36 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. Seasonality shapes the microbiota and metabolome of strong-flavor Baijiu during fermentation and affects its flavor characteristics
6. Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation
7. Oceanobacillus in high-temperature Daqu: Taxonomic diversity, metabolic characteristics and biofortification effect
8. Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
9. Comparative genomics of Clostridium tyrobutyricum reveals signatures of environment-specific adaptation and metabolic potentials
10. Systematic engineering for efficient production of nicotinamide mononucleotide from d-xylose and nicotinamide in Escherichia coli
11. Lactiplantibacillus plantarum and Komagataeibacter europaeus enhance energy metabolism, acetic acid and aromatic amino acids catabolism flux in cider vinegar fermentation
12. Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics
13. Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction
14. Community-level bioaugmentation results in enzymatic activity- and aroma-enhanced Daqu through altering microbial community structure and metabolic function
15. Predicting the multispecies solid-state vinegar fermentation process using single-cell Raman spectroscopy combined with machine learning
16. Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarum
17. Genetic variation reveals the enhanced microbial hyaluronan biosynthesis via atmospheric and room temperature plasma
18. Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu
19. Increasing gene dosage and chaperones co-expression facilitate the efficient dextranase expression in Pichia pastoris
20. Salinity plays a dual role in broad bean paste-meju fermentation
21. Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop
22. Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar
23. Komagataeibacter europaeus improves community stability and function in solid-state cereal vinegar fermentation ecosystem: Non-abundant species plays important role
24. Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production
25. Versatile strategies for bioproduction of hyaluronic acid driven by synthetic biology
26. Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu
27. Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter
28. Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation
29. Glutathione enables full utilization of wool wastes for keratin production and wastewater decolorization
30. High-level extracellular expression of phospholipase D by combinatorial fine-tuning strategy in Bacillus subtilis for efficient biosynthesis of phosphatidic acid
31. Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function
32. Significantly enhanced substrate tolerance of Pseudomonas putida nitrilase via atmospheric and room temperature plasma and cell immobilization
33. Efficient production of bioactive metabolites from Antrodia camphorata ATCC 200183 by asexual reproduction-based repeated batch fermentation
34. Biochemical characterization and cloning of an endo-1,4-β-mannanase from Bacillus subtilis YH12 with unusually broad substrate profile
35. Effects of corn steep liquor on production of 2,3-butanediol and acetoin by Bacillus subtilis
36. Efficient biocatalytic synthesis of nicotinic acid by recombinant nitrilase via high density culture
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