C
Chong Zhang
Researcher at Nanjing Agricultural University
Publications - 107
Citations - 2658
Chong Zhang is an academic researcher from Nanjing Agricultural University. The author has contributed to research in topics: Bacillus subtilis & Fermentation. The author has an hindex of 23, co-authored 103 publications receiving 1659 citations.
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Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto
TL;DR: Overall, fermentation of millet bran by B. natto improved the structural and functional properties of its DF, which could be applied as a functional ingredient in food products.
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Identification of bacillomycin D from Bacillus subtilis fmbJ and its inhibition effects against Aspergillus flavus
TL;DR: It was found that bacillomycin D could injure the cell wall and cell membrane of the hypha and spore, then, cytoplasms and organelles inside the cell were exuded and form empty hole by observation of SEM (Scanning Electron Microscopy) and TEM (Transmission Electronmicroscopy).
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Physicochemical and functional properties of dietary fiber from foxtail millet (Setaria italic) bran
TL;DR: In this paper, the physicochemical and functional properties of foxtail millet bran dietary fiber (FMBDF) were investigated, and the results indicated that FMBDF has a great potential to be used as functional ingredient in food products.
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Purification and characterization of plantaricin 163, a novel bacteriocin produced by Lactobacillus plantarum 163 isolated from traditional Chinese fermented vegetables.
TL;DR: Plantaricin 163 was highly thermostable, active in the presence of acidic pH (3-5), sensitive to protease, and exhibited broad-spectrum antimicrobial activity against LAB and other tested Gram-positive and Gram-negative bacteria.
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Purification and Characterization of Plantaricin JLA-9: A Novel Bacteriocin against Bacillus spp. Produced by Lactobacillus plantarum JLA-9 from Suan-Tsai, a Traditional Chinese Fermented Cabbage.
TL;DR: A novel bacteriocin-producing strain isolated from Suan-Tsai, a traditional Chinese fermented cabbage, was screened and identified by its physiobiochemical characteristics and 16S rDNA sequence analysis, suggesting that plantaricin JLA-9 has potential applications in the control of Bacillus spp.