Wei-Tie Lin

发表

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

Hebin Liang, Lixin Luo, Pan Li, 2015, Applied and Environmental Microbiology.

Paenibacillus aceti sp. nov., isolated from the traditional solid-state acetic acid fermentation culture of Chinese cereal vinegar.

Lixin Luo, Pan Li, Wei-Tie Lin, 2016, International journal of systematic and evolutionary microbiology.

Characterization of activity and microbial diversity of typical types of Daqu for traditional Chinese vinegar

Lixin Luo, Pan Li, Wei-Tie Lin, 2015, Annals of Microbiology.

Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment

Xiaoquan Yang, Wei-Tie Lin, Nana Wu, 2015 .

Diversity and dynamics stability of bacterial community in traditional solid-state fermentation of Qishan vinegar

Lixin Luo, Dongdong Ye, Pan Li, 2017, Annals of Microbiology.

Effects of microbial community structure and its co-occurrence on the dynamic changes of physicochemical properties and free amino acids in the Cantonese soy sauce fermentation process.

Lixin Luo, Wei-Tie Lin, Xiaoxian Kuang, 2022, Food research international.

Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar

Lixin Luo, Pan Li, Wei-Tie Lin, 2016, Applied Microbiology and Biotechnology.

Comparison of microbial community and metabolites in spontaneous fermentation of two types Daqu starter for traditional Chinese vinegar production.

Hebin Liang, Lixin Luo, Wei-Tie Lin, 2019, Journal of bioscience and bioengineering.

Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus , Saccharomycopsis and Absidia

Hebin Liang, Lixin Luo, Wei-Tie Lin, 2019, International Journal of Food Science & Technology.

Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter

Lixin Luo, Pan Li, Wei-Tie Lin, 2016, Front. Microbiol..

Characterization of DinJ-YafQ toxin–antitoxin module in Tetragenococcus halophilus: activity, interplay, and evolution

Lixin Luo, Junwei Yan, Wei-Tie Lin, 2021, Applied Microbiology and Biotechnology.

Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR‐denaturing gradient gel electrophoresis, HPLC and plate techniques

Lixin Luo, Pan Li, Wei-Tie Lin, 2014 .

Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented by Lactobacillus casei GBHM-21 with different fat levels

Jun Ye, Wei-Tie Lin, Jian Xiong, 2016 .

Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis.

Lixin Luo, Pan Li, Wei-Tie Lin, 2017, Food microbiology.

Effects of electric field treatments on phenol compounds of brandy aging in oak barrels

Xin‐an Zeng, Bin Zhang, Wei-Tie Lin, 2013 .

Antioksidativna aktivnost hidrolizata proteina iz lišća duhana

Mouming Zhao, Wei-Tie Lin, G. Rao, 2007 .

Antioxidative Activity of Tobacco Leaf Protein Hydrolysates

Mouming Zhao, Wei-Tie Lin, G. Rao, 2007 .

Method to detect only viable cells in microbial ecology

Yongxia Guo, Jianfei Luo, Wei-Tie Lin, 2010, Applied Microbiology and Biotechnology.

Optimization of fermentation media for nitrite oxidizing bacteria using sequential statistical design.

Ju-fang Wang, Jie Ren, Wei-Tie Lin, 2008, Bioresource technology.

Comparison and Characterization of Microbial Communities in Sulfide-rich Wastewater with and without Propidium Monoazide Treatment

Yongxia Guo, Jianfei Luo, Wei-Tie Lin, 2011, Current Microbiology.

Functional genes based analysis of sulfur-oxidizing bacteria community in sulfide removing bioreactor

Yongxia Guo, Jianfei Luo, Wei-Tie Lin, 2011, Applied Microbiology and Biotechnology.

Characterization of activity and microbial diversity of typical types of Daqu for traditional Chinese vinegar

Lixin Luo, Pan Li, Wei-Tie Lin, 2015, Annals of Microbiology.

Diversity and dynamics stability of bacterial community in traditional solid-state fermentation of Qishan vinegar

Lixin Luo, Dongdong Ye, Pan Li, 2017, Annals of Microbiology.

Running title : Microbiota dynamics in cereal starters 5 6

Hebin Liang, Lixin Luo, Pan Li, 2015 .