Search Results - "Wang, Daixun"

Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products by Wang, Yi, Han, Jun, Wang, Daixun, Gao, Fang, Zhang, Kaiping, Tian, Jianjun, Jin, Ye

“…This paper reviews the effects of domestic and foreign influences on the substance metabolism pathways and the flavor and flora of LAB in fermented meat…”
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Multi-omics analysis reveals the mechanism of Lacticaseibacillus paracasei IMAUJBC1 in alleviating hyperlipidemia by Cheng, Feng, Zhang, Kaiping, Yang, Xueqian, Shi, Lele, Wei, Yaru, Wang, Daixun, Xia, Lingyan, Cao, Kaihui, Tian, Jianjun, Jin, Ye

“…[Display omitted] •Improvement of hyperlipidemia dependent on sustained intervention with IMAUJBC1.•IMAUJBC1 reduces serum and liver cholesterol…”
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The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria by Wang, Daixun, Cheng, Feng, Wang, Yi, Han, Jun, Gao, Fang, Tian, Jianjun, Zhang, Kaiping, Jin, Ye

“…Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into…”
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Effect of Lactobacillus helveticus IMAUJBH1 on fat and volatile flavor substances in fermented mutton sausages by Gao, Fang, Zhang, Kaiping, Wang, Daixun, Xia, Lingyan, Gu, Yue, Tian, Jianjun, Jin, Ye

“…•The inoculation of Lactobacillus helveticus IMAUJBH1 relatively increased the content of MUFA.•The inoculated IMAUJBH1 reduced the content of volatile…”
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Characterization of the effect of Lactobacillus helveticus IMAUJBH1 on lipid profiles and volatile flavors of mutton fermented sausages in Inner Mongolia based on lipomics and GC-MS by Gao, Fang, Wang, Daixun, Zhang, Kaiping, Gu, Yue, Tian, Jianjun, Jin, Ye

“…As a recognized safe starter, lactic acid bacteria can improve the quality characteristics of fermented sausages and ensure the safety characteristics of…”
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