43 results on '"Lu, Zhen‐Ming"'
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2. Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds
3. Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation
4. Lactiplantibacillus plantarum and Komagataeibacter europaeus enhance energy metabolism, acetic acid and aromatic amino acids catabolism flux in cider vinegar fermentation
5. Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics
6. Predicting the multispecies solid-state vinegar fermentation process using single-cell Raman spectroscopy combined with machine learning
7. Salinity plays a dual role in broad bean paste-meju fermentation
8. Rapid detection of six Oceanobacillus species in Daqu starter using single‐cell Raman spectroscopy combined with machine learning
9. Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function
10. Microbial biogeography of pit mud from an artificial brewing ecosystem on a large time scale: all roads lead to Rome
11. Bioassay-guided fractionation of ethyl acetate extract from Armillaria mellea attenuates inflammatory response in lipopolysaccharide (LPS) stimulated BV-2 microglia
12. Geometric Remodeling of Nitrilase Active Pocket Based on ALF-Scanning Strategy To Enhance Aromatic Nitrile Substrate Preference and Catalytic Efficiency
13. The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae
14. Metabolomic analysis of the effects of a mixed culture of Saccharomyces cerevisiae and Lactiplantibacillus plantarum on the physicochemical and quality characteristics of apple cider vinegar
15. Stimulated production of steroids in Inonotus obliquus by host factors from birch
16. Spore Powder of Paecilomyces hepiali Shapes Gut Microbiota to Relieve Exercise-Induced Fatigue in Mice
17. Metabolite-Based Mutualistic Interaction between Two Novel Clostridial Species from Pit Mud Enhances Butyrate and Caproate Production
18. Comparative Genomics Unveils the Habitat Adaptation and Metabolic Profiles of Clostridium in an Artificial Ecosystem for Liquor Production
19. Bench-scale biosynthesis of isonicotinic acid from 4-cyanopyridine by Pseudomonas putida
20. Constructing a Defined Starter for Multispecies Vinegar Fermentation via Evaluation of the Vitality and Dominance of Functional Microbes in an Autochthonous Starter
21. Hepatoprotective Effect of Cereal Vinegar Sediment in Acute Liver Injury Mice and Its Influence on Gut Microbiota
22. Metagenomic technology and genome mining: emerging areas for exploring novel nitrilases
23. Antrodia camphorata ATCC 200183 sporulates asexually in submerged culture
24. Optimization of fermentation medium for triterpenoid production from Antrodia camphorata ATCC 200183 using artificial intelligence-based techniques
25. Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu
26. Influence of Short-Term Consumption of Hericium erinaceus on Serum Biochemical Markers and the Changes of the Gut Microbiota: A Pilot Study
27. Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction
28. Protective Effect of Spore Powder of Antrodia camphorata ATCC 200183 on CCl4-Induced Liver Fibrosis in Mice
29. A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation
30. Nitrilases in nitrile biocatalysis: recent progress and forthcoming research
31. Zooming in on Butyrate-Producing Clostridial Consortia in the Fermented Grains of Baijiu via Gene Sequence-Guided Microbial Isolation
32. Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu
33. Vanillin Promotes the Germination of Antrodia camphorata Arthroconidia through PKA and MAPK Signaling Pathways
34. Mining of a phospholipase D and its application in enzymatic preparation of phosphatidylserine
35. Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation
36. Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar
37. Biochemical Characterization of An Arginine-Specific Alkaline Trypsin from Bacillus licheniformis
38. Mining of a phospholipase D and its application in enzymatic preparation of phosphatidylserine.
39. Bioassay-Guided Isolation of DPP-4 Inhibitory Fractions from Extracts of Submerged Cultured of Inonotus obliquus
40. Fungal His-Tagged Nitrilase from Gibberella intermedia: Gene Cloning, Heterologous Expression and Biochemical Properties
41. Antrodia camphorata ATCC 200183 sporulates asexually in submerged culture
42. Antcin A contributs to anti-inflammatory effect of Niuchangchih (Antrodia camphorata)
43. Protective Effect of Spore Powder of Antrodia camphorata ATCC 200183 on CCl 4 -Induced Liver Fibrosis in Mice.
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