Publications by authors named "Leping Quan"
Article Synopsis
- - Huangjiu, a traditional Chinese alcoholic drink, shows significant quality variation when brewed traditionally due to differences in its microbial community during open fermentation.
- - This study used advanced methods like amplicon sequencing to identify key microbial species that play a crucial role in the flavor development of Huangjiu.
- - By creating a synthetic microbial community from these identified species, researchers found that they could replicate the main flavors of traditional Huangjiu, highlighting the potential for improving and standardizing production processes for traditional beverages.
Indole, a compound in Chinese stinky tofu (ST), acts as a ligand for the aryl hydrocarbon receptor (AHR). Despite extensive research on prebiotic compounds, indole's specific role in ST remains unexplored. This study used an ethanol gavage method to create an ALD (alcoholic liver disease) mouse model and investigate dietary indole's effects on the intestinal barrier.
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