Overall, probiotic fermentation enhanced the HUA-alleviating functional potential of corn silk by reshaping its bioactive component profile and regulating gut microbiota-mediated intestinal metabolism, providing a basis for developing FCS as a functional food ingredient for HUA management.
Yu-Han Yuan, Rui-Juan Wang, Gang-Gang Cao et al.· Food & Function· 0 citations
Daqu serves as the saccharifying and fermenting starter in Baijiu production, yet the effects of raw material variation on community succession and metabolite formation during fermentation remain unclear. In this study, amplicon sequencing and metabolomic profiling were applied to compare mung bean Daqu (MBQ), produced...
Rui-Juan Wang, Lijun Yan, Feng Ding et al.· Journal of food microbiology· 0 citations
The exponential growth of sequencing data will propel the era of precision fermentation, and standardized data preprocessing and specific databases are critical for improving characterization.
Hao Zhou, Lijun Yan, Ling Zhang et al.· Food Research International· 0 citations
Efficient xylose bioconversion is limited by the catalytic performance of xylulokinase (XylB), which phosphorylates d-xylulose to xylulose-5-phosphate. This study aimed to improve XylB from Lactococcus lactis N8 using a multi-dimensional semi-rational design strategy integrating sequence conservation, structure-based...
Ya-Qian Ai, Tao Geng, Wen-Jie Chen et al.· Journal of Agricultural and...· 0 citations
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