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Dongmei Liu
South China University of Technology
28Publications
7H-index
225Citations
Publications 15
Newest
#1Kun Yao (SCUT: South China University of Technology)
#2Quan-xing Zhou (SCUT: South China University of Technology)H-Index: 1
Last.Kun Yuan (SCUT: South China University of Technology)
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Abstract l -lactic acid is an important material widely used in the food industry. Bacillus coagulans BCS13002 was used to produce l -lactic acid through simultaneous saccharification and fermentation (SSF) using two types of carbon source, including corn starch and gelatinized corn starch. The levels of l -lactic acid in B. coagulans BCS13002 culture were 11.75 ± 0.20 and 0.26 ± 0.02 g/L when gelatinized corn starch and corn starch were used as carbon sources, respectively. In addition, proteom...
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#1Dongmei Liu (SCUT: South China University of Technology)H-Index: 7
#2Kun Yao (SCUT: South China University of Technology)
Last.Li Li (SCUT: South China University of Technology)H-Index: 6
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#1Yan‐yan Huang (SCUT: South China University of Technology)
#2Shan Zhao (SCUT: South China University of Technology)
Last.Li Li (SCUT: South China University of Technology)H-Index: 6
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#1Yifang Cao (SCUT: South China University of Technology)
#2Donggen ZhouH-Index: 2
Last.Xiaofeng Li (SCUT: South China University of Technology)H-Index: 14
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#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
#1Dongmei Liu (SCUT: South China University of Technology)H-Index: 7
#2Jun Guo (SCUT: South China University of Technology)H-Index: 1
Last.Jin-song Zhou (SCUT: South China University of Technology)H-Index: 2
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Summary A novel strain of Lactobacillus plantarum DMDL 9010 (CGMCC No. 5172) was isolated from naturally fermented mustard. The potential cholesterol reduction effects of this strain were investigated using an in vivo model. The results showed that L. plantarum DMDL 9010 at a dose of 109 cells per day significantly reduced (P ≤ 0.05) serum total cholesterol (TC), low-density lipoprotein cholesterol content (LDL-C) levels and atherosclerosis index (AI) by 23.03%, 28.00% and 34.03%, respectively, ...
6 CitationsSource
#1Xin-An Zeng (SCUT: South China University of Technology)H-Index: 29
#2Kang Zhou (SCUT: South China University of Technology)H-Index: 1
Last.Shujuan Yu (SCUT: South China University of Technology)H-Index: 24
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Abstract Fructooligosaccharides (FOS) have received particular interest because of their biological and functional properties as dietary fibres and their potential utilization as prebiotic compounds. In this research FOS were produced from sucrose using dried Aspergillus niger CGMCC 6640 mycelia containing β-fructofuranosidas (FFases) as a whole-cell catalyst. To support production of FOS bio-transformed by A. niger 6640, the effects of production parameters on the bio-transformation of sucrose ...
7 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
#1Xinglong Xiao (SCUT: South China University of Technology)H-Index: 9
#2Li Zhang (SCUT: South China University of Technology)H-Index: 1
Last.Xiaofeng Li (SCUT: South China University of Technology)H-Index: 14
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A method combining multiplex real-time polymerase chain reaction (PCR) with high-resolution melting (HRM) analysis for rapid and specific simultaneous detection of Salmonella, Listeria monocytogenes, and Staphylococcus aureus was developed. The method included a melting-curve analysis of products and was evaluated by specificity, sensitivity and reproducibility analyses. Sensitivity and reproducibility analyses was both conducted by genomic DNA extracted from serial dilutions for each target pat...
7 CitationsSource
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