China Brewing 2012 Issue 10 The response surface optimization on FM22 induction medium of CALB displayed on Pichia pastoris cell surface production

The response surface optimization on FM22 induction medium of CALB displayed on Pichia pastoris cell surface production
CHEN Mingxiang;XIE Wanyong;LIAO Xihao;CHEN Jiaju;HAN Shuangyan;LIN Ying

..............page:52-56

Extraction optimization of the total flavones of Sea buckthorn marcwith high voltage pulsed electric field by response surface methodology
PEI Yikun

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

Antioxidant activity of extract of Lvliang jujube
ZHAO Wenjing;DUAN Xueqiang;WANG Ruixiang;LI Haiqing;LI Yu

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

Vitro-antioxidative activity of polyphenol from pomegranate seed
SUN Jingtao1;DONG Juan2;DENG Xuemin2;SHI Xuewei2

..............page:146-149

Response surface optimization of the medium components for the production of nisin
ZHOU Bin1;CHEN Liye2;WANG Tian2;LIU Yali2;TAN Zhilei2

..............page:150-152

Screening of the thermotolerant aciduric lactic acid bacteria by He-Ne laser
CUI Guoyan1;CHEN Wuling2;Zhou Meihong2

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

Analysis of yeast community structure during Fen-flavor Daqu production with PCR-DGGE technology
LAN Yuqian1;FAN Danmin1;LIU Zhilei2;WANG Deliang3

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

Research of the automatic parched rice new technology of Zhenjiang vinegar
SHEN Zhiyuan1;YAO Hongliang1;LV Fuqiang2;WANG Junliang3

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

Research progress of flower wine
QIAO Yingxin;ZHOU Xiaohui;YANG Zi;WANG Haoyang

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

Ethanol and acetic fermentation of Ya’ and Xue’s pear vinegar
ZHAO Guoqun1;YAO Yao1;HU Tao1;GUAN Junfeng2

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

Diversity analysis of microbes in the treatment systems of brewing wastewater
SHEN Liyao1;LENG Yunwei1;HE Huan1;JIN Decai2;HAN Yaxin1;WANG Shanshan1

..............page:162-165

Preparation and electrophoretic analysis of casein in cow and goat milk
SONG Hongxin;ZHANG Ge;LI Hongxin;XUE Haiyan

..............page:65-67

Application of active carbon in purification of the edible alcohol
GUO Juan;Zhu Lin

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

Cloning and expression of chymosin gene from Mucor pusillus cDNA library in Bacillus subtilis
LI Zigang1;2;3;LI Fengjuan2;LI Yun2;WU Kun2;ZHAO Yuejin3;QU Lingbo4

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

Research progress on mannitol production using Leuconostoc fermentation
JIN Hongxing;CHENG Wenyu

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

Establishment and research on detection methods for multiple heavy metals in Luzhou-flavor liquor special grains
ZHANG Ying;XIA Yulin;LIU Bin;LI Mingchun;HE Kairong;CHENG Tieyuan;LING Yue

..............page:168-171

Isolation of two petroleum-degrading strains and their degrading characteristics
LUO Xiaofang;CHEN Lihua;WANG Dongmei;WEI Yumei

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

Determination of carminic acid in protein beverage by high performance liquid chromatography with fluorescence detection
FENG Yongwei

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

Optimization of the condition for the extraction of maize yellow pigment using screening and response surface method
LIU Yang;YANG Min;WANG Jiangyu;WU Yongbo

..............page:75-81

Investigation on the utilization of Real-time PCR and forecast microbiology in traditional liquor production
SUN Chao1;LU Huili1;2;LIU Yong2

..............page:7-10

Screening and identification of an exopolysaccharide-producing Bacillus sp.
ZHANG Cai;LI Yanyan;FAN Yi;LIU Lisha;LI Pinglan

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

Study on the tremella yoghurt of by Lactobacillus
TAO Weishuang;XU Lu;DU Fenghua

..............page:174-177

Research progress on determination methods of aroma compounds in honeys
SHU Feng;LIU Changhai

..............page:11-17

Screening of strains and optional conditions for koji-making from petis
KONG Fandong;HUO Yixuan

..............page:86-89

Influencing factors of biogenic amines in wine
ZHANG Jing1;2;ZHAO Shuxin1;XUE Jie2;ZHAO Caiyun2

..............page:18-21

Effects of steeping water pH on foam-active protein of barley during malting
SUN Lihua1;SUN Jun2

..............page:90-93

The production process of set soybean yogurt
DONG Panming;L Jing;YU Weiwei;LIU Qiaoni;YANG Junru;CAI Xiaokang;GAO Hongliang

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

Two-stage temperature controlling strategy for improving β-carotene production by recombinant wine yeast
LUO Huanhua1;SU Haijia1;YAN Guoliang2

..............page:22-25

Study on the processing of carrot juice and pitaya yogurt
JIA Juan1;WEI Qiuhong1;YANG WENwen1;WU Yanjie2

..............page:180-183

Transformation and utilization of amino acids during fermentation of ’Cabernet Sauvignon’ dry red wine
TIAN Yuan;LIU Rui;PAN Qiuhong

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

Activity of digestive enzymes produced by Eurotium cristatum with solid-state fermentation
LI Yuting;L Jiali;LI Liangfeng;DING Ting

..............page:93-95

Development of Stirring pueraria flowers juice sugar-free yogurt
YOU Lixin1;LIU Shujia2;YANG Liu1

..............page:183-187

Optimization of fermentation medium for epothilone B produced by Sorangium cellulosum
GONG Guoli1;CHEN Song1;LI Hui2;ZENG Qiao1;LI Nan1;SONG Juanna1

..............page:30-32

Optimization of flavonoids extraction from the bark of Tilia amurensis by response surface analysis
WANG Jingjie;MA Fengming;MU Liqiang

..............page:96-100

Effects of yeasts on polyphenols profiles and antioxidant activity of cider during main fermentation
LI Guowei1;FAN Mingtao1;WANG Shengli1;RAN Junjian1;ZHAO Zhengyang2;LIANG Jun2

..............page:33-37

Mai-lin liquor starter prescription and production technology of the starter-making
WANG Duliu;YE Wenbin;YANG Jiandong;HE Jiujun

..............page:187-189

Isolation and molecular identification of high-yield kojic acid strain from the peel of the citrus sinensis osbeck
ZHANG Yangyang;ZENG Baiquan

..............page:37-39

Effect Chinese herbs on the growth of probiotics
LIU Yang;LV Jiali;KANG Jie

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

xi cheng qu gong shang fen ju niu jie gong shang suo zhuan lan zhong hua ren min gong he guo xiao fei zhe quan yi bao hu fa jie xuan

..............page:189

zhong guo diao wei pin xie hui zhuan jia gong zuo wei yuan hui cheng li da hui zuo quan guo diao wei pin xing ye ke xue ji shu jiao liu da hui long zhong zhao kai

..............page:142

ri ben niang zao xie hui za zhi wen zhai
zhao xin

..............page:190

Study on microwave-assisted extraction of Chinese yam polysaccharides
LI Jiangang1;LI Qingdian2

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

Research on extracting process of Ginkgo biloba polysaccharide
LU Lian;DAI Yujun;LI Changchun

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

Isolation and growth characteristics of the salt-tolerant yeast for soy sauce flavor improvement
LIU Ying1;ZHU Xingui1;LI Xuewei2 Food Co.;Ltd.;Jiangmen 529156;China)

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

Isolation and identification of acetic acid bacterium and yeast in Tibetan mushroom
ZHANG Yan1;ZHANG Weibing1;HE Lin2;MI Lan1;WEN Pengcheng1;QIN Hong1;LIANG Qi1

..............page:40-42

Metabolites of Bacillus lentus in solid-state fermentation
LIU Hua;WANG Heyu;LIU Linlin;WANG LI;YANG Daiyong;LU Yunhuai

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

Dynamic analysis of the five digestive enzymes in the fermentation of Shenqu
XU Yun1;ZHENG Lu1;XIANG Hongyu1;ZHU Hongliang2;XIE Qiuhong1

..............page:43-45

Effect of medical stone on volatile compounds in brandy
ZHANG Shipeng1;LIU Pinhe2;QIN Weishuai3;JIANG Caihong1;ZHAO Xinjie2

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

Study on solid-state fermentation technology of highland barley Monascus
ZHOU Lihong1;2;WAN Qiang1;LIU Min1;XIONG Yan1;ZHAO Hui1

..............page:46-49

Relationship of microbial population with pit mud thickness of construction pits of Luzhou-flavor liquor
REN Daoqun1;3;TANG Yuming1;3;YI Bin2;YAO Wanchun1;3;LU Zhongming2;LIU Maoke1;3

..............page:49-51

Bitterness and ACE inhibitory activity of the high-temperature soybean meal peptide
LUO Xianhui;LI Li

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

Quality and sensory analysis of wine from Wuling Mountains
DAI Xuan;PAN Limei;WEN Chengya

..............page:124-127

Identification of contaminated microorganisms during the amino acid solution production
LIU Sixi;LIU Tianming;WANG Hong

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

Growth characteristic of Bacillus cereus and the antimicrobial activity of garlic essential oil against Bacillus cereus
MU Keyun;LI Li

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

Antioxidative activity of soy enzymatic hydrolysates
MA Jingxi1;MIN Weihong2

..............page:135-141