科研产出
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11Carrot-based fermentation juice rich in sleep-promoting components improved sleep in mice
作者：
机构：
来源：FRONTIERS IN NUTRITION
关键词： Levilactobacillus brevis YSJ3; fermented carrot juice; sleep-promoting components; improved sleep; mice
年份：2022
12Chemical Characterization and Antioxidant Properties of Ethanolic Extract and Its Fractions from Sweet Potato (Ipomoea batatas L.) Leaves
作者：
机构：
来源：FOODS
关键词： sweet potato leaves; antioxidant; phenolic compounds; fractions; caffeoylquinic acids
年份：2020
13Development of a Low-Cost and High-Efficiency Culture Medium for Bacteriocin Lac-B23 Production byLactobacillus plantarumJ23
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机构：
来源：BIOLOGY-BASEL
关键词： bacteriocin Lac-B23; low-cost; high-efficiency; culture medium
年份：2020
14Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China
作者：
机构：
来源：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
关键词： Zhacai; Autochthonous microbiota; Biochemical changes; Correlation analysis
年份：2021
15Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community
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机构：
来源：FRONTIERS IN MICROBIOLOGY
关键词： flavor compounds; bacterial community; Xuecai; traditional fermentation; modern fermentation
年份：2021
16Culture-independent analysis of the bacterial community in Chinese fermented vegetables and genomic analysis of lactic acid bacteria
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机构：
来源：ARCHIVES OF MICROBIOLOGY
关键词： Culture-independent analysis; Bacterial community; Chinese fermented vegetables; Genomic analysis
年份：2021
17Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps)
作者：
机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Fermented potherb mustard; Flavor metabolites; Halophilic bacteria; Lactic acid bacteria; Metabolic functions
年份：2021
18Isolation, purification, identification, and discovery of the antibacterial mechanism of LD-phenyllactic acid produced by Lactiplantibacillus plantarum CXG9 isolated from a traditional Chinese fermented vegetable
作者：
机构：
来源：FOOD CONTROL
关键词： LD-Phenyllactic acid; Lactiplantibacillus plantarum CXG9; Purification; Identification; Anti- Listeria monocytogenes mechanism
年份：2022
19Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine
作者：
机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： The bacterial communities; Umami components; Chemical characteristics; Xuecai
年份：2021
20Changes in Phytochemical Profiles and Biological Activity of Olive Leaves Treated by Two Drying Methods
作者：
机构：
来源：FRONTIERS IN NUTRITION
关键词： olive leaves; phenolic compounds; triterpenic acids; biological activities; drying
年份：2022
