A5102866916- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Microbial Metabolites in Food Biotechnology
- Proteins in Food Systems
- Enzyme Production and Characterization
- Food Quality and Safety Studies
- Food composition and properties
- Gut microbiota and health
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Polysaccharides and Plant Cell Walls
- Phytase and its Applications
- Mycotoxins in Agriculture and Food
- Bacteriophages and microbial interactions
- Fermentation and Sensory Analysis
- Food Drying and Modeling
- Plant Stress Responses and Tolerance
- Edible Oils Quality and Analysis
- Food Chemistry and Fat Analysis
- Plant Gene Expression Analysis
- Allelopathy and phytotoxic interactions
- Nanocomposite Films for Food Packaging
- Advanced Cellulose Research Studies
- Postharvest Quality and Shelf Life Management
- Microbial Inactivation Methods
Beijing Technology and Business University
2014-2024
Guangxi University
2024
University of Leeds
2023
Beijing Institute of Nutritional Sources
2021
Northeast Agricultural University
2017-2019
Beijing Academy of Agricultural and Forestry Sciences
2011-2015
This study investigated the effect of exopolysaccharide (EPS) produced by Lactobacillus plantarum YW11 on oxidative status and gut microbiota in an aging mouse model induced with d-galactose. The vitro assay antioxidant activity EPS showed concentration-dependent (0.25-3.0 mg/mL) activities. At 3.0 mg/mL, reached highest scavenging activities half maximal inhibitory concentration values against hydroxyl radicals at 75.10% 1.22 superoxide anion 62.71% 1.54 2, 2-diphenyl-1-picrylhydrazyl...
Saccharomyces boulardii is a unique species of yeast previously characterized as probiotic strain (CNCM I-745) among few yeasts reported to date. Inulin one the most common prebiotics that exhibit twisted hydrocolloidal properties in dairy products. The present study was designed develop synbiotic yogurt by incorporation S. and inulin at 1%, 1.5%, 2% (w/v), comparing with control plain yogurts. Microrheological, microstructural, microbiological, sensory properties, volatile compounds samples...
1. Structural analysis and properties of dextran produced by Weissella confusa the effect different cereals on its rheological characteristics Z. Heperkan, Meltem Bolluk, Sedef Bülbül International Journal Biological Macromolecules CrossRef
Heavy metals are a growing threat to human health due the resulting damage ecology; removal of heavy by lactic acid bacteria (LAB) has been focus many studies. In this study, 10 LAB strains were evaluated for their ability absorb and tolerate lead. Lactobacillus plantarum YW11 was found possess strongest lead absorbing tolerance, with rate absorption as high 99.9% minimum inhibitory concentration on higher than 1000 mg/L. Based isobaric tags relative absolute quantitation (iTRAQ) proteomics...
Lactobacillus plantarum (L. plantarum) K25 is a probiotic strain isolated from Tibetan kefir. Previous studies showed that this exopolysaccharide (EPS)-producing was antimicrobial active and cold tolerant. These functional traits were evidenced by complete genome sequencing of with circular 3,175,846-bp chromosome six plasmids, encoding 3365 CDSs, 16 rRNA genes 70 tRNA genes. Genomic analysis L. illustrates contains the previous reported mechanisms functionality tolerance, involving...
Phenyllactate (PLA) is found in a variety of fermented foods and promising antibacterial agent, drug plastic synthetic precursor. Previous studies have shown that PLA product Phe catabolism lactic acid bacteria (LAB), biosynthesis mainly related to lactate dehydrogenases (LDHs). Here, the genome, transcriptome fermentation characteristics PLA-producing Lactobacillus plantarum LY-78 were studied. The experiments demonstrated L. possesses ability synthesize de novo. Secondly, genome analyses...
Abstract To test the potential of a novel microbial rennet isolated from traditional fermented rice wine for cheese making, Cheddar‐style made with this enzyme was studied changes in composition, proteolysis, and sensory profile during 90 days ripening comparison control commercial rennet. The initial proteolysis assay on milk proteins indicated notable increase hydrolysis casein components (α‐, β‐, κ‐caseins) but no effect whey upon increasing concentration enzyme. Correspondingly, compared...
Abstract Exopolysaccharide (EPS)‐producing lactic acid bacteria have been widely used in fermented milk, but interaction between the EPS and milk proteins has not well studied. In this study, from Lactobacillus plantarum YW11 (EPS‐YW11) whey (WP), functional properties of EPS‐YW11/WP were investigated. The results showed that EPS‐YW11 tended to encase WP by ζ‐potential analysis with a decrease surface charge protein fraction (from −26.00 mV 15.30 mV), an increase melting temperature 76.31 °C...
Fermentation parameters affecting a milk-clotting enzyme (MCE) production by glutinous rice fermentation were evaluated using selected starters called Jiuqu. The MCE was produced under the following conditions: inoculation starter at 3%, time of 5 days, temperature 30C, initial medium pH 5.0, concentration 70% and rotation speed 120 rpm. preparation obtained ethanol precipitation culture supernatant had activity (MCA) 6,160 Su/g C/P ratio (the between MCA proteolytic activity) 10.81 recovery...
Three batches of yak milk cheese were made using lactococcal culture (L culture) (Batch L), sour (S S), as well the mixed L and S cultures (1:1) (LS LS). The effects these starter on ripening (90 d) properties, including proteolysis, texture, volatile production, sensory characteristics evaluated. results showed that composition was not significantly affected by different cultures. Batch LS cheeses had higher proteolytic activity with a softer less chewy structure than cheese. More compounds...
Separation of lignin by pretreatment is an important step in biomass refining. This study investigated how a novel dicarboxylic acid-based deep eutectic solvent (DES) - choline chloride (ChCl)/malonic acid (MA) affected the process separating from poplar. At 140°C for 3.0 h, with ChCl:MA molar ratio 1:3.5, ideal conditions are met, and 91.8% was obtained. Even after five DES reuses, consistent effective separation efficiency 77.9% remains unchanged. The hydrolysate contained 92.4% recovered...