Search Results - "Wu, Dianhui"

Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation by Wu, Dianhui, Xie, Wenjuan, Li, Xiaomin, Cai, Guolin, Lu, Jian, Xie, Guangfa

“…Ethyl carbamate (EC) is a potential carcinogen to humans that is mainly produced through the spontaneous reaction between urea and ethanol during Chinese rice…”
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A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles by Tian, Tiantian, Wu, Dianhui, Ng, Chan-Tat, Yang, Hua, Sun, Junyong, Liu, Jianming, Lu, Jian

“…Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae . However, most wine yeasts to date fail to endure low-pH…”
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Isolation and identification of the bitter compound from Huangjiu by Lu, Zhendong, Xie, Guangfa, Wu, Dianhui, Yang, Lixia, Jin, Zhao, Hu, Zhiming, Xu, Xibiao, Lu, Jian

“…•The peptide PGP was isolated and identified to be the main bitter compound in Huangjiu.•The bitter peptide PGP in Huangjiu originates from rice gluten.•PGP…”
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Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain by Wu, Dianhui, Li, Xiaomin, Shen, Chao, Lu, Jian, Chen, Jian, Xie, Guangfa

“…Saccharomyces cerevisiae metabolizes arginine to ornithine and urea during wine fermentations. In the fermentation of Chinese rice wine, yeast strains of S…”
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Uncovering mechanisms of greengage wine fermentation against acidic stress via genomic, transcriptomic, and metabolic analyses of Saccharomyces cerevisiae by Tian, Tiantian, Wu, Dianhui, Ng, Chan-Tat, Yang, Hua, Liu, Jun, Sun, Junyong, Lu, Jian

“…Acid stress is one of the most common adverse conditions during fermentation of fruit wines, and the acid tolerance of yeasts is, therefore, critical for fruit…”
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Enhancement Effect of Chitosan Coating on Inhibition of Deoxynivalenol Accumulation by Litsea cubeba Essential Oil Emulsion during Malting by Peng, Zhengcong, Feng, Wenxu, Cai, Guolin, Wu, Dianhui, Lu, Jian

“…The purpose of this work was to study the enhancement effect of chitosan coating on inhibition of deoxynivalenol (DON) accumulation by essential oil emulsion…”
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Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production by Wang, Peihong, Sun, Junyong, Li, Xiaomin, Wu, Dianhui, Li, Tong, Lu, Jian, Chen, Jian, Xie, Guangfa

“…Ethyl carbamate is a well-known carcinogen and widely occurs in Chinese rice wine. To provide more clues to minimise ethyl carbamate accumulation, the levels…”
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Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles by Tian, Tiantian, Sun, Junyong, Wu, Dianhui, Xiao, Jianbo, Lu, Jian

“…•Thirteen key flavor compounds are most likely to be important for wine quality.•Twelve taste-active compounds had a strong correlation with sensory…”
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Prevention and treatment effects of edible berries for three deadly diseases: Cardiovascular disease, cancer and diabetes by Yang, Hua, Tian, Tiantian, Wu, Dianhui, Guo, Dejun, Lu, Jian

“…Cardiovascular disease (CVD), cancer and diabetes are serious threat to human health and more and more aroused people's attention. It is important to find the…”
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Profiling the key metabolites produced during the modern brewing process of Chinese rice wine by Jin, Zhao, Cai, Guolin, Wu, Chun, Hu, Zhiming, Xu, Xibiao, Xie, Guangfa, Wu, Dianhui, Lu, Jian

“…Profiling of the development of the key metabolites during the Chinese rice wine fermentation. [Display omitted] •The development of 83 flavor compounds was…”
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Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics by Liu, Hua, Chen, Xingguang, Lu, Jian, Wu, Dianhui

“…The present study aimed to determine the components related to sensory properties in soy sauce and to characterize the differences between low-salt solid-state…”
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Evaluation of the antioxidant characteristics of craft beer with green tea by Yang, Lixia, Lu, Zhendong, Lu, Jian, Wu, Dianhui

“…The addition of green tea as antioxidants to beer can improve the beer's flavor stability by protecting against staling during storage. To analyze the effect…”
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Screening and Application of Purine Degrading Limosilactobacillus fermentum LF-1 from Huangjiu fermentation broth by Wang, Xianglin, Yang, Shaojie, Lu, Jian, Xie, Guangfa, Wu, Dianhui

“…As the important building blocks of nucleic acids, purines are alkaloids and responsible for Hyperuricemia (HUA) and gout. The purine content in Huangjiu is…”
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Correlation between the bacterial community succession and purine compound changes during Huangjiu fermentation by Wang, Xianglin, Cai, Guolin, Wu, Dianhui, Lu, Jian

“…Purine is mainly culprit of hyperuricemia (HUA) and gout, which is widely present in Huangjiu in the form of free bases. Bacterial succession plays an…”
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The antifungal substance from Bacillus velezensis B‐3 improved the malt quality against premature yeast flocculation induced by Fusarium graminearum infection by Xie, Ying, Zhang, Ming, Wu, Dianhui, Cai, Guolin, Lu, Jian

“…Malt produced from barley contaminated with Fusarium graminearum can cause premature yeast flocculation (PYF) in beer fermentation, which ultimately affects…”
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A highly-sensitive sensor based on carbon nanohorns@reduced graphene oxide coated by gold platinum core–shell nanoparticles for electrochemical detection of carbendazim in fruit and vegetable juice by Li, Wenzhe, Wang, Peixuan, Chu, Beibei, Chen, Xingguang, Peng, Zhengcong, Chu, Jiyang, Lin, Rui, Gu, Qianhui, Lu, Jian, Wu, Dianhui

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Development of a novel cooking wine with high-efficiency deodorizing capability via a rapid fermentation strategy by Fu, Chunyan, Wu, Dianhui, Jin, Zhao, Xie, Guangfa, Lu, Jian

“…Chinese rice wine, when used as a cooking wine, has the important function of erasing fish and meat odours by evaporating odourous compounds and complementing…”
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Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine by Yang, Hua, Tian, Tiantian, Gu, Hong, Li, Xiaomin, Cai, Guolin, Sun, Junyong, Wu, Dianhui, Lu, Jian

“…•DOC was the first factor affecting browning of pear wine.•Total phenols was the second factor affecting browning of pear wine.•Browning in pear wine was…”
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Highly sensitive electrochemical detection of carbendazim residues in water by synergistic enhancement of nitrogen-doped carbon nanohorns and polyethyleneimine modified carbon nanotubes by Chen, Xingguang, Li, Wenzhe, Lu, Chaoqun, Chu, Jiyang, Lin, Rui, Wang, Peixuan, Xie, Guangfa, Gu, Qianhui, Wu, Dianhui, Chu, Beibei

“…Carbendazim (CBZ) can protect crops from pathogens, but it is also easy to cause pesticide residues, threatening human health. In our work, an electrochemical…”
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Potential nutritional and functional matters in yeast culture prepared by soybean meal fermentation by Cao, Yazhuo, Xu, Minwei, Chen, Qiong, Wu, Dianhui, Lu, Jian, Cai, Guolin

“…BACKGROUND Yeast culture (YC) is a product fermented on a specific medium, which is a type of postbiotic of anaerobic solid‐state fermentation. Although YC has…”
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