Li B - Search Results

1

Effects of cryoprotectants on viability of Lactobacillus reuteri CICC6226.

Li B, Tian F, Liu X, Zhao J, Zhang H, Chen W. Li B, et al. Appl Microbiol Biotechnol. 2011 Nov;92(3):609-16. doi: 10.1007/s00253-011-3269-4. Epub 2011 May 29. Appl Microbiol Biotechnol. 2011. PMID: 21626024

2

Fungal Diversity in Xinjiang Traditional Cheese and its Correlation With Moisture Content.

Zhang K, Zhang Y, Li S, Li Y, Li B, Guo Z, Xiao S. Zhang K, et al. Among authors: li s, li y, li b. Indian J Microbiol. 2022 Mar;62(1):47-53. doi: 10.1007/s12088-021-00967-x. Epub 2021 Aug 17. Indian J Microbiol. 2022. PMID: 35068603 Free PMC article.

3

Comparative genomic analysis of Lacticaseibacillus paracasei SMN-LBK from koumiss.

Wang J, Wang T, Li Y, Fan Z, Lv Z, Liu L, Li X, Li B. Wang J, et al. Among authors: li y, li x, li b. Front Microbiol. 2022 Oct 18;13:1042117. doi: 10.3389/fmicb.2022.1042117. eCollection 2022. Front Microbiol. 2022. PMID: 36329849 Free PMC article.

4

Transcriptome analysis of Lactobacillus paracasei SMN-LBK under ethanol stress.

Guo J, Li X, Li B, Yang J, Jin D, Li K. Guo J, et al. Among authors: li x, li k, li b. J Dairy Sci. 2020 Sep;103(9):7813-7825. doi: 10.3168/jds.2019-16955. Epub 2020 Jun 18. J Dairy Sci. 2020. PMID: 32564954 Free article.

5

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds.

Zheng X, Li K, Shi X, Ni Y, Li B, Zhuge B. Zheng X, et al. Among authors: li k, li b. Microbiologyopen. 2018 Feb;7(1):e00533. doi: 10.1002/mbo3.533. Epub 2017 Dec 26. Microbiologyopen. 2018. PMID: 29277964 Free PMC article.

6

Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, China.

Zheng X, Liu F, Li K, Shi X, Ni Y, Li B, Zhuge B. Zheng X, et al. Among authors: li k, li b. Food Res Int. 2018 Sep;111:130-136. doi: 10.1016/j.foodres.2018.05.019. Epub 2018 May 9. Food Res Int. 2018. PMID: 30007669

7

The Effect of the Ratio of Gamma Aminobutyric Acid-Producing Saccharomyces cerevisiae DL6-20 and Kluyveromyces marxianus B13-5 Addition on Cheese Quality.

Li S, Zhang Y, Li X, Yin P, Wang T, Li Y, Zhang K, Sheng H, Lu S, Ji H, Fan Z, Li B. Li S, et al. Among authors: li y, li x, li b. Front Microbiol. 2022 Jun 23;13:900394. doi: 10.3389/fmicb.2022.900394. eCollection 2022. Front Microbiol. 2022. PMID: 35814701 Free PMC article.

8

The prevalence and characteristics of extended-spectrum β-lactamase Escherichia coli in raw milk and dairy farms in Northern Xinjiang, China.

Huang S, Tian P, Kou X, An N, Wu Y, Dong J, Cai H, Li B, Xue Y, Liu Y, Ji H. Huang S, et al. Among authors: li b. Int J Food Microbiol. 2022 Nov 16;381:109908. doi: 10.1016/j.ijfoodmicro.2022.109908. Epub 2022 Aug 29. Int J Food Microbiol. 2022. PMID: 36108566

9

Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese.

Zheng X, Liu F, Shi X, Wang B, Li K, Li B, Zhuge B. Zheng X, et al. Among authors: li k, li b. Food Res Int. 2018 Mar;105:733-742. doi: 10.1016/j.foodres.2017.12.007. Epub 2017 Dec 5. Food Res Int. 2018. PMID: 29433268

10

Construction of a dynamic model to predict the growth of Staphylococcus aureus and the formation of enterotoxins during Kazak cheese maturation.

Cai H, Pei S, Zhang Y, Liu R, Lu S, Li B, Dong J, Wang Q, Zhu X, Ji H. Cai H, et al. Among authors: li b. Food Microbiol. 2023 Jun;112:104234. doi: 10.1016/j.fm.2023.104234. Epub 2023 Feb 4. Food Microbiol. 2023. PMID: 36906305

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