基于蛋白和代谢组学研究发酵肉制品中乳酸菌氧化胁迫应答机制及其抗氧化效果

31771990
2017
C2006.食品加工与制造
孔保华
面上项目
教授
东北农业大学
61万元
肉制品;品质;乳酸菌;脂肪氧化;蛋白及代谢组学
2018-01-01到2021-12-31
  • 中英文摘要
  • 结题摘要
  • 结题报告
  • 项目成果
  • 项目参与人
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序号 标题 类型 作者
1 The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation 期刊论文 Yingying Hu;Hui Wang;Baohua Kong;Yan Wang;Qian Chen
2 Physiology and antioxidant activity of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 in response to lactic acid stress 期刊论文 Huan Zhang;Baohua Kong;Haotian Liu;Fangda Sun;Qian Chen
3 乳酸菌和木糖葡萄球菌对产气荚膜梭菌抑制能力分析 期刊论文 张欢;李沛军;田兴垒;陈倩;孔保华
4 Impacts of pH and temperature on the conformation of a protease from Pediococcus pentosaceus R1 isolated from Harbin dry sausage 期刊论文 Fangda Sun;Hui Wang;Huipng Wang;Xiufang Xia;Baohua Kong
5 Metabolomics profiling reveals defense strategies of Pediococcus pentosaceus R1 isolated from Harbin dry sausages under oxidative stress 期刊论文 Huan Zhang;Jinming Liu;Rongxin Wen;Qian Chen;Baohua Kong
6 Physiological, morphological and antioxidant responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 isolated from Harbin dry sausages to oxidative stress 期刊论文 Huan Zhang;Jianhang Xu;Qian Chen;Hui Wang;Baohua Kong
7 传统特色肉制品现代化加工关键技术及产业化 奖励 王守伟;孔保华;乔晓玲;赵燕;李家鹏;陈文华;藏明伍;李莹莹;施延军;宋忠祥
8 一株可抑制产气荚膜梭菌增殖生长的植物乳杆菌及其应用 专利 孔保华;张欢;孙钦秀;陈倩;吴宇桐
9 Effects of temperature and pH on the structure of a protease from Lactobacillus brevis R4 isolated from Harbin dry sausage and molecular docking of the protease to the meat protein 期刊论文 Fangda Sun;Huiping Wang;Qian Liu;Baohua Kong;Qian Chen
10 The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China 期刊论文 Yingying Hu;Lang Zhang;Qian Liu;Yan Wang;Qian Chen;Baohua Kong
11 Nitrosylmyoglobin formation in meat by Lactobacillus fermentum AS1.1880 is due to its nitric oxide synthase activity 期刊论文 Huiting Luo;Peijun Li;Hongwei Zhang;Xinping Diao;Baohua Kong
12 一株具有降胆固醇作用的植物乳杆菌及其在哈尔滨风干肠中的应用 专利 陈倩;温荣欣;孔保华;刘骞;扈莹莹
13 In vitro growth performance, antioxidant activity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed at different NaCl concentrations 期刊论文 Huan Zhang;Qiang Wang;Haotian Liu;Baohua Kong;Qian Chen
14 Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria 期刊论文 Yingying Hu;Yongjie Li;Jiamin Zhu;Baohua Kong;Qian Liu;Qian Chen
15 Purification and biochemical characteristics of the microbial extracellular protease from Lactobacillus curvatus isolated from Harbin dry sausages 期刊论文 Fangda Sun;Qinxiu Sun;Huan Zhang;Baohua Kong;Xiufang Xia
16 Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage 期刊论文 Rongxin Wen;Yingying Hu;Lang Zhang;Yan Wang;Qian Chen;Baohua Kong
17 Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages 期刊论文 Pengxue Liu;Shouwei Wang;Huan Zhang;Haitang Wang;Baohua Kong
18 基于核磁共振的代谢组学技术在肉品科学中的应用 期刊论文 秦泽宇;王浩;温荣欣;孔保华
19 Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride 期刊论文 Yingying Hu;Lang Zhang;Huan Zhang;Yan Wang;Qian Chen;Baohua Kong
20 Impact of spice extracts on the formation of biogenic amines and thephysicochemical, microbiological and sensory quality of dry sausage 期刊论文 Qinxiu Sun;Xinxin Zhao;Xiufang Xia;Chao Zhang;Baohua Kong
21 Proteomic response strategies of Pediococcus pentosaceus R1 isolated from Harbin dry sausages to oxidative stress 期刊论文 Huan Zhang;Chao Zhang;Haotian Liu;Qian Chen;Baohua Kong
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