Gu Fang

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.

Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar

Xiaobo Mu, Gu Fang, Bingwei Huang, 2022, Innovative Food Science & Emerging Technologies.

Quantitative determination of ophiopogonin D and ophiopogonin D′ in Fibre Ophiopogon enriched extract by macroporous resin

Gu Fang, 2006 .

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.

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.

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.

Monitoring Longitudinal Trends and Assessment of the Health Risk of Shigella flexneri Antimicrobial Resistance.

Gu Fang, Bingwei Huang, Yujian Jiang, 2023, Environmental science & technology.

Distinct increase in antimicrobial resistance genes among Vibrio parahaemolyticus in recent decades worldwide.

Xiaobo Mu, Gu Fang, Bingwei Huang, 2023, Chemosphere.

Comparative genomics of Clostridium tyrobutyricum reveals signatures of environment-specific adaptation and metabolic potentials

Songtao Wang, C. Shen, Li-Juan Chai, 2024, Food Bioscience.