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Ye G.-B.,University of Sichuan | Luo H.-B.,University of Sichuan | Luo H.-B.,Liquor Making Bio Technology and Application of Key Laboratory of Sichuan Province | Yang X.-D.,University of Sichuan | And 2 more authors.
Modern Food Science and Technology | Year: 2013

In this study, Ochratoxin A (OTA) in Luzhou Daqu, pit entry fermented grains, waste lees, yellow water, base liquor, wine products were detected with ELISA kit. The results showed that the detection sensitivity, the relative standard deviation (RSD) in 5 parallel determinations and the average spike recovery rate were 0.3 μg/kg, 1.497~3.369% and 96.4%, respectively. OTA content of all samples were well below the domestic and overseas food industry standards, indicating that the preliminary results indicate that OTA in Luzhou-flavor liquor production was safe. Source


Yan S.,Huainan Normal University | Yan S.,Liquor Making Bio Technology and Application of Key Laboratory of Sichuan Province | Yan S.,Anhui University of Science and Technology | Wang S.,Huainan Normal University | And 3 more authors.
Advance Journal of Food Science and Technology | Year: 2015

This study focused on the optimization of caproic acid production from Clostridium kluyveri H588 and its application in Luzhou-flavor liquor brewing. The critical variables that affected caproic acid production were identified by Plackette-Burman design (ethanol, sodium acetate, yeast extract and initial pH) and further optimized by using a four factor central composite design of response surface methodology. The results demonstrated that the optimum conditions for caproic acid production were determined to be ethanol concentration of 4.046% (v/v), sodium acetate concentration of 0.982% (w/v), yeast extract concentration of 0.145% (w/v) and initial pH of 6.41. Caproic acid production (214.23 mg/100 mL) in the optimized condition was in good agreement with the value predicted by the model equation (219.11 mg/100 mL), thereby assuring its effectiveness. Furthermore, the optimized condition of the lab-scale bioreactor was scaled-up to 5000 L fermentor and the obtained caproic acid broth was subjected to pit-filling fermentation. The result demonstrated this method of pit-filling fermentation was efficient in improving the quality of Luzhou-flavor liquor. © Maxwell Scientific Organization, 2015. Source


Guo J.-F.,Chongqing University | Hou C.-J.,Chongqing University | Yang M.,Chongqing University | Huo D.-Q.,Chongqing University | And 4 more authors.
Analytical Methods | Year: 2016

Herein, we developed a simple, sensitive and non-aggregation-based method for the selective colorimetric detection of chromium(vi) ions (Cr(vi)) in an aqueous solution. In the presence of hydrobromic acid (HBr), bovine serum albumin stable gold nanoparticles (BSA-Au NPs) were gradually dissolved by Cr(vi) in the etching process of gold. The leaching of the BSA-Au NPs results in a rapid and remarkable damping of the surface plasmon resonance (SPR) and hence induces a visible color change. This colorimetric strategy based on the etching process of gold provided a highly sensitive and selective detection method toward Cr(vi). Under optimal conditions, the amount-dependent colorimetric response was linearly correlated with Cr(vi) concentrations ranging from 0.15 μM to 50.0 μM, with a detection limit down to 120 nM measured as 3δ. Moreover, the developed cost-effective probe was successfully applied to real river samples, which demonstrated its potential for field applications. © 2016 The Royal Society of Chemistry. Source


Luo H.-B.,University of Sichuan | Luo H.-B.,Liquor Making Bio Technology and Application of Key Laboratory of Sichuan Province | Yang X.-D.,University of Sichuan | Yang Y.-H.,University of Sichuan | And 3 more authors.
Modern Food Science and Technology | Year: 2013

69 strains of fungi were isolated from Luzhou-flavor Daqu through traditional microbial isolation method. The taxonomy information of these separated fungi were analyzed through morphologic observation, molecular biological identification and phylogenetic analysis. The results showed that most of fungi can be identified to genus, and species of some strains were identified based on molecular identification of ITS region sequences. Aspergillus, Monascus, Rhizomucor, Lichtheimia, Penicillium, Paecilomyces, Saccharomyces cerevisiae, Debaryomyces, Wickerhamomyces anomala, and Sporidiobolus pararoseus were found as the main strains of Luzhou-flavor Daqu. Other groups like Merimbla ingelheimensis, Talaromyces, Cercospora, Cladosporium, Acremonium impicatum, Neurospora etc were also found in Luzhou-flavor Daqu. Among them, Aspergillus spp. was the dominant group, and its stain number ratio and species number ratio were 43.48% and 20.69%, respectively. Source


Luo H.-B.,University of Sichuan | Luo H.-B.,Liquor Making Bio Technology and Application of Key Laboratory of Sichuan Province | Li D.-Y.,University of Sichuan | Yang X.-D.,University of Sichuan | And 3 more authors.
Modern Food Science and Technology | Year: 2013

The t starch content of Luzhou-flavor daqu were analyzed for the first time, using a continuous flow chemical analyzer and an optimal design was made for the starch extraction of daqu samples. By this way, the accurate and quick detection of samples of the whole making process were made, including the periods of fermentation and storage, in order to provide data support for other Physiological and biochemical indexes, and the research of dynamic change regulation of microbial. Results showed that the method precision was between 1.169~5.280%, and the average recovery rate of standard was 101.9465%. For earlier fermentation samples, the optimal ratio of perchloric acid to ethanol were 0.5. For other samples, the best ratio was 0.4. All samples was magnetic stirred for10min. Starch content had a dramatic change in prophase of daqu fermentation, reach to 18.84%. And the starch contents showed a little decrease in storage phase, tending towards stability in late storage. Source

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