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Author Qianwang Zheng

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Development of an Effective Two-Step Enrichment Process to Enhance Bax System Detection of Healthy and Injured Salmonella Enteritidis in Liquid Whole Egg and Egg Yolk.

Shishi Huang, Tay Boon Hui, Hyun-Gyun Yuk, Qianwang Zheng,

ABSTRACT:The BAX system for pathogen detection has been highly accurate in a variety of food products. However, false-negative results have been reported for the detection of pathogens in liquid egg products because of failed pathogen resuscitation and the existence of inhibitory components. In this study, a short-time enrichment step was ... Read more >>

J. Food Prot. (Journal of food protection)
[2020, 83(3):397-404]

Cited: 0 times

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Purification and structural characterization of a novel natural pigment: cordycepene from edible and medicinal mushroom Cordyceps militaris.

Hongbiao Tang, Chuxin Chen, Yuan Zou, Haiwei Lou, Qianwang Zheng, Liqiong Guo, Junfang Lin, Zhiwei Ye, Fan Yun,

In the present work, a novel cordycepic pigment was successfully isolated and identified from Cordyceps militaris, as well as named as cordycepene (C14H17N1O4), according to the long unsaturated conjugated polyene structural characteristic. Cordycepene is sensitive to light, high temperature (≥ 60 °C), and acidic condition (pH ≤ 3), but possesses ... Read more >>

Appl. Microbiol. Biotechnol. (Applied microbiology and biotechnology)
[2019, 103(19):7943-7952]

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Developing a Novel Two-Stage Process for Carotenoid Production by Cordyceps militaris (Ascomycetes).

Qianwang Zheng, Tao Wei, Yin Lin, Zhiwei Ye, Junfang Lin, Liqiong Guo, Fan Yun, Linzhi Kang,

Natural carotenoids are attracting increasing interest, but their widespread use is limited because of poor production. Cordyceps militaris, a traditional Chinese mushroom, contains a large amount of carotenoids, and this study aimed to increase carotenoid production by C. militaris by optimizing a liquid-state cultivation system. We developed and optimized a novel 2-stage ... Read more >>

Int J Med Mushrooms (International journal of medicinal mushrooms)
[2019, 21(1):47-57]

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Production of resveratrol in Flammulina velutipes by combinatorial expression of its biosynthetic genes

Xueqin Yang, Junfang Lin, Linzhi Kang, Liqiong Guo, Qianwang Zheng, Qiongjie Li, Tao Wei, Zhiwei Ye,

Flammulina velutipes is cultivated commercially throughout the world because of its rich nutrients and bioactive substances, especially the precursor for resveratrol biosynthesis, p-coumaric acid. In this paper, a bioconversion system was established for the production of resveratrol in F. velutipes. The expression vector pgfvs-4cl-vrs2 containing 4-coumarate: coenzyme A ligase gene ... Read more >>

(Industrial crops and products.)
[2018, 112:755-761]

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Improvement of Nutritional and Bioactive Compound Production by Lion's Mane Medicinal Mushroom, Hericium erinaceus (Agaricomycetes), by Spraying Growth Regulators.

Minhthuan Vi, Xueqin Yang, Xianlu Zeng, Rui'an Chen, Liqiong Guo, Junfang Lin, Qianyun He, Qianwang Zheng, Tao Wei,

Hericium erinaceus is a popular culinary and medicinal mushroom in China because of its broad beneficial effects. In this study we evaluated the effects of stimulation with 7 growth regulators at 5 different concentrations on improving the production of nutritional and bioactive compounds by H. erinaceus. Results showed that among ... Read more >>

Int J Med Mushrooms (International journal of medicinal mushrooms)
[2018, 20(3):271-281]

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Biofilm formation of Salmonella Enteritidis under food-related environmental stress conditions and its subsequent resistance to chlorine treatment

Yishan Yang, Hyun-Gyun Yuk, Marta Mikš-Krajnik, Qianwang Zheng, Sang-Bong Lee, Seung-Cheol Lee,

This study determined the effects of temperature (4 and 25 °C), pH (5.3, 7.3, and 8.3), and nutrient availability (TSB and 20 times diluted TSB (1/20 TSB)) on Salmonella Enteritidis biofilm formation and its resistance to chlorine treatment (pH 6.8, 50 ppm for 1 min). The results showed that biofilm ... Read more >>

Food Microbiol. (Food microbiology)
[2016, 54:98-105]

Cited: 8 times

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Evaluation of real-time PCR coupled with immunomagnetic separation or centrifugation for the detection of healthy and sanitizer-injured Salmonella spp. on mung bean sprouts.

Qianwang Zheng, Marta Mikš-Krajnik, Yishan Yang, Sang-Myun Lee, Seung-Cheol Lee, Hyun-Gyun Yuk,

Fresh mung bean sprouts have been identified as a source of many Salmonella outbreaks worldwide. The aim of this study was to develop a rapid and accurate detection methodology for low levels of healthy and sanitizer-injured Salmonella on mung bean sprouts using real-time PCR coupled with either immunomagnetic separation (PCR-IMS) ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2016, 222:48-55]

Cited: 5 times

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Growth of healthy and sanitizer-injured Salmonella cells on mung bean sprouts in different commercial enrichment broths

Qianwang Zheng, Craig D'Souza, Da-Jeong Heo, Hyun-Gyun Yuk, Marta Mikš-Krajnik, Seung-Cheol Lee, Si-Kyung Kim, Yishan Yang,

The ability of nine commercial broths to enrich healthy and 90% sanitizer-injured Salmonella Typhimurium and Salmonella cocktail on mung bean sprouts was evaluated to select an optimum broth for detection. Results showed that S. Typhimurium multiplied faster and reached a higher population in buffered peptone water (BPW), Salmonella AD media ... Read more >>

Food Microbiol. (Food microbiology)
[2015, 52:159-168]

Cited: 1 time

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Evaluation of commercial kit based on loop-mediated isothermal amplification for rapid detection of low levels of uninjured and injured Salmonella on duck meat, bean sprouts, and fishballs in Singapore.

Hazel Sin Yue Lim, Qianwang Zheng, Marta Miks-Krajnik, Matthew Turner, Hyun-Gyun Yuk,

The objective of this study was to evaluate performance of the commercial kit based on loop-mediated isothermal amplification (LAMP) in comparison with the International Organization for Standardization method for detecting uninjured and sublethally injured Salmonella cells artificially inoculated at levels of 10(0) and 10(1) CFU/25 g on raw duck wing, ... Read more >>

J. Food Prot. (Journal of food protection)
[2015, 78(6):1203-1207]

Cited: 3 times

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Growth of healthy and sanitizer-injured Salmonella cells on mung bean sprouts in different commercial enrichment broths.

Qianwang Zheng, Marta Mikš-Krajnik, Craig D'Souza, Yishan Yang, Da-Jeong Heo, Si-Kyung Kim, Seung-Cheol Lee, Hyun-Gyun Yuk,

The ability of nine commercial broths to enrich healthy and 90% sanitizer-injured Salmonella Typhimurium and Salmonella cocktail on mung bean sprouts was evaluated to select an optimum broth for detection. Results showed that S. Typhimurium multiplied faster and reached a higher population in buffered peptone water (BPW), Salmonella AD media ... Read more >>

Food Microbiol. (Food microbiology)
[2015, 52:159-168]

Cited: 1 time

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Preacclimation alters Salmonella Enteritidis surface properties and its initial attachment to food contact surfaces.

Yishan Yang, Amit Kumar, Qianwang Zheng, Hyun-Gyun Yuk,

Exposure of Salmonella to environmental stress, prior to its adherence to a food contact surface, may change the cell surface properties and consequently affect its initial attachment and biofilm formation. This study investigated the influence of temperature and pH preacclimation on the initial attachment of Salmonella Enteritidis to acrylic and ... Read more >>

Colloids Surf B Biointerfaces (Colloids and surfaces. B, Biointerfaces)
[2015, 128:577-585]

Cited: 1 time

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Membrane lipid composition and stress/virulence related gene expression of Salmonella Enteritidis cells adapted to lactic acid and trisodium phosphate and their resistance to lethal heat and acid stress.

Yishan Yang, Mellissa Irlianti Kadim, Wei Jie Khoo, Qianwang Zheng, Magdiel Inggrid Setyawati, Yu-Jin Shin, Seung-Cheol Lee, Hyun-Gyun Yuk,

This study evaluated the acid and heat resistance of Salmonella Enteritidis in simulated gastric fluid (pH 2.0) and during thermal treatment (54-60 °C), respectively, after adaptation to lactic acid (LA) or trisodium phosphate (TSP) at various pHs (pH 5.3-9.0). The changes in membrane lipid composition and expression levels of RpoS ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2014, 191:24-31]

Cited: 5 times

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Real-time PCR method combined with immunomagnetic separation for detecting healthy and heat-injured Salmonella Typhimurium on raw duck wings.

Qianwang Zheng, Marta Mikš-Krajnik, Yishan Yang, Wang Xu, Hyun-Gyun Yuk,

Conventional culture detection methods are time consuming and labor-intensive. For this reason, an alternative rapid method combining real-time PCR and immunomagnetic separation (IMS) was investigated in this study to detect both healthy and heat-injured Salmonella Typhimurium on raw duck wings. Firstly, the IMS method was optimized by determining the capture ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2014, 186:6-13]

Cited: 14 times

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Growth temperature alters Salmonella Enteritidis heat/acid resistance, membrane lipid composition and stress/virulence related gene expression.

Yishan Yang, Wei Jie Khoo, Qianwang Zheng, Hyun-Jung Chung, Hyun-Gyun Yuk,

The influence of growth temperature (10, 25, 37, and 42 °C) on the survival of Salmonella Enteritidis in simulated gastric fluid (SGF; pH=2.0) and during heat treatment (54, 56, 58, and 60 °C), on the membrane fatty acid composition, as well as on stress-/virulence-related gene expression was studied. Cells incubated ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2014, 172:102-109]

Cited: 21 times

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Comparison of enrichment broths for the recovery of healthy and heat-injured Salmonella typhimurium on raw duck wings.

Qianwang Zheng, Caroline Bustandi, Yishan Yang, Keith R Schneider, Hyun-Gyun Yuk,

This study was performed to optimiz eSalmonella Typhimurium recovery from raw duck wings with five nonselective broths (buffered peptone water, tryptic soy broth, lactose broth, universal preenrichment broth, nutrient broth) and four selective broths (selenite broth, BAX System MP media [MP], Salmonella AD media [AD], ONE broth-Salmonella [OB]). Healthy or ... Read more >>

J. Food Prot. (Journal of food protection)
[2013, 76(11):1963-1968]

Cited: 5 times

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