Chongde Wu

Jianlong Li, Chongde Wu, Rongqing Zhou, 2018, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Tanning Wastewater Treatment by Ultrafiltration: Process Efficiency and Fouling Behavior

Chongde Wu, Rongqing Zhou, Yao Jin, 2021, Membranes.

Cell surface properties and transcriptomic analysis of cross protection provided between heat adaptation and acid stress in Tetragenococcus halophilus.

Mingquan Huang, Huan Yang, Chongde Wu, 2020, Food research international.

Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai.

Chongde Wu, Dingkang Wang, Shangjie Yao, 2022, Food research international.

Quantitative strategies for detecting different levels of ethyl carbamate (EC) in various fermented food matrices: An overview

Yunfei Li, Chongde Wu, Rongqing Zhou, 2018 .

Exploring major variable factors influencing flavor and microbial characteristics of Pixian Doubanjiang.

Chongde Wu, Rongqing Zhou, Yao Jin, 2021, Food research international.

Selection and application of potential whole-cell enzymes in the esterification of Huangshui, a by-product formed during Chinese liquor-making

Chongde Wu, Rongqing Zhou, Jun Huang, 2014 .

Characterizing the effect of packaging material and storage temperature on the flavor profiles and quality of soy sauce

Chongde Wu, Jun Fan, Rongqing Zhou, 2019, Journal of Food Science and Technology.

Investigating the differences of flavor profiles between two types of soy sauce by heat-treatment

Chongde Wu, Jun Fan, Rongqing Zhou, 2019, International Journal of Food Properties.

Evaluating the feasibility of fermentation starter inoculated with Bacillus amyloliquefaciens for improving acetoin and tetramethylpyrazine in Baoning bran vinegar.

Chongde Wu, Rongqing Zhou, Jun Huang, 2017, International journal of food microbiology.

Characterizing Soy Sauce Moromi Manufactured by High-Salt Dilute-State and Low-Salt Solid-State Fermentation Using Multiphase Analyzing Methods.

Chongde Wu, Rongqing Zhou, Jun Huang, 2016, Journal of food science.

Microbial Community of Tannery Wastewater Involved in Nitrification Revealed by Illumina MiSeq Sequencing.

B. Shi, Chongde Wu, Rongqing Zhou, 2018, Journal of microbiology and biotechnology.

Genomics of lactic acid bacteria: Current status and potential applications

Chongde Wu, Rongqing Zhou, Jun Huang, 2017, Critical reviews in microbiology.

Design, Optimization and Verification of 16S rRNA Oligonucleotide Probes of Fluorescence in-situ Hybridization for Targeting Clostridium spp. and Clostridium kluyveri.

Chongde Wu, Rongqing Zhou, Yao Jin, 2018, Journal of microbiology and biotechnology.

jmbReview Design , Optimization and Verification of 16 S rRNA Oligonucleotide Probes of Fluorescence in-situ Hybridization for Targeting Clostridium spp . and Clostridium kluyveri

Chongde Wu, Rongqing Zhou, Yao Jin, 2018 .

Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication.

Chongde Wu, Liying Hao, Shangjie Yao, 2022, Comprehensive reviews in food science and food safety.

Membrane Fouling Behavior of Forward Osmosis for Fruit Juice Concentration

Chongde Wu, Rongqing Zhou, Yao Jin, 2021, Membranes.

A partial proteome reference map of Tetragenococcus halophilus and comparative proteomic and physiological analysis under salt stress

Chongde Wu, Jun Huang, Guiqiang He, 2017 .

Zygosaccharomyces rouxii Combats Salt Stress by Maintaining Cell Membrane Structure and Functionality

Min Zhang, Chongde Wu, Dingkang Wang, 2019, Journal of microbiology and biotechnology.

Heterologous expression of Lactobacillus casei RecO improved the multiple-stress tolerance and lactic acid production in Lactococcus lactis NZ9000 during salt stress.

Jian Chen, G. Du, Chongde Wu, 2013, Bioresource technology.

jmbReview Effect of Exogenous Proline on Metabolic Response of Tetragenococcus halophilus under Salt Stress

Chongde Wu, Rongqing Zhou, Jun Huang, 2017 .

Microfiltration of soy sauce: Efficiency, resistance and fouling mechanism at different operating stages

Chongde Wu, Rongqing Zhou, Yao Jin, 2020 .

Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii.

Chongde Wu, Rongqing Zhou, Yao Jin, 2022, Food microbiology.

Aspartate protects Lactobacillus casei against acid stress

Jian Chen, G. Du, Chongde Wu, 2013, Applied Microbiology and Biotechnology.

A combined physiological and proteomic approach to reveal lactic-acid-induced alterations in Lactobacillus casei Zhang and its mutant with enhanced lactic acid tolerance

W. Chen, Jian Chen, G. Du, 2011, Applied Microbiology and Biotechnology.

Characterization of Microbial Community in Daqu by PLFA Method

Zhen Qin, Chongde Wu, Rongqing Zhou, 2014 .

Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

Chongde Wu, Rongqing Zhou, Jia Zheng, 2014, European Food Research and Technology.

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

Chongde Wu, X. Liao, Rongqing Zhou, 2014 .

Analysis of volatile compounds in Chinese soy sauces moromi cultured by different fermentation processes

Chongde Wu, X. Liao, Rongqing Zhou, 2013, Food Science and Biotechnology.

Characteristics of Nitrogen Removal and Extracellular Polymeric Substances of a Novel Salt-Tolerant Denitrifying Bacterium, Pseudomonas sp. DN-23

Chongde Wu, Dan Li, Xihong Liang, 2020, Frontiers in Microbiology.

Lactobacillus casei combats acid stress by maintaining cell membrane functionality

Jian Chen, G. Du, Chongde Wu, 2012, Journal of Industrial Microbiology & Biotechnology.

Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE

Chongde Wu, Rongqing Zhou, Jia Zheng, 2014, World journal of microbiology & biotechnology.

Phyllosphere microbial community of cigar tobacco and its corresponding metabolites

Hongzhi Shi, Chongde Wu, Ruina Zhang, 2022, Frontiers in Microbiology.

Effect of Exogenous Proline on Metabolic Response of Tetragenococcus halophilus under Salt Stress.

Chongde Wu, Rongqing Zhou, Guiqiang He, 2017, Journal of microbiology and biotechnology.

Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process

Chongde Wu, Rongqing Zhou, Yao Jin, 2019, Front. Microbiol..

Characterization of Interphase Microbial Community in Luzhou-Flavored Liquor Manufacturing Pits of Various Ages by Polyphasic Detection Methods.

Chongde Wu, Rongqing Zhou, Jun Huang, 2017, Journal of microbiology and biotechnology.

Metaproteomic Characterization of Daqu, a Fermentation Starter Cultureof Chinese Liquor

Chongde Wu, Rongqing Zhou, Guiqiang He, 2016 .

Characterizing Relationship of Microbial Diversity and Metabolite in Sichuan Xiaoqu

Chongde Wu, Rongqing Zhou, Yao Jin, 2019, Front. Microbiol..

Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation

Zhiluo Que, Chongde Wu, Rongqing Zhou, 2023, Trends in Food Science & Technology.

Characterization of the flavor in traditional Pixian Doubanjiang by polyphasic quantitative detection technology.

Chongde Wu, Rongqing Zhou, Yao Jin, 2020, Food research international.

Isolation and Nitrogen Removal Characteristics of an Aerobic Heterotrophic Nitrifying-Denitrifying Bacterium, Klebsiella sp. TN-10

Chongde Wu, Rongqing Zhou, Yao Jin, 2018, Applied Biochemistry and Biotechnology.

Progress in engineering acid stress resistance of lactic acid bacteria

Chongde Wu, Rongqing Zhou, Jun Huang, 2013, Applied Microbiology and Biotechnology.

Effects of different distillation patterns on main compounds of Chinese Luzhou‐flavour raw liquors

Chongde Wu, Rongqing Zhou, Jun Huang, 2017 .

Effect of the raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce.

Chongde Wu, Jun Fan, Rongqing Zhou, 2019, Journal of the science of food and agriculture.

Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE

Xiaofei Ding, Chongde Wu, Chongde Wu, 2014, World Journal of Microbiology and Biotechnology.

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives.

Chongde Wu, Meijun Zhu, Qiang He, 2021, Journal of agricultural and food chemistry.

Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor-type Douchi

Chongde Wu, Rongqing Zhou, Jun Huang, 2016 .

Food yeasts: occurrence, functions, and stress tolerance in the brewing of fermented foods

Min Zhang, Chongde Wu, Dingkang Wang, 2022, Critical reviews in food science and nutrition.

Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure.

Chongde Wu, Jun Fan, Rongqing Zhou, 2019, Food research international.

Metabolic response of Tetragenococcus halophilus under salt stress

Chongde Wu, Rongqing Zhou, Jun Huang, 2017, Biotechnology and Bioprocess Engineering.

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Chongde Wu, Rongqing Zhou, Jun Huang, 2013 .

Heat preadaptation improved the ability of Zygosaccharomyces rouxii to salt stress: a combined physiological and transcriptomic analysis

Min Zhang, Chongde Wu, Dingkang Wang, 2020, Applied Microbiology and Biotechnology.

Heat preadaptation improved the ability of Zygosaccharomyces rouxii to salt stress: a combined physiological and transcriptomic analysis

Min Zhang, Chongde Wu, Dong Zhao, 2020, Applied microbiology and biotechnology.

Effect of co-culture with Tetragenococcus halophilus on the physiological characterization and transcription profiling of Zygosaccharomyces rouxii.

Chongde Wu, Shangjie Yao, Rongqing Zhou, 2019, Food research international.

Exploring a degradation strategy for biogenic amines based on the Cantonese soy sauce production method

Chongde Wu, Rongqing Zhou, Yao Jin, 2021 .

Comparative physiological and transcriptomic analyses reveal salt tolerance mechanisms of Zygosaccharomyces rouxii

Chongde Wu, Dingkang Wang, Rongqing Zhou, 2019, Process Biochemistry.

Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii

Chongde Wu, Rongqing Zhou, Jun Huang, 2013, Annals of Microbiology.

Heat Adaptation Induced Cross Protection Against Ethanol Stress in Tetragenococcus halophilus: Physiological Characteristics and Proteomic Analysis

Han Yang, Chongde Wu, Min Zhang, 2021, Frontiers in Microbiology.

Acid tolerance response of Tetragenococcus halophilus: A combined physiological and proteomic analysis

Chongde Wu, Rongqing Zhou, Jun Huang, 2016 .

Characterizing microbial community and metabolites of Cantonese soy sauce

Chongde Wu, Rongqing Zhou, Yao Jin, 2021 .

Formation of Biofilm by Tetragenococcus halophilus Benefited Stress Tolerance and Anti-biofilm Activity Against S. aureus and S. Typhimurium

Chongde Wu, Liying Hao, Shangjie Yao, 2022, Frontiers in Microbiology.

Co-culture with Tetragenococcus halophilus improved the ethanol tolerance of Zygosaccharomyces rouxii by maintaining cell surface properties.

Chongde Wu, Liying Hao, Shangjie Yao, 2021, Food microbiology.

Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process.

Jun Huang, Chongde Wu, Xiaofei Ding, 2015, Journal of food science.

Exploration of sodium lactate as the draw solute of forward osmosis for food processing

L. Zihe, Chongde Wu, Rongqing Zhou, 2021 .

Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features

Chongde Wu, X. Liao, Rongqing Zhou, 2014 .

Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus.

Chongde Wu, Rongqing Zhou, Yao Jin, 2019, International journal of food microbiology.

Enhanced acid tolerance in Lactobacillus casei by adaptive evolution and compared stress response during acid stress

Jian Chen, G. Du, Chongde Wu, 2012, Biotechnology and Bioprocess Engineering.

Assessment of highly concentrated pear juice production through single-run forward osmosis using sodium lactate as the draw solute

Chongde Wu, Rongqing Zhou, Yao Jin, 2022, Journal of Food Engineering.

Mechanism of Enhancing Pyrazines in Daqu via Inoculating Bacillus licheniformis with Strains Specificity

Chongde Wu, Rongqing Zhou, Yao Jin, 2023, Foods.

Exogenous fatty acid renders the improved salt tolerance in Zygosaccharomyces rouxii by altering lipid metabolism

Chongde Wu, Jiufu Qin, Dingkang Wang, 2023, LWT.

Metabolomics analysis of salt tolerance of Zygosaccharomyces rouxii and guided exogenous fatty acid addition for improved salt tolerance.

Chongde Wu, Dingkang Wang, Rongqing Zhou, 2022, Journal of the science of food and agriculture.

An improved and validated sample cleanup method for analysis of ethyl carbamate in Chinese liquor.

Chongde Wu, Rongqing Zhou, Q. Xia, 2014, Journal of food science.

Cross protection of lactic acid bacteria during environmental stresses: Stress responses and underlying mechanisms

Huan Yang, Chongde Wu, M. He, 2021 .

Comprehensive Transcriptomic Analysis of Heterotrophic Nitrifying Bacterium Klebsiella sp. TN-10 in Response to Nitrogen Stress

Mingquan Huang, Chongde Wu, Rongqing Zhou, 2022, Microorganisms.

Formation of biofilm changed the responses of Tetragenococcus halophilus to ethanol stress revealed by transcriptomic and proteomic analyses.

Chongde Wu, Jiufu Qin, Shangjie Yao, 2022, Food research international.

Interphase microbial community characteristics in the fermentation cellar of Chinese Luzhou-flavor liquor determined by PLFA and DGGE profiles

Chongde Wu, Rongqing Zhou, Jun Huang, 2015 .

Eubacterial and archaeal community characteristics in the man-made pit mud revealed by combined PCR-DGGE and FISH analyses

Chongde Wu, Rongqing Zhou, Jun Huang, 2014 .

Stress Responses of Lactococcus lactis

Jian Chen, G. Du, Chongde Wu, 2011 .

Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem.

Chongde Wu, Rongqing Zhou, Yao Jin, 2020, Food research international.

Casein-dextran complexes subjected to microfiltration: Colloidal properties and their corresponding processing behaviors

Chongde Wu, Rongqing Zhou, Yao Jin, 2021, Journal of Food Engineering.

Characterising the mechanism of abating biogenic amines accumulation by cocultures of Zygosaccharomyces rouxii and Tetragenococcus halophilus

Chongde Wu, Rongqing Zhou, Yao Jin, 2022, LWT.

Effect of COD loading on nitrification ability and microbial communities of activated sludge from aerobic nitrifying reactor.

Zhengwei Li, Chongde Wu, Rongqing Zhou, 2020, Canadian journal of microbiology.

Physiological and proteomic analysis of Lactobacillus casei in response to acid adaptation

Chongde Wu, Juan Zhang, Guiqiang He, 2014, Journal of Industrial Microbiology & Biotechnology.

Progress in engineering acid stress resistance of lactic acid bacteria

Chongde Wu, Rongqing Zhou, Jun Huang, 2014, Applied Microbiology and Biotechnology.

Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation.

Chongde Wu, Rongqing Zhou, Yao Jin, 2022, Food Research International.

Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii

Chongde Wu, Rongqing Zhou, Jun Huang, 2014, Annals of Microbiology.

Aspartate protects Lactobacillus casei against acid stress

Jian Chen, G. Du, Chongde Wu, 2013, Applied Microbiology and Biotechnology.

Arginine deiminase pathway of Tetragenococcus halophilus contributes to improve the acid tolerance of lactic acid bacteria.

Chongde Wu, Dingkang Wang, Rongqing Zhou, 2023, Food microbiology.

A combined physiological and proteomic approach to reveal lactic-acid-induced alterations in Lactobacillus casei Zhang and its mutant with enhanced lactic acid tolerance

Jian Chen, G. Du, Wei Chen, 2011, Applied Microbiology and Biotechnology.

Effect of oak matrix (barrel and toasted chips) on the volatiles in Goji (Lycium Chinese) wine

Chongde Wu, Rongqing Zhou, Jun Huang, 2018 .

Engineering acetyl-CoA metabolism to enhance stress tolerance of yeast by regulating membrane functionality

Huan Xia, Chongde Wu, Dingkang Wang, 2023, Food Microbiology.

Effect of NaCl on nitrification performance and extracellular polymeric substance characteristic of Klebsiella sp. TN-10

Chongde Wu, Yao Jin, Jun Huang, 2019, Environmental Science and Pollution Research.

Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)

Chongde Wu, Rongqing Zhou, Jun Huang, 2016 .

Exploring the Successions in Microbial Community and Flavor of Daqu during Fermentation Produced by Different Pressing Patterns

Chongde Wu, Rongqing Zhou, Yao Jin, 2023, Foods.

Discriminating the effects of microbial fortification on quality of Pixian Doubanjiang-pei manufactured by different chili varieties

Chongde Wu, Rongqing Zhou, Yao Jin, 2023, Food Bioscience.

Characterization of archaeal community in Luzhou‐flavour pit mud

Chongde Wu, Rongqing Zhou, Jun Huang, 2015 .

Mining the factors driving the succession of microbial community in pit mud used for the production of Nongxiangxing baijiu

Chongde Wu, Rongqing Zhou, Yao Jin, 2024, LWT.

Research recap of membrane technology for tannery wastewater treatment: a review

Chongde Wu, Rongqing Zhou, Yao Jin, 2023, Collagen and Leather.

Design, Optimization and Verification of 16S rRNA Oligonucleotide Probes of Fluorescence in-situ Hybridization for Targeting Clostridium spp. and Clostridium kluyveri.

Chongde Wu, Rongqing Zhou, Yao Jin, 2018, Journal of microbiology and biotechnology.

Enhancing viability of dried lactic acid bacteria prepared by freeze drying and spray drying via heat preadaptation.

Chongde Wu, Liying Hao, Pan Huang, 2023, Food microbiology.

Pre-ozonation coupled with forward osmosis with fertilizer as draw solution for simultaneous wastewater treatment and agricultural irrigation

Chongde Wu, Rongqing Zhou, Yao Jin, 2024, Desalination.