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Dive into the research topics where Xu Xinglian is active.

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Featured researches published by Xu Xinglian.


Czech Journal of Food Sciences | 2016

Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria.

Lu Shiling; Jiang Caihong; Xu Xinglian; Xu Chengjian; Li Kaixiong; Shu Ruihua

Shiling L., Caihong J., Xinglian X., Chengjian X., Kaixiong L., Ruihua S. (2015): Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria. Czech J. Food Sci., 33: 19–26. An improved screening procedure was developed for the detection of amino acid decarboxylase-positive microorganisms (especially lactic acid bacteria and Enterobacteria). Monolayer culture and double layer colour development methods for the detection of amino acid decarboxylase-positive lactic acid bacteria and Enterobacteria were established. Bio genic amine-positive bacteria strain was isolated directly from the samples. The applicability and detection level of the designed medium were quantitatively evaluated by the confirmation of the amine-forming capacity using an HPLC procedure, while tyrosine decarboxylase and lysine decarboxylase genes were detected by PCR with specific primers. The screening method showed a good correlation with the chemical analysis and molecular detection. Enterobacter


Archive | 2017

酰基-高丝氨酸内酯(AHL)对鼠伤寒沙门氏菌生物菌膜形成的影响

贾坤; Jia Kun; 廖燕红; Liao Yanhong; 徐磊; Xu Lei; 王虎虎; Wang Huhu; 徐幸莲; Xu Xinglian

目的研究铜绿假单胞菌所产生的群体感应信号分子酰基-高丝氨酸内酯(AHL)对鼠伤寒沙门氏菌生物菌膜形成的影响,为不同菌体间群体感应的研究提供参考,为沙门氏菌的控制提供帮助。 方法利用薄层层析法分析铜绿假单胞菌所产生AHL的成分,并通过添加0%、1.0%、1.5%、2.0%(体积分数)的AHL来研究其对鼠伤寒沙门氏菌生物菌膜形成、浮游菌体生长以及菌体泳动能力的影响。 结果铜绿假单胞菌产生2种相同类型的AHL分子(C12-HSL和3-oxo-C8-HSL),100 ℃加热5 min并不会改变AHL的成分。当AHL添加量低于1.5%时,虽然浮游菌体指数生长时期受到一定抑制,但随着时间的延长,稳定期浮游菌体的生长并无显著差异,反观生物菌膜,其形成明显受到抑制。当AHL添加量达到2%时,浮游菌体生长和生物菌膜形成均受到显著抑制,说明AHL对鼠伤寒沙门氏菌生物菌膜的形成有明显抑制作用。AHL对单一菌体泳动性有显著抑制作用,而对群体泳动性有不同程度的促进作用。 结论群体感应信号分子AHL对鼠伤寒沙门氏菌浮游菌体生长的影响受添加量调控,当AHL添加量增加到一定值时浮游菌体生长才受到抑制,但对生物菌膜的形成有明显抑制作用,且随着AHL添加量提高,抑制作用增强。


Archive | 2013

Thawed pork rapid detection indicator screening method based on nuclear magnetic resonance technology

Zhou Guang-hong; Li Chunbao; Pang Zhilie; Xu Xinglian


Archive | 2013

Low-fat emulsion sausage and production method thereof

Xu Xinglian; Wang Peng; Li Weifeng; Zhou Guang-hong


Archive | 2005

Method for preparing air-drying chicken by using wed out-layer as raw material

Xu Weimin; Wei Yue; Xu Xinglian


Transactions of the Chinese Society of Agricultural Engineering | 2009

Effect of high pressure processing on refrigerated shelf-life of sliced smoked cooked ham.

Han Yanqing; Zhang QiuQin; Xu Xinglian; Zhou Guang-hong; Xu Baocai; Liu JunChang


Archive | 2013

Taqman probe fluorescent quantitation polymerase chain reaction (PCR) method for rapidly detecting pork or chicken compositions in food added with internal amplification control

Huang Ming; He Weiling; Yang Jing; Xu Xinglian; Zhou Guang-hong


Archive | 2012

Composite pickling agent

Xu Xinglian; Wang Peng; Zhou Guang-hong


Scientia Agricultura Sinica | 2009

Heat-Induced Gelation of Myofibrillar Proteins as Affected by pH——A Low Field NMR Study

Han Minyi; Fei Ying; Xu Xinglian; Zhou GuangHong


Journal of Nanjing Agricultural University | 2009

Study on key odor compounds of Jinhua Ham

Xu Xinglian

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