China Brewing 2012 Issue 5 Study on ethanolic fermentation using by-product in production of soy protein concentrate

Study on ethanolic fermentation using by-product in production of soy protein concentrate
CHENG Qianwei;MENG Luli;LIU Sheng

..............page:68-70

Study of fermentation process in yacon-passion fruit mixed vinegar
PAN Yanli;HUANG Youqin;HUANG Xia;JIANG Yuanxin;LIANG Huirong;ZHU Qibin;ZHU Cai

..............page:203-206

Optimization of liquid fermentation of Gloeostereum incarnatum S.Ito et Imai and antibacterial activity of its polysaccharide
ZHANG Gongliang;ZHU Mingsi;MU Na;LIU Yang;HOU Hongman

..............page:99-103

Study on the brewing technology of site-flavor liquor
ZHANG Zhaomin;WU Shengwen

..............page:164-167

Screening on Trichoderma isolates producing lipid by decomposing corn straw
WANG Xue;HU Jindong;ZHANG Xinjian;REN yan;YANG Hetong

..............page:154-158

Study on microwave assisted transesterification synthesis of n-butyl cinnamate catalyzed by ionic liquid 1-butyl-3-met hylimidazolium hydrogen sulfate
LI Yu;WU Zhiyi;HUANG Junhua;ZHANG Zongchun;XU Huiting;ZHANG Ying

..............page:38-40

Effectts of composite sugar on the growth of Cordyceps militaries
YANG Tingting;YANG Pingping;YU Tao;WANG Yan

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

Microbial treatment of L-arabia sugar crop production
CAO Yanzi;LIU Yan;SHAN Chunqiao;ZHANG QI;LIU Qiuchen;JIANG Guotuo

..............page:151-154

Researching of fermenting galacto-oligosaccharides technology
WEI Jun;LI Piwu;WANG Ruiming

..............page:104-107

Research on preparation and the antibacterial activity of rutin metal complexes
ZHAO Qiang;DONG Xiaoning;WANG Guoqing;CHEN Jie

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

Determination of saccharifying enzyme activity of three Aspergillus oryzae and quality analysis of sweet potato shochu
HAO Pingping;WU Faping;ZHANG Wenxue;ZHANG Kaizheng;ZHENG Tianli;ZOU Guangyou

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

Determination of eight inorganic elements in the health wine by flame atomic absorption spectrophotometry(FAAS)
WANG Xiang;YANG Xiaoyan

..............page:179-182

Comparison of different Saccharomyces cerevisiae strains on fermentation and antioxidative characteristics
CONG Wenrong;CHEN Jingyu;HAN Beizhong

..............page:21-24

The distribution of lactic acid bacteria in traditional liquor production and main metabolites
SUN Chao;LIU Yong

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

Optimization of fermentation medium for antimicrobial substances from Bacillus subtilis C3
MA Xiaodan;ZHONG Hongxing;ZHONG Siqiong;XIE Yuanhong;LIU Hui

..............page:10-14

Characterization of volatile compounds in Chinese rice wine by static headspace-gas chromatography-mass spectrometry
WANG Jialin;SU Hairong;YU Qinfeng

..............page:188-190

Study on characteristics of cholesterol reduction in vitro by Lactobacillus plantarum from sauerkraut
YU Zhihui;WANG Ji;LI Da;YANG Zhennai

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

Influence of fermentation conditions on one-step ethanol production from Jerusalem artichoke
HU Tao;ZHOU Yanhua;ZHAO Guoqun

..............page:78-82

Investigation on the content of trace element in oyster mushroom from medical herbs
JIN Qian;DENG Chuanyu;JIANG Xiaoxia;FENG Nian

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

Optimization of a defined medium for the L-lactic acid production by response surface analysis method
ZHANG Yanhui;LI Xiaoxue;ZHANG Yue;WANG Yonghong

..............page:15-20

Comparison of glutathione synthesis ability and catalysis conditions by yeast
XIONG Fuxing;DUAN Xuehui;HU Mingming;WANG Juan;WU Liang;CHEN Jiali

..............page:117-122

Quadratic polynomial stepwise regression analysis for optimizing ultrasonic-assisted enzyme extraction of polysaccharide from bean dregs
GUAN Haining

..............page:53-55

Identification of Bacillus strains isolated from Yacai by 16S rRNA gene sequencing
ZHANG Liang;WU Huachang;DENG Jing;LI Pingping;XIAO Chen;SHEN Fang

..............page:82-84

Study of technological condition for hydrolyzing ginkgo liquor by two-enzyme
YANG Fang;TANG Yijun;ZHANG Ruohua;HOU Shasha;ZHANG Zhicai

..............page:108-110

Optimization of fermentation medium of propionic acid production by Propionibacterium acidipropionici using response surface methodology
LIU Yin;HE Jingliang;ZHAO Jihong;WEI Mingbao;YANG Xuepeng;WEI Dongzhi

..............page:59-63

Rice wine brewing using by aquatic product of Weishanhu lake
SONG Wenxia;HAN Xiaolong;SHI Wenxiang;LI Tongyang;LI Guizhi

..............page:194-196

Culture condition research of nata-producing strain
LUO Bing;ZHAO Shuquan

..............page:137-140

Optimization of hawthorn polysaccharide extraction condition and growth-promoting effect on Lactobacillus bulgaricus
DAI Yuanchen;HOU Hongman;ZHANG Gongliang

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

The application of the recycling technology with the filtrate of waste to the ethanol fermentation
FAN Jiaqi;ZHANG Xian;KONG Defang;LIU Pei;YANG Chunguo

..............page:159-161

Use of modem biotechnology culture pit mud improve the quality of base liquor in new pit rapidly
WU Yibo;WANG Zhenhuan;FANG Yuejin;YAO Jicheng

..............page:172-175

Studies on the liquid-fermentation cultivation of Pleurotus eryngii
WANG Yanping;ZHAO Na;FU Lihong;HAO Limin

..............page:30-35

Screening of alginate degrading bacteria and optimization of fermentation conditions
WANG Jining;YAN Xiaoqiang;DU Zongjun

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

Analysis on factors affected higher alcohols formation during mulberry wine brewing
LUO Huibo;JIANG Wentao;WEI Chunhui;XU Shengdong;LI Ruijia

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

Effect of MRS medium components on bacteriocin Bac-J23 production from Lactobacillus J23
YI huaxi;HAN Xue;DU Ming;ZHANG Lanwei

..............page:56-58

Studies on to measure the contents of β-oriented saccharides in the residues of column chromatography from the processing of Siraitia grosvenorii Swingle by enzyme decomposition
HUANG Shihao;KANG Rulong;SU Xiaojian;ZHANG Daoping;LIU Qian

..............page:85-87

Study on extraction and stability of gardenia yellow pigment
GAO Li;DENG Qingyun;JIANG Yiquan;LI Guoyuan;SHAO Jia

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

Ultraviolet mutagenesis breeding high ester produced yeast
LU Zhenqun;XUE Zhenglian

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

Screening of lipase producing strains in oil field
YUAN Shuxian;ZHAO Yan;GUO Cheng;GAI Qiuzhu

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

Breeding of high citric acid-producing Aspergillus niger strain by aerospace mutagenesis and its optimization of ferm entation conditions
MA Xuguang;ZHANG Zongzhou;LIU Yun;ZHAO Guochan

..............page:40-44

Microencapsulated sea-buckthom determination of acid value
NIE Binying

..............page:191-193

Influence of near-infrared on growth of photosynthetic bacteria
LI Jiazhou;ZHANG Dongqing;HUANG Ronglin;ZHAO Xin;XIAO Yuping

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

A primary investigation on fermentate preparation and quick analystic identification of poly-γ-glutamic acid
DONG Jian;L(U) Ying;FANG Li;BAO Xin;HU Wei

..............page:148-150

Optimization of oil fermentation medium from inulin by Trichosporon cutaneum
JIA Shanshan;JIU Min;WANG Lunji

..............page:63-67

Study on the extraction and antioxidation capability of yellow coreopsis basal pigment
Yan Xiaoxin;MUNIRA A;JING Siqun

..............page:144-148

Extraction of pigment from mulberry and application in kiwi wine
YUE Chun;TTAN Jinjun;MA Changxin;ZHANG Jing

..............page:167-171

Discussion the function of salt-tolerant yeast to the flavor of the naturally fermented soy sauce
SONG Jiang;WU Ting;WANG Yuanliang

..............page:4-7

Effect of several treatments on fermentation and quality of low alcohol white wine
L(U) Wen;ZHANG Fuqing;CUI Yan

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

Compatibale solutes improved enhance salinity tolerance of Zygosaccharomyces rouxii and the flavour in high salt liquild soy mash fermentation
LIU Dayu;WANG Xinhui;REN Hongyang

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

Identification of Gluconobacter oxydans for fruit vinegar production and its fermentation characteristics
LI Yun;LIU Yude;SU Shuyou;WEI Yongchuan

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

Study on the mutation breeding of Aspergillus niger fermented production citric Acid
WANG Depei;ZHOU Ting;ZHANG Lingyan;YANG Ying;GAO Nianfa

..............page:123-127

Fermentation optimization for aminopeptidase production of Bacillus methylotrophilus
XIANG Jun;ZHANG Jinhu;CHAI Haiyun;CHEN Weibin;CUI Tangbing

..............page:45-50

Optimization of processing technology of stirred chestnut yoghurt using response surface methodology
LIU Liyuan;ZHONG Weifang;CHEN Fujie;QI Fengsheng

..............page:199-202

Study on soy protein isolate hydrolysis by alkali protease
WU Yinghuan

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

Study on the processing technology of strawberry yoghurt
YAN Peifeng;DOU Chenglin;WEI Zongfeng

..............page:196-199

Determination of extracts from Gastrodia tuber fermented with Grifola frondosa by HPLC method
XU Xiaobao;WU Tianxiang;ZHANG Yong;TAN Sha;WANG Na;FU Hongwei

..............page:182-185

Preparation and recognition properties of tyramine molecularly imprinted polymers
ZHOU Xingnong;ZHAO Chunmei;YAN Shoulei;WANG Qingzhang;LI Jie

..............page:25-29

Isolation and primary identification of dominant bacteria in Hunan cured pork
FENG Xiujuan;LIU Chengguo;LOU Aihua;HUANG Tianzhu

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