Search Results - "Xiao, Muyan"

Isolation and characterization of potential Lactobacillus acidophilus strains isolated from pig feces by Liu, Zhanggen, Zhang, Wenjuan, Huang, Tao, Xiao, Muyan, Peng, Zhen, Peng, Fei, Guan, Qianqian, Xie, Ming‐Yong, Xiong, Tao

“…The aim of this study was to isolate and characterize Lactic Acid Bacteria (LAB) from 16 feces samples of pig farm, and to evaluate the probiotic potential of…”
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Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai by Xiao, Muyan, Xiong, Tao, Peng, Zhen, Liu, Changgen, Huang, Tao, Yu, Hong, Xie, Mingyong

“…Sichuan Paocai (SCP), a traditional fermentationed food, possesses unique flavours driven by various microbiota in fermentation ecosystems. However, the…”
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The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables by Xiao, Muyan, Huang, Tao, Huang, Chialiang, Hardie, Jim, Peng, Zhen, Xie, Mingyong, Xiong, Tao

“…The microbial communities, their predicted functional roles and associated flavour compounds in three typical traditional Chinese fermented vegetable (TCFV)…”
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Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation by Xiao, Muyan, Huang, Tao, Xu, Yazhou, Peng, Zhen, Liu, Zhanggen, Guan, Qianqian, Xie, Mingyong, Xiong, Tao

“…Chinese Sichuan Paocai (CSP) is one of the world's best-known fermented vegetables with a large presence in the Chinese market. The dynamic microbial community…”
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Probiotic-fermented tomato alleviates high-fat diet-induced obesity in mice: Insights from microbiome and metabolomics by Wei, Benliang, Peng, Zhen, Zheng, Wendi, Yang, Shiyu, Wu, Min, Liu, Kui, Xiao, Muyan, Huang, Tao, Xie, Mingyong, Xiong, Tao

“…[Display omitted] •Probiotic-fermented tomato (FT) reduced body weight gain and dyslipidemia in mice.•FT was associated with obesity-alleviating effects…”
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Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation by Xiao, Muyan, Peng, Zhen, Hardie, W. James, Huang, Tao, Liu, Zhanggen, Zhang, Yue, Xie, Mingyong, Xiong, Tao

“…Microbial metabolism is considered to have an important influence on the formation of taste, aroma and flavour compounds during vegetable fermentation…”
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Effects of enzyme treatment on the antihypertensive activity and protein structure of black sesame seed (Sesamum indicum L.) after fermentation pretreatment by Du, Tonghao, Huang, Jinqing, Xiong, Shijin, Zhang, Linli, Xu, Xiaoyan, Xu, Yazhou, Peng, Fei, Huang, Tao, Xiao, Muyan, Xiong, Tao

“…[Display omitted] •Fermentation pretreatment was used to improve hydrolysis efficiency.•Fermentation pretreatment enhanced the ACE inhibition activity of…”
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Modulation of the Microbiome–Fat–Liver Axis by Lactic Acid Bacteria: A Potential Alleviated Role in High-Fat-Diet-Induced Obese Mice by Wei, Benliang, Peng, Zhen, Xiao, Muyan, Huang, Tao, Yang, Shiyu, Liu, Kui, Wu, Min, Zheng, Wendi, Xie, Mingyong, Xiong, Tao

“…The major characteristics of obesity are abnormal lipid metabolism, chronic inflammation, and imbalanced gut microbiota. It has been reported that lactic acid…”
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Microcapsules of a cinnamon, peppermint, and lemon essential oil mix by spray drying: Preparation, characterization and antibacterial functions by Zhang, Yue, Yang, Shiyu, Hardie, W. James, Li, Xue, Xiao, Muyan, Huang, Tao, Xiong, Tao, Xie, Mingyong

“…Plant essential oils (EO) are increasingly used as food preservatives due to their antibacterial and antioxidant activities. For such applications, EO are…”
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ACE inhibitory peptides from enzymatic hydrolysate of fermented black sesame seed: Random forest-based optimization, screening, and molecular docking analysis by Du, Tonghao, Xu, Yazhou, Xu, Xiaoyan, Xiong, Shijin, Zhang, Linli, Dong, Biao, Huang, Jinqing, Huang, Tao, Xiao, Muyan, Xiong, Tao, Xie, Mingyong

“…In this study, black sesame seeds were fermented by Lactobacillus Plantarum NCU116 and then hydrolyzed using acid protease to improve Angiotensin-I-converting…”
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Limosilactobacillus fermentum NCU003089 and Lactiplantibacillus plantarum NCU001261, two probiotics with inhibition of Escherichia coli and Cronobacter sakazakii translocation in vitro by Wei, Benliang, Peng, Zhen, Xiao, Muyan, Huang, Tao, Zheng, Wendi, Xie, Mingyong, Xiong, Tao

“…The subject of this study was to screen lactic acid bacteria (LAB) with pathogen translocation inhibition and investigate the potential inhibition mechanism of…”
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Probiotic-fermented tomato with hepatic lipid metabolism modulation effects: analysis of physicochemical properties, bioactivities, and potential bioactive compounds by Wei, Benliang, Zheng, Wendi, Peng, Zhen, Xiao, Muyan, Huang, Tao, Xie, Mingyong, Xiong, Tao

“…NCUH001046 (LP)-fermented tomatoes exhibited the potential to alleviate obesity in our previous study. This subsequent study further delves deeper into the…”
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Screening of probiotic Lactobacillus to reduce peanut allergy and with potential anti‐allergic activity by Yang, Shiyu, Peng, Zhen, Hardie, William James, Huang, Tao, Tang, Hui, Liu, Zhuo, Liu, Qiaozhen, Xiao, Muyan, Xiong, Tao, Xie, Mingyong

“…BACKGROUND Peanut is a significant source of nutrition and a valuable oilseed crop. It is also a serious allergy source, which poses a threat to 1.1% of the…”
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Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making by Zhang, Linli, Xiong, Shijin, Du, Tonghao, Xiao, Muyan, Peng, Zhen, Xie, Mingyong, Guan, Qianqian, Xiong, Tao

“…Koji making is a crucial stage of soy sauce production that affects the later fermentation efficiency and final product quality. However, little is understood…”
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Effects of fermentation with Lactiplantibacillus plantarum NCU116 on the antihypertensive activity and protein structure of black sesame seed by Du, Tonghao, Huang, Jinqing, Xu, Xiaoyan, Xiong, Shijin, Zhang, Linli, Xu, Yazhou, Zhao, Xueting, Huang, Tao, Xiao, Muyan, Xiong, Tao, Xie, Mingyong

“…Effects of fermentation by Lactobacillus Plantarum NCU116 on the antihypertensive potential of black sesame seed (BSS) and structure characteristics of…”
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Three lactic acid bacteria with anti-obesity properties: In vitro screening and probiotic assessment by Wei, Benliang, Peng, Zhen, Xiao, Muyan, Huang, Tao, Zheng, Wendi, Xie, Mingyong, Xiong, Tao

“…The worldwide obesity epidemic has imposed human being a huge burden and attention had been drawn to manipulating the lactic acid bacteria (LAB) to improve…”
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In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk by Madjirebaye, Philippe, Xiao, Muyan, Mahamat, Bechir, Xiong, Shijin, Mueed, Abdul, Wei, Benliang, Huang, Tao, Peng, Fei, Xiong, Tao, Peng, Zhen

“…Lactic acid bacteria (LAB) are generally used for soymilk fermentation to improve its nutritional and health-related qualities. Twenty-five LAB strains…”
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Effect of homo‐ and hetero‐fermentative lactic acid bacteria on physicochemical properties, amino acid, and volatile flavor compounds during paocai fermentation by pure culture by Liu, Zhanggen, Xiao, Muyan, Xu, Yazhou, Li, Danyang, Zhu, Wenhuan, Huang, Tao, Peng, Fei, Guan, Qianqian, Peng, Zhen, Xie, Mingyong, Xiong, Tao

“…This study investigated the physicochemical properties, amino acid, and volatile flavor compounds of paocai inoculated with homo‐ (Lactobacillus pentosus…”
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Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes by Yang, Shiyu, Du, Tonghao, Zhang, Yue, Wei, Benliang, Hardie, William James, Tang, Hui, Liu, Zhuo, Liu, Qiaozhen, Xiao, Muyan, Xiong, Tao, Xie, Mingyong

“…The commercialization of peanut products is presently limited by the absence of a reliable method of degrading the allergen while yielding acceptable flavor…”
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Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of Lactiplantibacillus plantarum NCU137 by Liu, Zhanggen, Cheng, Hao, Li, Danyang, Zhu, Wenhuan, Huang, Tao, Xiao, Muyan, Peng, Zhen, Peng, Fei, Guan, Qianqian, Xie, Mingyong, Xiong, Tao

“…The main objective of this study was to optimize the fermentation conditions of goji and to analyze the sugar, organic acid, amino acid, and flavor compounds…”
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