Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China.
State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address: sharling@ahau.edu.cn.
Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering, Northwest University, Taibai North Road 229, Xi'an, Shaanxi 710069, China; Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering, Northwest University, Taibai North Road 229, Xi'an, Shaanxi 710069, China; Biotech & Biomed Research Institute, Northwest University, Taibai North Road 229, Xi'an, Shaanxi 710069, China. Electronic address: fandaidi@nwu.edu.cn.
College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu, Sichuan 610065, China.
College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu, Sichuan 610065, China.
College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu, Sichuan 610065, China. Electronic address: gao523@hotmail.com.
State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China.
Key Laboratory of Yunnan University for Plateau Characteristic Functional Food, School of Chemistry and Chemical Engineering, Zhaotong University, 657000, China. Electronic address: plyu@ztu.edu.cn.
Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China. Electronic address: xiaoyu@hunau.edu.cn.
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China. Electronic address: wangyuanliang@hunau.edu.cn.
In this study, secondary metabolites of Eurotium cristatum were isolated and purified by high-speed counter-current chromatography (HSCCC), and their hypoglycemic activities were studied. The general-...
Docynia indica is used as a plant resource for both medicine and food in minority areas of southwestern China and Southeast of Asia, especially Docynia indica leaves, which are often used as a kind of...
Instant green tea powder was used as raw material to prepare an instant dark tea via liquid-state fermentation by Eurotium cristatum. To understand how the chemical constituents present in fermented g...
Two pairs of new salicylaldehyde derivative enantiomers, salicylaldehydiums A and B (1 and 2), along with five known analogues were isolated and identified from a marine-derived fungus Eurotium sp. SC...
Buckwheat was processed by solid-state fermentation (SSF) with the probiotic fungal strain Eurotium cristatum YL-1. The effects of SSF on the phytochemical content, as well as the antioxidant and α-gl...
The three instant dark teas were produced from instant green tea (IGT) by liquid-state fermentations using the microorganisms Eurotium cristatum (EFT), Aspergillus niger (AFT), and sequential inoculat...
Fu-brick tea (FBT) is predominately fermented by Eurotium Cristatum, FBT polysaccharides (FTPs) and Eurotium Cristatum extracellular polysaccharides (ECPs) are the main active substances in FBT and Eu...
Ginkgo biloba seeds are well known for the significant curative effects on relieving cough and asthma. However, the development of products from ginkgo seeds still falls behind at present, resulting i...
To promote the growth of E. cristatum, the optimum fermentation medium was 80.0 g L...
Submerged fermentation using E. cristatum could significantly enhance the functional value and safety of ginkgo seed powder, and had great potential to become a novel processing method for the develop...
Eurotium sp. are the sexual states of the genus Aspergillus, and their ascospore is a spherical closed capsule with a golden colour. The growth of Eurotium sp. during tea production is a key step in a...
The amounts of Eurotium sp. in 26 differently aged Liupao tea samples from several factories were studied. Indicators related to the quality of Liupao tea were investigated. The amounts of Eurotium sp...
The amount of Eurotium sp. in dark tea detected via qPCR can be used as a quantitative quality indicator for evaluating dark tea....
The present study provides an efficient method for identifying the different qualities of dark tea and addressing quality control issues in fermenting dark tea....
"Golden-flower" Tibetan tea (GTT) is an innovative dark tea fermented via fungus Eurotium cristatum. To study GTT effects on alleviating the symptoms of type 1 diabetes mellitus (T1DM), GTT's extract ...
