China Brewing 2016 Issue 1 Hazard and control of bacterial biofilm during the food processing

Hazard and control of bacterial biofilm during the food processing
CHEN Xiaoxue;,CHEN Jingyu;,HAN Beizhong;

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

Research on antimicrobial agents and their mechanism of actions
MA Chao;,WU Ying;

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

Cloning of Lactobacillus kefiranofaciens β-galactosidase genes and expression in Pichia pastoris
XING Zhuqing;,WANG Yanning;,LIU Zhaoxian;,WU Yanan;,LIANG Li;,WANG Yanping;

..............page:10-13

Effect of synergistic factor on the substances change of fermentation liquid with bacterial cellulose-producing Acetobacter xylinum
JIA Qinghui;,LU Hongmei;,CHEN Li;,ZHANG Liping;

..............page:14-18

Screening of organic solvent tolerance lipase-producing strains and tolerance property of the lipase
ZHANG Zihan;,WANG Chen;,DOU Yingchun;,LIU Ya;

..............page:19-23

Comparison of bacterial total RNA extraction methods in the high viscosity fermentation broth of poly-γ-glutamic acid
TANG Zhen;,WANG Jun;,CHEN Guiguang;,LIANG Zhiqun;,WEI Yutuo;,ZENG Wei;

..............page:24-28

Correlation of key enzymes of acetaldehyde metabolism in beer yeast
CUI Yunqian;,WANG Junwei;,LI Hong;,JIN Weiyun;

..............page:29-33

xin xi dong tai

..............page:33,后插1

Effect of furfural on alcohol fermentation from glucose by Saccharomyces cerevisiae GGSF16
YU Zhiqiang;,WU Shihua;,ZHAO Dongling;,HUANG Cuiji;,YI Yi;

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

Study on the key enzymes of acetic acid production from Acetobacter pasteurianus AS1.41
CHEN Yang;,GAO Bing;,WANG Chao;,LI Dongsheng;,XU Ning;,HU Yong;

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

Analysis of antibiotics resistance of Enterococcus spp.from animal raw milk in Xinjiang
ZHANG Xiao;,ZHOU Xingya;,NI Yongqing;

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

Diversity of lactic acid bacteria and analysis of their antibiotic resistance from the dairy products in Xinjiang
NIE Rui;,YU Yang;,NI Yongqing;

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

Effects of bacteriocin produced by Lactobacillus acidophilus on the shelf-life of fresh milk and the establishment of preservative technology system
WANG Ying;,ZHAO Ruixiang;,MA Yanyan;,LIANG Xinhong;

..............page:51-56

Multi-strains fermentation for cellulose production and straw pretreatment with biological method
BAI Chunyan;,WEI Ruteng;,HOU Hongping;

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

Isolation and identification and culture optmization of Staphylococcus succinus for the collagenase production
LIU Lin;,WEI Shumin;,CHENG Shiwei;,GAO Meiling;,SUN Hushan;

..............page:62-67

Optimization of medium formula and fermentation conditions of xylanse-producing strain Gh-5
YANG Zirong;,WANG Jing;,XU Meng;,ZHANG Xiu;

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

Optimization of fermentation medium for welan gum production by Sphingomonas sp.
LIU Yuantao;,DONG Xueqian;,WANG Wei;,ZHANG Yonggang;,JI Wuke;

..............page:73-77

Screening of medium-temperature α-amylase high-yield strains by ARTP and its fermentation conditions optimization
WANG Xingji;,LIU Wenlong;,QIAN Juanjuan;

..............page:78-81

Improvement of biomass production capacity of Trichoderma longibrachiatum using molasses alcohol wastewater by 60Co-γ mutagenesis
li zuo ;, cao mu ming ;, chen guo pin ;, xie shu yu ;, li xian ;, bi fang fang ;, wei qiao na ;, ding su ;

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

Effect of edible fungus fermentation liquid on growth and biofilm formation of Candida albicans in vitro
DOU Huijuan;,CHANG Lingli;,SUN Lianhai;,GUO Wentao;

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

Optimization of flavor for buckwheat-masson pine pollen KbaC
ZHOU Wenmei;,JIANG Ying;,LUO Ying;,ZHAO Chenlu;,ZHOU Jiting;

..............page:90-94

Research on the formula optimization of a ferment
YANG Jingjuan;,LI Na;,ZHAO Shenglan;

..............page:95-99

Screening and identification of a flavor-producing yeast and its influence on chilli sauce fermentation
LI Mengya;,DENG Maocheng;,LI Jing;,WANG Yao;,CHEN Weixin;,LIANG Zengzhang;

..............page:100-104

Effect of different physical treatment on properties of rice starch
WU Qiong;,LIU Xi;

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

Enzymatic-ultrasonic extraction of total flavonoids from Scutellaria amoena and its antioxidant activities
LIU Haiou;,HU Chunyan;,ZHAO Shenglan;,PU Chunxia;,LIU Xiaoling;,LIN Yuping;

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

Reduction of diacetyl in wine through secondary fermentation
LI Ping;,SHI Tingting;,XIAO Dongguang;

..............page:115-119

Quantitative analysis of apple vinegar compositions based on genetic algorithm combined with LS-SVM
LI Ziwen;,XIONG Yating;,WANG Jian;,LI Zongpeng;,ZHANG Haihong;,FENG Siwen;,YIN Jianjun;

..............page:120-124

Effects of pectinase on rose orange juice clarification
FU Xun;,TAN Penghao;

..............page:125-128

Influence factor and effect evaluation for the clarification of orange vinegar with pectinase
LIU Kunyi;,WANG Qi;,GU Yihong;,LIU Yuehong;

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

Effect of two clarifiers on four fresh wines fining
ZHANG Huining;,QI Xinchun;,WEI Leipeng;,YIN Yuling;

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

Research on spectral pretreatment methods for quantitative analysis of wet gluten in flour by near infrared spectroscopy
SUN Yingwei;,ZHOU Ping;

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

Optimization of solid-state fermentation technology of natto
HUANG Ting;,LIU Liangzhong;,CAO Yuxian;,JIA Weibao;

..............page:141-144

Optimization of fermentation technology of Actinidia arguta wine
HAN Dan;,WU Ming;,WANG Hong;,GUO Liquan;

..............page:145-148

Determination of chromium in rice by microwave digestion and graphite furnace atomic absorption spectrophotometry
DIAO Yuhua;

..............page:149-151

Determination of fumonisin contents in beer by UPLC-MS/MS
ZHOU Yibing;,WU Kun;,LI Lei;,LIN Ye;,LIU Liya;

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

Analysis of volatile components in watermelon vinegar by different fermentation process
ZHANG Yijie;,GU Yun;,QI Yonggang;,LI Shiyao;,BAI Ye;,CHEN Yang;,GAO Bing;

..............page:156-160

Determination method of alcohol content during wine fermentation
ZHANG Suishuan;,LI Yanlei;

..............page:161-164

Optimization of simultaneous detection of acid orange Ⅱ and auramine O in food by HPLC
LI Sha;,LEI Zhiqi;,ZHU Hong;,ZHANG Zhiqing;

..............page:165-169

Comprehensive utilization of Chinese rice wine vinasse for vinegar production
WAN Jizhi;,LENG Yunwei;,WU Genjiang;,ZHANG Xiaohua;

..............page:170-173

Preparation of a new type seabuckthorn wine fermented by lactic acid bacteria and yeast
XU Min;,DU Jingcheng;,DING Xiuyun;,YU Shangfu;,HUO Guicheng;

..............page:174-176

hui gu 2015 fen dou 2016
zhong guo niang zao bian ji bu ;

..............page:前插1