A5059755727- Pesticide and Herbicide Environmental Studies
- Pharmaceutical and Antibiotic Environmental Impacts
- Fermentation and Sensory Analysis
- Probiotics and Fermented Foods
- Environmental Toxicology and Ecotoxicology
- Food Quality and Safety Studies
- Microbial Metabolism and Applications
- Enzyme-mediated dye degradation
- Polyamine Metabolism and Applications
- Microbial bioremediation and biosurfactants
- Analytical chemistry methods development
- Antibiotic Resistance in Bacteria
- Amino Acid Enzymes and Metabolism
- Adsorption and biosorption for pollutant removal
- Salmonella and Campylobacter epidemiology
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolic Engineering and Bioproduction
- Listeria monocytogenes in Food Safety
- Carbon and Quantum Dots Applications
- Effects and risks of endocrine disrupting chemicals
- Tea Polyphenols and Effects
- Meat and Animal Product Quality
- Dye analysis and toxicity
- Insect and Pesticide Research
- Fungal Biology and Applications
Sichuan Agricultural University
2017-2025
Ministry of Agriculture and Rural Affairs
2023-2025
Universitat Autònoma de Barcelona
2020-2022
Hebei University
2022
Norfloxacin (NOR) is a common antibiotic used in humans and animals, its high levels can cause intolerance or poisoning. Therefore, NOR animal-derived foods must be monitored due to potential side effects illegal use phenomena. This research centered on the development of an environmentally friendly electrochemical sensor for detection. Potassium carbonate activated tea branch biochar (K-TBC) as efficient waste was coated surface glassy carbon electrode (GCE), molecular-imprinted polymer...
The microbial community in vinegar has primarily been investigated by analyzing short reads to determine operational taxonomic units, but it is also crucial identify metagenome-assembled genomes (MAGs). In this study, the diversity and functionality Sichuan Baoning were examined through deep metagenomic sequencing binning. Results revealed that most prevalent phylum was Firmicutes, followed Proteobacteria unclassified Bacteria. abundant bacterial species Acetilactobacillus jinshanensis,...
Cereal vinegar is usually produced through solid-state fermentation, and the microbial community plays an important role in fermentation. In this study, composition function of Sichuan Baoning microbiota at different fermentation depths were evaluated by high-throughput sequencing combined with PICRUSt FUNGuild analysis, variations volatile flavor compounds also determined. The results revealed that no significant differences ( p > 0.05) found both total acid content pH Pei collected...
Several lactic acid bacteria (LAB) are double-edged swords in the production of Sichuan bran vinegar; on one hand, they important for flavour vinegar, but other result vinegar deterioration because their gas-producing features and resistance. These characteristics intensify difficulty managing safe using strains such as Acetilactobacillus jinshanensis subsp. aerogenes Z-1. Therefore, it is necessary to characterize mechanisms underlying tolerance. The results this study showed a survival...
As an efficient degradation strain, Sphingobium baderi SC-1 can breakdown 3-phenoxybenzoic acid (3-PBA) with high proficiency. To investigate the internal factors that regulate this process, we conducted whole-genome sequencing and successfully identified pivotal 3-PBA-degrading gene sca (1,230 bp). After was expressed in engineered bacteria, a remarkable efficiency observed, as 20 mg/L 3-PBA almost completely decomposed within 24 h. The phenol formed one of products. Notably, addition to...
Microbial interactions are essential for maintaining the stability and functionality of microbiota in fermented foods. In this study, representative strains predominant lactic acid bacteria acetic Sichuan bran vinegar were selected, their a simulated solid-state fermentation system investigated. The results reveal that biomass A. pasteurianus LA10 significantly increased both co-culture pure culture, whereas L. amylovorus LL34 (6.44 ± 0.30 lg CFU/g) was lower than culture (7.28 (p <...