China Brewing 2015 Issue 1 Research progress on the low temperature tolerant mechanism of Saccharomyces cerevisiae

Research progress on the low temperature tolerant mechanism of Saccharomyces cerevisiae
ZHENG Zuliang;,FANG Lianying;,ZHAO Hui;,DU Gang;

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

Research status of crispness-keeping and preservation of pickled vegetables
LIU Wei;,DONG Quan;

..............page:5-9

Research progresses on apple brandy fermentation technology
KANG Sanjiang;,ZHANG Yongmao;,ZENG Chaozhen;,ZHANG Jihong;,ZHANG Haiyan;,ZHANG Fang;,ZHENG Ya;

..............page:10-12

Discussion on the development of compound seasoning
JIANG Xinye;

..............page:13-17

Development and application of lactic acid bacteria protein
KANG Suhua;

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

Comparative study on the quality of soy sauce produced from whole soybeans and defatted soybeans
LI Xuewei;,ZHU Xingui;,LIANG Yaoshun;,ZENG Xiaobo;

..............page:22-26

Research and identification of characteristic flavor compounds from Pixian soybean pastes
LIU Ping;,ZHAI Gang;,CHEN Gong;,HUANG Zhan;,LI Feng;,XIE Biao;

..............page:27-32

Cloning and sequence analysis of Bacillus subtilis BJ3-2 S-adenosylmethionine decarboxylase gene speD
WANG Yajuan;,HAN Zhongan;,LUO Xinxu;,WU Yongjun;

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

xin xi dong tai

..............page:37,176

Screening of a broad-spectrum bacteriocin-producing lactic acid bacteria strain from XinJiang traditional cheese and its biological characteristics
YANG Shangjiao;,NI Yawen;,NI Yongqing;

..............page:38-42

Screening of pectinase-producing yeast from the Glacier No.1 in Tianshan Mountains and its phylogenetic analysis
ZHENG Xiaoji;,SHI Xuewei;,XU Chengjian;,DONG Juan;,NI Yongqing;

..............page:43-46

Inhibitory effect of chitosan hydrochloride on several aquatic pathogens
SUN Yuying;,ZHANG Jiquan;

..............page:47-49

Optimization of total flavonoids extraction technology from celery by ultrasonic-enzyme synergistic method
ZHANG Xiangyu;,TAN Xinghe;,CAI Wen;,LU Ka;,ZHANG Yu;

..............page:50-53

Effects of preparation condition on tap density of diatomite filter aids
HE Yicheng;,GAO Huimin;,REN Zijie;,GUAN Junfang;,YIN Hang;,YUAN Dachao;

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

Changes of nutrients during Minbei Douchi processing
ZHANG Jing;,WEI Lihui;,XU Yinghui;,CHEN Zongdao;,ZHANG Jianming;,HUANG Yan;

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

Optimization of fermentation condition of mud carp by-product hydrolysate
LI Xiaoyan;,WANG Lichang;,WANG Wei;,REN Wenbin;

..............page:62-64

Isolation and identification of chitosanase-producing strain Bacillus cereus
YU Fenghui;,XU Zeping;,XIE Haitao;

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

Correlation between mineral elements content of Chinese rice wine and glutinous rice material
CHENG Xiuxiu;,RUI Hongfei;,XIE Guangfa;,ZOU Huijun;,LIU Xingquan;

..............page:68-71

Mutation screening of succinic acid-producing Aspergillus oryzae
LI Ning;,MA Limin;,ZHAN Weichao;,REN Gaofei;,LIN Jian;

..............page:72-75

Experimental treatment of Luzhou flavor liquor wastewater by a upflow anaerobic sludge blanket process
XIAN Yuanhua;

..............page:76-79

Optimization of extraction technology of leaf protein from space breeding alfalfa by response surface methodology
PAN Weicang;

..............page:80-84

In vitro antioxidant activity of purple carrot juice
HU Chunyan;,LIN Yuping;,LU Rui;,ZHANG Chunmei;,LUO Xingqian;,LIANG Xing;,ZHAO Shenglan;

..............page:85-88

Medium and technology conditions for sodium gluconate-producing Aspergillus niger SFGT601 fermentation
TIAN Yanjun;,ZHANG Jiaxiang;,YANG Liping;,QIAO Jun;,ZHAO Xiangying;,FAN Yixiao;,LIU Jianjun;

..............page:89-93

Extraction and purification of three monomers in curcuminoids
FANG Ying;,XIE Yu;,LU Haoyao;,LIAN Xiaodong;,LIN Weimin;,LIU Xin;,GAO Xiangyang;

..............page:94-98

Comparative study on antioxidant activity of three kinds of dietary fibers and the main adsorption capacities
chen zuo ying ;, li jiang ;, zheng yu tao ;, wang ping ;, huang liang ;, sun ji kang ;, wang hai xia ;, peng jiu sheng ;

..............page:99-104

Decoloration of soy sauce by macro-porous resins
HAN Chengxiu;,ZHU Xingui;,LI Xuewei;

..............page:105-109

Effects of different processing technologies on solid beverage quality
WANG Miaomiao;,CHENG Jianghua;,YAN Xiaoming;

..............page:110-114

Detection of ethyl carbamate in Chinese liquor by SPE and isotope internal standard method
WANG Jian;,AI Taobo;,YUE Qinghong;

..............page:115-117

Identification of Luzhou-flavor liquor produced by pure grains
LI Jian;,JIANG Xue;

..............page:118-121

Optimization of low protein and phosphorus rice flour process technology by alkaline protease hydrolysis
YANG Yongsheng;,HUANG Ting;,LIU Liangzhong;,JIA Weibao;,CAO Yuxiang;,CHEN Lin;

..............page:122-126

Kinetics study on solid-state fermentation of succinic acid producing strain
MA Limin;,ZHAN Weichao;,YU Jiang;,LIN Jian;,XU Shiai;

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

Effects of yeast assimilable nitrogen content on fermentation and aroma components of Cabernet Sauvignon wine
MIAO Chengpeng;,ZHANG Hui;,YANG Xiaoyan;,PAN Ting;,YIN Yuling;,XI Zhumei;

..............page:131-136

Selection and optimization of pretreatment method for phthalates detection in Chinese liquor by GC-MS
XU Zhong;,LU Bushi;,LI Xinshe;,WANG Xiaoyu;,MA Liqun;,PENG Xinkai;

..............page:137-142

Determination of As, Cr, Cd, Pb and Hg in malt by inductively coupled plasma spectrometry
LI Miao;,DU Ruihong;,WANG Lina;

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

GC-MS analysis of aroma compounds of Chardonnay icewine at different years in Sichuan-Tibet plateau
XING Yage;,JIANG Li;,SUN Congshan;,CAO Dong;,XU Qinglian;,CHE Zhenming;,LUO Jianfeng;

..............page:147-151

Determination of alcohol content in Chinese liquor by GC with n-propyl alcohol as internal standard
HONG Wei;,FU Chuanwu;,NONG Lidan;

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

A rapid determination method of nitrite content in food
LIU Jing;,LI Yuejuan;,XU Jingdong;,HAN Ling;

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

Development of lactic acid bacteria beverage with kefir
LI Haiyan;

..............page:160-163

Fermentation technology of Phyllostachy pubescens shoots wine
LI Meiqun;,AI Wensheng;,YANG Ming;,MENG Yong;,TU Jia;

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

Fermentation technology of tangerine fruit wine
CHEN Qingchan;,JIAN Qingmei;,WANG Jinsong;,SUN Aihong;

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

Development of Kombucha wine
SUN Yongkang;,LU Qinqin;

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

li zu xin qi dian kai qi xin zheng cheng
zhong guo niang zao bian ji bu ;

..............page:前插1