A5039843479- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Microbial Metabolism and Applications
- Biochemical Analysis and Sensing Techniques
- Spectroscopy and Chemometric Analyses
- Biochemical and biochemical processes
- Tea Polyphenols and Effects
- Microbial Metabolic Engineering and Bioproduction
- Protein Hydrolysis and Bioactive Peptides
- Biofuel production and bioconversion
- Electrochemical sensors and biosensors
- GABA and Rice Research
- Advanced Chemical Sensor Technologies
- Metal complexes synthesis and properties
- Vibration Control and Rheological Fluids
- Pancreatic function and diabetes
- Bee Products Chemical Analysis
- Aquaculture Nutrition and Growth
- Fluid Dynamics and Vibration Analysis
- Medicinal Plants and Neuroprotection
- Carbon Dioxide Capture Technologies
- Membrane Separation and Gas Transport
- Enzyme Catalysis and Immobilization
Xihua University
2016-2025
Hengyang Normal University
2019
Sichuan University
2008-2011
Pixian broad-bean paste (PBBP) is a famous fermented condiment in China, which may produce abundant flavor peptides during the fermentation process. Herein, from (FB) were separated and identified via ethanol precipitation, macroporous resin, ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS/MS) methods. The results showed that there fifteen novel FB. Among them, six (i.e. ALDELGT, AELTPEP, SAALQAG, SFEAVEAAPT, EQDNDGNNIFSGFKR, QTFNTEEDTAK,...
Abstract Pixian Douban (PXDB) meju is a crucial intermediate product in the PXDB production. In this study, machine vision system was employed to monitor and evaluate quality quickly replace time‐consuming chemical methods. The results of correlation analysis indicated that physicochemical indicators were highly related color changes. algorithmic showed support vector most effective qualitative method with 100% classification accuracy training set 96.97% test set. partial least square...
Broad bean fermentation is of vital importance in PixianDouban (PXDB) production, as well a key process for microorganisms to degrade protein, which lays the foundation formation PXDB flavor. In this study, two fungi and bacteria were screened, their morphology, molecular biology, growth, enzyme production characteristics analyzed, then they applied broad simulation system. The peptide, amino acid, nitrogen, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) system...
The coating effect of 1,2-bis(triethoxysilyl)ethane (BTES) on carbonyl iron particles (CIPs) was enhanced by etching with hydrochloric acid (HCl) various concentrations, and magnetorheological fluids (MRFs) significantly improved dispersion stability were obtained. microstructures, effect, magnetism CIPs examined using scanning electron microscopy (SEM), automatic surface porosity analysis (BTE), Fourier transform infrared spectroscopy (FTIR), thermogravimetric (TGA), a vibrating sample...
Abstract BACKGROUND: A closed‐circulating system for ethanol fermentation was constructed by coupling a cell‐immobilized bed fermentor with pervaporation using composite PDMS membrane. continuous experiment carried out about 250 h in the at 28 °C. RESULTS: The cell density immobilized up to 1.76 × 10 cells g −1 gel. concentration broth maintained 43 L . glucose utilization and productivity were 23.26 9.6 , respectively. total flux through membrane unit varied range 300–690 m −2 61–190...
With the advancement of industrialization, tank fermentation technology is promising for Pixian broad bean paste. This study identified and analyzed general physicochemical factors volatile metabolites fermented beans in a thermostatic fermenter. Headspace solid-phase microextraction (HS-SPME)-two-dimensional gas chromatography-mass spectrometry (GC × GC-MS) was applied to detect compounds beans, while metabolomics used explore their characteristics analyze possible metabolic mechanism. A...
In this study, a material of pseudoplastic fluid was obtained by dealing with the original Pixian Douban (PXDB). The multi-scale temperature and flow fields (MTFF) were established, PXDB product fermented in MTFF (PFM) obtained. Meanwhile, also into products named MPTF OMP, respectively, following traditional process. contents major physicochemical indexes, organic acids free amino PFM higher than those OMP. A total 112, 102, 105 volatile compounds detected PFM, rich esters alcohols while...
Abstract BACKGROUND As a Chinese traditional flavor condiment, Pixian Douban (PXDB) is produced using open fermentation process. In this study, an experimental of PXDB was conducted at 40 °C for 90 days in closed system, which has not been applied to production. The flavor, microbial community and correlations the samples system were compared with those fermentation. RESULTS content organic acids free amino constant temperature (CFCT) achieved standards product quality, although they lower...
Pixian Douban (PXDB) is one of the most popular condiments in China due to its unique flavor. Wheat flour that contains abundant nutrients an important raw material producing flavors during PXDB fermentation. In this study, wheat was substituted with soybean and gluten have higher proteins portions 10.4% 4.2% (F1), 8.9% 7.2% (F2), 9.6% 5.8% (F3). The results indicated substitutions increased amino acid nitrogen content improved flavor quality compared traditional group (CT). Especially, key...
Abstract As an essential flavor condiment in Sichuan cuisine, Pixian Douban (PXDB) is usually produced by open fermentation process strip pools or ceramic vats. In this study, experiment of PXDB was conducted for 90 days a closed system gradient steady‐state temperature field (GSTF). To investigate the characterization volatile compounds system, volatiles three kinds samples including GSTF (SGT), constant (SCT), and traditional (STF) were analyzed. The results showed that 75, 67, 68 detected...
The activator P14K is necessary for the activation of nitrile hydratase (NHase). However, it hard to be expressed heterogeneously. Although an N-terminal strep tagged could successfully from Pseudomonas putida, various strategies over-expression are needed facilitate further application NHase. was through fusing a his tag (his-P14K), and over-expressed gst (gst-P14K) at its N-terminus in NHase Bordetella petrii DSM 12804. stability gst-P14K demonstrated higher than that his-P14K. In...
This study investigated the differences between three sterilized samples to reveal unique aroma characteristics of sauce in bean paste fish by multiple analysis methodologies. Samples were subjected pasteurized (PS), high-temperature sterilization (HTS), and ultra-high-pressure treatment (UHP) tests. The UHP had a higher sensory evaluation could better maintain original flavor sample. A total 92, 83, 85, 76 volatile compounds detected via comprehensive two-dimensional gas chromatography-mass...
Summary Preparation of flavour peptides with microorganisms is an attractive choice for its large‐scale production. However, beefy meaty peptide (BMP), as a research hotspot in the field umami peptide, has been studied few microorganisms, and furthermore, safe preparation BMP not yet reported. In this study, multi‐copy (8BMP) was successfully expressed produced ‘generally recognized safe’ Bacillus subtilis ( B. ). Firstly, 8BMP potentially intense screened out based on molecular docking...
In this study, Pixian Douban (PXDB) was produced in a closed system of multi-scale temperature and flow fields constructed with the materials pseudoplastic fluid gradient steady-state field. The flavors microorganisms PXDB MTFF were compared those traditional process original (TPOM) (TPPF). contents organic acids, free amino acids higher than TPPF TPOM. Chitinophagaceae_Unclassified Bradyrhizobium_Unclassified predominant bacteria while Phyllachora sp. UB03986 Rhizopus oryzae identified as...
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