A5024010764- Fermentation and Sensory Analysis
- Cancer, Hypoxia, and Metabolism
- Spectroscopy and Chemometric Analyses
- Enzyme Structure and Function
- Metabolomics and Mass Spectrometry Studies
- Microbial Metabolism and Applications
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Tea Polyphenols and Effects
- Rough Sets and Fuzzy Logic
- Advanced Chemical Sensor Technologies
- Advanced Neural Network Applications
- Biochemical and biochemical processes
- Spectroscopy Techniques in Biomedical and Chemical Research
- Multi-Criteria Decision Making
- Infrared Target Detection Methodologies
- Remote-Sensing Image Classification
- Food Quality and Safety Studies
- Numerical Methods and Algorithms
- Video Surveillance and Tracking Methods
- Probiotics and Fermented Foods
- Radar Systems and Signal Processing
- Remote Sensing and Land Use
- Digital Filter Design and Implementation
- Blind Source Separation Techniques
Sichuan University of Science and Engineering
2012-2025
North China Electric Power University
2024-2025
Yibin University
2025
Yunnan Normal University
2025
Chongqing University of Technology
2023-2024
Wuhan Institute of Technology
2024
Beijing General Research Institute of Mining and Metallurgy
2024
China Academy Of Machinery Science & Technology (China)
2016-2023
Sichuan Food Fermentation Industry Research and Design Institute
2020-2023
Yulin Normal University
2022-2023
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,...
Abstract BACKGROUND Wheat is one of the key ingredients used to make Chinese liquor, and its saccharification power protein content directly affect quality liquor. In pursuit a non‐destructive assessment wheat components optimization raw material proportions in this study introduces precise predictive model that integrates hyperspectral imaging (HSI) with stacked ensemble learning (SEL). RESULTS This extracted information from 14 different varieties employed various algorithms for...
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,...
Baijiu brewing is a complex and multifaceted multimicrobial co-fermentation process, in which various microorganisms interact to form an interdependent micro-ecosystem, subsequently influencing metabolic activities compound production. Among these microorganisms, Bacillus, important bacterial genus the liquor remains unclear its role shaping microbial community functional metabolism.