Yao Tang

发表

Effects of g-C3N4 on bacterial community and tetracycline resistance genes in two typical sediments in tetracycline pollution remediation

Guangjun Wang, Yelin Zeng, Yonghong Wang, 2022, Frontiers in Microbiology.

Microbial composition of spoiled industrial-scale Sichuan paocai and characteristics of the microorganisms responsible for paocai spoilage.

Qiang He, K. Yao, Yuanlong Chi, 2018, International journal of food microbiology.

Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies

Joseph J. Richardson, B. Tardy, Junling Guo, 2021, Trends in Food Science & Technology.

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

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

Effect of non-core microbes on the key odorants of paocai

Wen Zhang, L. Yin, Jiayi Li, 2022, LWT.

Correlation between autochthonous microbial communities and flavor profiles during the fermentation of mustard green paocai (Brassica juncea Coss.), a typical industrial-scaled salted fermented vegetable

Wen Zhang, Jiayi Li, Yao Tang, 2022, LWT.

Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai.

Wen Zhang, Yuanlong Chi, Dongdong Wang, 2022, International journal of food microbiology.

Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods.

Wen Qin, Shuliang Liu, Dongdong Wang, 2019, International journal of food microbiology.

Antibiotic Resistance Characterization of Bacteria Isolated from Traditional Chinese Paocai

Tao Lei, Qisheng Zhang, Yunfei Deng, 2021, Current Microbiology.

Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes

Qisheng Zhang, Yuanlong Chi, Yao Tang, 2022, LWT.