A5052092652- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Gut microbiota and health
- Genomics and Phylogenetic Studies
- Enzyme Production and Characterization
- Microbial Community Ecology and Physiology
- Microbial Metabolism and Applications
- Biochemical Analysis and Sensing Techniques
- Ziziphus Jujuba Studies and Applications
- Tea Polyphenols and Effects
- Geochemistry and Elemental Analysis
- Animal Virus Infections Studies
- Identification and Quantification in Food
- Aquaculture disease management and microbiota
- Food Quality and Safety Studies
- Vibrio bacteria research studies
- Marine Bivalve and Aquaculture Studies
- Clay minerals and soil interactions
- Biofuel production and bioconversion
- Isotope Analysis in Ecology
- Advanced Chemical Sensor Technologies
- Virus-based gene therapy research
- Biochemical and biochemical processes
- Viral gastroenteritis research and epidemiology
- Olfactory and Sensory Function Studies
Qiannan Normal College For Nationalities
2023-2025
Hubei University of Arts and Science
2018-2024
Jiangsu University of Science and Technology
2020-2024
Nanjing University of Science and Technology
2024
Sericultural Research Institute
2022
Chinese Academy of Agricultural Sciences
2022
Lanzhou Institute of Husbandry and Pharmaceutical Sciences
2021
Nanjing Agricultural University
2013-2018
Chinese Academy of Sciences
2005
Bacterial communities that enrich in high-temperature Daqu are important for the Chinese maotai-flavor liquor brewing process. However, bacterial three different types of (white Daqu, black and yellow Daqu) still undercharacterized. In this study, diversity was investigated using Illumina MiSeq high-throughput sequencing. The community is mainly composed thermophilic bacteria, seven phyla along with 262 genera were identified all 30 samples. Firmicutes, Actinobacteria, Proteobacteria,...
Porcine reproductive and respiratory syndrome virus (PRRVS) is a major swine viral pathogen that affects the pig industry worldwide. Control of early PRRSV infection essential, different types PRRSV-positive samples can reflect time point infection. This study aims to investigate epidemiological characteristics in China from Q4 2021 2022, which will be beneficial for porcine (PRRSV)control production future. A total 7518 (of processing fluid, weaning serum, oral fluid) were collected 100...
Jujube juice was separately undergoing controlled lactic acid fermentation at 37°C for 24 hr with 90 different bacteria (LAB) strains comprising 30 Lactobacillus casei strains, plantarum and Enterococcus faecium strains. Electronic nose tongue combined multivariate statistical analysis methods were applied the investigation of how LAB affecting flavor profile fermented jujube juice. A clear distinction all achieved. It found that compared L. casei-fermented E. faecium-fermented juice,...
Abstract According to the appearance and technology, traditional fermented Douchi can be divided into dried wet Douchi. However, there are few reports on difference of bacterial community structure between them or influence product flavor. In this study, high‐throughput sequencing technology electronic nose were used measure diversity flavor 40 samples, correlation was explored by multivariate statistical means combined with COG database. Results showed that cumulative average relative...
Abstract In the case of wine production, selection optimal pretreatment methods and starter cultures are 2 key points before fermentation. this research, fresh jujube was separately underwent alcoholic fermentation at 20°C with 3 different (with peel, without juice) 5 cultures, respectively. Color analysis, electronic sense bioactive compound antioxidant activity analysis combined multivariate statistical were applied to evaluated effects on overall quality wine. It found that both have...
A lactic acid bacterial strain, HBUAS57009T, isolated from traditionally fermented food (Zha-Chili) in China, was characterized to clarify its taxonomic status using a polyphasic approach. Strain HBUAS57009T phylogenetically closely related Lactobacillus koreensis DCY50T, fujinensis 218-6T, mulengensis 112-3T, cerevisiae TUM BP 140423000-2250T, tongjiangensis 218-10T and yonginensis THK-V8T with sequence similarities of 98.6-99.3 %. The genome-to-genome distance average nucleotide identity...
Strain HBUAS52074T is a Gram-positive staining, aerobic bacterium that was isolated from Zha-Chili, traditional fermented food made in China. Phylogenetic analysis based on 16S rRNA gene sequences revealed strain member of the genus Lactobacillus and closely related to nantensis DSM 16982T (98.9 %), heilongjiangensis 28069T (98.8 formosensis NBRC 1095009T (98.6 futsaii JCM 17355T (98.5 farciminis KCTC 3681T musae 112868T %) crustorum LMG 23699T (98.4 %). The DNA G+C content 36.3 mol%. major...
A novel type of mineral-weathering bacterium was isolated from purplish soils collected Yanting (Sichuan, south-western China). Cells strain 1007 T were Gram-stain-negative and rod-shaped, motile yellow-pigmented. The isolate strictly aerobic, catalase- oxidase-positive, grew optimally at 28-30 °C pH 6.0-7.0. genomic DNA G+C content 67±0.7 mol%. Phylogenetic analysis based on 16S rRNA gene sequences indicated that belonged to the genus Sphingomonas most closely related pruni IFO 15498 (97.3...