C. Shen

发表

Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter

W. Chui, Chunlin Zhang, Z. Ao, 2011, European Food Research and Technology.

Bacterial Community Structure and Metabolic Function Succession During the Composting of Distilled Grain Waste

Yue-qin Tang, Mingzhe An, K. Kida, 2021, Applied Biochemistry and Biotechnology.

Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar.

Zhenghong Xu, Zhen-Ming Lu, Jin-Song Shi, 2019, International journal of food microbiology.

Performance and microbial community dynamics during rice straw composting using urea or protein hydrolysate as a nitrogen source: A comparative study.

Yue-qin Tang, Zhao-Yong Sun, Songtao Wang, 2021, Waste management.

Lentilactobacillus laojiaonis sp. nov., isolated from the mud in a fermentation cellar for the production of Chinese liquor.

Guanhui Bao, Yin Li, Suping Yang, 2022, International journal of systematic and evolutionary microbiology.

Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu

Zhenghong Xu, Zhen-Ming Lu, Jin-Song Shi, 2021 .

Comparative Genomics Unveils the Habitat Adaptation and Metabolic Profiles of Clostridium in an Artificial Ecosystem for Liquor Production

Zhenghong Xu, Zhen-Ming Lu, Jin-Song Shi, 2022, mSystems.

Metabolite-Based Mutualistic Interaction between Two Novel Clostridial Species from Pit Mud Enhances Butyrate and Caproate Production

Zhenghong Xu, Zhen-Ming Lu, Jin-Song Shi, 2022, Applied and environmental microbiology.

Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2017, Applied and Environmental Microbiology.

A comparison of microbial communities and volatile compounds in wheat Qu from different geographic locations

Y. Zhang, Songtao Wang, C. Xiao, 2021 .

Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter.

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2021, Food research international.

Microbiota stratification and succession of amylase-producing Bacillus in traditional Chinese Jiuqu (fermentation starters).

M. Gänzle, Songtao Wang, Jian Mao, 2020, Journal of the science of food and agriculture.

Basic flavor types and component characteristics of Chinese traditional liquors: A review.

Yang Wei, W. Zou, C. Shen, 2020, Journal of food science.

Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop.

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2022, Food research international.

Optimization of the distillation process of Chinese liquor by comprehensive experimental investigation

Weixing Huang, Hailong Li, C. Shen, 2012 .

Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry

Ping Xu, Feng Yao, Fei Tao, 2015, Scientific Reports.

Characterization of volatile compounds from Daqu‐a traditional Chinese liquor fermentation starter

W. Chui, Chunlin Zhang, Z. Ao, 2011 .

Fermented milk of cheese-derived Lactobacillus delbrueckiisubsp.bulgaricus displays potentials in alleviating alcohol-induced hepatic injury and gut dysbiosis in mice.

Wenzheng Liu, Yuxing Guo, C. Shen, 2022, Food research international.

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.

Purification and Characterization of a Novel Type I Ribosome Inactivating Protein, Pachyerosin, from Pachyrhizus erosus Seeds, and Preparation of its Immunotoxin against Human Hepatoma Cells

Yuan Cheng, Cheng Peng, C. Shen, 2014, Planta Medica.

Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation

C. Yang, Shuangping Liu, Xiaogang Liu, 2023, Frontiers in Microbiology.

Caproicibacterium amylolyticum gen. nov., sp. nov., a novel member of the family Oscillospiraceae isolated from pit clay used for making Chinese strong aroma-type liquor.

Yan Xu, Xiaojun Zhu, Yong Li, 2021, International journal of systematic and evolutionary microbiology.

Reclassification of Olsenella gallinarum as Thermophilibacter gallinarum comb. nov. and description of Thermophilibacter immobilis sp. nov., isolated from the mud in a fermentation cellar used for the production of Chinese Luzhou-flavour Baijiu.

Y. Zhang, Songtao Wang, C. Shen, 2021, International journal of systematic and evolutionary microbiology.

Blautia liquoris sp. nov., isolated from the mud in a fermentation cellar used for the production of Chinese strong-flavour liquor.

Zhenghong Xu, Zhen-Ming Lu, P. Yang, 2021, International journal of systematic and evolutionary microbiology.

Novisyntrophococcus fermenticellae gen. nov., sp. nov., isolated from an anaerobic fermentation cellar of Chinese strong-flavour baijiu.

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2021, International journal of systematic and evolutionary microbiology.

Effect of distillery sewage sludge addition on performance and bacterial community dynamics during distilled grain waste composting

Yue-qin Tang, Mingzhe An, K. Kida, 2021, Bioresource Technology.

Biochar addition reduces nitrogen loss and accelerates composting process by affecting the core microbial community during distilled grain waste composting.

Yue-qin Tang, K. Kida, Zhao-Yong Sun, 2021, Bioresource technology.

Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production.

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2021, Food research international.

[Differences of the structure, succession and function of Clostridial communities between jiupei and pit mud during Luzhou-flavour baijiu fermentation].

Zhenghong Xu, Jinsong Shi, Xiaojuan Zhang, 2020, Sheng wu gong cheng xue bao = Chinese journal of biotechnology.

Clostridium fermenticellae sp. nov., isolated from the mud in a fermentation cellar for the production of the Chinese liquor, baijiu.

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2019, International journal of systematic and evolutionary microbiology.

Characterization of microbial community profiles associated with quality of Chinese strong‐aromatic liquor through metagenomics

C. Hou, C. Shen, D. Huo, 2019, Journal of applied microbiology.

Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2021, Applied and Environmental Microbiology.

Zooming in on Butyrate-Producing Clostridial Consortia in the Fermented Grains of Baijiu via Gene Sequence-Guided Microbial Isolation

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2019, Front. Microbiol..

Anti‐Helicobacter pylori activity of Fagopyrum Tataricum (L.) Gaertn. Bran flavonoids extract and its effect on Helicobacter pylori‐induced inflammatory response

M. Cao, Jian Zhao, C. Shen, 2023, Food science & nutrition.

Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content

Wenhao Chen, K. Lou, Songtao Wang, 2021, PloS one.

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

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

Free amino acids identification and process optimization in greengage wine fermentation and flavor formation.

Yuqin Tong, Songtao Wang, Jian Zhao, 2023, Journal of food science.

Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu.

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2023, Food research international.

Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process.

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2021, Food microbiology.

Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu

Zhenghong Xu, Xiaojuan Zhang, Songtao Wang, 2022, Foods.

Lentibacillus daqui sp. nov., isolated from high-temperature Daqu, a starter for production of Chinese Jiang-flavour Baijiu.

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2023, International journal of systematic and evolutionary microbiology.

Comparative genomic analyses reveal carbohydrates-rich environment adaptability of Lentilactobacillus laojiaonis sp. nov. IM3328

Guanhui Bao, Suping Yang, Huawei Zhu, 2023, Food Bioscience.

Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2021, Applied and environmental microbiology.

Community-level bioaugmentation results in enzymatic activity- and aroma-enhanced Daqu through altering microbial community structure and metabolic function

Zhen-Ming Lu, Songtao Wang, C. Shen, 2024, Food Bioscience.