穆冬冬

2026

Semi-rational Engineering of Xylulokinase from Lactococcus lactis N8 for Enhanced Catalytic Efficiency via Synergistic Hotspot Mutations

Journal of Agricultural and Food Chemistry

DOI

2026

Integrated analysis reveals the effects of substituting pea with mung bean on microbial succession and metabolite profiles during medium-temperature Daqu fermentation

International Journal of Food Microbiology

DOI

2026

Convergent microbial succession during storage of solid-state fermented foods: Insights from Chinese baijiu Daqu

LWT

DOI

2026

α-Amylase: Its Structure, Molecular Modification, and Application in the Food Field

Foods

DOI

2026

AI-2–mediated quorum sensing marks the ecological transition from collective cooperation to individual survival during Daqu storage

International Journal of Food Microbiology

DOI

2026

Integrative analysis reveals casing layer dynamics during Agaricus bisporus cultivation and the growth promoting effect of Pseudomonas putida AT130

Food Bioscience

DOI

2026

Storage-driven metabolic shifts in daqu microbiota regulate flavor formation during baijiu fermentation

Food Bioscience

DOI

2026

Integrated multi-omics reveals microbial and metabolic mechanisms driving enhanced fermentation quality in cigar tobacco leaves with exogenous additives

Bioresources and Bioprocessing

DOI

2026

Fermentation-driven biotransformation enhances the anti-hyperuricemic potential of corn silk by modulating gut microbial metabolism and intestinal barrier function

Food & Function

DOI

2025

Barnase及其突变体在乳酸乳球菌中的异源表达

《合肥工业大学学报(自然科学版)》

2025

Investigation into the dynamic process of natural inoculation-enhanced fermentation of summer-autumn green tea with aspergillus cristatus

Food Research International

DOI

2025

Enhancement of Thermostability and Catalytic Activity of β-1,4-Xylanase via Rational and Semi-rational Collaborative Engineering

Journal of Agricultural and Food Chemistry

DOI

2025

Molecular insights into the aging-driven aroma evolution of Jian flavor Baijiu

Journal of Food Composition and Analysis

DOI

2025

Metabolic Engineering of Lactococcus lactis for the Enhanced Production of Lactate by Manipulating Pyruvate Dehydrogenase Complex E2 and Lactate Dehydrogenase

Journal of Agricultural and Food Chemistry

DOI

2025

From mung bean to Minglv-flavor baijiu: Unraveling the signature aroma profile and aging dynamic

Food Chemistry

DOI

2025

Reverse-tracing unravels microbial succession and flavor stratification driven by vertical physicochemical gradients in Zaopei fermentation

Food Chemistry

DOI

2025

Uncovering the integrated metabolic profile of honey tea wine fermented by single and mixed yeast fermentation

Food Research International

DOI

2025

Microbial Community Succession and Flavor Compound Formation in Sesame-Flavored Baijiu from Zaopei

Fermentation

DOI

2025

Improving the flavor, bioactivity, and metabolic characteristics of corn silk by probiotic co-fermentation

Food Bioscience

DOI

2025

Semirational Design and Immobilization Synergistically Enhance Barnase Activity and Stability

Journal of Agricultural and Food Chemistry

DOI

2025

Biofermentation of Wheat Bran by Monascus anka and Production of High Value-Added Dietary Fiber

Fermentation

DOI

2025

High-resolution mass spectrometry-based assessment of chemical composition's effect on the honey color

Journal of Chromatography A

DOI

2025

Effects of Polyphenols and Ascorbic Acid in Honey From Diverse Floral Origins on Liver Alcohol Metabolism

Molecular Nutrition & Food Research

DOI

2024

黄桃低功率超声波辅助酶法去皮工艺优化

《食品研究与开发》

2024

快熟黑梨制备工艺优化及其成分分析

《食品安全质量检测学报》

2024

发酵法提取梨渣、姜渣和豆渣膳食纤维的分离纯化及表征

《食品安全质量检测学报》

2024

活性位点附近氨基酸对解淀粉芽孢杆菌核糖核酸酶Barnase酶学性质的影响

《安徽大学学报(自然科学版)》

2024

云产雪茄烟叶微生物群落、游离氨基酸及挥发性风味物质特征分析

《轻工学报》

2024

异源果聚糖蔗糖酶在乳酸乳球菌中的分泌表达

《合肥工业大学学报(自然科学版)》

2024

雪茄烟叶关键致霉菌分离鉴定与拮抗菌株筛选及抑霉效果

《烟草科技》

2024

Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea

Food Bioscience

DOI

2024

Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains

Food Bioscience

DOI

2024

Analysis of metabolic differences between Jiaosu fermented from dendrobium flowers and stems based on untargeted metabolomics

Heliyon

DOI

2024

Microbial community succession patterns and metabolite profiles in cigar tobacco during different mildew stages

Industrial crops and products (Print)

DOI

2024

Study on the microbial mechanisms of enhancing Agaricus bisporus growth through inoculation with Pseudomonas putida

Food Bioscience

DOI

2024

Effect of the Membrane Insertase YidC on the Capacity of Lactococcus lactis to Secret Recombinant Proteins.

Journal of Agricultural and Food Chemistry

DOI

2024

Exploring the Relationship Between GuaYi Levels and Microbial-Metabolic Dynamics in Daqu

Food Bioscience

DOI

2024

Research on pear residue dietary fiber and Monascus pigments extracted through liquid fermentation.

Journal of Food Science

DOI

2024

Mildew Invasion: Deciphering Its Influence on Primary Metabolites and Microbial Dynamics in Fermented Cigar Tobacco Ecosystems

Process Biochemistry

DOI

2024

Enhanced stability, quality and flavor of bread through sourdough fermentation with nisin-secreting Lactococcus lactis NZ9700

Food Bioscience

DOI

2024

Enhanced Production, Enzymatic Activity, and Thermostability of an α-Amylase from Bacillus amyloliquefaciens in Lactococcus lactis

Journal of Agricultural and Food Chemistry

DOI

2024

From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits

Food Research International

DOI

2024

Advances in the understanding of the production, modification and applications of xylanases in the food industry

Enzyme and Microbial Technology

DOI

2023

Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution

Foods

DOI

2023

Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein-loaded emulsion.

Journal of Food Science

DOI

2022

浓香型白酒纯大米酿造工艺技术研究

《酿酒科技》

2022

Cofermentation metabolism characteristics of apple vinegar with Acetobacter pasteurianus and Lactobacillus plantarum

Journal of food processing and preservation

DOI

2022

Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles

LWT

DOI

2022

Analysis of the microbial community and the metabolic profile in medium-temperature Daqu after inoculation with Bacillus licheniformis and Bacillus velezensis

LWT

DOI

2022

Secretion of Bacillus amyloliquefaciens Levansucrase and Its Mutants from L. lactis NZ9000 and Their Applications in the Synthesis of Levan

ACS Food Science & Technology

DOI

2022

Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei.

Food Research International

DOI

2022

Encapsulation of curcumin in soluble soybean polysaccharide-coated gliadin nanoparticles: Interaction, stability, antioxidant capacity, and bioaccessibility.

The Journal of the Science of Food and Agriculture

DOI

2022

Changes of Physicochemical Properties in Black Garlic during Fermentation

Fermentation

DOI

2022

Secreting recombinant barnase by Lactococcus lactis and its application in reducing RNA from forages.

Enzyme and Microbial Technology

DOI

2022

Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu

Molecules

DOI

2022

Effects of Fermented Green Tea Waste Extract Gels on Oxidative Damage in Short-Term Passive Smoking Mice

Gels

DOI

2022

Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties

Gels

DOI

2022

Fabrication and characterization of soy β-conglycinin-dextran-polyphenol nanocomplexes: Improvement on the antioxidant activity and sustained-release property of curcumin.

Food Chemistry

DOI

2022

Analysis of Physicochemical Properties and Microbial Succession of Wenwang Chinese Strong-flavor Baijiu at Different Depths in Old and New Pit Muds

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

Correlation Analysis of Microbiota and Volatile Flavor Compounds of Caishiji Soybean Paste

Fermentation

DOI

2021

基于高通量测序的窖泥原核微生物群落结构及其理化因子相关性分析

《食品科学》

2021

双菌协同发酵苹果醋研究及其品质分析

《中国酿造》

2021

安卡红曲霉As 3.4811液态发酵制备膳食纤维的特性研究

《中国酿造》

2021

Expression of Bacillus amyloliquefaciens γ-Glutamyltransferase in Lactococcus lactis and Immobilization on Magnetic Nanoparticles

ACS Food Science & Technology

DOI

2021

Effect of high-intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase-catalyzed tofu gel.

Journal of Food Science

DOI

2021

Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions

DOI

2021

Profiling the influence of physicochemical parameters on microbial community and flavor substances of Zaopei.

The Journal of the Science of Food and Agriculture

DOI

2021

Analysis of the Physicochemical Properties and Microbial Diversity of Caishiji Soybean Paste at Different Fermentation Stages

ACS Food Science & Technology

DOI

2021

Secretion of Bacillus amyloliquefaciens Levansucrase from Bacillus subtilis and Its Application in the Enzymatic Synthesis of Levan

ACS Food Science & Technology

DOI

2021

Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates

DOI

2021

Study on Preparation of Acylated Soy Protein and Stability of Emulsion.

The Journal of the Science of Food and Agriculture

DOI

2021

Comparative analysis of the microbial community and nutritional quality of sufu

Food Science & Nutrition

DOI

2020

安卡红曲霉液态发酵豆渣、麦麸、梨渣制备可溶性膳食纤维

《食品与机械》

DOI

2020

Effects of different salts on the gelation behaviour and mechanical properties of citric acid‐induced tofu

International Journal of Food Science & Technology

DOI

2020

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

DOI

2020

Profiling the effects of physicochemical indexes on the microbial diversity and its aroma substances in pit mud

Letters in Applied Microbiology

DOI

2019

茂源链霉菌MTG基因pMA5载体的构建及鉴定

《安徽农业科学》

2019

Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application

Food Hydrocolloids

DOI

2019

Secretion of Bacillus amyloliquefaciens γ-glutamyltranspeptidase from Bacillus subtilis and its application in enzymatic synthesis of L-theanine.

Journal of Agricultural and Food Chemistry

DOI

2019

Effective Expression of the Serratia marcescens Phospholipase A1 Gene in Escherichia coli BL21(DE3), Enzyme Characterization, and Crude Rapeseed Oil Degumming via a Free Enzyme Approach

Frontiers in Bioengineering and Biotechnology

DOI

2019

The Secretion of Streptomyces monbaraensis Transglutaminase From Lactococcus lactis and Immobilization on Porous Magnetic Nanoparticles

Frontiers in Microbiology

DOI

2019

Waste Utilization of Synthetic Carbon Quantum Dots Based on Tea and Peanut Shell

Journal of nanomaterials

DOI

2019

Transglutaminase-induced gelation properties of soy protein isolate glycosylated with maltodextrin

2018

微波预处理对热诱导小麦面筋蛋白凝胶性质和微观结构的影响

《中国粮油学报》

2018

预处理对大豆分离蛋白结构及凝胶性质的影响

《中国粮油学报》

2018

COMPARATIVE ANALYSIS OF FREE AMINO ACIDS AND VOLATILE FLAVOR COMPONENTS OF SUFU PRODUCED BY DIFFERENT FERMENTATION METHODS

2018

Co-expression of Nisin Z and Leucocin C as a Basis for Effective Protection Against Listeria monocytogenes in Pasteurized Milk

Frontiers in Microbiology

DOI

2018

Effects of High Hydrostatic Pressure on the Properties of Heat-Induced Wheat Gluten Gels

Food and Bioprocess Technology

DOI

2018

Effects of the liquid vapor oxygen transfer coefficient (kLα) on ethanol production from cassava residue and analysis of the fermentation kinetics

DOI

2018

Physicochemical Properties of Sufu Produced by Single and Mixed Fermentation with Mucor racemosus and Rhizopus oryzae

Current Topics in Nutraceutical Research

DOI

2018

Cell regeneration and cyclic catalysis of engineered Kluyveromyces marxianus of a d-psicose-3-epimerase gene from Agrobacterium tumefaciens for d-allulose production

World Journal of Microbiology & Biotechnology

DOI

2018

Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase-Crosslinked Tofu Gel.

Journal of Food Science

DOI

2018

Heterologous signal peptides-directing secretion of Streptomyces mobaraensis transglutaminase by Bacillus subtilis

Applied Microbiology and Biotechnology

DOI

2018

Improvement of the activity and thermostability of microbial transglutaminase by multiple-site mutagenesis

Bioscience, biotechnology and biochemistry

DOI

2018

CRISPR-Cas9 Approach Constructing Cellulase sestc-Engineered Saccharomyces cerevisiae for the Production of Orange Peel Ethanol

Frontiers in Microbiology

DOI

2018

Producing Acetic Acid of Acetobacter pasteurianus by Fermentation Characteristics and Metabolic Flux Analysis

Applied Biochemistry and Biotechnology

DOI

2017

Combining sestc engineered A. niger with sestc engineered S. cerevisiae to produce rice straw ethanol via step-by-step and in situ saccharification and fermentation

3 Biotech

DOI

2017

Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu

DOI

2017

Fermentation Process and Metabolic Flux of Ethanol Production from the Detoxified Hydrolyzate of Cassava Residue

Frontiers in Microbiology

DOI

2017

Production of vinegar from purple sweet potato in a liquid fermentation process and investigation of its antioxidant activity

3 Biotech

DOI

2017

Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments.

Ultrasonics sonochemistry

DOI

2017

Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives.

The Journal of the Science of Food and Agriculture

DOI

2017

Effect of Calcium Stearyl Lactylate on Physicochemical Properties of Texturized Wheat Gluten

DOI

2016

Bacteriocins of lactic acid bacteria: extending the family

Applied Microbiology and Biotechnology

DOI

2015

Designing and producing modified, new-to-nature peptides with antimicrobial activity by use of a combination of various lantibiotic modification enzymes

2015

report a new zinc-inducible expression system for Lactococcus lactis , called Zirex , consisting of the pneumococcal repressor

2015

Lantibiotic Reductase LtnJ Substrate Selectivity Assessed with a Collection of Nisin Derivatives as Substrates

Applied and Environmental Microbiology

DOI

2015

Combinatorial approaches for introducing additional modifications into lantibiotics

2015

Chapter 5 The cinnamycin aspartic acid hydroxylase CinX is able to modify class I lantibiotics

2014

Design and production of new-to-nature antimicrobials by synthetic biology

DOI

2013

Zirex: a Novel Zinc-Regulated Expression System for Lactococcus lactis

Applied and Environmental Microbiology

DOI

2011

The title of the article: effects on growth and digestive enzyme activities of the Hepialus gonggaensis larvae caused by introducing probiotics

DOI

2010

[Changes of intestinal microflora in Hepialus gonggaensis larvae after feeding with Carnobacterium sp. Hg4-03 as a probiotic strain].

Wei sheng wu xue bao = Acta microbiologica Sinica

2024

乳酸乳球菌分泌羊毛硫肽/食品酶的研究与应用

《中国食品科学技术学会第二十一届年会》

DOI

2026

Molecular and Sensory Mechanisms Underlying Mung Bean Aroma in Mung Bean-Flavor Baijiu: Key Aroma Compounds and Formation Mechanisms

SSRN Electronic Journal

DOI

2025

Decoding the Vertical Stratification-Driven Assembly Mechanism in Zaopei Fermentation: How Physicochemical Gradients Orchestrate Spatial Flavor Diversification

SSRN Electronic Journal

DOI

2023

Unveiling the Influence of Diverse Guayi Levels in Daqu on Microbial Community Structure and Metabolic Profiles

SSRN Electronic Journal

DOI