Heping Zhang focuses on Microbiology, Lactobacillus, Food science, Probiotic and Lactobacillus casei. Heping Zhang combines subjects such as Glutathione peroxidase, Lactobacillus plantarum, Nucleic acid sequence, 16S ribosomal RNA and Whole genome sequencing with his study of Microbiology. The various areas that Heping Zhang examines in his Lactobacillus study include Fermentation in food processing, Biotechnology, Genome, Enzyme and Lactobacillus fermentum.
In general Food science study, his work on Fermentation, Lactose, Casein and Bifidobacterium bifidum often relates to the realm of Coating, thereby connecting several areas of interest. His work carried out in the field of Probiotic brings together such families of science as Animal feed, Gut flora, Antimicrobial and Food microbiology. His research in Lactobacillus casei intersects with topics in Malondialdehyde, Endocrinology, Superoxide dismutase, Mare milk and Internal medicine.
His primary areas of investigation include Microbiology, Food science, Probiotic, Lactobacillus and Lactobacillus casei. In his work, Plasmid and Genetic diversity is strongly intertwined with Genome, which is a subfield of Microbiology. As a member of one scientific family, Heping Zhang mostly works in the field of Food science, focusing on 16S ribosomal RNA and, on occasion, Ribosomal RNA.
His study in Probiotic is interdisciplinary in nature, drawing from both Feces, Bifidobacterium, Bifidobacterium animalis, Viable count and Physiology. His Lactobacillus research is multidisciplinary, incorporating elements of Microbiome, Lactobacillus plantarum, Gut flora, Lactobacillus acidophilus and Cholesterol. His Lactobacillus casei study combines topics in areas such as Internal medicine and Gene.
Heping Zhang mostly deals with Probiotic, Food science, Gut flora, Lactobacillus and Lactobacillus casei. His biological study spans a wide range of topics, including Bifidobacterium, Bifidobacterium animalis and Intensive care medicine. His Food science research incorporates elements of Lactobacillus plantarum, Acetaldehyde and Lactococcus.
His work deals with themes such as Hypothetical protein, Genome, Gene and Microbiology, which intersect with Lactobacillus. His study in the field of Enterococcus also crosses realms of Staphylococcus equorum. His Lactobacillus casei research is multidisciplinary, relying on both Gastroenterology, Probiotic yogurt, Metabolomics and Adjunctive treatment.
Heping Zhang mainly investigates Probiotic, Lactobacillus, Microbiome, Lactobacillus plantarum and Gut flora. His Probiotic research incorporates elements of Bifidobacterium animalis, Bifidobacterium, Clostridium leptum and Metagenomics. Lactobacillus is a subfield of Food science that Heping Zhang studies.
Heping Zhang combines subjects such as Microorganism, Compost and Manure with his study of Lactobacillus plantarum. His work in the fields of Gut flora, such as Gut–brain axis, overlaps with other areas such as Anxiety. His studies deal with areas such as Lactobacillus rhamnosus, Propionibacterium and Breast milk as well as Microbiology.
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Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera
Zhihong Sun;Hugh M B Harris;Angela McCann;Chenyi Guo.
Nature Communications (2015)
Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products
Yan Bao;Yanchao Zhang;Yong Zhang;Yong Liu.
Food Control (2010)
A phylo-functional core of gut microbiota in healthy young Chinese cohorts across lifestyles, geography and ethnicities
Jiachao Zhang;Zhuang Guo;Zhengsheng Xue;Zhihong Sun.
The ISME Journal (2015)
Intestinal Microbiota Distinguish Gout Patients from Healthy Humans
Zhuang Guo;Jiachao Zhang;Zhanli Wang;Kay Ying Ang.
Scientific Reports (2016)
In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains
Zhuang Guo;Jicheng Wang;Liya Yan;Wei Chen.
Food Science and Technology International (2009)
Production and characterization of antifungal compounds produced by Lactobacillus plantarum IMAU10014.
HaiKuan Wang;YanHua Yan;JiaMing Wang;HePing Zhang.
PLOS ONE (2012)
Feed-additive probiotics accelerate yet antibiotics delay intestinal microbiota maturation in broiler chicken.
Pengfei Gao;Chen Ma;Zheng Sun;Lifeng Wang.
Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia.
Rina Wu;Liping Wang;Jicheng Wang;Haiping Li.
Journal of Basic Microbiology (2009)
Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
J. Yu;W.H. Wang;B.L.G. Menghe;M.T. Jiri.
Journal of Dairy Science (2011)
The antioxidative effects of probiotic Lactobacillus casei Zhang on the hyperlipidemic rats
Yong Zhang;Ruiting Du;Lifeng Wang;Heping Zhang.
European Food Research and Technology (2010)
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