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Li Li
South China University of Technology
13Publications
6H-index
79Citations
Publications 13
Newest
#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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#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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#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
#1Ruo-chun Cai (SCUT: South China University of Technology)H-Index: 1
#2Li Li (SCUT: South China University of Technology)H-Index: 6
Last.Liang Fu (JNU: Jinan University)H-Index: 1
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6 CitationsSource
#1Mei Yang (CityU: City University of Hong Kong)H-Index: 7
#2Mazen Al Zaharna (CityU: City University of Hong Kong)H-Index: 2
Last.Hon-Yeung Cheung (CityU: City University of Hong Kong)H-Index: 25
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Abrus cantoniensis is a common and popular vegetative food consumed as beverage, soup and folk medicine in the tropical and subtropical areas of Asia. It has been claimed valuable for cleansing toxicants in the liver. However, the functional effects of A. cantoniensis have not yet been scientifically explored. This study comprehensively evaluated the in vitro antioxidant and anti-proliferative capacities of the herbal extract and the main alkaloid abrine. Abrine was qualitatively and quantitativ...
4 CitationsSource
#1Dongmei Liu (SCUT: South China University of Technology)H-Index: 7
#2Pan Wang (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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Nitrites are potential carcinogens. Therefore, limiting nitrites in food is critically important for food safety. The nitrite degradation capacity of Lactobacillus casei subsp. rhamnosus LCR 6013 was investigated in pickle fermentation. After LCR 6013 fermentation for 120 h at 37°C, the nitrite concentration in the fermentation system was significantly lower than that in the control sample without the LCR 6013 strain. The effects of NaCl and Vc on nitrite degradation by LCR 6013 in the De Man, R...
9 CitationsSource
#1Liu Aijie (SCUT: South China University of Technology)H-Index: 1
#2Yin Shouwei (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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Summary The objective of this research was to investigate the effects of germination on functional and conformational properties as well as the in vitro trypsin digestibility of soy protein isolate (SPI). The influences of germination on the molecular properties of SPI were also evaluated. The germination degraded lipoxygenase, α, α' subunits of β-conglycinin (7S) and acidic chains of glycinin (11S) of soybean. Concomitantly, the loss of tertiary structures of SPI occurred due to the germination...
5 CitationsSource
#1Jingjing Li (SCUT: South China University of Technology)H-Index: 1
#2Li Li (SCUT: South China University of Technology)H-Index: 6
Summary Enzymatic hydrolysis of soybean protein isolate by the extracellular proteases from Actinomucor elegans and Rhizopus oligosporus at pH 3.0, 3.5, 5.0, 5.5 and 6.0 was investigated. The activity of the A. elegans protease is lower than that of R. oligosporus, but both proteases exhibit considerable degradation of soybean protein at pH 5.5 and 6.0. The water-soluble protein content and the degree of hydrolysis of the hydrolysates are increased significantly, and bitterness values are very l...
2 CitationsSource
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