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Xiedian, China

Jiao J.,Bright Dairy Food Co. | Jiao J.,Harbin Institute of Technology | Zhang L.,Harbin Institute of Technology | Yi H.,Harbin Institute of Technology
Food Science and Biotechnology | Year: 2016

Lactic acid bacteria (LAB) are a prevalent bacterial group in rice wine maturation that contributes to flavor, texture, and nutritive value. To better understand LAB diversity in rice wines, 6 rice wine varieties from different regions in China were investigated using denaturing gradient gel electrophoresis (DGGE). Lactobacillus plantarum, L. namurensis, and Pediococcus acidilactici were identified using DGGE. Forty nine isolates were screened using a culture-dependent method. Prominent taxa were identified as Enterococcus sp., Lactobacillus delbrueckii, L. rhamnosus, L. plantarum, and Pediococcus acidilactici. Isolates were grouped and used for fermentation of rice wines. Greater numbers of species involved in fermentation lead to better sensory attributes of wine. DGGE analysis combined with a culture-dependent method can be a tool for investigation of the bacterial compositions of fermented rice wines. © 2016, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.

Li J.,Jiangnan University | Shan L.,Jiangnan University | Liu Y.,Jiangnan University | Fan L.,Jiangnan University | Ai L.,Bright Dairy Food Co.
International Journal of Biological Macromolecules | Year: 2011

Chinese jujube has been used as a kind of Chinese medicinal herb for a long time. In this paper, the polysaccharides from Zizyphus Jujuba cv. Jinsixiaozao (ZSP), one of the major Chinese jujube varieties, were extracted and purified sequentially so that its water-soluble immunobiological fractions were screened. The crude ZSP was found to dramatically increase thymus and spleen indices in mice, enhance the proliferation of splenocytes and peritoneal macrophages, and have potential anti-complementary activity. Immunobiological tests indicated that two fractions of ZSP, coded ZSP3c and ZSP4b, were the main active components. ZSP3c was rich in pectin with a degree of esterification (DE) of 49%, which may be related to its stronger immunological activity. © 2011 Elsevier B.V.

A strain of exopolysaccharide-secreting

Bright Dairy & Food Co. | Date: 2012-05-25

A Quarg-like cheese and manufacturing method thereof, the method includes condensing raw milk in vacuum at 40-50 C. until the content of protein reaching 6.0-8.0 wt %, uniformly mixing with cream, homogenizing, conducting heat treatment at 90-95 C. for 5-10 min., then cooling to 30-34 C., to obtain the treated milk. The method also inoculating a lactobacillus starter used for conventional Quarg cheese into the treated milk, and ferments at 30-34 C. for 90-120 min. The mixing conditions during fermentation being are stirring 2-6 min. at 300-600 rpm, stopping for 5-15 min., and alternating the stirring and stopping processes; filling and simultaneously online adding rennet aqueous solution and uniformly mixing, and upon completion of the filling process, fermenting without agitation at 28-32 C. until the pH value is 4.70-4.75, then transferring to a cold storage to be cooled for 8-12 hours.

Provided is a strain of exopolysaccharide-secreting

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