A5100771522- Probiotics and Fermented Foods
- Polyamine Metabolism and Applications
- Fermentation and Sensory Analysis
- Microbial Metabolites in Food Biotechnology
- Enzyme Catalysis and Immobilization
- Gut microbiota and health
- Enzyme-mediated dye degradation
- Amino Acid Enzymes and Metabolism
- Microbial Metabolic Engineering and Bioproduction
- Enzyme Production and Characterization
- Tea Polyphenols and Effects
- Biofuel production and bioconversion
- GABA and Rice Research
- Biochemical and biochemical processes
- Fungal and yeast genetics research
- Biochemical Analysis and Sensing Techniques
- Potato Plant Research
- Genomics and Phylogenetic Studies
- Ginger and Zingiberaceae research
- Transgenic Plants and Applications
- Agriculture, Plant Science, Crop Management
- Carbohydrate Chemistry and Synthesis
- Plant Disease Resistance and Genetics
- Biopolymer Synthesis and Applications
- Pharmacological Effects of Natural Compounds
Tianjin University of Science and Technology
2013-2025
Lactobacillus plantarum IMAU10014 was isolated from koumiss that produces a broad spectrum of antifungal compounds, all which were active against plant pathogenic fungi in an agar plate assay. Two major compounds extracted the cell-free supernatant broth L. IMAU10014. 3-phenyllactic acid and Benzeneacetic acid, 2-propenyl ester carried out by HPLC, LC-MS, GC-MS, NMR analysis. It is first report lactic bacteria produce ester. Of these, products also have activity, namely Botrytis cinerea,...
This study investigated the effect of astragalus polysaccharide (APS, an ingredient with hypoglycemic function in a traditional Chinese herbal medicine) on gut microbiota and metabolites type 2 diabetes mellitus (T2DM) patients using simulated fermentation model vitro. The main components APS were isolated, purified, structure characterized. was found to increase abundance Lactobacillus Bifidobacterium decrease Escherichia-Shigella level fecal T2DM patients. Apart from increasing propionic...
Chitin, a highly insoluble and poorly degradable polymer derived from seafood industry waste, can be converted into value-added products including N-acetylchitobiose ((GlcNAc)2) N-acetylglucosamine (GlcNAc) by chitinase, which overcome the disadvantages of chemical degradation. Here, we identified novel salt-tolerant chitinase (CHI) involved in chitin degradation Bacillus clausii TCCC 11004. Recombinant CHI (rCHI) displayed great tolerance against high concentrations NaCl, maintaining 376%...
This study aimed to enhance and improve the quality safety of soy sauce. In present work, change biogenic amines, such as histamine, tyramine, cadaverine, spermidine, was examined by treatment Candida versatilis Zygosaccharomyces rouxii, influence salt-tolerant yeast on amines analysed during whole fermentation process.The results showed that content elevated after influenced using yeast. The dominating amine in sauce tyramine. At end fermentation, concentrations produced rouxii mash were...
ABSTRACT Aspergillus oryzae is the most important fungus for traditional fermentation in China and particularly soy sauce fermentation. We report 36,547,279-bp draft genome sequence of A. 3.042 compared it to published RIB40.
Abstract BACKGROUND The fermentation performance of a genome‐shuffled strain Candida versatilis S3 ‐5, isolated for improved tolerance to salt, and wild‐type ( WT ) were analysed. parameters, such as growth, reducing sugar, ethanol, organic acids volatile compounds, detected during soy sauce process. RESULTS results showed that ethanol produced by the genome shuffled ‐5 was increasing at faster rate greater extent than . At end fermentation, malic acid, citric acid succinic formed in...
Sixty strains of lactic acid bacteria (LAB) were isolated from koumiss in Xinjiang, China. Most the had antimould activity, and Lactobacillus plantarum IMAU10116 strain greatest inhibitory activity against Penicillium roqueforti. Meanwhile, it could also inhibit some such as Escherichia coli Listeria innocua. The substance high thermal stability. Maximum was observed between pH 3.0 3.8 (initial pH), but decreased when adjusted to a level 7.0. It sensitive proteinase-K trypsin, its did not...
A combined proteomic and metabonomic approach was used to investigate the metabolism of Lactococcus lactis ssp. subjected glucose stress treatment. method determine 1,427 altered proteins, including 278 proteins with increased expression 255 decreased expression. adopted identify 98 metabolites, 62 metabolites 26 The integrated analysis indicated that RNA DNA mismatch repair process energy were enhanced in response high-glucose L. lactis. responded by up-regulating oxidoreductase activity,...
This study investigated the influence of chitosan oligosaccharides (COSs) on a thioacetamide-induced hepatic encephalopathy (HE) Wistar rat model. COS treatment statistically reduced false neurotransmitters and blood ammonia in HE rats, along with suppression oxidative stress inflammation. The disbalanced gut microbiota was detected rats by 16S rDNA sequencing, but abundance alterations some intestinal bacteria at either phylum or genus level were least partly restored treatment. According...
The carbon metabolism and molecular mechanisms of adaptation response when exposed to conditions causing osmotic stress in strains a wild-type <italic>Candida versatilis</italic> (WT) S3–5 were investigated.
A newly isolated moderate thermophilic strain 1-7 producing alkaline and thermostable lipase previously was identified as Acinetobacter calcoaceticus, which from the soil collected bay of Bohai in China. The showed maximum activity at pH 9.0 high thermostability. calcoaceticus purified by ammonium sulfate precipitation, ion exchange chromatography Sephadex G-75 chromatography. molecular mass (Mr) estimated to be 30 kDa using SDS-PAGE.
To investigate the possibly carcinogenic substance occurring in soy sauce, furan, 5-hydroxymethylfurfural (HMF) and nitrite, as well chemical properties, such total titratable acid, reducing sugars, ethanol, amino nitrogen nitrogen, analysis sixteen commercial sauce from China market were determined using chromatography-mass spectrometry method. There considerable variations HMF nitrite concentrations of different sauces. The results showed that level furan studied ranges from15.36 to 119.82...