Yao Jin

发表

Co-culture with Tetragenococcus halophilus changed the response of Zygosaccharomyces rouxii to salt stress

Chongde Wu, Shangjie Yao, Rongqing Zhou, 2020 .

Microfiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties

Chongde Wu, Rongqing Zhou, Yao Jin, 2019, RSC advances.

Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu.

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

Characterizing the microbial community of Pixian Doubanjiang and analysing the metabolic pathway of major flavour metabolites

Chongde Wu, Rongqing Zhou, Yao Jin, 2021 .

Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis

Xiaojun Wang, Chongde Wu, Rongqing Zhou, 2019, LWT.

Volatiles and antioxidant activity of fermented Goji (Lycium Chinese) wine: Effect of different oak matrix (barrel, shavings and chips)

Chongde Wu, Rongqing Zhou, Yao Jin, 2017 .

Characteristics and Valorization Potential of Fermentation Waste of Greengage (Prunus mume)

Chongde Wu, Rongqing Zhou, Yao Jin, 2021, Applied Sciences.

Mechanism and kinetics of degrading aflatoxin B1 by salt tolerant Candida versatilis CGMCC 3790.

Jianlong Li, Chongde Wu, Rongqing Zhou, 2018, Journal of hazardous materials.

Aflatoxin B1 degradation by salt tolerant Tetragenococcus halophilus CGMCC 3792.

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.

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

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

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.

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.

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

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

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.

Phyllosphere microbial community of cigar tobacco and its corresponding metabolites

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

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..

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.

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.

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.

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.

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.

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

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

ENZYMATIC CHARACTERISTICS OF ALCOHOL ACETYLTRANSFERASE FROM HANSENIASPORA VALBYENSIS, A NON-SACCHAROMYCES YEAST

Yan Xu, Yao Jin, H. Wang, 2008 .

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.

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.

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.

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.

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.

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.

Fouling analysis and permeate quality evaluation of mulberry wine in microfiltration process

Xue-Chun Yu, Rongqing Zhou, Yao Jin, 2020, RSC advances.

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.

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.

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.