A5101582733- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Microbial Metabolism and Applications
- Catalytic Processes in Materials Science
- Effects and risks of endocrine disrupting chemicals
- Tea Polyphenols and Effects
- Pharmaceutical and Antibiotic Environmental Impacts
- Pesticide and Herbicide Environmental Studies
- Fungal Biology and Applications
- Analytical chemistry methods development
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Catalysis and Oxidation Reactions
- Microbial Metabolic Engineering and Bioproduction
- Phytochemicals and Antioxidant Activities
- Advanced Algorithms and Applications
- Evaluation and Optimization Models
- Food composition and properties
- Adsorption and biosorption for pollutant removal
- Collagen: Extraction and Characterization
- Accounting and Organizational Management
- Genetic diversity and population structure
- Electric Power System Optimization
- Membrane-based Ion Separation Techniques
Sichuan Agricultural University
2016-2025
Ludong University
2023-2025
Qilu University of Technology
2025
Shandong Academy of Sciences
2025
Ministry of Agriculture and Rural Affairs
2023-2025
Qingdao University of Technology
2021-2023
North China Electric Power University
2007-2021
Wuhan University of Technology
2016
Guangxi Yuchai Machinery Group (China)
2012
Tianjin University
2004-2005
The profiling of physicochemical properties, nonvolatile flavour compounds and bacterial community during the fermentation Chinese dry-salted brine-pickled radishes was performed. Dry-salted matured on 30th day, pH, total titratable acid, water activity samples were 4.7, 0.43 g/100 g lactic 0.90, respectively. Brine-pickled in only 5 days, 3.4, 0.31 0.96, contents reducing sugars, organic acids, free amino acids generally increased with radishes, reaching 15.8 g, 1009.1 mg/100 300.3 Lactic...
To improve the quality of Chinese traditional Paocai, two psychrotolerant lactic acid bacteria (LAB) strains were isolated from and Paocai product using these as starter cultures was compared to a control sample fermented with aged brine at 10 °C. The results suggested that physicochemical sensory features LAB more suitable for industrial applications. nitrite content 1 mg/kg, which significantly lower than (P < 0.05). Low-temperature fermentation could effectively prevent overacidity...
Abstract Antimicrobial activities of nisin, tea polyphenols (TPs), and chitosan, their combinations were evaluated against both Gram‐positive bacteria (GPB) Gram‐negative (GNB) by the agar dilution method. Results showed that MIC nisin was 2.44 to 1250 mg/L for GPB reached 5000 GNB. The MICs TPs chitosan 313 625 469 GNB, 156 234 938 GPB, respectively. These results indicated exhibited inhibitory effects whereas inhibited growth only. Based on orthogonal test MICs, evaluation preservative...
Based on the excellent biocompatibility of collagen, collagen was extracted from pig skin by acid-enzymatic method. The films were prepared self-aggregation behavior and catalase immobilized adsorption, cross-linking embedding. experiment investigated effects glutaraldehyde mechanical properties, external sensory denaturation temperature films. results showed that self-aggregating material could maintain triple helix structure collagen. treatment can improve properties to 53 MPa, while agent...
Rheum pumilum, an endemic species on the Qinghai-Tibetan Plateau (QTP), serves as ideal material for investigating phylogeography of alpine plants. This study employs chloroplast DNA fragments (trnL-F, trnS-G, and matK) to delve into how Rh. pumilum adapted extreme environmental changes QTP, during its evolutionary process through phylogenetic geographical analysis, revealing population differentiation historical dynamics. The examination 39 haplotypes across 26 populations reveals distinct...
The triterpenoids from Inonotus hispidus exhibit several valuable bioactivities, including antioxidant, anti-inflammatory, and anticancer properties, making them highly sought-after for applications in functional foods. To obtain more I. with higher content subsequent application food, this study firstly screened a strain high triterpenoid yield the cultivation of fruiting bodies. Afterwards, static adsorption desorption capacities seven macroporous resins (MARs) body were evaluated via...
In the present study, Lactiplantibacillus plantarum G8, exhibiting higher antifungal activity, and G12, displaying weaker were isolated from naturally fermented wheat sourdough. Their impacts on bread quality shelf life subsequently investigated. The results demonstrated that both strains exhibited robust growth in rye bran Compared to blank control bran-wheat flour dough (RB dough), sourdough incorporation enhanced percentages of β-sheet α-helix secondary structures, facilitating formation...
Microbial interactions are essential for maintaining the stability and functionality of microbiota in fermented foods. In this study, representative strains predominant lactic acid bacteria acetic Sichuan bran vinegar were selected, their a simulated solid-state fermentation system investigated. The results reveal that biomass A. pasteurianus LA10 significantly increased both co-culture pure culture, whereas L. amylovorus LL34 (6.44 ± 0.30 lg CFU/g) was lower than culture (7.28 (p <...
Rhizosphere microorganisms play a key role in affecting plant quality and productivity through its interaction with root system. To figure out the bottleneck of decline yield traditional Chinese medicinal herbs