A5102735681- Fermentation and Sensory Analysis
- Microbial Metabolism and Applications
- Tea Polyphenols and Effects
- Spectroscopy and Chemometric Analyses
- Advanced Nanomaterials in Catalysis
- Advanced Chemical Sensor Technologies
- Advanced biosensing and bioanalysis techniques
- Biofuel production and bioconversion
- Phytochemicals and Antioxidant Activities
- Microbial Metabolic Engineering and Bioproduction
- Probiotics and Fermented Foods
- Electrochemical sensors and biosensors
- Food Quality and Safety Studies
- Carbon and Quantum Dots Applications
- Biochemical and biochemical processes
- Meat and Animal Product Quality
- Thermochemical Biomass Conversion Processes
- Water Quality Monitoring and Analysis
- Identification and Quantification in Food
- Biodiesel Production and Applications
- Gut microbiota and health
- Metabolomics and Mass Spectrometry Studies
- Pesticide and Herbicide Environmental Studies
- Genomics and Phylogenetic Studies
- Nanocluster Synthesis and Applications
Sichuan University of Science and Engineering
2016-2025
Yibin University
2023-2024
Wuhan Institute of Technology
2024
Beijing Technology and Business University
2023
Zigong First People's Hospital
2016-2020
Bioengineering Center
2019-2020
Young Invincibles
2013
Wuhan Blood Center
2012
The Ohio State University
2004
High-temperature Daqu , also called Jiang-flavor is the saccharifying and fermenting agent for brewing Baijiu. During spontaneous solid-state fermentation of high-temperature variations in temperature moisture lead to microbial diversity various metabolites, contributing different colors (customarily referred as white black yellow red production). We aimed investigate differences communities, physicochemical indices, potential functions among with (labeled QW, QB, QY, QR) by amplicon...
Nongxiangxing Baijiu is a liquor widely consumed in China and whose flavor vary considerably depending on the production area. Daqu common fermentation starter for significantly affects of Baijiu. The present study aimed to evaluate differences structure potential functions microbial communities, as well volatile metabolites daqu samples obtained from different areas. A total 36 microorganisms were found five areas China. Saccharopolyspora, Pantoea, Pediococcuss, Thermomyces, Issatchenkia,...
Chinese liquor is one of the world's best-known distilled spirits and largest spirit category by sales. The unique traditional solid-state fermentation technology used to produce has been in continuous use for several thousand years. diverse dynamic microbial community a starter main contributor brewing. However, little known about ecological distribution functional importance these members. In this study, metatranscriptomics was comprehensively explore active members key transcripts with...
Jiang-flavor (JF) daqu is a liquor starter used for production of JF baijiu, well-known distilled in China. Although high temperature stage (70°C) necessary qualifying daqu, little known regarding its active microbial community and functional enzymes, along with role generating flavor precursors baijiu aroma. In this investigation, based on metatranscriptomics, fungi, such as Aspergillus Penicillium, were identified the most members 230 carbohydrate-active enzymes potential saccharifying at...
Traditional Chinese liquor (Baijiu) solid state fermentation technology has lasted for several thousand years. The microbial communities that enrich in starter are important fermentation. However, the still under-characterized. In this study, 454 pyrosequencing was applied to comprehensively analyze diversity, function and dynamics of two most-consumed starters (Jiang- Nong-flavor) during production. total, 315 83 bacterial genera 72 47 fungal were identified Jiang- Nong-flavor starter,...
High-throughput sequencing combined with a null model test was used to reveal the structural characteristics and assembly mechanisms of microbial communities in surface Daqu (SD) core (CD) during fermentation. The results showed that community differentiation occurs fermentation, which resulted differences between SD CD communities. In SD, Saccharomycetales Mucorales were predominant fungal communities, Lactobacillales bacterial Meanwhile, CD, Eurotiales Bacillales dominant co-occurrence...
Daqu is one of the most important fermentation starters for Baijiu production, and different types have been reported. However, are poorly understood. In present study, four were thoroughly characterized based on biochemical composition, volatile compounds microbial community structure. Significant differences observed in physicochemical properties analyzed herein (p < 0.05). Moreover, 48 components detected samples, thus enabling identification 18 discriminant markers Daqu. addition,...