Comparison of the fermentation properties of three kinds of beer yeasts
QIU Xiuwen;GUO Xiaoyan;WU Xiaoyu;LIU Haoju

..............page:40-43

Research progress on important functional bacteria in fermented soybean food
ZHANG Jinlan;ZHANG Jian;JI Fengdi;QU Yan;LU Fei

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

Technology of osmanthus glutinous rice wine
DENG Yuanxi

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

Methods for determination of total sugar content in wine
WU Ping;ZHAO Wenjing;XU Xiaojiao;DUAN Xueqiang

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

Changes of free amino acids during wine fermentation
GAO Nianfa;LI Lei;DENG Xuheng;SONG Lei

..............page:28-33

Optimization of treatment conditions of garlic extract on inhibition effect on E.coli with quadratic rotary design
LIAO Chunli;YANG Haibo;GUO Duanqiang;LIU Jing

..............page:97-99

Medium optimization of exopolysaccharide-producing Bacilli B-09 and viscosity characteristics of polysaccharide
ZHANG Xi;ZU Guoren;SUN Hao;KONG Fandong

..............page:74-77

Production of laccase by white-rot fungus Trametes hirsuta BYBF in fluidized-bed bioreactor
JI Wanzhen;XIE Yimin;WANG Peng

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

Effect of flow-through pulsed light on the sterilization and quality of rice wine
YUAN Yongjun;TANG Min;CHEN Wei;ZHUANG Yinchao;Qi Xiangyang

..............page:71-74

Screening of β-glucanase-producing microorganisms and medium optimization for β-glucanase production
SHEN Haiping;WU Xiaogang;WANG Xiaodan;ZHAO Changxin

..............page:55-58

Processing technology of Undaria pinnatifida Suringar fermented beverage
KONG Fandong;XU Bing;ZU Guoren;SUN Hao;LIU Zhaofang

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

Optimization of fermentation conditions of Hansenula anomala for ethyl acetate production and study on the metabolic pathway
SONG Wei;L(U) Lihua;ZHAO Liangqi

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

Optimization of saccharification process in the production of Chinese chestnut wine
WANG Weixin;FU Xiaoyan;CHENG Shuiming

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