Qi Li

发表

Lysine-Based Site-Directed Mutagenesis Increased Rigid β-Sheet Structure and Thermostability of Mesophilic 1,3-1,4-β-Glucanase.

Cheng-tuo Niu, Linjiang Zhu, Peiyu Zhu, 2015, Journal of agricultural and food chemistry.

Simultaneous enhanced catalytic activity and thermostability of a 1,3-1,4-β-glucanase from Bacillus amyloliqueformis by chemical modification of lysine residues

Cheng-tuo Niu, Linjiang Zhu, Qi Li, 2014, Biotechnology Letters.

Malt derived proteins: Effect of protein Z on beer foam stability

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2018, Food Bioscience.

The FKS family genes cause changes in cell wall morphology resulted in regulation of anti-autolytic ability in Saccharomyces cerevisiae.

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2018, Bioresource technology.

Characterization of a New 1,3-1,4-β-Glucanase Gene from Bacillus tequilensis CGX5-1

Xi Chen, Cheng-tuo Niu, Qi Li, 2014, Applied Biochemistry and Biotechnology.

[Research progresses in microbial 1,3-1,4-β-glucanase: protein engineering and industrial applications].

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2019, Sheng wu gong cheng xue bao = Chinese journal of biotechnology.

Simultaneous determination of diethylacetal and acetaldehyde during beer fermentation and storage process.

Cheng-tuo Niu, Qi Li, F. Zheng, 2018, Journal of the science of food and agriculture.

Revealing the changes of microbiota structure and function in broad bean paste mediated by sunlight and ventilation

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2022, LWT.

Thermostable Bacillus amyloliquefaciens β-1, 3-1, 4-glucanase: In Vitro Evolution

Qi Li, Jiufu Qin, Yongxian Li, 2010 .

[Optimization of cloning and expression of beta-glucanase gene from Bacillus amyloliquefaciens].

Linjiang Zhu, Qi Li, Yongxian Li, 2009, Sheng wu gong cheng xue bao = Chinese journal of biotechnology.

[Improvement of thermostability of beta-1,3-1,4-glucanase from Bacillus amyloliquefaciens BS5582 through in vitro evolution].

Qi Li, Jiufu Qin, F. Zheng, 2010, Sheng wu gong cheng xue bao = Chinese journal of biotechnology.

Induction, separation and identification of haploid strains from industrial brewer's yeast.

Qi Li, Jinjing Wang, Weina Xu, 2015, Wei sheng wu xue bao = Acta microbiologica Sinica.

Molecular engineering of l-aspartate-α-decarboxylase for improved activity and catalytic stability

Yin Li, Qi Li, Zhen Cai, 2017, Applied Microbiology and Biotechnology.

Strengthening of Cell Wall Structure Enhances Stress Resistance and Fermentation Performance in Lager Yeast

Qi Li, Jinjing Wang, Xin’er Li, 2014 .

Intracellular Adenosine Triphosphate (ATP) Content Sensitively Reflects Subtle Differences in Yeast Physiology

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2019, Journal of the American Society of Brewing Chemists.

Metabolic energy variation of yeast affects its antioxidant properties in beer brewing

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2021, Systems Microbiology and Biomanufacturing.

Purification and Characterization of a New Metallo-Neutral Protease for Beer Brewing from Bacillus amyloliquefaciens SYB-001

Qi Li, Jinjing Wang, A. Xu, 2013, Applied Biochemistry and Biotechnology.

Unraveling the Mechanisms for Low-Level Acetaldehyde Production during Alcoholic Fermentation in Saccharomyces pastorianus Lager Yeast.

Cheng-tuo Niu, Qi Li, Chun-feng Liu, 2019, Journal of agricultural and food chemistry.

Screening lager yeast with higher ethyl-acetate production by adaptive laboratory evolution in high concentration of acetic acid

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2021, World Journal of Microbiology and Biotechnology.

Transcriptomic and metabolomic analysis reveals genes related to stress tolerance in high gravity brewing

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2022, World Journal of Microbiology and Biotechnology.

Unraveling the mystery of ‘bask in daytime and dewed at night’ technique in doubanjiang (broad bean paste) fermentation

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2021 .

Fed-Batch Fermentation of Saccharomyces pastorianus with High Ribonucleic Acid Yield

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2022, Foods.

Enhanced acidic stability of a Bacillus 1,3-1,4-β-glucanase through pH-based molecular dynamics simulation for efficient application in brewing industry

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2022, Process Biochemistry.

Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2020, Journal of Food Science and Technology.

Improving the electro-transformation efficiency of Corynebacterium glutamicum by weakening its cell wall and increasing the cytoplasmic membrane fluidity

Linjiang Zhu, Qi Li, Yili Ruan, 2015, Biotechnology Letters.

Reverse metabolic engineering in lager yeast: impact of the NADH/NAD+ ratio on acetaldehyde production during the brewing process

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2018, Applied Microbiology and Biotechnology.

Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability

Qi Li, Jinjing Wang, Weina Xu, 2014, World journal of microbiology & biotechnology.

Cell wall polysaccharides: before and after autolysis of brewer’s yeast

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2018, World journal of microbiology & biotechnology.

Isolation, identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang (broad bean paste) fermentation

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2022, Food Bioscience.

Improving the electro-transformation efficiency of Corynebacterium glutamicum by weakening its cell wall and increasing the cytoplasmic membrane fluidity

Linjiang Zhu, Qi Li, Yili Ruan, 2015, Biotechnology Letters.

Cell wall polysaccharides: before and after autolysis of brewer’s yeast

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2018, World Journal of Microbiology and Biotechnology.

Improvement in the Anti-staling Capability of Beer by Genetically Modifying Industrial Brewing Yeast with High Glutathione Content

Qi Li, Kai Jiang, Guoxian Gu, 2007 .

Adaptive evolution of Aspergillus oryzae 3.042 strain and process optimization to reduce the formation of tyrosine crystals in broad bean paste.

Cheng-tuo Niu, Qi Li, F. Zheng, 2018, Journal of food biochemistry.

Identification, soluble expression, and characterization of a novel endo-inulinase from Lipomyces starkeyi NRRL Y-11557.

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2019, International journal of biological macromolecules.

Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2020 .

Analysis of bacterial community dynamics in the manufacture process of lajiaojiang (red chili paste)

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2020 .

Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation.

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2021, Food chemistry.

Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2022, Systems Microbiology and Biomanufacturing.

Comparative proteome and transcriptome analysis of lager brewer's yeast in the autolysis process.

Qi Li, Jinjing Wang, Weina Xu, 2014, FEMS yeast research.

Identification of gas-forming spoilage bacteria in chili sauce and its control using nisin and salt

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2020 .

Systematic analysis of the aroma profiles produced by Zygosaccharomyces rouxii Y-8 in different environmental conditions and its contribution to doubanjiang (broad bean paste) fermentation with different salinity

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2022, LWT.

Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis.

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2022, Food chemistry.

Batch‐batch stable microbial community in the traditional fermentation process of huyumei broad bean pastes

Linjiang Zhu, Qi Li, Zihao Fan, 2017, Letters in applied microbiology.

Isolation and identification of gas-producing spoilage microbes in fermented broad bean paste

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2018 .

Development of a Rapid and Sensitive Fluorescence Sensing Method for the Detection of Acetaldehyde in Alcoholic Beverages

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2022, Foods.

[Effects of knockout ECM25/YJL201W gene in brewing yeast on beer flavor stability].

Qi Li, W. Shen, Guoxian Gu, 2008, Sheng wu gong cheng xue bao = Chinese journal of biotechnology.

The use of atmospheric and room temperature plasma mutagenesis to create a brewing yeast with reduced acetaldehyde production

Cheng-tuo Niu, Qi Li, Yaping Tian, 2018, Journal of the Institute of Brewing.

Development of Industrial Brewing Yeast with Low Acetaldehyde Production and Improved Flavor Stability

Qi Li, Jinjing Wang, Nan Shen, 2013, Applied Biochemistry and Biotechnology.

Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2021, LWT.

A Novel Approach to Develop Lager Yeast with Higher NADH Availability to Improve the Flavor Stability of Industrial Beer

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2021, Foods.

Higher NADH availability of lager yeast increases the flavor stability of beer.

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2020, Journal of agricultural and food chemistry.

Improvement of beer flavor stability by screening anti--staling brewers' yeast

Qi Li, Guoxian Gu, Xu-chu Pan, 2004 .

Reverse metabolic engineering in lager yeast: impact of the NADH/NAD+ ratio on acetaldehyde production during the brewing process

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2018, Applied Microbiology and Biotechnology.

Study on the Gibberellic Acid Residues in Brewing

Linjiang Zhu, Qi Li, Chun-feng Liu, 2013 .

Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes.

Qi Li, Jinjing Wang, Yupeng Han, 2015, Food chemistry.

Production of a thermostable 1,3-1,4-β-glucanase mutant in Bacillus subtilis WB600 at a high fermentation capacity and its potential application in the brewing industry.

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2018, International journal of biological macromolecules.

Rational design of thermostability in bacterial 1,3-1,4-β-glucanases through spatial compartmentalization of mutational hotspots

Cheng-tuo Niu, Linjiang Zhu, Qi Li, 2017, Applied Microbiology and Biotechnology.

Rational Design of Disulfide Bonds Increases Thermostability of a Mesophilic 1,3-1,4-β-Glucanase from Bacillus terquilensis

Cheng-tuo Niu, Linjiang Zhu, Qi Li, 2016, PloS one.

Construction of a highly thermostable 1,3-1,4-β-glucanase by combinational mutagenesis and its potential application in the brewing industry

Cheng-tuo Niu, Linjiang Zhu, Qi Li, 2016, Biotechnology Letters.

Stepwise metabolic engineering of Candida tropicalis for efficient xylitol production from xylose mother liquor

Zhen Chen, Qi Li, Junhua Wang, 2021, Microbial Cell Factories.

A CRISPR–Cas9 system for multiple genome editing and pathway assembly in Candida tropicalis

Liming Liu, Qi Li, Jingyu Zhou, 2020, Biotechnology and bioengineering.

Enhanced acidic resistance ability and catalytic properties of Bacillus 1,3-1,4-β-glucanases by sequence alignment and surface charge engineering.

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2021, International journal of biological macromolecules.

Permeability analysis of high-adjunct-ratio spent grain layer in the high-gravity wort separation process

Linjiang Zhu, Qi Li, Yongxian Li, 2015 .

[Regulations of RLM1 gene affect the anti-autolytic ability of lager yeast].

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2019, Sheng wu gong cheng xue bao = Chinese journal of biotechnology.

Monitoring the Microbial Conditions in Breweries in Yangtze River Delta Region, China

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2018 .

Residue analysis of gibberellic acid isomer (iso-GA3) in brewing process and its toxicity evaluation in mice.

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2019, Regulatory toxicology and pharmacology : RTP.

Isomerization of Gibberellic Acid During the Brewing Process.

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2019, Journal of food science.

Application of Rep-PCR fingerprint in rapid identification of beer-spoilage bacteria

Qi Li, F. Zheng, Guoxian Gu, 2006 .

Screening of thermosensitive autolytic mutant brewer's yeast and transcriptomic analysis of heat stress response.

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2020, Canadian journal of microbiology.

Molecular engineering of l-aspartate-α-decarboxylase for improved activity and catalytic stability

Qi Li, Zhen Cai, Yongxian Li, 2017, Applied Microbiology and Biotechnology.

Proteomic Analysis of Hop Bitter Compound Iso-α-acid Tolerance in Beer Spoilage Lactobacillus casei 2-9-5

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2021, Journal of the American Society of Brewing Chemists.

Roles of Divalent-Cation Transporter Genes mntB and mntC of Beer Spoilage Bacteria in Resisting Hop Bitter Compound Iso-α-Acid

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2020 .

Simultaneous enhancement of barley β-amylase thermostability and catalytic activity by R115 and T387 residue sites mutation.

Cheng-tuo Niu, Qi Li, Xuelian Wang, 2019, Biochemical and biophysical research communications.

Process optimization of the extraction condition of β‐amylase from brewer's malt and its application in the maltose syrup production

Cheng-tuo Niu, Qi Li, F. Zheng, 2018, Biotechnology and applied biochemistry.

Domesticating brewing yeast for decreasing acetaldehyde production and improving beer flavor stability

Qi Li, Jinjing Wang, Nan Shen, 2014, European Food Research and Technology.

[Physiological changes of Saccharomyces cerevisiae during serial re-pitching: a review].

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2018, Sheng wu gong cheng xue bao = Chinese journal of biotechnology.

Anthocyanins composition and antioxidant activity of purple rice and color degradation under sunlight exposure of purple rice wine

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2022, Journal of Food Measurement and Characterization.

Evaluation of emerging factors blocking filtration of high-adjunct-ratio wort.

Linjiang Zhu, Qi Li, F. Zheng, 2014, Journal of agricultural and food chemistry.

Physiological Changes of Beer Brewer's Yeast During Serial Beer Fermentation

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2019, Journal of the American Society of Brewing Chemists.

Genome Analysis of the Yeast M14, an Industrial Brewing Yeast Strain Widely Used in China

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2018, Journal of the American Society of Brewing Chemists.

Microarray studies on lager brewer's yeasts reveal cell status in the process of autolysis.

Qi Li, Jinjing Wang, Weina Xu, 2014, FEMS yeast research.

Rationally designed perturbation factor drives evolution in Saccharomyces cerevisiae for industrial application

Xin Xu, Qi Li, Chunfeng Liu, 2018, Journal of industrial microbiology & biotechnology.

Comparative analysis of the effect of protein Z4 from barley malt and recombinant Pichia pastoris on beer foam stability: Role of N-glycosylation and glycation.

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2018, International journal of biological macromolecules.

Composition, source, and influencing factors of white spots formation in soybean paste.

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2020, Journal of food science.

Evaluating the physiology and fermentation performance of the lager yeast during very high gravity brewing with increased temperature

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2022, LWT.

Enhancing the hydrolysis of corn starch using optimal amylases in a high-adjunct-ratio malt mashing process

Linjiang Zhu, Qi Li, T. Ma, 2017, Food Science and Biotechnology.

Engineering the cytosolic NADH availability in lager yeast to improve the aroma profile of beer

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2019, Biotechnology Letters.

Effects of thermal treatment on alliin and its related sulfides during black garlic processing

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2022, LWT.

Influencing factors of hydrogen bonding intensity in beer

Qi Li, Jian-Jun Dong, Chun-feng Liu, 2014, Journal of Food Science and Technology.

Antioxidative Capacity of Proanthocyanidins from China Bitter Humulus Lupulus in Vitro

Qi Li, Chun-feng Liu, Y. Shan, 2013 .

Effect of environmental stresses during fermentation on brewing yeast and exploration on the novel flocculation-associated function of RIM15 gene.

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2023, Bioresource technology.

Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2023, Applied and environmental microbiology.

Screening of strains with potential hypoglycemic effect and its application in fermented garlic production

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2022, Systems Microbiology and Biomanufacturing.

Discovery of novel highly active and stable aspartate dehydrogenases

Qi Li, Yongxian Li, T. Zhu, 2017, Scientific Reports.

Effect of yeast physiological indexes on proteinase A secretion detected by resonance light scattering technique

Qi Li, Chun-feng Liu, Jing Wang, 2014, European Food Research and Technology.

Genome comparison of three lager yeasts reveals key genes affecting yeast flocculation during beer fermentation.

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2021, FEMS yeast research.

Heterologous expression of Hordeum vulgare protein Z4 in Pichia pastoris shows increased structural stability

Qi Li, Jinjing Wang, Xuelian Wang, 2016 .

Revealing the contributions of sunlight-expose process and core-microbiota metabolism on improving the flavor profile during Doubanjiang fermentation

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2023, Food Bioscience.

Simultaneous Determination of Maltooligosaccharides in Beer Using HPLC-ELSD and Their Influence on Beer Foam Stability

Qi Li, Jinjing Wang, Xi Chen, 2015 .

Minimize the Xylitol Production in Saccharomyces cerevisiae by Balancing the Xylose Redox Metabolic Pathway

W. Xiao, Qi Li, Yixuan Zhu, 2021, Frontiers in Bioengineering and Biotechnology.