A5049361655- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Polyamine Metabolism and Applications
- Food Quality and Safety Studies
- Biochemical Analysis and Sensing Techniques
- Protein Hydrolysis and Bioactive Peptides
- Microbial Metabolism and Applications
- Advanced Chemical Sensor Technologies
- Tea Polyphenols and Effects
- Gut microbiota and health
- Identification and Quantification in Food
- Microbial Metabolites in Food Biotechnology
- Olfactory and Sensory Function Studies
- Free Radicals and Antioxidants
- Polysaccharides Composition and Applications
- Phytochemicals and Antioxidant Activities
- Proteins in Food Systems
- Aquaculture disease management and microbiota
- Ginkgo biloba and Cashew Applications
- Spectroscopy and Chemometric Analyses
- Algal biology and biofuel production
- Photosynthetic Processes and Mechanisms
- Tryptophan and brain disorders
- Nanocomposite Films for Food Packaging
Dalian Polytechnic University
2018-2024
China Resources (China)
2023-2024
Dalian Ocean University
2019-2023
Minzu University of China
2018-2020
Sichuan University
2014-2020
State Key Laboratory of Oral Diseases
2020
State Ethnic Affairs Commission
2020
Hospital of Hebei Province
2019
China XD Group (China)
2014
Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) combined with gas chromatography-ion mobility (GC-IMS) tested different kinds of non-Saccharomyces yeasts and Saccharomyces cerevisiae (S. cerevisiae) co-inoculated for fermentation cider to determine differences in aroma material, determination odor activity value (OAV) is applied less frequently research. Through Rhodotorula mucilaginosa, Debaryomyces...
Chouguiyu, a Chinese traditional fermented fish, is famous for its uniquely strong odor and desirable taste. However, spontaneous fermentation often resulted in contamination unstable quality of products. In this study, individual or conjunctive inoculation two indigenous lactic acid bacteria (LAB), Lactococcus lactis M10 Weissella cibaria M3, were tested their effect on improving Chouguiyu's quality. It was showed that would not affect the system's pH, while increased total count amounts....
Increasing the copy number of peptides is an effective method to genetically engineer recombinant expression and obtain umami in large quantities. However, taste value multicopy lower than single ones, thus limiting industrial application recombinantly expressed peptides. With aims solve this problem, modification beefy meaty peptide (BMP) with trypsin hydrolysis sites was carried out via homology modeling molecular docking study. A total 1286 modified sequences were created molecularly...
This research endeavored to elucidate the antioxidant attributes of lactic acid bacteria, specifically their impact on anti-aging and lifespan augmentation in Caenorhabditis elegans. The study focused Lactiplantibacillus plantarum A72, identified through ARTP mutagenesis for its potent properties. In vitro analysis affirmed free radical neutralizing capacity. C. elegans, strain not only extended by 25.13% amplified motility 2.52-fold, but also maintained reproductive capabilities....
Strong-flavor Daqu, as a fermentation agent, plays significant role in shaping the quality of strong-flavor baijius, and fungal species Daqu are important factors affecting Daqu. Therefore, we selected from seven different origins to study composition effects on physicochemical properties volatile organic compounds (VOCs). It was found that influences Specifically, there positive link between
Summary To mass‐produce nutritional kombucha with quality consistency, it is necessary to design synthetic microbial community (SMC) starters clear bacterial compositions. In this study, a three‐species SMC, including Acetobacter pasteurianus , Gluconacetobacter xylinus and Zygosaccharomyces bailii was designed. Acetic acid bacteria (AAB) in SMC produced higher concentration of organic acids synergistically compared each strain inoculated alone. Gluconic the most abundant fermented by which...
Abstract BACKGROUND The community structure of bacteria in aged and aging pit mud, which was judged according to their sensory physicochemical characteristics, analysed using polymerase chain reaction denaturing gradient gel electrophoresis ( PCR‐DGGE ) quantitative real‐time PCR qPCR ). RESULTS phyla Firmicutes, Actinobacteria, Proteobacteria, Synergistetes Unclassified Bacteria were detected the fermentative Firmicutes predominant both types mud analysis. Among Clostridiales dominant while...
Ethyl carbamate (EC), classified as a Group 2A carcinogen, is most abundant in the fermented foods, such Cachaca, Shaoxing wine, and Chinese liquor (baijiu). Although biodegradation can reduce its concentration, high ethanol concentration acidic environment often limit degradation. In present study, novel ethyl hydrolase (ECH) with specificity to EC was isolated from Acinetobacter calcoaceticus, enzymatic properties degradability were investigated. ECH immobilized resist extreme...
Studies have shown that either the addition of starter culture or enzyme can improve fermentation in fish other products. However, little research has been carried out on effects coupling cultures with lipase microbial community and product quality. Suanzhayu is a Chinese fermented mainly relies spontaneous fermentation, resulting an unstable flavor The present study investigated impact Lactiplantibacillus plantarum 1-24-LJ quality Suanzhayu.Inoculation decreased pH 2-thiobarbituric acid...
Oleic acid oxidation is one of the main sources food flavor compounds. Volatile profiling was investigated using thermal desorption cryo-trapping combined with gas chromatography-mass spectrometry to analyze volatile composition oleic oxidation. A total 43 compounds, including aldehydes (11), ketones (2), alcohols (5), furans acids (8), ester (12) and alkane (3) were identified from during heating. Then, density functional theory (DFT) applied oxidative mechanism 30 reactions obtained...