Xu‐Cong Lv
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View article: Comparative Study of the Fatty Acid and Phenolic Profiles of Tender and Mature Coconut for Coconut Milk Production
Comparative Study of the Fatty Acid and Phenolic Profiles of Tender and Mature Coconut for Coconut Milk Production Open
Coconut milk is a widely consumed plant-based milk alternative, valued for its creamy texture and functional properties. This study systematically evaluated the fatty acid and phenolic profiles of coconut meat and water at tender and matur…
View article: Lacticaseibacillus paracasei FJG2337 mitigate acute liver injury-related inflammatory responses, gut microbiota and liver metabolism in mice
Lacticaseibacillus paracasei FJG2337 mitigate acute liver injury-related inflammatory responses, gut microbiota and liver metabolism in mice Open
Acute liver injury (ALI) has a high global prevalence but limited and suboptimal treatment options. Probiotics can help improve liver function by regulating gut microbiota, suppressing inflammatory responses, and inhibiting oxidative stres…
View article: A dataset of benthic diatoms in Wuliangsuhai lake (2020–2021)
A dataset of benthic diatoms in Wuliangsuhai lake (2020–2021) Open
View article: The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota–Liver Axis
The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota–Liver Axis Open
As a probiotic strain isolated from Hongqu rice wine (a traditional Chinese fermented food), Limosilactobacillus fermentum FZU501 (designated as Lf) demonstrates exceptional gastric acid and bile salt tolerance, showing potential applicati…
View article: Metabolomics and Microbiomics Perspectives Reveal the Regulatory Pathways of Monaphilone B Derived From Red Yeast Rice on Alcoholic Liver Injury in Mice
Metabolomics and Microbiomics Perspectives Reveal the Regulatory Pathways of Monaphilone B Derived From Red Yeast Rice on Alcoholic Liver Injury in Mice Open
Red yeast rice (RYR) has been extensively used as a natural food for thousands of years and still plays an important role in the world food industry. In this study, the protective effect and the mechanism of monaphilone B (MB) from RYR on …
View article: Selenium-Enriched Lactobacillus Paracasei Enhances Growth Performance, Antioxidant Capacity, and Gut Health in Micropterus Salmoides
Selenium-Enriched Lactobacillus Paracasei Enhances Growth Performance, Antioxidant Capacity, and Gut Health in Micropterus Salmoides Open
View article: Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice
Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice Open
Selenium-enriched probiotics have attracted much attention due to the physiological activities of both probiotics and selenium (organic selenium). In this study, we investigated the mitigating effect of selenium-enriched Lactobacillus r…
View article: Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Hongqu Rice Wines Fermented with Gutian Qu and Wuyi Qu
Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Hongqu Rice Wines Fermented with Gutian Qu and Wuyi Qu Open
Jiuqu (starter) makes an important contribution to the formation of the flavor characteristics of Hongqu rice wine (HQW). Gutian Qu (GTQ) and Wuyi Qu (WYQ) are two kinds of Jiuqu commonly used in HQW brewing, but the comparison of the two …
View article: The Distribution and Succession of Filamentous Algae in the Southern Taihang Catchment under Different Nutrient Regimes
The Distribution and Succession of Filamentous Algae in the Southern Taihang Catchment under Different Nutrient Regimes Open
Human activities have resulted in the eutrophication of rivers, leading to heightened concerns regarding the occurrence of filamentous algal blooms. With the increasing utilization of rivers by humans, the occurrence of these nuisance fila…
View article: Synthesis of Ganoderic Acids Loaded Zein-Chitosan Nanoparticles and Evaluation of Their Hepatoprotective Effect on Mice Given Excessive Alcohol
Synthesis of Ganoderic Acids Loaded Zein-Chitosan Nanoparticles and Evaluation of Their Hepatoprotective Effect on Mice Given Excessive Alcohol Open
Ganoderma lucidum, used in East Asia for its health benefits, contains ganoderic acids (GA) which have various pharmacological activities but are limited by poor water solubility and low oral bioaccessibility. This study synthesized and ch…
View article: A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters
A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters Open
Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties …
View article: Correction: <i>Grifola frondosa</i> polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet fed rats
Correction: <i>Grifola frondosa</i> polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet fed rats Open
Correction for ‘ Grifola frondosa polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet fed rats’ by Lu Li et al. , Food Funct. , 2019, 10 , 2560–2572, https://doi.org/10.1039/C9FO00075E.
View article: Transcriptomics reveals the mechanism of high-adhesive Bacillus subtilis inhibiting fresh fish spoilage
Transcriptomics reveals the mechanism of high-adhesive Bacillus subtilis inhibiting fresh fish spoilage Open
Aquatic products are highly susceptible to spoilage caused by adherence of spoilage bacteria during storage, so it is crucial to develop new microecological preservatives. The probiotic B. subtilis can achieve potential preservation effect…
View article: Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine
Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine Open
As one of the typical representatives of Chinese rice wine (Huangjiu), Hongqu rice wine is produced with glutinous rice as the main raw material and Hongqu as the fermentation starter. The complex microbial flora in the brewing process may…
View article: The Regulatory Effects Of Microbial Community On the Formation of Higher Alcohols And Volatile Flavor Components In Hongqu Rice Wine Brewing
The Regulatory Effects Of Microbial Community On the Formation of Higher Alcohols And Volatile Flavor Components In Hongqu Rice Wine Brewing Open
View article: Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters
Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters Open
As one of the quintessential representatives of Chinese rice wine, Hongqu rice wine is brewed with glutinous rice as the main raw material and Hongqu (Gutian Qu or Wuyi Qu) as the fermentation starter. The prese…
View article: Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II
Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II Open
EDITORIAL article Front. Microbiol., 04 November 2022Sec. Food Microbiology Volume 13 - 2022 | https://doi.org/10.3389/fmicb.2022.1075162
View article: Comparative Transcriptomic and Metabolomic Analyses Reveal the Regulatory Effect and Mechanism of Tea Extracts on the Biosynthesis of Monascus Pigments
Comparative Transcriptomic and Metabolomic Analyses Reveal the Regulatory Effect and Mechanism of Tea Extracts on the Biosynthesis of Monascus Pigments Open
Monascus pigments (MPs) are natural edible pigments with high safety and strong function, which have been widely used in food and health products. In this study, different types of tea extracts (rich in polyphenols) were used to regulate t…
View article: Monascuspiloin from Monascus-Fermented Red Mold Rice Alleviates Alcoholic Liver Injury and Modulates Intestinal Microbiota
Monascuspiloin from Monascus-Fermented Red Mold Rice Alleviates Alcoholic Liver Injury and Modulates Intestinal Microbiota Open
Monascus-fermented red mold rice (RMR) has excellent physiological efficacy on lipid metabolism and liver function. This study investigated the ameliorative effects of monascuspiloin (MP) from RMR on alcoholic liver injury in mice, and fur…
View article: The Adhesion and Spoilage of Shewanella putrefaciens in Tilapia
The Adhesion and Spoilage of Shewanella putrefaciens in Tilapia Open
Shewanella putrefaciens is a typical spoilage bacteria organism in seafood. The adhesion ability of three S. putrefaciens strains (HR-15, JR-18, HC-71) isolated from putrefied tilapia were evaluated by mucus adhesion in vitro and intestina…
View article: Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom)
Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom) Open
Green tea has distinct astringency, bitter taste, and typical green flavor because of its post-harvest treatment without withering and enzymatic oxidation. Microbial fermentation has been identified as a promising strategy that could give …
View article: Anti-Diabetic Effects of Ethanol Extract from Sanghuangporous vaninii in High-Fat/Sucrose Diet and Streptozotocin-Induced Diabetic Mice by Modulating Gut Microbiota
Anti-Diabetic Effects of Ethanol Extract from Sanghuangporous vaninii in High-Fat/Sucrose Diet and Streptozotocin-Induced Diabetic Mice by Modulating Gut Microbiota Open
Type 2 diabetes mellitus (T2DM) may lead to abnormally elevated blood glucose, lipid metabolism disorder, and low-grade inflammation. Besides, the development of T2DM is always accompanied by gut microbiota dysbiosis and metabolic dysfunct…
View article: The Protective Effects of Ganoderic Acids from Ganoderma lucidum Fruiting Body on Alcoholic Liver Injury and Intestinal Microflora Disturbance in Mice with Excessive Alcohol Intake
The Protective Effects of Ganoderic Acids from Ganoderma lucidum Fruiting Body on Alcoholic Liver Injury and Intestinal Microflora Disturbance in Mice with Excessive Alcohol Intake Open
This study aimed to investigate the protective effects of ganoderic acids (GA) from Ganoderma lucidum against liver injury and intestinal microbial disorder in mice with excessive alcohol intake. Results showed GA supplement significantly …
View article: Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production
Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production Open
EDITORIAL article Front. Microbiol., 17 March 2022Sec.Food Microbiology https://doi.org/10.3389/fmicb.2022.876872
View article: Effect of Hong Qu on the flavor and quality of Hakka yellow rice wine (Huangjiu) produced in Southern China
Effect of Hong Qu on the flavor and quality of Hakka yellow rice wine (Huangjiu) produced in Southern China Open
This study aimed to investigate effect of Hong Qu on flavor and quality of Hakka yellow rice wine (Hakka Huangjiu). Volatile components of three kinds of Hakka Huangjiu with or without adding Hong Qu were analyzed by solid phase microextra…
View article: The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture
The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture Open
At present, lactic acid bacteria (LAB) fermentation is commonly considered as an effective strategy to remarkably drive the improvement of flavor and nutritional value, and extend shelf-life of fermented foods. In this study, the by-produc…
View article: Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine
Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine Open
View article: Spoilage of tilapia by Pseudomonas putida with different adhesion abilities
Spoilage of tilapia by Pseudomonas putida with different adhesion abilities Open
View article: Improving emulsification properties of alkaline protein extract from green tea residue by enzymatic methods
Improving emulsification properties of alkaline protein extract from green tea residue by enzymatic methods Open
Alkaline extraction is an important process in the integrated biorefining of leafy biomass to obtain protein, but the resulting alkaline protein extract (APE) may have poor emulsification properties for food applications. In this study, th…
View article: Corrigendum to “Ganoderic acids-rich ethanol extract from Ganoderma lucidum protects against alcoholic liver injury and modulates intestinal microbiota in mice with excessive alcohol intake” [Curr. Res. Food Sci. 5(2022) 515–530]
Corrigendum to “Ganoderic acids-rich ethanol extract from Ganoderma lucidum protects against alcoholic liver injury and modulates intestinal microbiota in mice with excessive alcohol intake” [Curr. Res. Food Sci. 5(2022) 515–530] Open