China Brewing 2012 Issue 4 Screening of protease-producing strains from Qu and research on enzymatic properties

Screening of protease-producing strains from Qu and research on enzymatic properties
Wang Junying;HOU Xiaoge;ZHANG Jie;LI Xuesi;LI Shaoliang;HU Bingyi

..............page:33-36

The relationship between glutathione production and cadmium salt resistance of Saccharomyces cerevisiae and its application
CHEN Yefu;LI Junxia;SHEN Shichao;LV Hongyan;XIAO Dongguang

..............page:40-44

Low temperature liquefaction effect on corn ethanol production
XU Hongxian;WANG Xin;LIU Fei;DUAN Gang

..............page:117-121

Screen and identification of Acetobacter about grape skin vinegar from natural fermentation
HE Wenbing;LIU Xuelian;MA Dongxue

..............page:79-81

Adaptive evolution of Torulopsis glabrata to improve pyruvate production
ZHAO Bo;WANG Qinhong;CAI Jingping

..............page:125-129

Isolation and identification of fine saccharification molds from black glutinous rice wine starter from Guizhou
XU Bengang;MU Yingchun;CHEN Hongwen;LEI Xuechang;SU Wei

..............page:62-67

Isolation and screening of yeasts for navel orange wine
PAN Xunhai;ZUO Yong;LIU Xinlu

..............page:55-58

Breeding of Saccharomyces cerevisiae strains for ethanol fermentation by fusion of biparental inactivated protoplasts
YI Yi;LI Ya;CHENG Qianwei;GONG Yi;HUANG Cuiji;WU Shihua

..............page:75-78

Screening of high ascomycin-producing strains by N+ ion implantation and NaNO2 complex mutation
WANG Yaohan;HU Yonghong;YANG Wenge;TANG Rongrong;MENG Zhongbin;SHEN Fei;LI Dongyun;YU Hui;FENG Jing

..............page:137-140

Application of lysozyme in soy sauce-brewing
LU Zhengqing;LIU Liancheng

..............page:85-87

Extraction process of soluble soybean polysaccharides by ultrasonic wave assisted extraction
WANG Weixiang;LIU Ying;WANG Ling

..............page:88-92

xin xi dong tai

..............page:71,105

Fermentation process of blackberry into brandy material wine
ZHANG Long;MA Hui;DENG Nan;WANG Xing;YAN Rui;MA Yongkun

..............page:182-185

Improvement of potato dextrose agar medium preparation
DING Hao;ZHANG Fan;CAO Yan;LV Long;DU Muying

..............page:141-144

Dynamic changes during the fermentation period of sesame-flavor liquor
CAO Weichao;SONG Lei;GUI Yanwen;WANG Ruiming

..............page:148-151

Effect of different clarifiers on clarification of jujube wine
GUO Qiushi;LIU Jianshu;LI Zhixi

..............page:98-101

The proliferation effect of yeast culture on three kinds of beneficial intestines microbe
XIE Luoxiang;XU Le;YANG Qian;LIU Ping

..............page:82-84

jin huang hu tou feng feng du bao jian jiu pei zhi fang fa yan jiu
guo yun jiao ; luo zi wang ; zhang li ying

..............page:199-201

Extraction of Armillariella tabescens polysaccharide by enzymatic method
DONG Lihui;FAN Sanwei;LING Qingzhi;GAO Lili;HUANG Beibei;YUAN Huaibo;WEI Zhaojun

..............page:51-54

Effect of simultaneous saccharification and fermentation on ethanol production from corn stalk after accumulation
NIU Kun;ZHAO Hua;XIA Yuanyuan;DONG Xiaoyu

..............page:102-105

Research advance in detection of spoilage microbes and their contamination routes in dairy products
TANG Ling;HU Ping;ZHOU Guojun;ZHU Jianrong;WANG Xiaojing

..............page:1-5

Optimization the electroporation parameters of Klebsiella pneumoniae
WEI Dong;WANG Min;ZHUANG Wenchao;SHI Jiping;HAO Jian

..............page:18-21

Immobilization of proline specific endoprotease
XU Huijing;TAN Yajun

..............page:114-117

Study on production technology of drink containing silk peptide yogurt
SONG Xiyun

..............page:194-196

Development of dietary polyphenols
MA Wen;LIU Yuhuan;RUAN Rongsheng;ZHANG Jinsheng;WU Xiaodan;PENG Hong

..............page:11-14

Research advance about microbes in Chinese liquor production
ZHAO Shuang;YANG Chunxia;DOU Shen;XU Man;LIAO Yonghong

..............page:5-10

Application of salt-tolerant yeast in soy sauce fermentation and its salt-tolerant mechanism
WEI Yonghua;QI Wei;WANG Chunling;HOU Lihua

..............page:25-28

Optimization of culture medium and fermentation conditions of transglutaminase by recombinant Escherichia coli
HUANG Yajie;WANG Zihui;ZHAO Yanwei;YANG Yan;SHI Jianguo

..............page:21-24

Enhancement of 2-keto-L-gulonic acid production using three-stage ventilation control strategy
LI Lin;LI Bingchao;LV Shuxia;XU Hui;YANG Weichao;HAN Litao;WANG Zhenxing

..............page:144-147

Differential pulse voltammetric determination of sudan Ⅳ with glass carbon electrode modified by phosphomolybdic acid/multi-walled carbon nanotube
LUO Suxing;WU Yuanhui;ZHU Min;GUO Mei

..............page:165-168

Component analysis of ε-poly-L-lysine
CHEN Liye;JIA Shiru;WANG Guoliang;DAI Yujie;SONG Qingchao;SONG Shuai;ZHANG Ran

..............page:162-164

Determination of total flavonoids in Lycium barbarum L.by spectrofluorimetry
FENG Junxia;LU Min;QI Xiuju

..............page:168-170

Effect of nutrients salt on yeast production from maize
LI Zhusheng;SONG Na;NIU Fangfang

..............page:58-61

Effect on volatile aromatic components in litchi vinegar of three different fermentation ways
QU Limin;XIAO Gengsheng;WU Jijun;XU Yujuan;TANG Daobang;YANG Weijie

..............page:106-110

Preparation and application of poly-malic acid
WU Yanli;MA Xia

..............page:14-17

Development of white tea soy-milk yoghurt
YANG Feiyun;MENG Sainan;WU Rina;SUN Zhihong

..............page:178-182

Producing high adjunct beer by high gravity brewing
NI Yingying;HU Penggang

..............page:72-74

Studies on the process fermentation of wild shanding fruit
LIU Yuehua;ZHOU Zhaomei

..............page:191-194

Research of new(IC)anaerobic reactor treatment winery wastewater
LIANG Yaokai;DENG Maocheng;LIANG Lei

..............page:151-154

Kinetic model of exopolysaccharide production by addition of Rhizoma gastrodiae in submerged fermentation of Grifola frondosa and its application
WANG Na;WU Tianxiang;ZHANG Yong;FU Hongwei

..............page:44-47

Key technologies on the new procedure of sparkling strawberry wine brewing
WANG Peizhong;ZHANG Zongshen;SUN Youhai;ZHOU Guangqi;YU Ling

..............page:174-177

Isolation and identification of Lactobacillus amylolyticus from tofu acid whey
YIN Xianglong;HUI Ming;TIAN Qing

..............page:95-98

Detection of three pathogenic bacteria by triple real-time PCR in traditional fermented soybean food
YAO Lei;WANG Jinlin;ZHENG Yunfeng;LI Bobin;LI Jianrong

..............page:158-162

Screening and culture optimization of K-releasing bacteria
MENG Fanlong;ZHANG Chunzhi;LI Yang

..............page:92-94

Cellobiase production by Aspergillus niger under submerged fermentation
ZHAO Haifeng;XIA Liming

..............page:36-39

Study on fermentation processing technology of walnut soybean yogurt
JIA Jianhui;LV Xiaolian;GUO Hong;TIAN Xu;PENG Yijiao;XU Zenghui

..............page:186-191

Influencing factors on antioxidant capacity in industrial production of beer
SHAO Kai;LI Hong;ZHANG Wujiu

..............page:154-157

Determination of caffeine in Phoenix tea at different number of height
LIN Zeping;WU Yubo;ZHANG Lecheng;LI Fenling

..............page:171-173

Optimization of fermentation conditions of cholesterol oxidase produced by Paenibacillus sp X534
ZHAO Fang;ZHANG Jian;YANG Linhua;ZHOU Hezhi

..............page:130-133

Optimization of liquid-state fermentation medium for cellulase production by Trichoderma reesei Rut C-30 with response surface methodology
LI Yonghao;JIANG Yongsheng;ZHOU Changhai;GU Ruimeng;SUN Wenliang;TIAN Chaoguang

..............page:29-32

Screening of Saccharomyces cerevisiae with high wall polysaccharide production and study on its vinification properties
KONG Weitao;ZHANG Xianzhou;WANG Yu;MA Xiaoyan;LIANG Lei;ZHANG Wei

..............page:111-114

Optimization of fermentation conditions of acetic acid bacteria by response surface analysis
ZHANG Weihua;WANG Chao;LUO Junjie;SONG Juan;CHENG Maobing;LI Dongsheng

..............page:48-51

Optimization of ethanol fermentation from uncooked wheat starch by response surface methodology
WANG Lihong;JIANG Xiaoyan

..............page:68-71

Extraction of gibberellin produced by solid-state fermentation
LI Mingsen;ZHAO Xiangying;TIAN Yanjun;QIAO Jun;LIU Jianjun

..............page:134-137

Production of ethanol by semi-continuous simultaneous saccharification and fermentation from cassava
XU Dapeng;FENG Ying;WANG Junzeng;ZHAO Yanping;LIU Yongtao;SHI Liliang

..............page:122-125

Preparation of healthy beverage of aloe
JIA Yanping;ZHAO Qingxiao;ZHENG Sheng

..............page:197-199