P
Pan Gu
Researcher at University of Minnesota
Publications - 7
Citations - 98
Pan Gu is an academic researcher from University of Minnesota. The author has contributed to research in topics: Lactobacillus plantarum & Amino acid. The author has an hindex of 4, co-authored 7 publications receiving 47 citations.
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Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions.
Ming Wei,Shaoyang Wang,Shaoyang Wang,Pan Gu,Xiaoyu Ouyang,Shuxun Liu,Yiqing Li,Bolin Zhang,Baoqing Zhu +8 more
TL;DR: Results indicated that Lactobacillus plantarum strains preferred to metabolize malic acid and reducing sugar in non-pH-adjusted juice (NJ, pH 2.65), whereas quinic and citric acids were largely consumed in pH-adjusted Juice (AJ, pH 3.50).
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Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation
TL;DR: The findings from this study could provide useful information on the wine color improvement through malolactic fermentation with suitable lactic acid bacteria strains.
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Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period
TL;DR: In this paper, the evolution of volatiles and aromas was investigated in different pH fermented bog bilberry syrup wines during a 6-month bottle-aging, and principal component analysis indicated that the pH adjustment induced an alteration on the aroma attributes.
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Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits
TL;DR: In this article, the authors compared 14 wines made of nine kinds of fruits together with seven grape wines to compare their nitrogen component profile and found that the obvious separations existed among the wines made from different types of fruits.
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Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice
TL;DR: In this article, the effects of lactic acid bacteria strains from Lactiplantibacillus, Lactobacillus and Weissella on the chemical composition and sensory characteristics of goji berry juice were evaluated.