China Condiment 2016 Issue 1 Separation and Identification of Gas-producing Lactic Acid Bacteria in Kimchi

Separation and Identification of Gas-producing Lactic Acid Bacteria in Kimchi
GU Shuang;,WANG Xiang-yang;,YU Xing-wei;,GU Qing;

..............page:1-2,14

Optimization on Extraction Process of Gingerol in Fresh Ginger by Cellulase and Ultrasound
XU Li-ping;,XU Yan-yang;,HAN Xu-tian-ge;,WU Hai-yun;,BI Hong-da;

..............page:3-9

Research on the Optimum Condition of MTT in Yeast Count
GONG Jia-lu;,DENG Jing;,WU Hua-chang;,ZOU Wei;,ZHANG Jing;,ZHAO Chang-qing;,ZHAO Xing-xiu;

..............page:10-14

Ultrasonic-assisted Extraction of Taste Amino Acids from Tricholoma matsutake Sing
ZHANG Chuan-jun;

..............page:15-18

Optimization of Koji-making Media for Producing Perilla frutescens Sauce with Response Surface Methodology
ZHANG Xin;,JIN Ming;,ZHU Zhu;

..............page:19-24

Process Optimization of Mixed Bacteria Fermentation for Preparation of Duck Sausage and Its Oxidation Control
LI Chao;,WANG Nai-xin;,CHEN Shang-long;,GENG Zhong-hua;,YIN Yan;

..............page:25-29,41

Study on the Variation of Nitrite in Pickled Toon and Its Reduction Measures
ZHANG Zhi-guo;,SUN Di;

..............page:30-34

Research on Pickle Starter with the Properties of Degradation Nitrite
YAN Ya-mei;,LV Jia-li;,WANG Xiao-peng;,DU Bing;,WANG Sun;

..............page:35-41

Study on the Yield and Chemical Composition of the Essential Oil from Rosmarinus officinalis L.Fresh Leaves in Pingjiang County
ZHANG Lei;,YANG Guo-en;,BI Zhi-cheng;,HE Bing;,ZHAO Li-zhi;

..............page:42-46

Physiochemical and Microbial Changes in the Production Process of Seasoning Pickle Spicy Radish
PENG Deng-shui;,MIN Xi-xiang;,YAN Zheng-cai;,CHEN Gong;,TANG Chun-mei;,WANG Yan-li;,WANG Wei-long;

..............page:47-48,55

Optimization of Synthesis Conditions of Dodecyl Nipagin Ester by Response Surface Methodology
LV Bo;,ZHANG Xiao-li;,LIU Yu-ting;,YIN Da-wei;

..............page:49-55

A Preliminary Study on the Isolation and Screening of Bacillus natto and Its Fermentation Characteristics in Chinese Traditional Natto
FU Zhi-ying;,DING Ling;,PENG Hong;

..............page:56-61,67

The Optimization of Fermentation Conditions of Streptococcus lactis 6032 Produced Nisin
HE Xiao-xian;,YIN Ning;,YUWEN Ya-huan;

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

Application of Cumin Essential Oil and Sorbitol Compound in Fermented Sausages
YANG Liu;,CHEN Yu-fei;

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

Optimization of Cellulase Assisted Extraction of Volatile Oil from Perilla frutescens Leaves by Response Surface Methodology
TENG Xiao-huan;,LI Jia-zhou;,CAI Qun-di;,LIN Sha;,OU Bang-yan;,HUANG Zhi-jian;

..............page:72-76,81

Study on Comparison of Physicochemical Properties of Natto Fermented with Different Vessels
FENG Xia;,ZHAO Xin;

..............page:77-81

The Application Research on Natural Pure Chicken Powder in Making of Cabbage with Chicken Soup
TANG Ying-ming;,XIAO Lan;,SHEN Zhao-xia;,LIU Ming;

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

Study on Production Process of Buckwheat Natto
WANG Li-na;

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

Study on Technology of Composite Fruit Vinegar of Apple and Pomelo
WANG Nai-xin;,CHEN Shang-long;,LI Chao;,LV Ke-yu;,QIAN Hao;

..............page:90-93,101

Research on the Production Process of New Brewed Flavor Sauce
LI De-kun;,LI Xin-yao;

..............page:94-97

Using Sodium Acetate and Lactic Acid to Prevent Soy Sauce Gaseousness
XIE Xuan-xian;,HUANG Rong;

..............page:98-101

The Impact of Adding Salt-tolerant Lactic Acid Bacteria on the Flavor of High-salt Liquid Soy Sauce
QI Chen-chen;,WANG Meng;,SHEN Ai-bin;

..............page:102-105

Optimization of Technological Formula for Compound Flavoring Paste of Braised Prawns from Qianjiang of Hubei
PAN Dong-chao;,WANG Chan;

..............page:106-111,116

Optimization of Enzymatic Hydrolysis Process for Preparing Flavor Peptide by Low-value Shrimp
LI Jing;,LIU Jia-jun;,DENG Mao-cheng;

..............page:112-116

Study on the GB 4789.3-2010 MPN Method Fitting in Coliform Bacteria Current Indicators of Pickled Vegetables
LIU Geng-dian;,LI Hong-liang;,SHU Jing;,WANG Tao;,YANG Wen;

..............page:117-120

Process Development of Functional Compound Edible Fungus Flavoring
LIU Xiao-yan;,YANG Guo-li;,YU Chun-miao;

..............page:121-123,131

Rapid Detection of Alliin Content in Garlic by HPLC
XU Ke-ke;,HU Jing-zhi;,HAO Xue-fei;,WU Xu-jin;,LI Meng;,ZHOU Juan;,WANG Jian;

..............page:124-127

Determination of Inorganic Arsenic in Shrimp Sauce by Microwave Assisted Extraction-Atomic Fluorescence Spectrometry
CAO Feng;

..............page:128-131

Determination of 4-methylimidazole in Soy Sauce Using Solid-phase Extraction and High Performance Liquid Chromatography-Tandem Mass Spectrometry
LI Jin-qing;,QI Yan;,LI Ming-hao;,QIU Qi-dong;

..............page:132-135,143

Determination of Iodate in Salt Using HPLC with Post-column Derivation
ZHANG Zi-lu;,ZHOU Guo-qing;,MA Yue;,HUANG Ping;

..............page:136-139

Production of Sweetener D-tagatose and Its Application in Food
WANG Jing;

..............page:140-143

Study on Quality Standard of Zanthoxylum bungeanum and Zanthoxylum Oil
TAO Xing-bao;,ZHAO Chong-bo;,JIANG Wei-dong;,YU Xiao-qin;,WU Chun-jie;

..............page:144-146,151

Research and Development of Chinese Traditional Pickles Lactic Acid Bacteria Resources
ZHANG Xiao-juan;,XIA Shan;

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

Discussion on the Legal Liability Investigation Mechanisms for Food Safety Government Supervision
XU Zi-han;,XU Jia-wei;,ZHENG Shi-lai;,MAO Lin-chun;

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

Analysis of Fuling Mustard Industrial Cluster Based on Potter Diamond Model
TANG Peng-zhu;

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