A5080048159- Fermentation and Sensory Analysis
- Plant and fungal interactions
- Food Quality and Safety Studies
- Oral microbiology and periodontitis research
- Ruminant Nutrition and Digestive Physiology
- Biochemical and biochemical processes
- Coconut Research and Applications
- Probiotics and Fermented Foods
- Antimicrobial agents and applications
- Nanocomposite Films for Food Packaging
- Dental Health and Care Utilization
State Key Laboratory of Oral Diseases
2020
Sichuan University
2017-2020
Among cariogenic microbes, Streptococcus mutans is considered a major etiological pathogen of dental caries. Lactobacilli strains have been promoted as possible probiotic agents against S. mutans, although the inhibitory effect on caries has not yet properly addressed. The objective this study was to screen Lactobacillus found in traditional Sichuan pickles and evaluate their antagonistic properties vitro vivo. In current study, we analyzed 54 isolated from that strain L. plantarum K41...
Traditionally fermented Pixian broad bean paste (PBP) is a traditional condiment in China and recognized to have superior quality than the industrially fermented. This work aimed identify dominant microbes unique aroma compounds traditionally PBP with respect those one. Results showed that several species of lactic acid bacteria, yeasts, Aspergillus, molds, Staphylococcus were only detected PBP, namely, Leuconostoc lactis, xylosus, S. succinus, Amylomyces rouxii, Mucor genevensis, Absidia...
This study aimed to gain deeper insights into the dynamic changes in spoilage fungi populations during fermentation and influence of traditional additives on silage quality.Elephant grass (Pennisetum purpureum) was prepared without any additive (control), with addition 0.5% salt, salt-0.2% sugar mixture. The fungal community then determined using a classic culturing method high-throughput sequencing at 0, 5, 15, 60 days after ensiling.The results showed that elephant varied significantly...