Yun Jia

发表

Adaptive evolution of Aspergillus oryzae 3.042 strain and process optimization to reduce the formation of tyrosine crystals in broad bean paste.

Cheng-tuo Niu, Qi Li, F. Zheng, 2018, Journal of food biochemistry.

Analysis of bacterial community dynamics in the manufacture process of lajiaojiang (red chili paste)

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2020 .

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.

Proteomic Analysis of Hop Bitter Compound Iso-α-acid Tolerance in Beer Spoilage Lactobacillus casei 2-9-5

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2021, Journal of the American Society of Brewing Chemists.

Development of Candida autochthonous starter for cigar fermentation via dissecting the microbiome

Wanrong Hu, Zhaojun Zheng, Dongliang Li, 2023, Frontiers in 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.

High throughput screening of key functional strains based on improving tobacco quality and mixed fermentation

Yu Cao, Shuanghong Yang, Pengcheng Zhu, 2023, Frontiers in Bioengineering and Biotechnology.

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.

Metabolic potential of microbial community and distribution mechanism of Staphylococcus species during broad bean paste fermentation.

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2021, Food research international.