N
Na Liu
Researcher at Life Sciences Institute
Publications - 7
Citations - 65
Na Liu is an academic researcher from Life Sciences Institute. The author has contributed to research in topics: Fermentation & Kluyveromyces marxianus. The author has an hindex of 3, co-authored 7 publications receiving 16 citations. Previous affiliations of Na Liu include Guizhou University & Teagasc.
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Journal ArticleDOI
Screening and application of lactic acid bacteria and yeasts with l-lactic acid-producing and antioxidant capacity in traditional fermented rice acid.
TL;DR: Lactobacillus paracasei H4‐11 and Kluyveromyces marxianus L1‐1 screened in this study contributed to the improvements in the flavor and antioxidant capacity of rice acid.
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Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds.
TL;DR: The microorganisms which were closely correlated with key organic acids in rice-acid included Lactobacillus, Acetobacter, Pichia, Candida, Kluyveromyces and Saccharomyces, and Meyerozyma were significantly positively correlated with ethanol and ethyl acetate, providing the basis for improving the quality of rice- acid.
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Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus
TL;DR: In this article, three groups of rice acid samples (L-group, Y-group and H-group) were respectively inoculated with Lactobacillus paracasei, Kluyveromyces marxianus and a mixture of the two species.
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Integrative transcriptomic-proteomic analysis revealed the flavor formation mechanism and antioxidant activity in rice-acid inoculated with Lactobacillus paracasei and Kluyveromyces marxianus.
TL;DR: In this article, a co-culture of fermented acid rice soup (rice-acid) inoculated with L. paracasei H4-11 and K. marxianus L1-1, the concentrations of main flavor components on the third day of fermentation were significantly higher than those on the first day.
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Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods
TL;DR: In this article, Li et al. found that L-lactic acid and malic acid were the main organic acids in rice-acid and the total content of free amino acids in different fermented rice acid samples were in the range of 0.003-0.468 mg/g.