Y
Yang Chen
Researcher at Hubei University of Technology
Publications - 16
Citations - 161
Yang Chen is an academic researcher from Hubei University of Technology. The author has contributed to research in topics: Fermentation & Acetic acid bacteria. The author has an hindex of 6, co-authored 16 publications receiving 104 citations.
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Journal ArticleDOI
Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar
Yang Chen,Huang Yao,Ye Bai,Caixia Fu,Zhou Mengzhou,Gao Bing,Chao Wang,Dongsheng Li,Hu Yong,Xu Ning +9 more
TL;DR: Mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation can effectively improve the flavor and quality of citrus vinegar, thereby indicating additional economic benefits of fermentation.
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Screening and characterization of ethanol-tolerant and thermotolerant acetic acid bacteria from Chinese vinegar Pei
TL;DR: Traits suggest that AAB4 is a valuable strain for vinegar production in SF, which can tolerate the presence of ethanol and high temperatures, especially in submerged fermentation (SF), which inhibits AAB growth and acid yield.
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Fermenting liquid vinegar with higher taste, flavor and healthy value by using discarded Cordyceps militaris solid culture medium
TL;DR: In this article, two kinds of liquid vinegars were prepared with discarded solid culture medium of Cordyceps militaris and rice, respectively, and the contents of tartaric, methanoic, lactic and total organic acids were higher in the former than the latter.
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Correlation between ethanol resistance and characteristics of PQQ-dependent ADH in acetic acid bacteria
TL;DR: It was shown that the ADHs from FY-24 and DY-5 exhibited a higher ethanol tolerance as ethanol increasing from 10 to 40 %, but was 5 % for that of AS1.41.
Journal ArticleDOI
Effect of selenium supplements on the antioxidant activity and nitrite degradation of lactic acid bacteria
Yang Chen,Qin Li,Chengcheng Xia,Fan Yang,Xu Ning,Qian Wu,Hu Yong,Lusha Xia,Chao Wang,Mengzhou Zhou +9 more
TL;DR: The results indicate that Se supplementation can enhance the antioxidant capacity of LAB, contribute to its nitrite degradation, and thus may have potential applications in functional foods.