Li-Juan Chai

发表

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.

Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation.

Zhenghong Xu, Zhen-Ming Lu, Jin-Song Shi, 2020, Food research international.

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.

Extreme sugar accumulation in late fig ripening is accompanied by global changes in sugar metabolism and transporter gene expression

A. Schaffer, M. Flaishman, Huiqin Ma, 2022, Physiologia plantarum.

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.

Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar.

Li-Juan Chai, Gu Fang, X. Zhong, 2021, International journal of food microbiology.

Hepatoprotective Effect of Cereal Vinegar Sediment in Acute Liver Injury Mice and Its Influence on Gut Microbiota

Zhenghong Xu, Wenhui Duan, Zhen-Ming Lu, 2021, Frontiers in Nutrition.

Lactobacillus jinshani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar

Zhenghong Xu, Zhen-Ming Lu, Li-Juan Chai, 2019, Antonie van Leeuwenhoek.

Distinct co-occurrence patterns and driving forces of abundant and rare bacterial communities in the multispecies solid-state fermentation process of cereal vinegar

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2021, Systems Microbiology and Biomanufacturing.

A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation

Cheng-tuo Niu, Zhenghong Xu, Zhen-Ming Lu, 2020, Applied and Environmental Microbiology.

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.

Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar.

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

Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar.

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2020, Food microbiology.

Komagataeibacter europaeus improves community stability and function in solid-state cereal vinegar fermentation ecosystem: Non-abundant species plays important role.

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

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.

A bottom-up approach to develop simplified microbial community model with desired functions: Application for efficient fermentation of broad bean paste with low salinity.

Cheng-tuo Niu, Zhenghong Xu, Zhen-Ming Lu, 2020, Applied and environmental microbiology.

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.

Metabolomic analysis of the effects of a mixed culture of Saccharomyces cerevisiae and Lactiplantibacillus plantarum on the physicochemical and quality characteristics of apple cider vinegar

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2023, Frontiers in Nutrition.

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..

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.

Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarum

Zhenghong Xu, Zhen-Ming Lu, Yan Geng, 2023, Food Bioscience.

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.

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.

Constructing a Defined Starter for Multispecies Vinegar Fermentation via Evaluation of the Vitality and Dominance of Functional Microbes in an Autochthonous Starter

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

A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation

Cheng-tuo Niu, Zhenghong Xu, Zhen-Ming Lu, 2020, 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.