A5088405482- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Ferroelectric and Piezoelectric Materials
- Phytochemicals and Antioxidant Activities
- Microwave Dielectric Ceramics Synthesis
- Microbial metabolism and enzyme function
- Tea Polyphenols and Effects
- Biofuel production and bioconversion
- Microbial Metabolic Engineering and Bioproduction
- Probiotics and Fermented Foods
- Soybean genetics and cultivation
- Plant biochemistry and biosynthesis
- Proteins in Food Systems
- Phytoestrogen effects and research
- Polysaccharides Composition and Applications
- Dielectric materials and actuators
- Gold and Silver Nanoparticles Synthesis and Applications
- Advanced ceramic materials synthesis
- Plant Gene Expression Analysis
- Dielectric properties of ceramics
- Fungal Biology and Applications
- Chromatography in Natural Products
- Horticultural and Viticultural Research
- Plant Physiology and Cultivation Studies
- Paraquat toxicity studies and treatments
Beijing Normal University
2018-2025
Chinese Academy for Environmental Planning
2024-2025
Northeast Forestry University
2022-2024
Northeast Agricultural University
2017-2024
Hubei University of Technology
2014-2023
Huaiyin Normal University
2021-2022
Jiangxi Agricultural University
2013-2021
China West Normal University
2020
Shaanxi University of Science and Technology
2010-2019
Heilongjiang Academy of Land Reclamation Sciences
2018
Summary Koji making is an essential step in the production of high‐quality soy sauce. In this study, we inoculated koji with a halophilic aromatic yeast ( Zygosaccharomyces rouxii ) and Aspergillus oryzae investigated effects on volatile compounds quality sauce moromi. Our results suggest that optimal inoculation was approximately 1.5 × 10 6 per gram koji, excessive greatly decreased A. enzyme activity. comparison control group, there were no significant changes concentrations amino...
Habitat requirements and species' ecological suitability are essential conditions for species conservation management. Under the influence of different environmental variables, assessing habitat quality medicinal plants is an important issue to ensure protect biodiversity. This study explores impact variables on distribution Astragalus mongholicus Bunge (A. bunge) content effective secondary metabolites (SMs). Combining Biomod2 model, we constructed a Comprehensive Geospatial Quality Model...
Soil plays a critical role as natural barrier in mitigating the infiltration of industrial-derived phosphate pollution into groundwater, with its retention capacity governed mainly by mineralogical composition. In this study, three soil samples were collected from Huangmailing mine area, and minerals responsible for identified through batch adsorption experiments, chemical extraction, spectroscopy analyses. The distribution within was further quantified using geochemical model. results...
Bruchids (Coleoptera: Bruchidae) can cause serious damage to mungbean and several other leguminous crops there is a strong association between small seed size bruchid resistance. In investigating the feasibility of breeding large-seeded cultivars with high levels resistance, we studied relationship these two traits by QTL analysis. A major locus conferring resistance Callosobruchus chinensis was identified from wild genotype, ‘ACC41’ (belonging Vigna radiata var. sublobata), collected in...
Shanxi aged vinegar (SAV), Zhenjiang aromatic (ZAV), Sichuan bran (SBV), and Fujian monascus (FMV) are the representative Chinese traditional vinegars. However, basic differential compositions between four vinegars unknown. In this study, of commercial were investigated to evaluate influence diverse technologies on their distinct flavor. Unlike amino acids organic which mostly shared, only five volatiles detected in all vinegars, whereas a dozen common each type vinegar. The could be...
Soy sauce contains several nitrogen-containing compounds, most of which are proteins and their decomposition products during the fermentation process. These compounds include potentially harmful ammonium salts. In this study, effects changing koji making conditions soy on salt amino acid nitrogen content in researched. The results indicate that mixed microbial can significantly influence sauce, with increase amount inoculated, exhibited an overall upward trend, total free acids. Besides,...
Abstract Koji making comprises multi‐microbial interactions and is an important part of soy sauce production. The aim this study was to determine investigate metabolites in koji by ultra‐performance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry (UPLC‐Q/TOF‐MS). Differential between groups single strain ( Aspergillus oryzae ) mixed strains niger A. were screened identified using untargeted metabolomics approach evaluate microbial interaction. the dominant...
Soy whey is becoming a worldwide issue as liquid waste stream that often discarded after tofu, soy protein, and soy-based dairy alternative manufacturing. This study established model to produce bioflavor mycoprotein using fermentation of by basidiomycete Ischnoderma benzoinum. Under the dedicated control system, an intense almond-like sweetish aroma was perceived trained sensory panel (n = 10) pure within 20 h. By application direct immersion-stir bar sorptive extraction combined with gas...
Summary Soy sauce contains a number of bioactive components, which have been shown to possess strong antioxidative properties. The objective this study was compare the enzyme activities, antioxidant activity and phenolic compounds content soy sauces prepared from mixed koji (SSAON, inoculated with Aspergillus oryzae HG‐26 niger HG‐35), those made culture containing only (SSAO). total (TPC), flavonoid (TFC), three isoflavone aglycones (daizein, glycitein genistein) SSAON were found be higher...
Abstract The autolyzed mycelia of Aspergillus oryzae are rich in proteins, nucleic acids, sugar, and other biomacromolecules, one the main contributors to flavor profile commercially important fermented goods, including soy sauce miso. We induced autolysis A. over 1 10 d, found that maximum dissolved amounts total protein acid ratio accounted for 28.63% 88.93%, respectively. organic content, such as citric acid, tartaric succinic lactic acetic initially increased then decreased progressed,...
The aim of this study was to compare the protective effects curcumin, curcumin-β-cyclodextrin nanoparticle curcumin (BCD-CUR) and nanoliposomal (NLC) on unsymmetrical dimethylhydrazine (UDMH) induced poison in mice. Curcumin, BCD-CUR, NLC were prepared their properties zeta potential, particle size, encapsulation efficiency, loading capacity characterized. Eighty-eight male ICR mice normal chow diet randomly divided into 11 groups, intraperitoneally injected with UDMH alone, or together...
Soy sauce fermentation is largely mediated by bacteria, including several non-salt-tolerant bacterial species. The present study aimed to compare the use of Aspergillus oryzae alone or in co-inoculation with Lactobacillus plantarum Enterococcus faecalis on resulting enzymatic activity, content phenolic compounds, free amino acids, organic and antioxidant capacity soy sauce. Co-inoculation significantly increased acid protease, β-glucosidase, pectinase activities during koji making....