A5100339803- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Protein Hydrolysis and Bioactive Peptides
- Fermentation and Sensory Analysis
- Gut microbiota and health
- Diet and metabolism studies
- Proteins in Food Systems
- Fish Biology and Ecology Studies
- Genomics and Phylogenetic Studies
- Phytase and its Applications
- Effects of Environmental Stressors on Livestock
- Mycotoxins in Agriculture and Food
- Animal Nutrition and Physiology
- Microbial Community Ecology and Physiology
- Enzyme Production and Characterization
- Alzheimer's disease research and treatments
- Animal Behavior and Welfare Studies
- Biofuel production and bioconversion
- Meat and Animal Product Quality
- Bacterial biofilms and quorum sensing
- Milk Quality and Mastitis in Dairy Cows
- Blasting Impact and Analysis
- Insect Utilization and Effects
- Antioxidant Activity and Oxidative Stress
Shanxi University
2016-2025
China University of Geosciences
2021
Shanxi University of Traditional Chinese Medicine
2020
Zhejiang University
2013-2017
Tongren Hospital
2017
Northwestern Polytechnical University
2017
Beijing Drainage Group (China)
2015
Inner Mongolia Medical College Hospital
2014
Hebei Medical University
2013
Northwest A&F University
2009
Scope This study aimed to determine whether cherry anthocyanin (CA) and mulberry (MA) can alleviate oxidative stress inflammation associated with developing obesity in mice fed high‐fat diet (HFD). Methods results CA MA were added the daily food of throughout experiment. Sixty randomly divided into two groups: a low‐fat (LFD, n = 12) group HFD ( 48) group. Mice supplied for 8 wks induce obesity. The HFD‐fed then four subgroups another 8‐wk included control group, plus Orlistat or each...
The high cost of feed ingredients, the use non-renewable sources phosphate and dramatic increase in environmental load resulting from excessive land application manure are major challenges for livestock industry. Precision feeding is proposed as an essential approach to improve utilization dietary nitrogen, phosphorus other nutrients thus reduce costs nutrient excretion. requires accurate knowledge nutritional value feedstuffs animal requirements, formulation diets accordance with...
Dietary fiber can be fermented and utilized by gut microbiota to reshape the microbiota, thereby alleviating constipation. This experiment mainly studied physicochemical functions of hawthorn soluble dietary (HSDF)and its effect mechanism in constipation mice. Forty-five mice were divided into blank control group C, model M, positive HS group, low-dose LHSDF (1 g/kg/bw), high-dose HHSDF (2 g/kg/bw). The modeled at a dose 10 mg/kg/bw loperamide hydrochloride for 7 days, while remaining groups...
Abstract Sourdough is typically characterized by the complex microbial communities mainly comprising of yeasts and lactic acid bacteria (LAB). The objective this study was to explore microbiota Chinese traditional sourdoughs collected from different areas China using culture‐dependent denaturing gradient gel electrophoresis (DGGE) methods. A total 131 yeasts, 2 molds, 106 LAB strains were isolated identified. Based on analysis, populations at level 10 5 7 6 cfu/g, respectively. Similarly,...
The leavening of wheat-based steamed bread is carried out either with a pure yeast culture or traditional starter cultures containing both lactic acid bacteria and yeast/mold. use variable significantly affects bread's quality attributes, including nutritional profile. In this paper, differences in physicochemical properties, the type digested starch, production free amino acids, specific volume under three fermentation methods (blank, yeast, LP-GM4-yeast) were compared. digestion...
Fructilactobacillus sanfranciscensis is a significant and dominant bacterial species of sourdough microbiota from ecological functional perspectives. Despite the remarkable prevalence different strains this in sourdoughs worldwide, drivers behind genetic diversity needed to be clarified. In research, 14 F. were isolated samples evaluate variation metabolic traits. These 31 other (obtained NCBI database) genomes compared. The values for genome size GC content, on average, turned out 1.31 Mbp...
Abstract The purpose of this study was to identify the major bacteria in Chinese traditional sourdough (CTS). Five CTS samples (Hn‐87, Sx‐91, Gs‐107, Hf‐112, and Hr‐122) were collected from different steamed breads shops or private households. total bacterial DNA extracted sequenced using Illumina Hiseq 2000 system. tags assigned BLASTN server based on 16S rRNA libraries reveal a genetic profile. Phylogenetic analysis revealed that dominated by genera Leuconostoc Lactobacillus . Beta...