Publications by authors named "Zhengkai Ge"
Introduction: Low temperature inhibits the growth of most microorganisms. However, some microbes can grow well in a low temperature, even a freezing temperature.
Methods: In this study, the mechanisms conferring cold resistance in the cryophylactic yeast () MS612, an isolate of the epidermis of ice grapes, were investigated based on comparative transcriptome analysis.
Article Synopsis
- Xinjiang apricots are popular for their nutritional benefits and appealing taste, leading to increased consumer interest.
- The study utilized advanced techniques to analyze the sensory quality, nutritional value, and antioxidant properties of different apricot cultivars, revealing specific strengths in each one.
- Findings highlighted the "Luopuhongdaike" cultivar as the best in taste, while both "Suogejianali" and "Luopuhongdaike" showed high nutritional and antioxidant levels, with all varieties sharing similar aromatic compounds.
Kazak cheese is a traditional dairy product fermented by lactic acid bacteria (LAB) in Xinjiang. To investigate the LAB in Kazak cheese and their contributions to cheese fermentation, four representative LAB, B8, B6, B14, and B10, were isolated from Kazak cheese and subsequently used to ferment cheeses, which were named StC, LhC, WcC, and LrC, respectively. The result showed that most of the physical and chemical indicators had no significant difference, except for moisture and fat.
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