The Experts below are selected from a list of 3237 Experts worldwide ranked by ideXlab platform
Yang Zhi-xing - One of the best experts on this subject based on the ideXlab platform.
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The Study Progress on Functional Proteins of Flammulina Velutipes
Journal of Microbiology, 2006Co-Authors: Yang Zhi-xingAbstract:The study progress on functional proteins of Flammulina Velutipes,includingd isolation,purification and the properties of ribosome-inactivating protein,immunomodulatory protein and flammutoxin was reviewed,as well as their biological functions,mechanism of action,applications and prospective in recent year.
Wang Nai-xin - One of the best experts on this subject based on the ideXlab platform.
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Research Progress in Polysaccharides from Flammulina Velutipes
Food Science, 2010Co-Authors: Wang Nai-xinAbstract:As the major biological activity components,Flammulina Velutipes polysaccharides have attracted tremendous attentions due to their antitumor and immunoregulation functions.Current research progress in the extraction,purification,structure characterization and biological activities of polysaccharides from Flammulina Velutipes are reviewed in this paper.Meanwhile,problems encountered during the investigations of Flammulina Velutipes polysaccharides are also discussed,which will provide a useful guidance for future studies.
Fengju Song - One of the best experts on this subject based on the ideXlab platform.
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The survey of Flammulina Velutipes research
Acta Edulis Fungi, 2004Co-Authors: Xusheng Qin, Fengju SongAbstract:The research status of the biological characteristics, nutrients, healthy function, cultivation technologies and application of Flammulina Velutipes was summarized, and the exploitation prospect was also discussed in this paper.
Zhang Jian-zheng - One of the best experts on this subject based on the ideXlab platform.
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Technology of Solidifying Yoghurt with Flammulina Velutipes
Journal of Heilongjiang August First Land Reclamation University, 2005Co-Authors: Zhang Jian-zhengAbstract:The effects of adding the supernatant or admixture of culture liquil of Flammulina Velutipes on quality of yoghurt were investigated. The results showed that the delicious yoghurt was made with the optimal compounding made up of 10% supernatant or 15% mixed culture, 0.2% xanthan and 6% sugar.
Ma Qiong - One of the best experts on this subject based on the ideXlab platform.
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Study on submerged fermentation medium of Flammulina Velutipes
China Brewing, 2008Co-Authors: Ma QiongAbstract:Using single factor experiment,we have studied the effect of corn starch,glucose,soybean powder,peptone,KH2PO4 and MgSO4·7H2O on the yield of Flammulina Velutipes hyphae by submerged fermentation.The optimal submerged fermentation medium for Flammulina Velutipes was obtained by using orthogonal test.Its cornpositions were as follows: corn starch 2%,glucose 0.4%,soybean powder 2%,peptone 0.3%,KH2PO4 0.02% and MgSO4·7H2O 0.15% with native pH.The largest biomass of hyphae was 25.69g/L by 8d fermentation with the optimal fermentation medium.
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Study on the culture conditions of Flammulina Velutipes producing flavor nucleotide by submerged culture
China Condiment, 2008Co-Authors: Ma QiongAbstract:By using single factor experiment,we have studied the effect of temperature,medium volume,pH value and stir speed on hyphae and flavor nucleotide yield of Flammulina Velutipes in-depth fermentation.The results showed that suitable culture conditions were initial pH 6～7,temperature 26 ℃,stir 120 r/min,medium volume 100 mL and culture period 7～8 d by Flammulina Velutipes submerged culture in 250 mL flask.