饶瑜｜西华大学｜学者主页

2026

Lactiplantibacillus paraplantarum L-ZS9 fermentation enriches Houttuynia cordata polyphenols and protects myofibrillar proteins from oxidative damage

Li Yang (6520), Lanxi Zhang, Jinhua Bi, 李英峰, Yalin Li, Dong Zhang, Chang Su, Hongjun Li, Yu Rao

Food Chemistry X

DOI

2026

Antifungal mechanisms of 4-hydroxy-5-methyl-3(2H)-furanone against Botrytis cinerea and its application in postharvest crabapples

Ziwei Liang, Xiaoyu Yin, Lanxi Zhang, Yuanyuan Zhang, Fengqin Wu, Shuyan Pu, Xinyue Liu, Yage Xing, Jie Tang, Yu Rao

International Journal of Food Microbiology

DOI

2026

Biocontrol of Bacillus licheniformis in dairy products using a novel lytic bacteriophage BLp ‐ YZU29 : Characterisation and genomic analysis

Wenwen Ge, Cao-wei Chen, Lehan Qiu, Zhen-Quan Yang, Yu Rao, Zhen-Bo Xu, Lei Yuan

International Journal of Dairy Technology

DOI

2025

复合乳酸菌剂发酵四川泡菜过程中细菌群落变化及风味特征分析

钟秋，李生帅，蒲树燕，殷晓雨，郭恺宇，张倩，赵婷婷，刘星辰，梁紫微，邢亚阁，饶瑜

《西华大学学报(自然科学版)》

2025

环境胁迫对类植物乳植杆菌L-ZS9合成胞外多糖能力的影响

袁露，宋云龙，刘蕾，杨耀，张成毅，黎小丽，龙海祺，饶瑜

《食品与发酵工业》

DOI

2025

rbk基因超表达对类植物乳杆菌LR-1生物被膜、黏附特性及代谢谱的调控作用（英文）

杨耀，宋云龙，陈星，黎小丽，龙海祺，刘蕾，饶瑜

《微生物学报》

DOI

2025

不锈钢罐和陶瓷罐对发酵辣椒品质及微生物的影响

钟秋，陈小龙，林洪斌，邢亚阁，李萌，张成毅，李生帅，饶瑜

《中国酿造》

2025

Effect of quorum sensing signal molecular analog 4-hydroxy-5-methyl-3(2H)-furanone on the microbial diversity and flavor characteristics of Sichuan Paocai

Chunhui Deng, Qin Ke Peng, Xia Lin, Yan Shu, Shengshuai Li, Yunlong Song, Hong Kong, Lei Liu, Ziwei Liang, Yu Rao

International Journal of Food Microbiology

DOI

2025

Ecological presence and functional role of bacteriophages in fermented vegetables

Xia Lin, Chunhui Deng, Yan Shu, Shengshuai Li, Yunlong Song, Hong Kong, Ziwei Liang, Lei Liu, Yu Rao

Food Microbiology

DOI

2025

Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish

Yan Shu, Shuhui Yang, Chunhui Deng, Xia Lin, Hong Kong, Yunlong Song, Ziwei Liang, Jie Tang, Lei Liu, Hua Xiong, Yu Rao

LWT

DOI

2025

Isolation, Characterization, and Preliminary Application of Staphylococcal Bacteriophages in Sichuan Paocai Fermentation

Xia Lin, Chunhui Deng, Luya Wang, Yan Shu, Shengshuai Li, Yunlong Song, Hong Kong, Ziwei Liang, Lei Liu, Yu Rao

Microorganisms

DOI

2025

Influence of disaccharide and mixed starter cultures on the fermentation process in earthen jar of factory-produced Sichuan paocai

Qiu Zhong, Hua Xiong, Shengshuai Li, Kaiyu Guo, Yan Shu, Xia Lin, Yage Xing, Ziwei Liang, Xingchen Liu, Lei Liu, Yu Rao

Food Research International

DOI

2025

Characterization of quorum quenching enzyme AiiA and its potential role in strawberry preservation

Ziwei Liang, Xi Deng, Kaiyu Guo, Xiaoyu Yin, Chengyi Zhang, Yao Yang, Pingkang Xv, Lei Liu, Yu Rao

Food Research International

DOI

2024

蔬菜乳酸发酵及其活性成分研究进展

李生帅，钟秋，姚瑶，郭恺宇，殷晓雨，邢亚阁，饶瑜

《西华大学学报(自然科学版)》

2024

Complete genome sequence provides information on quorum sensing related spoilage and virulence of Aeromonas salmonicida GMT3 isolated from spoiled sturgeon

Lei Liu, Jun Li, Mingxia Tu, Liang Gao, Ying Zhang, Yu Rao, Lei Rao, Meng Gui

Food Research International

DOI

2024

Probiotics encapsulated by calcium pectin/chitosan-calcium pectin/sodium alginate-pectin-whey through biofilm-based microencapsulation strategy and their preventive effects on ulcerative colitis

Yu Rao, Jia Deng, Chengyi Zhang, Yunlong Song, Lei Liu

Food Hydrocolloids

DOI

2024

Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics.

Hongbin Lin, Shi-Qi Liao, Zesu Zhou, Zi-Ting Yan, Jian-Hua Zhao, Yue Xiang, Min Xu, Jie Zhao, Ping Liu, Weng-Wu Ding, Yu Rao, Jie Tang

Food Research International

DOI

2023

群体感应抑制剂D-核糖对四川泡菜腐败变质的影响

彭琴，刘蕾，周子烨，邓西，陶雨飞，杨淑惠，涂明霞，钱杨，饶瑜

《食品与发酵工业》

DOI

2023

Stress tolerance and characterization of biofilm-like probiotic bacteria encapsulated in calcium pectin beads

Lei Liu, Jia Deng, Shuyu Guo, Yingfeng Li, Luya Wang, Yuanyuan Liu, Pingkang Xv, Yu Rao

LWT

DOI

2023

Correlation between microbial communities and volatile flavor compounds in the fermentation of new pickle fermentation broth

Yage Xing, Ye Qiu, Tianyi Yue, Rumeng Yi, Qinglian Xu, Yu Rao, Jie Huang, Hongjie Pan

Food Bioscience

DOI

2023

Differential regulation of host immunity, microbiota, and metabolism by planktonic and biofilm cells of Lactiplantibacillus paraplantarum LR-1

Lei Liu, Xing Chen, Xiaoyu Yin, Yang Yao, Lu Yuan, Hang Xiao, Yu Rao

Journal of Functional Foods

DOI

2023

Lactiplantibacillus biofilm and planktonic cells ameliorate ulcerative colitis in mice via immunoregulatory activity, gut metabolism and microbiota modulation

Lei Liu, Xing Chen, Chengyi Zhang, Jia Deng, Hang Xiao, Yu Rao

Food & Function

DOI

2022

基于高通量测序技术分析不同蔬菜种类四川泡菜中微生物多样性

钱杨，饶瑜，蒋云露，沈秋霞，艾丽，吴李川，袁洋

《食品与发酵工业》

DOI

2022

Comparative effects of high hydrostatic pressure, pasteurization and nisin processing treatments on the quality of pickled radish

Lei Liu, Xi Deng, Lei Huang, Yalin Li, Yu Zhang, Xing Chen, Shuyu Guo, Yao Yao, Shuhui Yang, Mingxia Tu, Wenliang Xiang, Hehe Li, Yu Rao

LWT

DOI

2022

Isolation and characterization of bacteria that produce quorum sensing molecules during the fermentation and deterioration of pickles

Lei Liu, Yufei Tao, Yingfeng Li, Xi Deng, Guorong Liu, Yao Yao, Xing Chen, Shuhui Yang, Mingxia Tu, Qin Peng, Lei Huang, Wenliang Xiang, Yu Rao

International Journal of Food Microbiology

DOI

2022

Antifungal activity and mechanism of d-limonene against foodborne opportunistic pathogen Candida tropicalis

Hao Yu, Zi-Xi Lin, Wenliang Xiang, Ming Huang, Jie Tang, Y S Lu, Qiu‐Huan Zhao, Qing Zhang, Yu Rao, Lei Liu

LWT

DOI

2022

Antimicrobial activity against Staphylococcus aureus and genome features of Lactiplantibacillus plantarum LR-14 from Sichuan pickles

Shuhui Yang, Lei Liu, Jingwen Wang, Shuyu Guo, Guorong Liu, Xing Chen, Xi Deng, Mingxia Tu, Yufei Tao, Yu Rao

Archives of Microbiology

DOI

2022

HigBA toxin–antitoxin system of Weissella cibaria is involved in response to the bile salt stress

Ting Cai, Qiu‐Huan Zhao, Wenliang Xiang, Lin Zhu, Yu Rao, Jie Tang

Journal of the Science of Food and Agriculture

DOI

2022

Tetracycline residue alters profile of lactic acid bacterial communities and metabolites of ginger pickle during spontaneous fermentation

Wenliang Xiang, Qiu‐Huan Zhao, Y S Lu, Jie Tang, Ting Cai, Yu Rao, Lei Liu, Qing Zhang

Food Research International

DOI

2021

Metabolic profiles of Lactobacillus paraplantarum in biofilm and planktonic states and investigation of its intestinal modulation and immunoregulation in dogs

Lei Liu, Shuyu Guo, Xing Chen, Shuhui Yang, Xi Deng, Mingxia Tu, Yufei Tao, Wenliang Xiang, Yu Rao

Food & Function

DOI

2020

Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers

Lei Liu, Xiao She, Xing Chen, Qian Yang, Yufei Tao, Yalin Li, Shuyu Guo, Wenliang Xiang, Guorong Liu, Yu Rao

Frontiers in Microbiology

DOI

2020

Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles

Yu Rao, Qian Yang, Yufei Tao, Xiao She, Yalin Li, Xing Chen, Shuyu Guo, Wenliang Xiang, Lei Liu, Hengjun Du, Hang Xiao

Food Control

DOI

2019

D-核糖及肉桂醛对四川泡菜菌群多样性和生物被膜的影响

刘蕾，李娅琳，聂蓉，钱杨，厍晓，陶雨飞，饶瑜

《食品科学》

2019

Effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle fermented by Lactobacillus plantarum

Wenliang Xiang, Nandi Zhang, Y S Lu, Qiu‐Huan Zhao, Qin Xu, Yu Rao, Lei Liu, Qing Zhang

LWT

DOI

2019

The characteristics and correlation of the microbial communities and flavors in traditionally pickled radishes

Yu Rao, Yufei Tao, Xing Chen, Xiao She, Qian Yang, Yalin Li, Yuwei Du, Wenliang Xiang, Hehe Li, Lei Liu

LWT

DOI

2019

Effect of different fermenting containers on the deterioration of Sichuan pickle

Lei Liu, Xiao She, Qian Yang, Yalin Li, Yufei Tao, Zhenming Che, Guorong Liu, Yu Rao

LWT

DOI

2019

Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)

Yu Rao, Qian Yang, Yufei Tao, Xiao She, Yalin Li, Zhenming Che, Hehe Li, Lei Liu

RSC Advances

DOI

2019

Characterization of a probiotic starter culture with anti- Candida activity for Chinese pickle fermentation

Yu Rao, Yufei Tao, Yalin Li, Xiao She, Jiantao Yang, Qian Yang, Hengjun Du, Lei Liu, Hang Xiao

Food & Function

DOI

2018

电解式臭氧水对盐渍青菜中微生物及风味的影响

蒲佩，刘云利，厍晓，钱杨，李娅琳，蒋云露，车振明，饶瑜

《中国酿造》

2017

Pellicle formation, microbial succession and lactic acid utilisation during the aerobic deteriorating process of Sichuan pickle

Yu Rao, Qian Yang, Xiao She, Jiantao Yang, Penghui He, Yunlu Jiang, Meng Wang, Wenliang Xiang

International Journal of Food Science & Technology

DOI

2016

传统泡菜腐败过程中膜醭和盐卤的微生物区系分析

蒋云露，杨建涛，何鹏晖，王猛，李成龙，陈功，饶瑜

《食品安全质量检测学报》

2015

不同盐质量浓度四川泡菜腐败前后微生物的分析比较研究

王猛，蒋云露，杨建涛，常伟，车振明，陈功，饶瑜

《食品科学》

2015

四川泡菜盐卤中微生物总基因组DNA提取方法的比较

蒋云露，杨建涛，王猛，罗军，蒋倩，姜露熙，张琴，饶瑜，马力

《中国酿造》

2013

抗食品腐败酵母的乳酸菌的筛选与鉴定

饶瑜，常伟，向文良，车振明

《现代食品科技》

2013

四川泡菜生花酵母的分离与鉴定

饶瑜，常伟，龚丽，李榕，唐洁，车振明

《食品与发酵科技》

2013

食品中腐败酵母的研究进展

饶瑜，常伟，唐洁，车振明

《食品与发酵科技》

2013

Screening and Performance of L actobacillus plantarum E 11 with Bacteriocin‐Like Substance Secretion as Fermentation Starter of S ichuan Pickle

Yu Rao, Chang Wei, Wenliang Xiang, Mingyuan Li, Zhenming Che, Jie Tang

Journal of Food Safety

DOI

精选作品

期刊论文

Lactiplantibacillus paraplantarum L-ZS9 fermentation enriches Houttuynia cordata polyphenols and protects myofibrillar proteins from oxidative damage

Antifungal mechanisms of 4-hydroxy-5-methyl-3(2H)-furanone against Botrytis cinerea and its application in postharvest crabapples

Biocontrol of Bacillus licheniformis in dairy products using a novel lytic bacteriophage BLp ‐ YZU29 : Characterisation and genomic analysis

复合乳酸菌剂发酵四川泡菜过程中细菌群落变化及风味特征分析

环境胁迫对类植物乳植杆菌L-ZS9合成胞外多糖能力的影响

rbk基因超表达对类植物乳杆菌LR-1生物被膜、黏附特性及代谢谱的调控作用（英文）

不锈钢罐和陶瓷罐对发酵辣椒品质及微生物的影响

Effect of quorum sensing signal molecular analog 4-hydroxy-5-methyl-3(2H)-furanone on the microbial diversity and flavor characteristics of Sichuan Paocai

Ecological presence and functional role of bacteriophages in fermented vegetables

Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish

Isolation, Characterization, and Preliminary Application of Staphylococcal Bacteriophages in Sichuan Paocai Fermentation

Influence of disaccharide and mixed starter cultures on the fermentation process in earthen jar of factory-produced Sichuan paocai

Characterization of quorum quenching enzyme AiiA and its potential role in strawberry preservation

蔬菜乳酸发酵及其活性成分研究进展

Complete genome sequence provides information on quorum sensing related spoilage and virulence of Aeromonas salmonicida GMT3 isolated from spoiled sturgeon

Probiotics encapsulated by calcium pectin/chitosan-calcium pectin/sodium alginate-pectin-whey through biofilm-based microencapsulation strategy and their preventive effects on ulcerative colitis

Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics.

群体感应抑制剂D-核糖对四川泡菜腐败变质的影响

Stress tolerance and characterization of biofilm-like probiotic bacteria encapsulated in calcium pectin beads

Correlation between microbial communities and volatile flavor compounds in the fermentation of new pickle fermentation broth

Differential regulation of host immunity, microbiota, and metabolism by planktonic and biofilm cells of Lactiplantibacillus paraplantarum LR-1

Lactiplantibacillus biofilm and planktonic cells ameliorate ulcerative colitis in mice via immunoregulatory activity, gut metabolism and microbiota modulation

基于高通量测序技术分析不同蔬菜种类四川泡菜中微生物多样性

Comparative effects of high hydrostatic pressure, pasteurization and nisin processing treatments on the quality of pickled radish

Isolation and characterization of bacteria that produce quorum sensing molecules during the fermentation and deterioration of pickles

Antifungal activity and mechanism of d-limonene against foodborne opportunistic pathogen Candida tropicalis

Antimicrobial activity against Staphylococcus aureus and genome features of Lactiplantibacillus plantarum LR-14 from Sichuan pickles

HigBA toxin–antitoxin system of Weissella cibaria is involved in response to the bile salt stress

Tetracycline residue alters profile of lactic acid bacterial communities and metabolites of ginger pickle during spontaneous fermentation

Metabolic profiles of Lactobacillus paraplantarum in biofilm and planktonic states and investigation of its intestinal modulation and immunoregulation in dogs

Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers

Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles

D-核糖及肉桂醛对四川泡菜菌群多样性和生物被膜的影响

Effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle fermented by Lactobacillus plantarum

The characteristics and correlation of the microbial communities and flavors in traditionally pickled radishes

Effect of different fermenting containers on the deterioration of Sichuan pickle

Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)

Characterization of a probiotic starter culture with anti- Candida activity for Chinese pickle fermentation

电解式臭氧水对盐渍青菜中微生物及风味的影响

Pellicle formation, microbial succession and lactic acid utilisation during the aerobic deteriorating process of Sichuan pickle

传统泡菜腐败过程中膜醭和盐卤的微生物区系分析

不同盐质量浓度四川泡菜腐败前后微生物的分析比较研究

四川泡菜盐卤中微生物总基因组DNA提取方法的比较

抗食品腐败酵母的乳酸菌的筛选与鉴定

四川泡菜生花酵母的分离与鉴定

食品中腐败酵母的研究进展

Screening and Performance of L actobacillus plantarum E 11 with Bacteriocin‐Like Substance Secretion as Fermentation Starter of S ichuan Pickle

研究方向