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Yongtao Fei
South China University of Technology
4Publications
3H-index
37Citations
Publications 4
Newest
#1Yongtao Fei (SCUT: South China University of Technology)H-Index: 3
#2Li Li (SCUT: South China University of Technology)H-Index: 6
Last.Baoning YuH-Index: 1
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Abstract Naturally fermented tofu whey (NFTW) has been used as traditional tofu coagulant in China for hundreds of years. In this study, the microbial diversity in NFTW was firstly analyzed with high-throughput sequencing and its effect on chemical contents of tofu whey (TW) was investigated. Lactobacillus with 95.31% was the predominant genus in the microbial community of NFTW while Picha , Enterococcus , Bacillus and Acetobacter occupied about only 0.90%, 0.04%, 0.02% and 0.09%, respectively. ...
6 CitationsSource
#1Yongtao Fei (SCUT: South China University of Technology)H-Index: 3
#2Li Li (SCUT: South China University of Technology)H-Index: 6
Last.Liang Fu (JNU: Jinan University)H-Index: 2
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Abstract The potential of newly isolated Lactobacillus amylolyticus L6 as probiotics was investigated based on the whole genome sequence and corresponding phenotypes. With Lactobacillus acidophilus NCFM as positive control, several established methods of evaluating potential probiotics were performed on L. amylolyticus L6. The results indicated that L. amylolyticus L6 retained higher viability in human gastrointestinal (GI) tract and it also had strong inhibitory effect on pathogenic bacteria. M...
3 CitationsSource
#1Yongtao Fei (SCUT: South China University of Technology)H-Index: 3
#2Li Liu (SCUT: South China University of Technology)H-Index: 1
Last.Li Li (SCUT: South China University of Technology)H-Index: 6
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Abstract The objective of this study was to screen a safe strain to prepare fermented tofu whey (FTW). Lactobacillus amylolyticus L6 was isolated from spontaneously acidified tofu whey and then identified by 16S rRNA and 23S rRNA gene sequencing. Its susceptibility to antibiotics, toxic metabolites were tested and it met the requirements established by European Food Safety Authority. L. amylolytics L6 was then applied to prepare FTW. After 48 h fermentation at 42 °C, L. amylolytics L6 produced l...
8 CitationsSource
#1Yongtao Fei (SCUT: South China University of Technology)H-Index: 3
#2Dongmei Liu (SCUT: South China University of Technology)H-Index: 7
Last.Yigang Yu (SCUT: South China University of Technology)H-Index: 9
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Nitrites commonly found in food, especially in fermented vegetables, are potential carcinogens. Therefore, limiting nitrites in food is critically important for food safety. A Lactobacillus strain (Lactobacillus sp. DMDL 9010) was previously isolated from fermented vegetables by our group, and is not yet fully characterized. A number of phenotypical and genotypical approaches were employed to characterize Lactobacillus sp. DMDL 9010. Its nitrite degradation capacity was compared with four other ...
20 CitationsSource
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