Yi Cao
Sichuan University
62 Papers
260 Citations
Yi Cao is an academic researcher from Sichuan University. The author has contributed to research in topics: Dunaliella salina & Complementary DNA. The author has an hindex of 15, co-authored 62 publications.
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Papers
Effect of nitrogen-starvation, light intensity and iron on triacylglyceride/carbohydrate production and fatty acid profile of Neochloris oleoabundans HK-129 by a two-stage process
TL;DR: Nitrogen starvation period and light intensity had marked effects on TAG/carbohydrate accumulation and fatty acids profile, compared to iron concentration, which is suitable for biodiesel synthesis.
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One-step direct transesterification of wet yeast for biodiesel production catalyzed by magnetic nanoparticle-immobilized lipase
Xiyue Cao,Hui Xu,Fosheng Li,Yijun Zou,Yulu Ran,Xiaorui Ma,Yu Cao,Qingrui Xu,Dairong Qiao,Yi Cao +9 more
TL;DR: The optimized conditions for the direct conversion of immobilized lipase to esterified wet yeast (one-step) were: enzyme dosage 2.5 g, reaction temperature 35 °C; water content 15 %; and molar ratio of n-hexane to methanol 3: 1.11 %.
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Design, Recombinant Expression, and Antibacterial Activity of the Cecropins–Melittin Hybrid Antimicrobial Peptides
TL;DR: Antimicrobial activity assay showed that both of the two hybrid antimicrobial peptides had strong antibacterial abilities against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumoniae, Bacilli subtilis, Bacillus thuringiensis, and Salmonella derby.
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Removal of mercury(II), lead(II) and cadmium(II) from aqueous solutions using Rhodobacter sphaeroides SC01.
Yan-Qiu Su,Yang-Juan Zhao,Weijia Zhang,Guo-Cheng Chen,Han Qin,Dairong Qiao,Yang-Er Chen,Yi Cao +7 more
TL;DR: Rhodobacter (R.) sphaeroides SC01 had good Pb removal ability by biosorption and precipitation and will be potentially useful for removal of Pb in industrial effluents.
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Extraction of water-soluble polysaccharides (WSPS) from Chinese truffle and its application in frozen yogurt
TL;DR: In this paper, WSPS were extracted from Chinese truffle by RSM combined with single-factor screening, and applied into milk to make a frozen yogurt, which contained 86.37% carbohydrates, 3.15% proteins, 7.54% moisture and 2.88% ash.
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