China Brewing 2011 Issue 6 Production of microbial oils fermented by multi-strains with corn stalks

Production of microbial oils fermented by multi-strains with corn stalks
YIN Tao;LI Xinshe;HU Dunzhu;HE Shuhua;ZHANG Feng

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

Investigation on the influence of cellulase on the flavor substances of the Daqu liquor
LI Xuhui;WU Shengwen;ZHANG Zhigang

..............page:80-83

Optimization of determination conditions of nitrite reductase activity produced by Bacillus megaterium
LUO Yan;SUN Junshe;ZHANG Jingsheng;HU Jinrong;ZHANG Ying;LIU Ping

..............page:27-31

Production of protein feed from wheat bran with solid-state fermentation by multi-strains
CHEN Hongwei;YE Shuhong;WANG Jihui;WANG Guoxin;WANG Han;XU Longquan;JIANG Miao

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

Aging mechanism of rice wine and the choice of aging factor
SHEN Liyao;LENG Yunwei;YE Hui

..............page:179-181

Production of compound health beverage nade from cabbage and soybean
HUANG Dejuan;LEI Chunhua;XU Jianpin;ZHANG Hongying;HUANG Dechao;ZHANG Jingqiang

..............page:199-201

Degradation of cholesterol by Monascus
ZHANG Qian;WANG Changlu;HAO Lu;CHEN Mianhua;WANG Yurong;LI Fengjuan;YANG Hua;WANG Jing

..............page:31-34

Optimization of fermentation conditions for exocellular polysaccharide by marine bacterium 0417
LIU Tianhua;QIAO Meng;LI Lele;XIE Fei;DU Zongjun

..............page:107-110

Optimization of supercritical CO2 extraction of total alkaloids from Fritillaria ussuriensis maxim using response surface methodology
WANG Lijie;WANG Hongyang;ZHANG Dongjie

..............page:116-118

Cultivation of yeast based on the methylene blue dye reduction test (MBRT)
DONG Zhipeng;LI Wenling;ZHANG Liang;DING Chongyang;SHI Guiyang

..............page:84-88

Influence of different freezing treatment to the peel on the quality of red wine
ZHANG Hongna;GAO Chang

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

Fermentation kinetics of biodegradation of free gossypol by Candida tropical
DING Xue;MA Xiaoyan;ZHANG Xianzhou;WANG Yu;ZHANG Wei

..............page:131-134

Effect of reaction media on lipase activity and lipase-catalyzed hydrolysis and methanolysis of lard
ZHANG Yaoyao;SUN Yumei;CAO Fang;DU Qiaojuan;ZHANG Xiaofeng;CHEN Min

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

Preparation of water-soluble chitosan with cellulase
WANG Zhe;ZHENG Yecan;CAI Guangzhi;YANG Yanan

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

Production technology of solidified purple sweet potato yogurt
DENG Jinjian;LIU Huanming

..............page:196-198

Scale-up production of yacon fruit vinegar by Acetobacter
HUANG Xiaobin;LUO Ronghua;ZHANG Qian;HUANG Biao;LI Yuanyuan;TANG Xianghua

..............page:128-130

Screening of yeast for banana-pineapple mixed wine
PAN Yanli;YAN Changpeng;HUANG Xia

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

Production technology of rice bran citrus wine
SHAO Yan;LU Zhongming;HOU Bingfeng;LI Guanghui

..............page:202-205

Analysis of free amino acids in NW 196 grape
HUANG Yan;ZHOU Lin;SU Meiqing;MONG Jianguang

..............page:185-187

Research progress of control methods for Staphylococcus aureus biofilm
SUN Jilu;CHEN Xiaoxue;HAN Beizhong

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

Enhancement of β-carotene production by Blakeslea trispora using aqueous-organic two phase system
PU Qiankun;WANG Jing;LIN Gaochao;FAN Dongxue;YAN Guoliang

..............page:54-57

Ethanol production by xylose fermentation strain
LAI Ying;ZHAO Jinhui

..............page:134-136

Research progress on xylitol production by biomass conversion
MA Weichao;LI Yijing;GAO Wenhui;AN Jianping

..............page:4-8

Influence of different fermentation method on breaking walls of the rape bee pollen
FENG Hui;JIAO Shirong;TANG Yuanmou;TANG Pengcheng;LIU Jia

..............page:78-80

Effects of processing techniques and flour addition on antioxidant capacity and compounds of soybean paste
ZHAO Wenting;WANG Ying;QIU Fan;LU Fei;YIN Lijun;NIRASAWA Satoru

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

Research progress of the mechanism of induction and synthesis of cellulase by Trichoderma reesei
LI Hui;WANG Yiqiang;CHEN Jienan;ZHANG Weitao

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

Screening and identification of biosurfactant producing strain
LIU Fei;ZHAO Xiangying;TIAN Yanjun;ZHANG Jiaxiang;LIU Jianjun

..............page:159-162

Antioxidant activity and inhibition to α-amylase of polyphenols from Rumex seeds
WANG Dongdong;LI Nan;LIU Shikai

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

Research progress of noble catalyst for direct synthesis of hydrogen peroxide from hydrogen and oxygen
GE Shimei;PAN Hongyan;ZHANG Yu;LIN Qian

..............page:17-22

Rheological properties of fermented mash of cellulosic ethanol
KANG Congcong;MA Xiaojian

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

Dynamic changes of its factors during the quality grains fermentation period of Luzhou-flavor liquor
HAO Jianyu;ZHANG Suyi;ZHAO Jinsong;SHUI Liangyang;ZHANG Yudong

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

Enzymatic saccharification conditions of bamboo cellulose
LI Wenhua;WEN Zhongwen;TU Guoquan

..............page:51-53

Changes of aroma components of litchi wine during brewing process
HUANG Xiaohong;DENG Kaiye;MIAO Xiaoping

..............page:187-192

Promotion of quality liquor rate using microorganism technology of upper layer formation grains
REN Daoqun;TANG Yuming;YI Bin;YAO Wanchun;LU Zhongming;LIAO Jianmin

..............page:163-166

Optimization of tannase production by Aspergillus niger solid-state fermentation
MA Ruyi;ZHAO Xiangying;LIU Jianjun

..............page:152-155

Breeding of high-yield coronatine-producing strain by protoplast fusion
WANG Xiaofei;WU Xiaoyu;LIU Haoju;GONG Xia;ZHONG Yijun

..............page:65-70

Recycle of glutamic acid from the monosodium glutamate mother liquid (Ⅱ)
LIANG Lihe

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

National microbiological criteria of brewing soy sauce
SHI Lijie;QU Lingtong;SHEN Xue;BAI Fengling

..............page:58-61

Anti-aging research with mice and microbes
CHEN Jun;YANG Guang;LIU Wenqun

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

Development of Pyracantha fortuneana lactobacillus beverage
LIU Minghua;WANG Dahong

..............page:192-196

Effects of mixed culture on production of astaxanthin by Haematococcus pluvialis
YOU Yong;GUAN Bin;KONG Qing;ZHANG Ruiqin;YANG Yingying;GAO Yanyan;WU Jiqin;WEI Qun

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

Effect of dissolved oxygen on nitrite reductase fermentation by Bacillus megaterium MPF-906
ZHANG Ying;SUN Junshe;ZHANG Jingsheng;LUO Yan;HU Jinrong;LIU Ping

..............page:43-47

Nature carriers for yeast immobilization used in fruit wine fermentation
HUANG Xia;NONG Zhirong;YANG Changpeng;YANG Min;YAO Xiaoyi;XIAO Zhongjing

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

Application of indigenous Saccharomyces cerevisiae strains from Hebei in pilot wine fermentation
SU Ning;LI Shuangshi;YAN Bin;CHEN Jingyu;HAN Beizhong

..............page:34-37

Fermentation optimization for the production of chitosanase by Aspergillus fumigatus
QI Huilian;CHEN Guiguang;LI Wei;ZHANG Yunkai;LIANG Zhiqun

..............page:148-152

Modern production technology of" Xiang school" rice wine
YU Yougui;LIU Pingya;JIN Cheng;YAO Sheng

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

Isolation of the aroma-producing yeast from soy sauce mash and it application for improving the flavor of low-salt solid-fermentation soy-sauce
CHEN Qiang;ZHU Xingui;ZENG Xiaobo

..............page:137-141

Analysis and evaluation of nutrients in sweet rice wine
YANG Yong;CHEN Weiping;MA Rui;YU Lili

..............page:182-184

Enzymatic synthesis of dextran
FAN Pan;ZHONG Guifang;Mao Duobin;WEI Dongzhi;YANG Xuepeng

..............page:166-169

Physiochemical characteristics of cooked material in soy sauce production sterilized by microwave pressing treatment
LI Yuwei;WANG Fang;WANG Weiguo;JI Qiaoling;ZHANG Fei

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

Optimization of production technology of wheat germ yogurt by response surface methodology
ZHANG Qian;ZHANG Xiaofeng;HAN Ping;CHEN Xiaomei;ZHU Mingjun

..............page:125-128

Effects of glucose on chlorophy and phycobiliprotein of S.platensis
TIAN Hua;XIE Suxia;ZHANG Yiming

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

Screening of chitin deacetylase producing strain
LIU Li;ZHAO Xiangying;LIU Jianjun

..............page:61-64

Separation of four kinds of nucleotides from RNA hydrolysates
ZHOU Wenxiao;ZHAO Xiangyin;LIU Jianjun

..............page:143-147

Screening and identification of Salmonella with radio-resistance in pet food
WANG Jianling;ZHANG Chaozheng;ZHANG Yi;WU Jun;PAN Jun;SHAO Mingyu;CAO Meiyun;ZHANG Ling

..............page:48-50

Efficiency improvement of vinegar production technology by liquid fermentation and its application
WEI Keqiang

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

xin xi dong tai

..............page:3,26,70

Metabolism of L-malic acid accumulation in Aspergillus flavus
HAO Xixiang;LIU Jianjun;ZHAO Xiangying;TIAN Yanjun;ZHANG Jiaxiang

..............page:122-124

Optimization of RAPD conditions for total microbes in fermented meat
QIN Dan;YANG Yong;ZHOU Xiaoping;CHENG Yan

..............page:92-96