A5029566488- Food Quality and Safety Studies
- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Microbial Metabolism and Applications
- Probiotics and Fermented Foods
- Microbial Metabolic Engineering and Bioproduction
- Minerals Flotation and Separation Techniques
- Protein Hydrolysis and Bioactive Peptides
- Collagen: Extraction and Characterization
- Polyamine Metabolism and Applications
- Biochemical and biochemical processes
- Biofuel production and bioconversion
- Enzyme Catalysis and Immobilization
- Coagulation and Flocculation Studies
- Chromatography in Natural Products
- Phosphorus and nutrient management
- Silk-based biomaterials and applications
- Ultrasound and Cavitation Phenomena
- Glycosylation and Glycoproteins Research
- Polymer-Based Agricultural Enhancements
- Animal Nutrition and Physiology
- Flavonoids in Medical Research
- Microbial metabolism and enzyme function
- Biopolymer Synthesis and Applications
- Microbial Metabolites in Food Biotechnology
Sichuan University of Science and Engineering
2011-2025
Lactic acid bacteria and their metabolites play important roles in defining Chinese liquor flavour. Currently, the role of lactic brewing remains unclear. This review discusses fermentation different types Daqu fermented grains. It focuses on interaction between these other microorganisms during brewing, analyses its effect flavour quality. In addition, Lactobacillus reducing amount unfavourable ingredients succession law three liquors were also studied. Finally, methods aimed at production...
Clostridium kluyveri is an anaerobic microorganism that well-known for producing butyrate and hexanoate using ethanol acetate. It also important bacterium in the production of Chinese strong flavour baijiu (SFB). To obtain a comprehensive understanding its metabolism, curated genome-scale metabolic model (GSMM) C. kluyveri, including 708 genes, 994 reactions, 804 metabolites, was constructed named iCKL708. This used to simulate growth on different carbon substrates results agreed well with...
Abstract Jiang‐flavor Chinese spirits are one of the four basic liquor types in China. It has thousands years history China and is widely enjoyed because its unique flavor broad application. Although have a soy sauce flavor, associated key compounds production mechanism remain unknown. To investigate this process, flavor‐producing strains were obtained, their metabolites evaluated. Using wheat as fermentation medium, we observed changes total acid, amino nitrogen, reducing sugar three...
In this study, 21 strains of aroma-producing yeast were isolated from Sichuan paocai juice farmers in western, eastern and southern Sichuan. One strain, Y3, with the best characteristics, was screened using an olfactory method a total ester titration method, identified as Wickerhamomyces anomalus. The content Y3 fermentation broth high 1.22 g/L, there no white colonies or film on surface. Meanwhile, strain could tolerate 14% salt concentration conditions grow well pH range 3-4. Through...
Optimizing the fermentation process of microorganisms with exceptional bioflocculant-producing capabilities is crucial for production bioflocculants. The application bioflocculants to various pollutants highlights their significant advantages in water treatment. Therefore, culture conditions Bacillus subtilis 35A were optimized. bioflocculant (MBF) was obtained by alcohol percipitation from supernatant, and its physicochemical properties analyzed explore treatment dyes, heavy metal ions,...
To determine the effect of different sterilization methods on shelf life and physicochemical parameters fermented pork jerky.Various techniques, including boiling, pasteurization, medium-temperature steam sterilization, high-temperature ultrasonic ultraviolet were employed in this study to treat vacuum-sealed jerky. Changes microbial populations, parameters, sensory evaluations monitored throughout storage period.The results indicated presence Staphylococcus aureus 24th, 21st, 33rd, 18th,...
A prepared bioflocculant previously shown to be effective in treating tannery wastewater was examined detect its components. Qualitative analysis revealed that the contained saccharides and proteins, which might have existed as glycoprotein, addition osamines fats, but not nucleic acid. Quantitative showed mass composition of follows: (0.8963 g/g); proteins (0.0206 (0.0081 fats (0.055 g/g). It is expected these results will contribute future research into mechanism by removes contaminants...
1. Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu Yao Jin, Dengyong Li, Mei Ai, Qiuxiang Tang, Jun Huang, Xiaofei Ding, Chongde Wu, Rongqing Zhou Food Research International CrossRef
Abstract In this experiment, natural nontoxic preservative ε‐polylysine (ε‐PL) was used as a in pork jerky. The jerky samples with ε‐PL (experimental group) and without (blank were stored at the 27 37℃. Then, number of microorganisms, total volatile basic nitrogen (TVB‐N), pH, water activity (Aw) each group tested to test antiseptic effect ε‐PL. results showed that due Staphylococcus aureus detected, storage period blank 37°C 15 9 days, respectively. However, Coliforms , Salmonella Shigella...
The aim of this study was to isolate lactic acid bacteria (LAB) from Sichuan pickle and assess their probiotic potential. Total 66 LAB were isolated 2 types based on morphological, physiological, biochemical, genotypic characteristics. Then, 6 strains (BH6, BH9, BH18, BH46, BH48, BH59) selected as candidates for further studies. in vitro experiment showed that the cholesterol degradation rate 4 BH6, BH59 exceeded 60%. And triglyceride 3 BH18 more than 17%. Out tested strains, most them...
The purpose of this study was to explore the water retention mechanism chicken claws by detecting structural changes in collagen boneless under different expansion rates. Firstly, claw with rates (0%, 10%, 20%, 30%, 40%, 50%) extracted acid-enzyme complex method, and were determined scanning electron microscopy (SEM), ultraviolet spectroscopy (UV), Fourier transform infrared (FTIR), circular dichroism (CD), low-field nuclear magnetic resonance LF-NMR) surface hydrophobicity that leads...
In order to optimize the separation of Luzhou flavor liquor Daqu and fermented grains in low yield n-propyl alcohol fermentation process Bacillus cereus, single factor experiments were conducted investigate effects four main factors, including time, inoculation amount temperature initial pH broth, on content broth. Then response surface analysis optimization carried out with value normal as establish a regression model for cereus. The results showed that optimum time was 33 h, cereus 4.9%,...