China Brewing 2015 Issue 2 Application of metagenomics in novel xylanase genes development

Application of metagenomics in novel xylanase genes development
XIONG Ke;,YANG Yuhuan;,LI Xiuting;

..............page:1-5

Research status of category of stinky food and its chemical composition
JIANG Liwen;,CHEN Chen;,WU Yuefei;,XU Ruixuan;,LIN Chang;

..............page:6-9

Research progress on Schisandra chinensis and fermented wine
LV Linzheng;,ZHANG Lanwei;

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

Research progress on processing and comprehensive utilization of sweet orange
ZHOU Xianyan;,SHEN Zhengsong;,GONG Qi;,ZHU Chunhua;,GAO Junyan;,YUE Jianqiang;

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

Application of enzymes in wine making
TAN Siwei;,TONG Junmao;,SHI Xuewei;,XU Yanan;

..............page:18-25

Preliminary study on osmotolerance mechanism of T yeast on soy sauce brewing flavor
WANG Cong;,WANG Meng;,HE Jingyu;,WANG Chunling;,HOU Lihua;

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

Change of the non-volatile acid in Shanxi aged vinegar during production
WU Guangming;,YANG Lin'e;,ZHANG Lei;,ZHAO Xin;,WANG Zhengzheng;

..............page:31-33

Effect of fumigating process on antioxidant activity of Shanxi aged vinegar
GUO Liyun;,NI Wenjie;,YANG Xiaolan;

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

Application of palm oil in Sichuan silk beef snack
HUANG Zhan;,LIU Ping;,CHE Zhenming;,HU Mingming;,HUANG Qingji;,MA Li;

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

xin xi dong tai

..............page:42,152,167,176

Optimization of process parameters for lemon protein extraction
SONG Xiaoning;,YANG Wentao;,LI Zhen;,ZHAO Jun;,LI Yufeng;

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

Comparative study on different extraction methods for piperine
LIU Xiao;,HOU Shunchao;,GU Lin;

..............page:47-50

Cloning and sequence analysis of gene encoded raw-starch-digesting-glucoamylase from Aspergillus niger G-1125
SUN Haiyan;,LI Juanhua;,LIU Enshi;,YI Xiaoping;,YANG Jinghao;,YIN Yiyi;,PENG Ming;

..............page:51-54

Screening of anti-Canidia albicans marine fungi and their antifungl activity
WANG Yongyong;,MENG Chunlei;,CAI Shuang;,HUANG Min;,MENG Qingheng;,SUN Jianhua;

..............page:55-59

Isolation and identification of ACE inhibitory peptide from wheat gluten hydrolysate
WANG Zhangcun;,WANG Ying;,CAO Qin;,WANG Xudong;,AN Guangjie;,ZHAO Xuewei;

..............page:60-63

Effect of different fermentation processes on fermented cowpea quality
LI Yufeng;,XIE Jing;,JIANG Liwen;,ZHU Wenzhuo;

..............page:64-67

Screening of high yield amylase-producing strains from fermented soybean paste and the enzyme activity determination
DONG Dan;,CHEN Yan;,GUAN Tongwei;,CHE Zhenming;

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

Effect of fed-batch fermentation modes on high density fermentation of Saccharomyces cerevisiae
RONG Bohan;,ZHEN Yuguo;,ZHAO Xiaoli;,LIU Yichen;,JI Hongqin;

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

Isolation and identification of high-activity flocculation bacteria in potato starch wastewater
zhao qi zheng ;, lu hong ke ;, peng tao ;, ma wen jin ;, chen xing ye ;, yin xin ;, zhang xiao yan ;, yang xu xing ;, jin hong ;

..............page:76-81

Dietary fiber of roxburgh rose pomace prepared by different processes and quality indexes analysis
ZHANG Yu;,LI Xiaoxin;,LIU Fangshu;,DING Zhuhong;

..............page:82-86

Development of blueberry wine and its quality evaluation
LI Xiang;,SUI Xiufang;,ZHANG Jianyang;,XIONG Jianjun;,ZOU Dawei;

..............page:87-91

Brewing technology of apricot wine
LOU Jingwen;,TONG Junmao;,CHENG Weidong;,SHAN Chunhui;

..............page:92-95

Optimization of protein extraction from Capparis spinosa seeds by response surface methodology
TIAN Tongtong;,ZHANG Jian;

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

Optimization of xylan extraction technology in distiller's grain
ZHANG Shuyan;

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

Exploring the mechanism of Aspergillus oryzae for soy sauce fermentation
ZHAO Guozhong;,YAO Yunping;,TANG Xiaoshu;,HAO Guangfei;,WANG Chunling;,HOU Lihua;,CHEN Wei;

..............page:104-108

Technology optimization of enzymatic methyl esterification of Xinjiang cottonseed oil deodorizer distillate
GUO Wenbo;,TIAN Tongtong;,TONG Junmao;,ZHANG Jian;

..............page:109-113

Optimization of microbial fermentation process to produce protein feed from kitchen waste
CAI Jing;,ZHANG Wenwei;,YUN Jianmin;,WU Jianzhen;

..............page:114-119

Isolation and purification of antifreeze protein from muscle tissues of Esox lucius
GONG Zilu;,TIAN Tongtong;,ZHANG Jian;,NIU Yujing;,LIU Juan;,LI Tian;

..............page:120-125

Optimization of clarification and cold treatment for blueberry wine using response surface methodology
LI Yahui;,MA Yanhong;,HUANG Kaihong;,ZHANG Hongzhi;,LIU Chen;,QIAO Yuefang;

..............page:126-130

Optimization of hot air drying and energy-saving process of kudzu root slices
CHEN Shu;,SHAO Wei;

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

Rapid determination of alcohol content, total sugar and total acid in Chinese rice wine by near infrared spectroscopy
fan shuang xi ;, zhong qi ding ;, li guo hui ;, xiong zheng he ;, zou hui jun ;, qian bin ;, zhou jian di ;, xie guang fa ;, li yan ;

..............page:135-138

Determination of 7 mono-phenols in Xinjiang wines by UPLC
ZHAO Jianyong;,REN Shuiying;

..............page:139-141

Development of blueberry vinegar beverage and detection of its aroma
ZHANG Jianyang;,SUI Xiufang;,XIONG Jianjun;,ZOU Dawei;,LI Xiang;

..............page:142-147

Analysis of volatile aroma compounds in tartary buckwheat by SDE/SPME-GC-MS
YU Li;,WANG Zhuochen;,CHENG Jianghua;,XIE Ningning;,HUANG Jingjing;

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

Nitrite determination of in dairy products by ion chromatography technique
YAN Qi;,GU Chunhua;,LI Jingning;

..............page:153-157

Characteristic of UV-Vis absorption spectroscopy about volatile compounds of Qinghai barley liquor
MA Huali;,LIU Zhiming;,SONG Yongpeng;

..............page:158-162

Detection and identification of microorganisms in bottled purified water
LI Zuomei;,LI Na;,WANG Xiaoyun;,YU Zequan;

..............page:163-167

Development of raspberry yoghurt
LIN Wei;,REN Youhua;,WU Gege;,JIANG Yuying;

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

Optimization of nutritional kiwi wine fermentation process
FENG Shangkun;

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