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Your search keyword '"Jiang, Xiuqi"' showing total 7 results
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7 results on '"Jiang, Xiuqi"'

4. CEO industry tournament, investor attention, and company value.

Author

Jiang, Ying, Jiang, Xiuqi, and Deng, Wendan

Subjects
EXECUTIVE compensation, MARKET sentiment, LABOR incentives, INCENTIVE (Psychology), MARKETING management
Abstract

Based on the emerging capital market of China, this paper uses the data of Chinese listed companies to test the market value management behavior of CEOs under the incentive of industry tournaments. The empirical results show that the CEOs industry tournament improves the value of listed companies by attracting investor attention. In the test of the incentive mechanism of the industry tournament, we find that in the samples with lower industry mobility and state ownership and where the CEO is new, retiring, or a founder, the industry pay gap has a weaker incentive effect on the CEO. In the test of the CEOs' efforts to manage investor attention, this paper finds that CEOs are incentivized to disclose more financial and nonfinancial information, increase advertising spending, and hold more shareholder meetings. Discussed with other incentives, compensation incentives and equity incentives enhance the motivational role of industry championships for CEOs. This study explores in depth the possible impact of industry tournaments on CEO behavioral decisions and also provides a new perspective for corporate to manage investor attention. This provides important reference value for corporate CEO compensation, information disclosure supervision, and investor decision‐making. [ABSTRACT FROM AUTHOR]

Published
2024
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7. Bacteriocinogenic Lacticaseibacillus paracaseistrains from Inner Mongolian fermented milk efficiently control pathogenic bacteria in model cheddar-like cheese

Author

Chen, Zhuo, Jiang, Xiuqi, Li, Lin, Liu, Dengyi, Zhao, Fan, Liu, Yuanfa, Wu, Shan, Lü, Xin, Wu, Gang, and Yi, Yanglei

Abstract

Bacteriocins produced by lactic acid bacteria (LAB) consist of a wide range of antimicrobial proteins or peptides which can be used as bio-preservatives to control food-borne pathogens. In this study, bacteriocinogenic LAB strains were isolated from fermented milk in Inner Mongolia, China. These strains exhibited high antimicrobial activity and were identified as Lacticaseibacillus paracasei. The sensitivity of their antimicrobial activity to protease K implies the possible existence of bacteriocins within the culture. Selected L. paracaseistrains were subjected to whole genome sequencing and the bacteriocin biosynthetic gene clusters were identified in-silico. To further verify the antimicrobial properties of the isolated strains in controlling food pathogens in model Cheddar-like cheese, they were used as adjunct starter cultures in cheese contaminated with Bacillus cereusand Listeria monocytogenes. The results showed that each of the five strains carries a minimum of three bacteriocins biosynthetic gene clusters. All L. paracaseistrains exhibited the ability to inhibit B. cereusand L. monocytogenesand caused a significant log reduction of pathogens during cheese ripening. Additionally, the isolated strains improved cheese texture and flavor to varying degrees. In conclusion, the indigenious L. paracaseipresent in milk could play an important role in pathogen control and the quality improvement of Cheddar-like cheeses.

Published
2023
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