A5004399628- Fermentation and Sensory Analysis
- Food composition and properties
- Biofuel production and bioconversion
- Enzyme Production and Characterization
- Probiotics and Fermented Foods
- Food Quality and Safety Studies
- Polysaccharides and Plant Cell Walls
- Fungal and yeast genetics research
- Phytochemicals and Antioxidant Activities
- Microbial Metabolism and Applications
- Microbial Metabolic Engineering and Bioproduction
- Molecular spectroscopy and chirality
- Fungal Plant Pathogen Control
- Proteins in Food Systems
- Enzyme Catalysis and Immobilization
- Synthesis and Characterization of Pyrroles
- Plant Pathogens and Fungal Diseases
- Biochemical and biochemical processes
- Polyamine Metabolism and Applications
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Postharvest Quality and Shelf Life Management
- Spectroscopy and Quantum Chemical Studies
- Remote Sensing and Land Use
- Chemical synthesis and pharmacological studies
Jiangnan University
2015-2024
Southwest Jiaotong University
2022
State Key Laboratory of Food Science and Technology
2007-2015
Columbia University
1993-1995
Wesleyan University
1991
Shanghai Institute of Materia Medica
1989
Yale Cancer Center
1988
Yale University
1988
Two barley varieties, Gan4 and Hamelin, were malted to investigate the evolution of phenolic compounds antioxidant activity during malting. The was evaluated with DPPH radical scavenging activity, ABTS cation reducing power, metal chelating activity. Results showed that malting had significant influences on individual total contents as well activities two varieties. some decreased significantly steeping early stages germination then increased remarkably later subsequent kilning. most...
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTCircular dichroism exciton chirality method. New red-shifted chromophores for hydroxyl groupsGuolin Cai, Niva Bozhkova, Joshua Odingo, Nikolina Berova, and Koji NakanishiCite this: J. Am. Chem. Soc. 1993, 115, 16, 7192–7198Publication Date (Print):August 1, 1993Publication History Published online1 May 2002Published inissue 1 August 1993https://pubs.acs.org/doi/10.1021/ja00069a016https://doi.org/10.1021/ja00069a016research-articleACS...
A special levan-type exopolysaccharide (EPS) from Bacillus amyloliquefaciens JN4 with antiadhesive activity against enterotoxigenic Escherichia coli (ETEC) was purified and identified. Chemical analysis indicated that EPS-JN4 a low molecular weight of 8 kDa is composed fructose glucose molar ratio 46.1:1. Structural clarified contains main chain β-(2,6)-linked Fruf residues intensive branches single 2-linked at every six residues. Furthermore, the superior ETEC showed its potential usage as...
Abstract BACKGROUND Wheat Qu has long been used as a fermentation starter to produce Huangjiu. quality depends on its microbial community structure and the hydrolytic enzymes generated by micro‐organisms. RESULTS Strain YF1 YF2 were successfully screened they exhibited high acidic protease (231.9 ± 1.4 U g −1 ) cellulase (7.1 0.6 activities. Based morphological sequence analysis of internal transcribed spacer (ITS) gene, identified Rhizopus oryzae Aspergillus niger , respectively. Cooked...
Premature yeast flocculation (PYF) is a universal phenomenon and has caused serious problems in the brewing industry. For quality control, it of great value to investigate PYF factors that induce this destructive phenomenon. In present study, two barley malts (PYF+ PYF−), made from same cultivar by one maltster China, were selected for factor investigations. The results showed considerably higher amounts bound ferulic acid (FA), rather than arabinoxylan (AX), existed PYF+ wort compared with...
The malting process is the controlled germination, followed by drying, of barley grain. For brewing beer, modified according to features variety being malted. In China, there are two schedules routinely used for widely grown Dan'er cultivar, processes I and II. quality malt produced with II considered be superior that from maltsters brewers. present study, comparative proteomic analysis was performed between malts data showed enzymes proteins responsible cell wall polysaccharide degradation...
Barley protein Z7 (BSZ7) is a well-known serine protease inhibitor that was regarded as major effector of beer foam stability. Moreover, it has also been suggested to participate in haze formation and affect wort filterability. The present study purified BSZ7 from barley malt characterized its secondary structure modification, well relationship with peroxidase, elucidate the molecular base supports multiple roles beer. It found after 30 min heating, not affected. no inhibiting effect on...
The purpose of this work was to study the enhancement effect chitosan coating on inhibition deoxynivalenol (DON) accumulation by Litsea cubeba essential oil emulsion during malting. Firstly, primary suitable for malting process screened and improvement properties studied. On basis, chitosan-based applied processing. results showed that had good antifungal a minimal germinability barley compared with other emulsions. addition can improve physical stability ability reduce germination. When 100...
An account is given of the author's several approaches to synthesis parent chromophore phytochrome (1), a protein-bound linear tetrapyrrole derivative that controls photomorphogenesis in higher plants. These studies culminated enantioselective syntheses both (2R)- and (2S)-phytochromobilin (4), as well 13C-labeled derivatives designed probe site Z,E-isomerization during photoexcitation. When reacted vitro, synthetic 2R-4 recombinant-derived apoprotein N-C produced with identical difference...
Urea, as the main precursor of ethyl carbamate (EC), has received extensive attention. Here, we have metabolically engineered an industrial yeast strain – Saccharomyces cerevisiae N85 to investigate contribution EC citrulline concentration in Chinese rice wine. The results showed that biosynthetic pathway modified N85-arg3 was completely suppressed by deletion ARG3, encoding ornithine carbamoyltransferase. However, there were no significant differences levels or between and parental during...
Premature yeast flocculation (PYF) is a sporadic problem in brewery fermentations that results the incomplete utilisation of fermentable sugars. This work tests hypothesis barley or malt infected by xylanase-producing filamentous fungi contributes to premature flocculation. Ten different and yeasts were isolated identified from husk. These inoculated onto husk xylanase activity, arabinoxylan PYF value determined. The fungal strains - Aureobasidium pullulans, Aspergillus flavus, Fusarium...
Abstract
In the present study, small-scale fermentations of seven malts from different maltsters in China were used to monitor their premature yeast flocculation (PYF) potential. Husk exchange was applied between PYF negative malt (PYF-) and positive (PYF+) investigate factors potentially husk. The results showed that both husk non-husk part. two various ratios among PYF+ malts, either them could induce if it reached threshold. Moreover, major antimicrobial substances damaging cells Copyright © 2014...
As wort is the sweet starter liquid for beer, its quality needs to be strictly controlled. It generally accepted that turbidity of importance in terms brewing process and resulting beer quality. This study investigated major ingredients using malting barley cultivar Dan'er, grown Jiangsu province, China. was found dextrins low molecular weight constituted vast majority polysaccharides causing turbidity. To solve problem with Dan'er malt, present supplemented 80 U g−1 β-amylase, as an...