Tian J - Search Results

1

Effects of Exogenous Synthetic Autoinducer-2 on Physiological Behaviors and Proteome of Lactic Acid Bacteria.

Gu Y, Wu J, Tian J, Li L, Zhang B, Zhang Y, He Y. Gu Y, et al. Among authors: tian j. ACS Omega. 2020 Jan 15;5(3):1326-1335. doi: 10.1021/acsomega.9b01021. eCollection 2020 Jan 28. ACS Omega. 2020. PMID: 32010802 Free PMC article.

2

The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures.

Sun X, Du B, Zhao L, Jin Y, Su L, Tian J, Wu J. Sun X, et al. Among authors: tian j. Food Sci Nutr. 2020 Jul 8;8(8):4472-4483. doi: 10.1002/fsn3.1748. eCollection 2020 Aug. Food Sci Nutr. 2020. PMID: 32884727 Free PMC article.

3

Dissecting signal molecule AI-2 mediated biofilm formation and environmental tolerance in Lactobacillus plantarum.

Gu Y, Tian J, Zhang Y, Wu R, Li L, Zhang B, He Y. Gu Y, et al. Among authors: tian j. J Biosci Bioeng. 2021 Feb;131(2):153-160. doi: 10.1016/j.jbiosc.2020.09.015. Epub 2020 Oct 17. J Biosci Bioeng. 2021. PMID: 33077360

4

Effect of Limosilactobacillus fermentum 332 on physicochemical characteristics, volatile flavor components, and Quorum sensing in fermented sausage.

Gu Y, Qiao R, Jin B, He Y, Tian J. Gu Y, et al. Among authors: tian j. Sci Rep. 2023 Mar 9;13(1):3942. doi: 10.1038/s41598-023-31161-2. Sci Rep. 2023. PMID: 36894700 Free PMC article.

5

Physiology, quorum sensing, and proteomics of lactic acid bacteria were affected by Saccharomyces cerevisiae YE4.

Gu Y, Zhang B, Tian J, Li L, He Y. Gu Y, et al. Among authors: tian j. Food Res Int. 2023 Apr;166:112612. doi: 10.1016/j.foodres.2023.112612. Epub 2023 Feb 23. Food Res Int. 2023. PMID: 36914328 Free article.

6

Widely targeted metabolomic analysis reveals the dynamic changes of metabolites during postmortem chilled aging in Mongolian sheep.

Zhang M, Sun L, Su R, Corazzin M, Yang Z, Dou L, Hu G, Zhang Y, Liu T, Guo Y, Zhao L, Su L, Tian J, Jin Y. Zhang M, et al. Among authors: tian j. Food Chem. 2024 Jan 15;431:137035. doi: 10.1016/j.foodchem.2023.137035. Epub 2023 Jul 29. Food Chem. 2024. PMID: 37567080

7

Effect of Lactobacillus helveticus IMAUJBH1 on fat and volatile flavor substances in fermented mutton sausages.

Gao F, Zhang K, Wang D, Xia L, Gu Y, Tian J, Jin Y. Gao F, et al. Among authors: tian j. Food Chem X. 2024 Feb 8;21:101205. doi: 10.1016/j.fochx.2024.101205. eCollection 2024 Mar 30. Food Chem X. 2024. PMID: 38370301 Free PMC article.

8

Association of mutation patterns in GyrA and ParC genes with quinolone resistance levels in lactic acid bacteria.

Li S, Li Z, Wei W, Ma C, Song X, Li S, He W, Tian J, Huo X. Li S, et al. Among authors: tian j. J Antibiot (Tokyo). 2015 Feb;68(2):81-7. doi: 10.1038/ja.2014.113. Epub 2014 Sep 10. J Antibiot (Tokyo). 2015. PMID: 25204345

9

Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products.

Wang Y, Han J, Wang D, Gao F, Zhang K, Tian J, Jin Y. Wang Y, et al. Among authors: tian j. Foods. 2022 Jul 14;11(14):2090. doi: 10.3390/foods11142090. Foods. 2022. PMID: 35885333 Free PMC article. Review.

10

The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria.

Wang D, Cheng F, Wang Y, Han J, Gao F, Tian J, Zhang K, Jin Y. Wang D, et al. Among authors: tian j. Foods. 2022 Aug 12;11(16):2427. doi: 10.3390/foods11162427. Foods. 2022. PMID: 36010427 Free PMC article. Review.

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