0254-5071
2016 Issue 2
Recent advance of general situation and novel detection technologies of Staphylococcus aureus in food
ZHOU Li;,WANG Yong;,WANG Fayun;,ZHU Haihua;,ZHANG Lipan;
ZHOU Li;,WANG Yong;,WANG Fayun;,ZHU Haihua;,ZHANG Lipan;
..............page:1-4
Effect of pesticide residues and the cork on wine quality
XI Dan;,YANG Xuejun;,GU Sui;,LI Yuanyue;,LI Fang;,LIU Xiao;,ZHANG Zhili;
XI Dan;,YANG Xuejun;,GU Sui;,LI Yuanyue;,LI Fang;,LIU Xiao;,ZHANG Zhili;
..............page:5-8
..............page:8
Effects of high gravity and high temperature on fermentation performance of beer yeast
ZHOU Bo;,ZHANG Cuiying;,CHEN Yefu;,SHI Tingting;,LIU Xiaoer;,XIAO Dongguang;
ZHOU Bo;,ZHANG Cuiying;,CHEN Yefu;,SHI Tingting;,LIU Xiaoer;,XIAO Dongguang;
..............page:9-12
Optimization of processing technology of Fuqu with pyrazine-producing bacteria
WU Shun;,WANG Deliang;,YAN Yinzhuo;
WU Shun;,WANG Deliang;,YAN Yinzhuo;
..............page:13-17
Optimization of fermentation conditions for α-glucosidase inhibitor production by Streptomyces lavendulae H2
ZHU Qinhao;,BIAN Yaxi;,WU Hao;,LIANG Zhiqun;,CHEN Guiguang;,ZENG Wei;
ZHU Qinhao;,BIAN Yaxi;,WU Hao;,LIANG Zhiqun;,CHEN Guiguang;,ZENG Wei;
..............page:18-23
Fermentation properties of Kefir starters
LI Haiyan;,QIAO Chengya;,LIU Zhenmin;,GONG Guangyu;,MEI Fang;,SUN Zhuo;
LI Haiyan;,QIAO Chengya;,LIU Zhenmin;,GONG Guangyu;,MEI Fang;,SUN Zhuo;
..............page:24-28
Study on the cultivation of Chlorella sp.using small molecular organic acid/alcohol
huang da ming ;, kong miao ;, huo shu hao ;, qian jing ya ;, xu ling ;, du zhuo rong ;, zhou wei zheng ;, cui feng jie ;, zou bin ;
huang da ming ;, kong miao ;, huo shu hao ;, qian jing ya ;, xu ling ;, du zhuo rong ;, zhou wei zheng ;, cui feng jie ;, zou bin ;
..............page:29-33
Study on the domestication of fermentation strains and the nutrition factors of soybean yoghurt
GAO Xiao;,CHEN Qian;,JIANG Yujian;
GAO Xiao;,CHEN Qian;,JIANG Yujian;
..............page:34-38
Ethanol fermentation technology with cassava by Kluyveromyces marxianus
CHEN Jin;,YAN Zhenlin;,MIAO Lihong;,LIU Pulin;
CHEN Jin;,YAN Zhenlin;,MIAO Lihong;,LIU Pulin;
..............page:39-42
Liquid-state fermentation of Bacillus subtilis
LI Qingmin;,HE Mingfang;,ZHANG Fengying;,ZHANG Chaofeng;,CHEN Weiping;
LI Qingmin;,HE Mingfang;,ZHANG Fengying;,ZHANG Chaofeng;,CHEN Weiping;
..............page:43-47
Optimization of proliferation medium composition and fermentation conditions of against Listeria monocytogenes by Bacillus subtilis C3
LIU Kuanbo;,XIONG Lixia;,LIU Hui;,ZHANG Hongxing;
LIU Kuanbo;,XIONG Lixia;,LIU Hui;,ZHANG Hongxing;
..............page:48-52
Effect of Lactobacillus rhamnosus and Bacillus subtilis fermentation on feed quality
XIE Quanxi;,QI Xiuye;,XU Hui;,YU Jiamin;,XU Haiyan;,GU Wei;
XIE Quanxi;,QI Xiuye;,XU Hui;,YU Jiamin;,XU Haiyan;,GU Wei;
..............page:53-56
Hydrolysis process of rice bran by compound enzyme
CHEN Qingchan;,LI Rong;,SUN Aihong;,JIAN Qingmei;,WANG Jinsong;
CHEN Qingchan;,LI Rong;,SUN Aihong;,JIAN Qingmei;,WANG Jinsong;
..............page:57-60
Optimization of fermentation conditions of KbaC beverage with buckwheat-masson pine pollen
HUANG Yonghuang;,JIANG Ying;,ZHOU Jiting;,ZHAO Chenlu;,ZHOU Wenmei;
HUANG Yonghuang;,JIANG Ying;,ZHOU Jiting;,ZHAO Chenlu;,ZHOU Wenmei;
..............page:61-65
Optimization of culture conditions for compound lactic acid bacteria by response surface methodology
WANG Jian;,LUO Hongxia;,YU Jiahong;,WANG Changgang;,ZHANG Jun;
WANG Jian;,LUO Hongxia;,YU Jiahong;,WANG Changgang;,ZHANG Jun;
..............page:66-69
Screening and identification of lactic acid bacteria with high yield extracellular polysaccharides from buffalo milk
TANG Yan;,XIE Fang;,YANG Chengjian;,NONG Haoru;,FENG Ling;,ZENG Qingkun;
TANG Yan;,XIE Fang;,YANG Chengjian;,NONG Haoru;,FENG Ling;,ZENG Qingkun;
..............page:70-73
..............page:74-78
Optimization of culture temperature and rotate speed of keto-reductase-producing genetically engineered bacteria
ZHANG Song;,LI Xiao;,SHI Xiaodan;,CHENG Ben;
ZHANG Song;,LI Xiao;,SHI Xiaodan;,CHENG Ben;
..............page:79-83
Research on the content distribution of cordycepin in Cordyceps militaris by liquid fermentation
DI Zhibiao;,MA Yanni;,CHEN Xilu;,TIAN Zhixiang;,CUI Yaotian;,HAN Chunchao;,DONG Qi;
DI Zhibiao;,MA Yanni;,CHEN Xilu;,TIAN Zhixiang;,CUI Yaotian;,HAN Chunchao;,DONG Qi;
..............page:84-87
Optimization of fermentation conditions of Actinidia arguta and Rosa rugosa vinegar by response surface methodology
ZHONG Bao;,LI Fenglin;,ZHANG Chuanjun;
ZHONG Bao;,LI Fenglin;,ZHANG Chuanjun;
..............page:88-91
Changes of lipid of glutinous husked rice during the storage
CHAI Pengyu;,LEI Fan;,WANG Yuehui;
CHAI Pengyu;,LEI Fan;,WANG Yuehui;
..............page:92-96
Effect of potato granule on flour gelatinizationand steamed bread quality
LIU Jingfeng;,LU Peng;,ZHANG Yu;,HU Xinxi;
LIU Jingfeng;,LU Peng;,ZHANG Yu;,HU Xinxi;
..............page:97-100
Isolation of flavonoids compounds in Morus nigra leaves from Xinjiang and their antioxidant activity
ZHANG Guihui;,WANG He;,YANG Ling;
ZHANG Guihui;,WANG He;,YANG Ling;
..............page:101-105
Ultrasonic-microwave synergistic extraction of chlorophyll from Spirulina platensis
ZHAO Qi;,LI Zonglei;,WU Hao;,RUAN Hao;,SU Chengyong;
ZHAO Qi;,LI Zonglei;,WU Hao;,RUAN Hao;,SU Chengyong;
..............page:106-108
Optimization of the Pb2+ adsorption by lactic acid bacteria
YU Shangfu;,XU Min;,DING Xiuyun;,WANG Nana;,HUO Guicheng;
YU Shangfu;,XU Min;,DING Xiuyun;,WANG Nana;,HUO Guicheng;
..............page:109-114
Anthocyanins of wildblueberry wine pomace and its antioxidant activity
LIU Shuxun;,YANG Hangyu;,WANG Shaoyang;,OUYANG Xiaoyu;,ZHANG Bolin;,ZHU Baoqing;
LIU Shuxun;,YANG Hangyu;,WANG Shaoyang;,OUYANG Xiaoyu;,ZHANG Bolin;,ZHU Baoqing;
..............page:115-118
Filtration of vancomycin by ceramic membrane
ZHAO Shiming;,PENG Wenbo;,ZHANG Jiansong;,XIONG Fujun;
ZHAO Shiming;,PENG Wenbo;,ZHANG Jiansong;,XIONG Fujun;
..............page:119-122
Microwave assisted extraction process of flavonoids from Ophioglossum vulgatum
ZENG Bitao;,WANG Tianxia;,YANG Hongjun;
ZENG Bitao;,WANG Tianxia;,YANG Hongjun;
..............page:123-126
Extraction and content determination of flavonoids in pomegranate flower
CHU Hongying;,LUO Xiao;,LI Yu;
CHU Hongying;,LUO Xiao;,LI Yu;
..............page:127-130
Determination of total flavonoids in rape bee-pollen by double-wavelength spectrophotometry
CHEN Yun;,FENG Jingjing;
CHEN Yun;,FENG Jingjing;
..............page:131-134
Pretreatment conditions of total flavonoids in a slimming capsule
LIU Jing;,LI Yuejuan;
LIU Jing;,LI Yuejuan;
..............page:135-138
Determination and analysis of volatile components of high-temperature stacking fermented grains of Moutai-flavor liquor
SHANG Ke;,HAN Xinglin;,WANG Deliang;,SHU Dongmei;,CHEN Yao;
SHANG Ke;,HAN Xinglin;,WANG Deliang;,SHU Dongmei;,CHEN Yao;
..............page:139-143
Establishment and application of the HPLC determination method for γ-aminobutyric acid in germinated brown rice based on postcolumn derivation
WANG Liqun;,PAN Yuanyuan;,MENG Qinghong;,ZHANG Zhihong;,YAN Song;,GAO Yang;,LU Shuwen;
WANG Liqun;,PAN Yuanyuan;,MENG Qinghong;,ZHANG Zhihong;,YAN Song;,GAO Yang;,LU Shuwen;
..............page:144-147
Determination of amino acids and mineral elements content in Dicranostigma leptodum
ZHAO Qiang;,ZHAO Haifu;
ZHAO Qiang;,ZHAO Haifu;
..............page:148-152
Determination of Al in rice-flavor Chinese liquor by ICP-AES
DENG Quandao;,LI Yong;,YANG Qinyu;,WANG Yong;
DENG Quandao;,LI Yong;,YANG Qinyu;,WANG Yong;
..............page:153-155
Study on the processing technology of Siraitia grosvenorii and Zingiber officinale beverage
YANG Yongli;,GUO Shoujun;,ZHANG Yazhen;,YANG Dongjuan;,ZHANG Zhenxia;
YANG Yongli;,GUO Shoujun;,ZHANG Yazhen;,YANG Dongjuan;,ZHANG Zhenxia;
..............page:156-160
Development of water chestnut juice and coconut milk compound beverage
LU Mengqi;,XIANG Dong;
LU Mengqi;,XIANG Dong;
..............page:161-165
..............page:166-168