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Adaptive evolution of Aspergillus oryzae 3.042 strain and process optimization to reduce the formation of tyrosine crystals in broad bean paste

Journal of food biochemistry, 2019-02, Vol.43 (2), p.e12716-n/a

2019

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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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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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Cell wall polysaccharides: before and after autolysis of brewer’s yeast

World journal of microbiology & biotechnology, 2018-09, Vol.34 (9), p.137-8, Article 137

2018

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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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Characterization of a New 1,3-1,4-[beta]-Glucanase Gene from Bacillus tequilensis CGX5-1

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

2014

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Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation

Food research international, 2023-12, Vol.174 (Pt 1), p.113554-113554, Article 113554

2023

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Comparative analysis of the effect of protein Z 4 from barley malt and recombinant Pichia pastoris on beer foam stability: Role of N-glycosylation and glycation

International journal of biological macromolecules, 2018-01, Vol.106, p.241

2018

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Comparative analysis of the effect of protein Z4 from barley malt and recombinant Pichia pastoris on beer foam stability: Role of N-glycosylation and glycation

International journal of biological macromolecules, 2018-01, Vol.106, p.241-247

2018

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Composition, source, and influencing factors of white spots formation in soybean paste

Journal of food science, 2020-10, Vol.85 (10), p.3113-3123

2020

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Construction and application of a synthetic microbial community in reduced salinity fermentation of raw-materials based broad bean paste

Food bioscience, 2024-10, Vol.61, p.104851, Article 104851

2024

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Construction of a highly thermostable 1,3-1,4-[beta]-glucanase by combinational mutagenesis and its potential application in the brewing industry

Biotechnology letters, 2017-01, Vol.39 (1), p.113

2017

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Construction of a highly thermostable 1,3-1,4-β-glucanase by combinational mutagenesis and its potential application in the brewing industry

Biotechnology letters, 2017, Vol.39 (1), p.113-122

2017

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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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Effect of environmental stresses during fermentation on brewing yeast and exploration on the novel flocculation-associated function of RIM15 gene

Bioresource technology, 2023-07, Vol.379, p.129004-129004, Article 129004

2023

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Effect of RIM21 gene disruption on flocculation of lager yeast

Sheng wu gong cheng xue bao = Chinese journal of biotechnology, 2021-12, Vol.37 (12), p.4373

2021

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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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Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

Systems Microbiology and Biomanufacturing, 2023-04, Vol.3 (2), p.262-272

2023

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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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Engineering the cytosolic NADH availability in lager yeast to improve the aroma profile of beer

Biotechnology letters, 2019-03, Vol.41 (3), p.363-369

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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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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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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Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste

Journal of food science and technology, 2021-07, Vol.58 (7), p.2734-2748

2021

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Adaptive evolution of Aspergillus oryzae 3.042 strain and process optimization to reduce the formation of tyrosine crystals in broad bean paste

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

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

Cell wall polysaccharides: before and after autolysis of brewer’s yeast

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

Characterization of a New 1,3-1,4-[beta]-Glucanase Gene from Bacillus tequilensis CGX5-1

Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation

Comparative analysis of the effect of protein Z 4 from barley malt and recombinant Pichia pastoris on beer foam stability: Role of N-glycosylation and glycation

Comparative analysis of the effect of protein Z4 from barley malt and recombinant Pichia pastoris on beer foam stability: Role of N-glycosylation and glycation

Composition, source, and influencing factors of white spots formation in soybean paste

Construction and application of a synthetic microbial community in reduced salinity fermentation of raw-materials based broad bean paste

Construction of a highly thermostable 1,3-1,4-[beta]-glucanase by combinational mutagenesis and its potential application in the brewing industry

Construction of a highly thermostable 1,3-1,4-β-glucanase by combinational mutagenesis and its potential application in the brewing industry

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

Effect of environmental stresses during fermentation on brewing yeast and exploration on the novel flocculation-associated function of RIM15 gene

Effect of RIM21 gene disruption on flocculation of lager yeast

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

Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

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

Engineering the cytosolic NADH availability in lager yeast to improve the aroma profile of beer

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

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

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

Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste

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