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Rational Design of Disulfide Bonds Increases Thermostability of a Mesophilic 1,3-1,4-β-Glucanase from Bacillus terquilensis

PloS one, 2016-04, Vol.11 (4), p.e0154036

2016

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Development of a Rapid and Sensitive Fluorescence Sensing Method for the Detection of Acetaldehyde in Alcoholic Beverages

Foods, 2022-10, Vol.11 (21), p.3450

2022

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Characterization of a New 1,3-1,4-β-Glucanase Gene from Bacillus tequilensis CGX5-1

Applied biochemistry and biotechnology, 2014-06, Vol.173 (3), p.826-837

2014

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Genome Sequence of the Lager-Brewing Yeast Saccharomyces sp. Strain M14, Used in the High-Gravity Brewing Industry in China

Genome announcements (Washington, DC), 2017-10, Vol.5 (43)

2017

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Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature

Food chemistry, 2024-12, Vol.461, p.140846, Article 140846

2024

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Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis

Food chemistry, 2022-07, Vol.381, p.132115-132115, Article 132115

2022

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Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine

Food science & technology, 2022-02, Vol.155, p.112993, Article 112993

2022

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Genetic Strategies and Mechanisms for Improving Ribonucleic Acid Levels of Saccharomyces pastorianus

Journal of agricultural and food chemistry, 2024-08, Vol.72 (33), p.18552-18560

2024

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Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture

Food science & technology, 2020-11, Vol.133, p.109917, Article 109917

2020

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Unraveling the Mechanisms for Low-Level Acetaldehyde Production during Alcoholic Fermentation in Saccharomyces pastorianus Lager Yeast

Journal of agricultural and food chemistry, 2019-02, Vol.67 (7), p.2020-2027

2019

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Enhanced acidic resistance ability and catalytic properties of Bacillus 1,3-1,4-β-glucanases by sequence alignment and surface charge engineering

International journal of biological macromolecules, 2021-12, Vol.192, p.426-434

2021

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Rational design of thermostability in bacterial 1,3-1,4-β-glucanases through spatial compartmentalization of mutational hotspots

Applied microbiology and biotechnology, 2017-02, Vol.101 (3), p.1085-1097

2017

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Systematic analysis of the aroma profiles produced by Zygosaccharomyces rouxii Y-8 in different environmental conditions and its contribution to doubanjiang (broad bean paste) fermentation with different salinity

Food science & technology, 2022-03, Vol.158, p.113118, Article 113118

2022

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Effects of thermal treatment on alliin and its related sulfides during black garlic processing

Food science & technology, 2022-04, Vol.159, p.113158, Article 113158

2022

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Enhanced expression of a novel trypsin from Streptomyces fradiae in Komagataella phaffii GS115 through combinational strategies of propeptide engineering and self-degredation sites modification

International journal of biological macromolecules, 2024-01, Vol.254 (Pt 3), p.127382-127382, Article 127382

2024

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Evaluating the physiology and fermentation performance of the lager yeast during very high gravity brewing with increased temperature

Food science & technology, 2023-01, Vol.173, p.114312, Article 114312

2023

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Lysine-Based Site-Directed Mutagenesis Increased Rigid β‑Sheet Structure and Thermostability of Mesophilic 1,3–1,4-β-Glucanase

Journal of agricultural and food chemistry, 2015-06, Vol.63 (21), p.5249-5256

2015

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Enhanced acidic stability of a Bacillus 1,3-1,4-β-glucanase through pH-based molecular dynamics simulation for efficient application in brewing industry

Process biochemistry (1991), 2022-11, Vol.122, p.263-271

2022

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Improving ribonucleic acid production in Saccharomyces pastorianus via in silico genome‐scale metabolic network model

Biotechnology journal, 2023-11, Vol.18 (11), p.e2300240-n/a

2023

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Analysis of bacterial community dynamics in the manufacture process of lajiaojiang (red chili paste)

Food science & technology, 2020-03, Vol.122 (C), p.108976, Article 108976

2020

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Identification of gas-forming spoilage bacteria in chili sauce and its control using nisin and salt

Food science & technology, 2020-01, Vol.118 (C), p.108658, Article 108658

2020

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The FKS family genes cause changes in cell wall morphology resulted in regulation of anti-autolytic ability in Saccharomyces cerevisiae

Bioresource technology, 2018-02, Vol.249, p.49-56

2018

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Rapid Adaptability and Regulation of Physiological Status of Lager Yeast Ensure Its Activity During Dehydration

Journal of the American Society of Brewing Chemists, 2024-06, p.1-9

2024

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Identification, soluble expression, and characterization of a novel endo-inulinase from Lipomyces starkeyi NRRL Y-11557

International journal of biological macromolecules, 2019-09, Vol.137, p.537-544

2019

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Isolation and identification of gas-producing spoilage microbes in fermented broad bean paste

Food control, 2018-02, Vol.84, p.8-16

2018

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Rational Design of Disulfide Bonds Increases Thermostability of a Mesophilic 1,3-1,4-β-Glucanase from Bacillus terquilensis

Development of a Rapid and Sensitive Fluorescence Sensing Method for the Detection of Acetaldehyde in Alcoholic Beverages

Characterization of a New 1,3-1,4-β-Glucanase Gene from Bacillus tequilensis CGX5-1

Genome Sequence of the Lager-Brewing Yeast Saccharomyces sp. Strain M14, Used in the High-Gravity Brewing Industry in China

Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature

Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis

Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine

Genetic Strategies and Mechanisms for Improving Ribonucleic Acid Levels of Saccharomyces pastorianus

Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture

Unraveling the Mechanisms for Low-Level Acetaldehyde Production during Alcoholic Fermentation in Saccharomyces pastorianus Lager Yeast

Enhanced acidic resistance ability and catalytic properties of Bacillus 1,3-1,4-β-glucanases by sequence alignment and surface charge engineering

Rational design of thermostability in bacterial 1,3-1,4-β-glucanases through spatial compartmentalization of mutational hotspots

Systematic analysis of the aroma profiles produced by Zygosaccharomyces rouxii Y-8 in different environmental conditions and its contribution to doubanjiang (broad bean paste) fermentation with different salinity

Effects of thermal treatment on alliin and its related sulfides during black garlic processing

Enhanced expression of a novel trypsin from Streptomyces fradiae in Komagataella phaffii GS115 through combinational strategies of propeptide engineering and self-degredation sites modification

Evaluating the physiology and fermentation performance of the lager yeast during very high gravity brewing with increased temperature

Lysine-Based Site-Directed Mutagenesis Increased Rigid β‑Sheet Structure and Thermostability of Mesophilic 1,3–1,4-β-Glucanase

Enhanced acidic stability of a Bacillus 1,3-1,4-β-glucanase through pH-based molecular dynamics simulation for efficient application in brewing industry

Improving ribonucleic acid production in Saccharomyces pastorianus via in silico genome‐scale metabolic network model

Analysis of bacterial community dynamics in the manufacture process of lajiaojiang (red chili paste)

Identification of gas-forming spoilage bacteria in chili sauce and its control using nisin and salt

The FKS family genes cause changes in cell wall morphology resulted in regulation of anti-autolytic ability in Saccharomyces cerevisiae

Rapid Adaptability and Regulation of Physiological Status of Lager Yeast Ensure Its Activity During Dehydration

Identification, soluble expression, and characterization of a novel endo-inulinase from Lipomyces starkeyi NRRL Y-11557

Isolation and identification of gas-producing spoilage microbes in fermented broad bean paste

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