Wenxue Zhang

发表

Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation

Zhengyun Wu, Huibo Luo, Yu Xia, 2022, Applied microbiology and biotechnology.

Evaluation of six commercial koji on the formation of biogenic amines and higher alcohols in rice wine

Zhengyun Wu, Wenxue Zhang, Fengyan Qin, 2022, Journal of the Institute of Brewing.

Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production

Yue-Qin Tang, Kenji Kida, Min Gou, 2015 .

Characterization of tricalcium phosphate solubilization by Stenotrophomonas maltophilia YC isolated from phosphate mines

R. Chi, Huan He, C. Xiao, 2009 .

Optimization for rock phosphate solubilization by phosphate-solubilizing fungi isolated from phosphate mines

R. Chi, G. Qiu, C. Xiao, 2008 .

Isolation of Phosphate-Solubilizing Fungi from Phosphate Mines and Their Effect on Wheat Seedling Growth

R. Chi, G. Qiu, Huan He, 2009, Applied biochemistry and biotechnology.

Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing.

Yajiao Zhao, Dongdong Wang, Zhengyun Wu, 2021, Food research international.

Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing

T. Suyama, Yajiao Zhao, Zhengyun Wu, 2022, Foods.

Dynamic and Functional Characteristics of Predominant Species in Industrial Paocai as Revealed by Combined DGGE and Metagenomic Sequencing

Xinping Lin, Chaofan Ji, Huipeng Liang, 2018, Front. Microbiol..

Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization

Chenxu Yu, Xinping Lin, Chaofan Ji, 2018 .

Improving RNA content of salt-tolerant Zygosaccharomyces rouxii by atmospheric and room temperature plasma (ARTP) mutagenesis and its application in soy sauce brewing

Jian Guo, Jun Fan, T. Suyama, 2019, World Journal of Microbiology and Biotechnology.

Development of the Rhodiola rosea Fuqu and Rhodiola rosea soy sauce, and the determination of their functional properties

Bo Gao, Li Li, Jun Yang, 2016 .

Co-inoculation of Staphylococcus piscifermentans and salt-tolerant yeasts inhibited biogenic amines formation during soy sauce fermentation.

Jian Guo, Jun Fan, T. Suyama, 2020, Food research international.

Bioinformatics analysis of amino acid decarboxylases related to four major biogenic amines in pickles.

Zhengang Wu, Wenxue Zhang, Zeshuang Lin, 2022, Food chemistry.

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

Huipeng Liang, Zhengyun Wu, Shupin Cheng, 2016 .

Improving the quality of Sichuan pickle by adding a traditional Chinese medicinal herb Lycium barbarum in its fermentation

M. Liao, Wen-xue Zhang, Guofei Yu, 2017 .

Development of a process for producing ethyl caproate‐ and ethyl lactate‐rich rice shochu

Yue-qin Tang, K. Kida, Zhao-Yong Sun, 2015 .

New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

Yang Fang, Yanling Jin, Kai-ze He, 2017, Scientific Reports.

Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China.

Kaizheng Zhang, Jiangang Yang, Xinzhi Cao, 2019, Food chemistry.

Clostridium swellfunianum sp. nov., a novel anaerobic bacterium isolated from the pit mud of Chinese Luzhou-flavor liquor production

Chaolan Liu, Li-rong Dai, Dan Huang, 2014, Antonie van Leeuwenhoek.

Development of a real‐time PCR for quantification of the family Syntrophomonadaceae in pit mud from Chinese Luzhou‐flavour liquor distilleries

Chaolan Liu, Zhengyun Wu, Wenxue Zhang, 2015 .

Combining culture-dependent and culture-independent molecular methods for the isolation and purification of a potentially novel anaerobic species from pit mud in a Chinese liquor distillery

Wen-xue Zhang, Chaolan Liu, Dan Huang, 2016 .

Clostridium swellfunianum sp. nov., a novel anaerobic bacterium isolated from the pit mud of Chinese Luzhou-flavor liquor production

Yu Deng, Chaolan Liu, Li-rong Dai, 2014, Antonie van Leeuwenhoek.

Modified method combining in situ detoxification with simultaneous saccharification and cofermentation (SSCF) as a single step for converting exploded rice straw into ethanol.

Jian Yang, Wen-xue Zhang, Jian Zhang, 2014, Journal of agricultural and food chemistry.

Characterization of Microbial Community during the Fermentation of Chinese Homemade paocai, a Traditional Fermented Vegetable Food

Huipeng Liang, Chaolan Liu, Zhengyun Wu, 2016 .

Comparison between Bacterial Diversity of Aged and Aging Pit Mud from Luzhou-flavor Liquor Distillery

Chaolan Liu, Zhengyun Wu, Wenxue Zhang, 2014 .

Analysis of the Bacterial Community in Zaopei During Production of Chinese Luzhou-flavor Liquor

Yue-qin Tang, K. Kida, T. Shigematsu, 2005 .

Monitoring of the prokaryotic diversity in pit mud from a Luzhou‐flavour liquor distillery and evaluation of two predominant archaea using qPCR assays

Kaizheng Zhang, Chaolan Liu, J. Zhang, 2014 .

Developing new sacchariferous starters for liquor production based on functional strains isolated from the pits of several famous Luzhou-flavor liquor brewers.

Cheng-Li Hu, Zhengyun Wu, Zhong-hua Liu, 2009 .

A two-step fermentation of distillers’ grains using Trichoderma viride and Rhodopseudomonas palustris for fish feed

Shuning Li, Jian Zhang, Chuan-Ze Sun, 2013, Bioprocess and Biosystems Engineering.

Analysis of the difference between aged and degenerated pit mud microbiome in fermentation cellars for Chinese Luzhou-flavor baijiu by metatranscriptomics.

T. Suyama, Zhengyun Wu, Z. Liao, 2021, Journal of the science of food and agriculture.

Characterization of Prokaryotic Community Diversity in New and Aged Pit Muds from Chinese Luzhou-flavor Liquor Distillery

L. Zeng, Qianying Zhang, Wengfeng Luo, 2017 .

Analysis of the fungi community in multiple- and single-grains Zaopei from a Luzhou-flavor liquor distillery in western China

Lei Zhang, Yu Deng, Siwei Shi, 2011 .

Analysis of the Fungal Community in Zaopei During the Production of Chinese Luzhou‐flavour Liquor

Yue-qin Tang, K. Kida, S. Morimura, 2007 .

Dynamics and diversity of a microbial community during the fermentation of industrialized Qingcai paocai, a traditional Chinese fermented vegetable food, as assessed by Illumina MiSeq sequencing, DGGE and qPCR assay

Huipeng Liang, L. Yin, Yahao Zhang, 2018, Annals of Microbiology.

Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou-flavour liquor by combined PCR-DGGE and quantitative PCR assay.

Huipeng Liang, Chaolan Liu, Zhengyun Wu, 2015, Journal of the science of food and agriculture.

Antioxidant properties and phenolic profiles of four Chinese Za wines produced from hull‐less barley or maize

Kaizheng Zhang, Wen-xue Zhang, Zhengyun Wu, 2013 .

Combination of newly developed high quality Fuqu with traditional Daqu for Luzhou-flavor liquor brewing

Zhengyun Wu, He Li, Wenxue Zhang, 2009 .

Development of new red mold rice and determination of their properties

Xin Yi, Li Li, Jun Yang, 2018 .

Discrimination of Luzhou-flavoured fresh raw liquor distilled from Zaopei fermented in new, trend to-be aged and aged pit mud based on their aroma and flavour compounds.

L. Zeng, Qianying Zhang, Zhengyun Wu, 2017 .

Characterization of the Microbial Community in a Caproic Acid-producing Bacterial Consortium (CAPBC) and Optimization of a Fermentative Medium by Taguchi Design

Wen-xue Zhang, L. Zeng, Y. Yuan, 2017 .

Comparison of bacterial community in matured and degenerated pit mud from Chinese Luzhou‐flavour liquor distillery in different regions

Huipeng Liang, Zhengyun Wu, Angel Zhang, 2016 .

Development of Panax quinquefolius Yaoqu and Panax quinquefolius Sake and determination of ginsenosides Rg1, Rb1, and Re in both samples by HPLC–MS/MS

Bo Gao, Wen-xue Zhang, Li Li, 2014, European Food Research and Technology.

Design and Operation of an Artificial Pit for the Fermentation of Chinese Liquor

Yuan Yue, Zhong-hua Liu, Rui Yang, 2007 .

A COMPARISON OF DIFFERENT DILUTE SOLUTION EXPLOSIONS PRETREATMENT FOR CONVERSION OF DISTILLERS' GRAINS INTO ETHANOL

Jian Yang, Zheng-yun Wu, Yu Deng, 2013, Preparative biochemistry & biotechnology.

Optimizing Semisimultaneous Saccharification and Fermentation for Ethanol Production from Chinese Distiller's Spent Grains

Jian Yang, Yu Deng, Yue-Hong Liu, 2015 .

Phylogenetic Diversity Analysis of Archaeal in the Pit Mud with Different Cellar Age

Chaolan Liu, Mingyu Wang, Wenxue Zhang, 2012 .

Anaerobic detoxification fermentation by Rhodospirillum rubrum for rice straw as feed with moderate pretreatment

Jie Yuan, Wen-xue Zhang, Jian Zhang, 2018, Preparative biochemistry & biotechnology.

An aerobic detoxification photofermentation by Rhodospirillum rubrum for converting soy sauce residue into feed with moderate pretreatment

Jie Yuan, Wen-xue Zhang, Jian Zhang, 2017, World journal of microbiology & biotechnology.

An aerobic detoxification photofermentation by Rhodospirillum rubrum for converting soy sauce residue into feed with moderate pretreatment

Jian Zhang, Ya Jiang, Chuan-Ze Sun, 2017, World Journal of Microbiology and Biotechnology.

Production of bio-fuel ethanol from distilled grain waste eluted from Chinese spirit making process

K. Kida, Yueqin Tang, S. Morimura, 2014, Bioprocess and Biosystems Engineering.