Lei Yuan
0000-0002-3139-7800
Yangzhou University
52 papers found
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Insights into Bacterial Milk Spoilage with Particular Emphasis on the Roles of Heat-Stable Enzymes, Biofilms, and Quorum Sensing
Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu
Interspecies variation in biofilm-forming capacity of psychrotrophic bacterial isolates from Chinese raw milk
Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes
Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread
Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd
Propensity for biofilm formation by aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders
Genotyping of Lactobacillus sanfranciscensis isolates from Chinese traditional sourdoughs by multilocus sequence typing and multiplex RAPD-PCR
Psychrotrophic bacterial populations in Chinese raw dairy milk
Phenotypic and genetic heterogeneity within biofilms with particular emphasis on persistence and antimicrobial tolerance
The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders
Insights into psychrotrophic bacteria in raw milk
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