China Brewing 2013 Issue 2 shi pin tian jia ji chan ye de fa zhan zuo dai zheng que de chan ye yin dao

shi pin tian jia ji chan ye de fa zhan zuo dai zheng que de chan ye yin dao

..............page:69

Influence of low inducing temperature on foreign protein production in recombinant Pichia pastoris
LIAO Xihao;CHEN Mingxiang;XIE Wanyong;HAN Shuangyan;LIN Ying*

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

chu kou shi pin wu hu shi ying yang biao qian biao zhu

..............page:76

wo guo 30% ren lv she ru liang chao biao fang bian mian lv lei tian jia ji jiao gao

..............page:80

Optimization of fermentation condition for Clostridium acetobutylicum
LI Weijia1;CHEN Chunyan1;CUI Haidi1;ZHANG Junqing1;YING Chao1;XIAO Zeyi1*;TANG Xiaoyu2

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

Kinetic models of γ-aminobutyric acid batch fermentation
ZHANG Xiaojie1;SUN Junshe1;2*;ZHANG Xiuqing1;HU Jinrong1;ZHANG Jingsheng1

..............page:16-19

shi pin ji xie bao zhuang bao chi 20% zeng su

..............page:94

Optimization of fermentation medium for protease production by Bacillus subtilis
ZHANG Shiwei;HUANG Jianfei;LUO Lixin*

..............page:20-24

fu shi ying yang bu chong pin ni xu tian jia dha

..............page:98

The role of glycine betaine and molecular chaperone dnaK from Tetragenococcus halophilus on salinity adaptation
LU Liangkun;LUO Lixin*;LI Pan;CHENG Lili

..............page:25-32

guo nei shou ge shi pin su liao ping hui shou zai li yong xiang mu jiang yu nian di tou chan

..............page:105

who fa bu yan she ru xin zhi nan yan tui jian liang you 6g jian zhi 5g

..............page:109

Establishment and validation of predictive model of Pseudomonas from chilled pork ribs
XIONG Danping;LIU Chaoqun;WANG Hongxun*

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

gan guan fen xi shi pin gan guan zhi liang kong zhi dao ze deng liang xiang guo biao tong guo shen ding

..............page:118

wo guo bao zhuang ji xie xing ye zhuan xing gao duan shi tou qiang jin

..............page:128

Influence of brewing process on the physiochemical index and higher alcohol content of rice wine
GONG Yaoping1;ZHOU Jiandi2*;QIAN Bin2;REN Jie2;JIANG Yujian1

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

pu tao jiu xing ye gui fan hua cheng du de ti sheng you wang jia su xing ye xi pai

..............page:147

pu tao jiu biao qian de jia zhi

..............page:158

Optimization of fermentation process for Hakka Mother Wine with IMO by response surface methodology
FANG Xiaodi1;BAI Weidong1;2*;ZHAO Wenhong1;QIAN Min1;BAO Tingting1

..............page:41-44

Changes of microbe and aroma components in liquid pit mud culture proce
YAO Wanchuan1;TANG Yuming1;REN Daoqun1;LIU Maoke1;LEI Guangdian2;TIAN Xinhui1

..............page:45-48

zhong guo diao wei pin jing xiao shang ( bei jing ) jing ying ju le bu cheng li qi dong yi shi zuo 2013 xin chun lian yi hui zai jing ju xing

..............page:161

bao zhuang ji xie xing ye da er bu qiang pei tao xing ye zuo xu wan shan

..............page:169

Isolation,growth characteristics and identification of yeasts from fermented vinegar grains
WEN Hongyu;SHI Jin;WANG Lu

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

bao zhuang ji xie xing ye : cha yi hua bao zhuang ti xi zhu pao xing ye fa zhan

..............page:172

Optimization of the production process of walnut polypeptide by Aspergillus niger fermentation with walnut residue
XIE Cuipin1;JING Siqun1*;LIU Shuai2;WANG Zhenghong2

..............page:53-57

chao xian liang shi yong tian jia ji an shang xian fa

..............page:175

Antifoam strategies in bio-fermentation
WANG Wenqi1;ZHANG Qingwen1;LI Junqing1;CAI Zijin1;HONG Housheng1;2*

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

Screening of killer yeast from wild Saccharomyces cerevisiae in banana wine
YANG Dongsheng1;2;LUO Xianqun2;WANG Xinguang2

..............page:57-60

Study on the high density fermentation of Biofidobacterium
HE Laping1;2;LU..Xibin3;LI Cuiqin3;ZHANG Rujiao1;2;ZHANG Ling3;GAO Bing4;5*

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

Preliminary analysis on sea cucumber capsules
MENG Zhaoyang

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

Research of the sobering up function with mixed fruit juice
HUANG Chaoqun;HUA Jingqing*;WU Maolei;WU Fei

..............page:64-66

Identification of three Hami melon wine yeasts by molecular biology
LI Xiaohua

..............page:73-76

Process optimization of uncooked rice liquid brewing in vinegar making
XU Xinjin1;CHEN Ming2*;XU Wenhui3;LI Huiyong2

..............page:67-69

Selection of high-yield pigment-producing Monascus strains and antimicrobial activities
ZHENG Hong

..............page:70-72

Preliminary identification on structure of oligomeric proanthocyanidins from faba bean episperm
DENG Li;CHU Shichao;LIU Zhangwu;ZHANG Hong

..............page:137-143

Application of electronic tongue in the discrimination of sichuan-type sausage with different fermentation time
FAN Wenjiao1;2;YI Yuwen1;JIA Hongfeng1;LONG Ke2;ZHANG Yongkui2*

..............page:144-147

Development of the pumpkin and ginseng wine
JIA Juan

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

Development of oat red yeast rice wine
WANG Jianguo;SHEN Yugen;HUANG Yanyuan;LU Weijie;BI Cheng

..............page:152-154

The Development of Undaria pinnatifida soya bean milk
LI Xingxia

..............page:155-158

Research on Xinjiang ice wine industry development
ZHENG Yuanyuan1;YAO Zhiwei1;ZHANG Yali2*

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

Empirical research on influencing factors about rural residents to the cognitive and purchasing behavior of safe food
MA Jingxi1;WANG Shuai1;WANG Yue1;DAI Yundi2*

..............page:162-166

xiang piao san bai nian cang sang hua huai mao
cao bao zhong

..............page:167-169

zai tan zhong guo bai jiu guo ji hua qian jian lao bai gan xiang xing jiu you li yu zou chu guo men
zhong guo hui zou hai zuo zhou ren zhong

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

Some mistakes in tasting wine
WEN Jianhui

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

gu niang xin fa jiang you sheng xiang

..............page:136

Study on the antimicrobial and antioxidant activities of bioactive peptides from oyster
LU Xuemin;WANG Qilin;LAN Xiaoyan;CHEN Junsheng;YANG Yuchen;ZHANG Li*

..............page:77-80

Decolorizing process of DL-lactic acid
DENG Mei

..............page:81-83

The comparison of anthocyanin in wines
YUAN Wei;XUE Xiaoyan;FAN Aiyue;ZHANG Huining*;ZHENG Yongju;QI Xinchun;MIAO Chengpeng;BI Yujie

..............page:84-85

diao wei pin de yao yong jia zhi

..............page:8

guo jia shi yao jian ju : er tong yao wu jiang you xian shen ping gu li yan fa

..............page:12

e xiang liao he diao wei pin shi chang zhong guo zhan bi da 31.54%

..............page:24

cfe2013- la xiang guo ji guo nei diao wei pin xing ye ji jie hao

..............page:36

zhi jian zong ju : shi pin qi ye jiang shi xing zhi liang zhuang kuang zhu dong bao gao zhi du

..............page:60

ou meng ni xiu ding shi pin he shi pin cheng fen biao qian de fa gui (ec)no608/2004

..............page:66

bei jing 4 shi pin an quan pei tao tiao li qi cao zuo fang shi pin jin ru shi tang

..............page:63

Establishment and verification of growth predictive models of Brochothrix thermosphacta in chilled pork fillet
ZHAO Guojiao;JIANG Mei;WANG Hongxun*

..............page:86-88

Optimization of carotenoids fermentation by yeast BC-1 form Tianshan mountain glacier
ZHENG Xiaoji;CHEN Zhoulin;DONG Juan;XU Lei;XIA Feifei;LUO Juan;NI Yongqing*

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

Comparison of microflora in cold fresh ground pork with different fat percentage
WANG Hongxun;HUANG Nali;HOU Wenfu

..............page:92-94

Screening of fusion strains with Tsingtao beer yeast and alcohol yeast for high concentration brewing yeast
LI Juning;YI Qingping

..............page:95-98

Production of cordycepin by liquid fermentation of Cordyceps militaris
QUAN Yanling1;WANG Lin1;XU Yunjian1;XIE Shengquan2

..............page:99-100

Optimization of enrichment medium of low temperature mixed lactic acid bacteria
TIAN Jumei;LIANG Qi;MI Lan;ZHANG Yan;WEN Pengcheng;ZHANG Weibing*

..............page:101-105

Production of ethanol by uncooked materials simultaneous saccharification and fermentation from potato waste residue
YANG Min;YANG Jitao;HU Yusen;ZHOU Hongyan;LI Yongjuan

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

Determining the fermentation medium for vitamin B12 production by Pseudomonas denitrificans based on its nutrient demand characteristics
PENG Weifu;ZHOU Jia;CHENG Xin;PENG Zhiyuan;LI Kuntai *

..............page:110-113

xi cheng qu gong shang fen ju niu jie gong shang suo zhuan lan guo wu yuan guan yu jia qiang shi pin an quan gong zuo de jue ding jie xuan

..............page:52

Optimization of microwave-assisted extraction technology of intracellular trehalose in yeast using Box-Behnken response surface analysis
SONG Xiaoli;LI Li;LI Junqing;ZHANG Qingwen;HONG Housheng*

..............page:114-118

Application of ultrafine jet mill technology in the pretreatment of Salix lignocelluloses
LIN Zengxiang1;2;SHI Jiping1*;LI Rongxiu2;LIU Li1;SHEN Zhaobing1;JIANG Biao1;SHI Jiping1*

..............page:119-123

Determination of the sterilization process and shelf life of compound condiment
SONG Gang

..............page:124-128

Technology of vinegar after-ripening aging
SU Yinghui

..............page:129-132

Uncertainty evaluation for determination of 4-methylimidazo in caramel by HPLC
JIANG Xue1;2;SU Yuanyuan1;2;WU Xiaosong1;2;LI Jian1;2;LI Qianshan1;2

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