Jin Y - Search Results

1

Food yeasts: occurrence, functions, and stress tolerance in the brewing of fermented foods.

Wang D, He M, Zhang M, Yang H, Huang J, Zhou R, Jin Y, Wu C. Wang D, et al. Among authors: jin y. Crit Rev Food Sci Nutr. 2023 Nov;63(33):12136-12149. doi: 10.1080/10408398.2022.2098688. Epub 2022 Jul 25. Crit Rev Food Sci Nutr. 2023. PMID: 35875880 Review.

2

Mechanism and kinetics of degrading aflatoxin B₁ by salt tolerant Candida versatilis CGMCC 3790.

Li J, Huang J, Jin Y, Wu C, Shen D, Zhang S, Zhou R. Li J, et al. Among authors: jin y. J Hazard Mater. 2018 Oct 5;359:382-387. doi: 10.1016/j.jhazmat.2018.05.053. Epub 2018 May 26. J Hazard Mater. 2018. PMID: 30053743

3

Aflatoxin B₁ degradation by salt tolerant Tetragenococcus halophilus CGMCC 3792.

Li J, Huang J, Jin Y, Wu C, Shen D, Zhang S, Zhou R. Li J, et al. Among authors: jin y. Food Chem Toxicol. 2018 Nov;121:430-436. doi: 10.1016/j.fct.2018.08.063. Epub 2018 Aug 27. Food Chem Toxicol. 2018. PMID: 30165130

4

Design, Optimization and Verification of 16S rRNA Oligonucleotide Probes of Fluorescence in-situ Hybridization for Targeting Clostridium spp. and Clostridium kluyveri.

Hu L, Huang J, Li H, Jin Y, Wu C, Zhou R. Hu L, et al. Among authors: jin y. J Microbiol Biotechnol. 2018 Nov 28;28(11):1823-1833. doi: 10.4014/jmb.1805.04057. J Microbiol Biotechnol. 2018. PMID: 30301324 Free article.

5

Isolation and Nitrogen Removal Characteristics of an Aerobic Heterotrophic Nitrifying-Denitrifying Bacterium, Klebsiella sp. TN-10.

Li D, Liang X, Jin Y, Wu C, Zhou R. Li D, et al. Among authors: jin y. Appl Biochem Biotechnol. 2019 Jun;188(2):540-554. doi: 10.1007/s12010-018-02932-9. Epub 2018 Dec 12. Appl Biochem Biotechnol. 2019. PMID: 30542795

6

Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus.

Ai M, Qiu X, Huang J, Wu C, Jin Y, Zhou R. Ai M, et al. Among authors: jin y. Int J Food Microbiol. 2019 Mar 2;292:83-90. doi: 10.1016/j.ijfoodmicro.2018.12.008. Epub 2018 Dec 10. Int J Food Microbiol. 2019. PMID: 30580106

7

Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process.

He G, Huang J, Zhou R, Wu C, Jin Y. He G, et al. Among authors: jin y. Front Microbiol. 2019 Jan 29;10:56. doi: 10.3389/fmicb.2019.00056. eCollection 2019. Front Microbiol. 2019. PMID: 30761106 Free PMC article.

8

Characterizing Relationship of Microbial Diversity and Metabolite in Sichuan Xiaoqu.

Tang Q, He G, Huang J, Wu C, Jin Y, Zhou R. Tang Q, et al. Among authors: jin y. Front Microbiol. 2019 Apr 12;10:696. doi: 10.3389/fmicb.2019.00696. eCollection 2019. Front Microbiol. 2019. PMID: 31031717 Free PMC article.

9

Effect of co-culture with Tetragenococcus halophilus on the physiological characterization and transcription profiling of Zygosaccharomyces rouxii.

Yao S, Zhou R, Jin Y, Huang J, Wu C. Yao S, et al. Among authors: jin y. Food Res Int. 2019 Jul;121:348-358. doi: 10.1016/j.foodres.2019.03.053. Epub 2019 Mar 26. Food Res Int. 2019. PMID: 31108757

10

Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu.

Jin Y, Li D, Ai M, Tang Q, Huang J, Ding X, Wu C, Zhou R. Jin Y, et al. Food Res Int. 2019 Jul;121:422-432. doi: 10.1016/j.foodres.2019.03.021. Epub 2019 Mar 11. Food Res Int. 2019. PMID: 31108766

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