65 results on '"Xu Zheng-Hong"'
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2. Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds
3. Development of a platform strain for integration expression of phospholipase D and its application in improving phosphatidylserine content of egg yolk
4. Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function
5. Regulatory significance of terminator: A systematic approach for dissecting terminator-mediated enhancement of upstream mRNA stability
6. Seasonality shapes the microbiota and metabolome of strong-flavor Baijiu during fermentation and affects its flavor characteristics
7. Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation
8. Guangxi sour bamboo shoots: A study on microbial diversity and flavor characteristics across regions
9. Oceanobacillus in high-temperature Daqu: Taxonomic diversity, metabolic characteristics and biofortification effect
10. Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
11. Comparative genomics of Clostridium tyrobutyricum reveals signatures of environment-specific adaptation and metabolic potentials
12. Systematic engineering for efficient production of nicotinamide mononucleotide from d-xylose and nicotinamide in Escherichia coli
13. Lactiplantibacillus plantarum and Komagataeibacter europaeus enhance energy metabolism, acetic acid and aromatic amino acids catabolism flux in cider vinegar fermentation
14. Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics
15. Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction
16. Efficient production and characterization of a newly identified trehalase for inhibiting the formation of bacterial biofilms
17. Community-level bioaugmentation results in enzymatic activity- and aroma-enhanced Daqu through altering microbial community structure and metabolic function
18. Predicting the multispecies solid-state vinegar fermentation process using single-cell Raman spectroscopy combined with machine learning
19. Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarum
20. Genetic variation reveals the enhanced microbial hyaluronan biosynthesis via atmospheric and room temperature plasma
21. Improving the soluble expression of difficult-to-express proteins in prokaryotic expression system via protein engineering and synthetic biology strategies
22. Efficient secretory expression of phospholipase D for the high-yield production of phosphatidylserine and phospholipid derivates from soybean lecithin
23. Metformin alleviates liver fibrosis in mice by enriching Lactobacillus sp. MF-1 in the gut microbiota
24. Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu
25. Increasing gene dosage and chaperones co-expression facilitate the efficient dextranase expression in Pichia pastoris
26. Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation
27. High-level expression and characterization of a highly active hyaluronate lyase HylC with significant potential in hyaluronan oligosaccharide preparation
28. Salinity plays a dual role in broad bean paste-meju fermentation
29. A keratin/chitosan sponge with excellent hemostatic performance for uncontrolled bleeding
30. Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop
31. A combination of bioinformatics analysis and rational design strategies to enhance keratinase thermostability for efficient biodegradation of feathers
32. Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar
33. Komagataeibacter europaeus improves community stability and function in solid-state cereal vinegar fermentation ecosystem: Non-abundant species plays important role
34. Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production
35. Versatile strategies for bioproduction of hyaluronic acid driven by synthetic biology
36. High-throughput screening of a nicotinate dehydrogenase producing Pseudomonas putida mutant for efficient biosynthesis of 6-hydroxynicotinic acid
37. Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu
38. Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter
39. Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation
40. Glutathione enables full utilization of wool wastes for keratin production and wastewater decolorization
41. Fabrication and characterization of high molecular keratin based nanofibrous membranes for wound healing
42. Recombinant expression and molecular engineering of the keratinase from Brevibacillus parabrevis for dehairing performance
43. iTRAQ-based quantitative proteomic analysis of Colletotrichum lini reveals ethanol induced mechanism for enhancing dihydroxylation efficiency of DHEA
44. Efficient keratinase expression via promoter engineering strategies for degradation of feather wastes
45. High-level extracellular expression of phospholipase D by combinatorial fine-tuning strategy in Bacillus subtilis for efficient biosynthesis of phosphatidic acid
46. Structural characterization and anti-alcoholic liver injury activity of a polysaccharide from Coriolus versicolor mycelia
47. Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar
48. Purification, characterization and gene identification of a membrane-bound glucose dehydrogenase from 2-keto-d-gluconic acid industrial producing strain Pseudomonas plecoglossicida JUIM01
49. Polysaccharide of Hericium erinaceus attenuates colitis in C57BL/6 mice via regulation of oxidative stress, inflammation-related signaling pathways and modulating the composition of the gut microbiota
50. Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function
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