Search Results - "Xie, Guangfa"

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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Changes in biogenic amines during fermentation of Chinese rice wine ( Huangjiu ) and the underlying mechanisms by Jin, Jianchang, Xie, Guangfa, Tong, Linna, Wang, Nan

“…Chinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study…”
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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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Citrulline production by lactic acid bacteria in Chinese rice wine by Yu, Wei, Li, Xiaomin, Lu, Jian, Xie, Guangfa

“…Ethyl carbamate (EC) is a carcinogenic compound derived from the spontaneous reaction of ethanol with urea or citrulline in Chinese rice wine. Polymerase chain…”
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Effects of three permeases on arginine utilization in Saccharomyces cerevisiae by Zhang, Peng, Du, Guocheng, Zou, Huijun, Chen, Jian, Xie, Guangfa, Shi, Zhongping, Zhou, Jingwen

“…Arginine plays an important role in cellular function and metabolism. Arginine uptake mainly occurs through three amino acid permeases, Alp1p, Gap1p and Can1p,…”
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Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics by Peng, Qi, Meng, Kai, Zheng, Huajun, Yu, Hefeng, Zhang, Yuhao, Yang, Xinyi, Lin, Zichen, Xie, Guangfa

“…[Display omitted] •The differential metabolites of manual (mechanized) Huangjiu were determined during post-fermentation stage.•The metabolic pathways…”
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Environmental Factors Affecting the Diversity and Composition of Environmental Microorganisms in the Shaoxing Rice Wine Producing Area by Peng, Qi, Zhang, Lili, Huang, Xiaoli, Wu, Jianjiang, Cheng, Yujun, Xie, Guangfa, Feng, Xinxin, Chen, Xueping

“…Shaoxing rice wine is a notable exemplar of Chinese rice wine. Its superior quality is strongly correlated with the indigenous natural environment. The results…”
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study on characteristic flavor compounds in traditional Chinese rice wine - Guyue Longshan rice wine by Cao, Yu, Xie, Guangfa, Wu, Chun, Lu, Jian

“…The objective of the study was to systematically investigate flavor compounds in Chinese rice wine (CRW) using chromatography technology. In twelve CRW…”
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Microbial community structure in fermentation process of Shaoxing rice wine by Illumina-based metagenomic sequencing by Xie, Guangfa, Wang, Lan, Gao, Qikang, Yu, Wenjing, Hong, Xutao, Zhao, Lingyun, Zou, Huijun

“…BACKGROUND To understand the role of the community structure of microbes in the environment in the fermentation of Shaoxing rice wine, samples collected from a…”
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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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Antioxidant properties of Chinese yellow wine, its concentrate and volatiles by Que, Fei, Mao, Linchun, Zhu, Chenggang, Xie, Guangfa

“…Yellow wine (YW) has been claimed to have beneficial effects on the prevention of cancer and cardiovascular disease, which are related to the oxidation…”
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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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Unveiling the relationship of volatile compounds and microbial communities in light-struck taste rice wine: A comprehensive analysis by Peng, Qi, Zhang, Lili, Feng, Xinxin, Chen, Xueping, Xie, Guangfa

“…Light-struck taste rice wine (LST-RW) is the most popular new rice wine at present, which is brewed by a variety of microorganisms. However, the relationship…”
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Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue by Peng, Qi, Li, Shanshan, Zheng, Huajun, Meng, Kai, Jiang, Xi, Shen, Rui, Xue, Jingrun, Xie, Guangfa

“…[Display omitted] •The volatile compounds of four grades of Chinese black tea (Jiuqu hongmei tea) were studied by E-nose, E-tongue and HS-SPME-GC-MS.•The…”
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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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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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Impact of Bacillus subtilis on Chinese yellow rice wine (Huangjiu) fermentation: Method variations and flavor analysis by Peng, Qi, Zheng, Huajun, Li, Jiachen, Li, Shanshan, Huang, Jiaxin, Xu, Yuezheng, Xie, Guangfa

“…This investigation explores the impact of various fermentation techniques and the inoculation of Bacillus subtilis spores on the physicochemical properties and…”
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Therapeutic Potential of Foodborne Indole Derived from Chinese Stinky Tofu in Reducing Intestinal Inflammation and Enhancing Barrier Function to Mitigate Alcoholic Liver Injury by Peng, Qi, Zheng, Huajun, Quan, Leping, Li, Shanshan, Huang, Jiaxin, Li, Jiachen, Xie, Guangfa

“…Indole, a compound in Chinese stinky tofu (ST), acts as a ligand for the aryl hydrocarbon receptor (AHR). Despite extensive research on prebiotic compounds,…”
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Response of soil fungi to textile dye contamination by Peng, Qi, Zheng, Huajun, Xu, Hangxi, Cheng, Shuangqi, Yu, Chaohua, Wu, Jianjiang, Meng, Kai, Xie, Guangfa

“…This study examines the impact of textile dye contamination on the structure of soil fungal communities near a Shaoxing textile dye factory. We quantified the…”
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