Area of research
Food Science · Molecular Biology
Research interest
Research interests include Fermentation, Food science, Lactic acid, Lactobacillus, Chemistry, and Flavor.
Integrated transcriptome and metabolome analysis of liver reveals unsynchronized growth mechanisms in blunt-snout bream (Megalobrama amblycephala)
Unraveling the core functional microbiota involved in metabolic network of characteristic flavor development during soy sauce fermentation
Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation
Comparison of the quality of suansun product between starter inoculation and natural fermentation
Fermentation of olive pulp by <i>Limosilactobacillus fermentum</i><scp>NCU001464</scp>: physicochemical properties, biological activity and bioactive phenols
Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation
Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making
Lactic acid bacteria with anti-hyperuricemia ability: Screening in vitro and evaluating in mice
Metagenomic analysis of microbial-community structure and function during the fermentation of suansun, a Chinese traditional bamboo shoot
Metatranscriptomics unravel the formation mechanism of key flavors during the natural fermentation of suansun, a Chinese traditional fermented bamboo shoot
Characterization, mechanism and <i>in vivo</i> validation of <i>Helicobacter pylori</i> antagonism by probiotics screened from infants’ feces and oral cavity
Application of soy protein isolate–xylose conjugates for improving the viability and stability of probiotics microencapsulated by spray drying
Two-stage fermentation of corn and soybean meal mixture by Bacillus subtilis and Lactobacillus acidophilus to improve feeding value: optimization, physicochemical property, and microbial community
The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots
Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment
Effect of homo‐ and hetero‐fermentative lactic acid bacteria on physicochemical properties, amino acid, and volatile flavor compounds during paocai fermentation by pure culture
Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation
Influence of Probiotic Fermented Fruit and Vegetables on Human Health and the Related Industrial Development Trend
Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China
Screening, Safety Evaluation, and Mechanism of Two Lactobacillus fermentum Strains in Reducing the Translocation of Staphylococcus aureus in the Caco-2 Monolayer Model
Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables
Bacterial community dynamics and physicochemical characteristics in natural fermentation of jiang‐shui, a traditional food made in northwest China
Effects of salt concentration on Chinese sauerkraut fermentation
Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses
Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation