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Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Edulis Fungi is the property of Acta Edulis Fungi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Edulis Fungi is the property of Acta Edulis Fungi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Edulis Fungi is the property of Acta Edulis Fungi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Materiae Compositae Sinica is the property of Acta Materiea Compositae Sinica Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Edulis Fungi is the property of Acta Edulis Fungi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Appropriately increasing the mass concentration of ethyl caproate and lowering that of ethyl lactate in Luzhou-flavor liquor, i. e. "Ethyl Caproate-increasing and Ethyl Lactate-decreasing", is an effective way to improve the quality of Luzhou-flavor liquor. From the aspects of the chemical properties and biosynthesis of ethyl caproate and ethyl lactate, the related microorganisms of " Ethyl Caproate-increasing and Ethyl Lactate- decreasing", and the main technical measures of "Ethyl Caproate-increasing and Ethyl Lactate-decreasing", the existing literatures were sorted out. Ethyl hexanoate and ethyl lactate are formed by caproic acid and lactic acid and ethanol through esterification, respectively. Caproic acid and lactic acid are substrates for the biosynthesis of these two esters. Caproic acid, methanogen, esterified bacteria, lactic acid bacteria and yeasts are all directly or indirectly relate to the "Ethyl Caproate-increasing and Ethyl Lactate-decreasing" . The application of these microbial preparations alone or in combination can achieve an obvious effect of " Ethyl Caproate-increasing and Ethyl Lactate-decreasing" . In addition, in order to achieve the purpose of " Ethyl Caproate-increasing and Ethyl Lactate-decreasing", Luzhou-flavor liquor companies apply some comprehensive measures according to the local conditions and fermented time, such as scientific construction of the wine cellar fermentation tank, optimization of the pit mud, improvement the quality of Daqu, cleaning and hygienism, adjustment of the conditions of fermentation tank, fine distillation operation, and slow fermentation under low temperature, i.e. In the future, we should study the population succession of lactic acid bacteria, lactobaciili, i. e. related to " Ethyl Caproate-increasing and Ethyl Lactate-decreasing" under different production conditions. And use artificial culture method and metagenomics and other culture-free techniques to systematically study and reveal the laws of growth, reproduction and metabolism of various microorganisms through the brewing process of Luzhou-flavor liquor. And the industrialization management of liquor wiil be regulated with the attitude of scientific development to maintain "Ethyl Caproate-increasing" and "Ethyl Lactate-decreasing" reasonably and appropriately, thus ultimately create their branded products with own characteristics and adapt to changes in product consumption structure. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Light Industry is the property of Journal of Zhengzhou University of Light Industry, Natural Science Edition and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Applying regular morphology combined with the technology of ITS sequence analysis, the identi­fication and phylogenetic analysis of the 4 cultivated strains and 5 wild morel isolates mainly collected from Sichuan province and Chongqing municipality were carried out. The study followed the sequence identifica­tion program required by data bank of multilocus sequence typing(MLST) . The phylogenetic tree was con­structed with reliable squences obtained from BLAST one-by-one comparison. The results suggested that the cultivated morel varieties were identified as Morchella importuna, M. sextelata and M. septimelata. In addition, 5 wild isolates were identified as M. elata and M. importuna, respectively. [ABSTRACT FROM AUTHOR]