向文良｜西华大学｜学者主页

2026

湖库藻类水华影响因素及防控措施研究进展

鲍林林，刘壮，纪昱彤，向文良，蒋厦

《环境保护科学》

2026

Corrigendum to “A novel cold-adapted esterase from Lysinibacillus pakistanensis VF-2 for efficient degradation of pyrethroid residues in tea leaves” [Pestic. Biochem. Physiol. 223 (2026) 107292]

Wanting Wang, Hu Zhou, Jie Tang, Siqi Huang, Mengmei Zhang, Yukun Zhang, Lanqi Lei, Siqi Chen, Qi Wen, Yuanxi Liu, Wenliang Xiang, Qing Zhang, Xuan Yu

Pesticide Biochemistry and Physiology

DOI

2026

Co-exposure to polyethylene microplastics and tetracycline alters nutritional quality, antioxidant capacity, amino acid profiles, and cultivation-associated microbiota of soybean sprouts

Lisha Deng, Wenjiang Zhou, Xiuzheng Zheng, Xuepeng Jin, Hongmei Jiang, Lanchai Chen, Jie Tang, Wenliang Xiang, Ting Cai

Food Bioscience

DOI

2026

A novel cold-adapted esterase from Lysinibacillus pakistanensis VF-2 for efficient degradation of pyrethroid residues in tea leaves

Wanting Wang, Hu Zhou, Jie Tang, Siqi Huang, Mengmei Zhang, Yukun Zhang, Lanqi Lei, Siqi Chen, Qi Wen, Yuanxi Liu, Wenliang Xiang, Qing Zhang, Xuan Yu

Pesticide Biochemistry and Physiology

DOI

2026

Natural Pigment Production by Bacillus velezensis YM–3 Isolated from Traditional Pixian Douban Condiment: Biosynthesis Pathway, Structural Characterization, and Bioactivities

Mamin Yue, Yanling Shang, Qing Zhang, Qing Zhang, Zihan He, Yu Qiu, Xiaomei Cheng, Qin Zhang, Qin Zhang, Wenliang Xiang, Jie Tang

Foods

DOI

2026

Land Use Impacts on Sediment Nutrients in a Major Tributary of the Upper Yangtze River: Management Implications for Watershed Remediation

Linlin Bao, Xiaocong Liu, Yao Wei, Wenliang Xiang, Lahai Jiang, Ye Du

Water

DOI

2026

Enhancing the physicochemical and flavor profile of broad bean paste through co-culture fermentation with pigment-producing Bacillus velezensis and Aspergillus oryzae

Ma Yue, Qing Zhang, Zihan He, Yuanyuan Qiu, Xianwei Cheng, Qin Zhang, Jie Tang, Wenliang Xiang

Food Bioscience

DOI

2026

RelBE-mediated stress responses reshape cellular morphology of Weissella cibaria under chloramphenicol exposure

Han-Yang Wang, Wenliang Xiang, Ting Cai, Haoyu Zhu, Pei Shi, Qiao-Ni Xiong

Microbiology spectrum

DOI

2026

A novel carboxylesterase Est3617 from a food-fermentation bacterium for rapid remediation of β-cyfluthrin in environment and food.

Si-Qi Huang, Jie Tang, Xuan Yu, Chuanning Peng, Qi Wen, Si-Qi Chen, Lan-Qi Lei, Chenxi Yang, Yuan-Xi Liu, Wenliang Xiang, Qing Zhang, Meng-Mei Zhang

Journal of Hazardous Materials

DOI

2025

Unveiling the metabolic mechanism of pesticide in food fermentation through metagenomics and metabolomics: A case study of β-cypermethrin in Pixian broad-bean paste

Siqi Huang, Xuan Yu, Jie Tang, Chuanning Peng, Wen Qi, Siqi Chen, Lei Li, Chenxi Yang, Yuanxi Liu, Wenliang Xiang, Qing Zhang, Hongbin Lin, Mengmei Zhang

Food Chemistry

DOI

2025

From plant-based food waste to biochar: A green strategy for agri-food supply chain waste valorization–a comprehensive review

Xuejiao Chen, Yanbo Hao, Wei Lin, Liya Xie, Rui Yang, Wenliang Xiang, Zhilian Gong, Gu Feng, Hongyan Liu, Jie Tang

Trends in Food Science & Technology

DOI

2025

Synergistic interaction of cadmium-tolerant plant growth-promoting bacteria and mixed plant- and bone-derived biochar improved radish growth and rhizosphere health

Zhilian Gong, Shuang Hui Deng, Zhengyan Chou, Jie Tang, Wenliang Xiang, Qing Zhang, Xuejiao Chen, Yong Li

Industrial Crops and Products

DOI

2025

Effects of Saccharomycopsis fibuligera on the formation of flavor substances and functional enzymes during turbid rice wine brewing

Lanchai Chen, Jingwen Dai, Ya Shu, Yuting Zou, Zhuolin Yi, Tianzhu Zhang, Wenliang Xiang, Jie Tang, Shu Bao, Hai Zhao, Qing Zhang

International Journal of Food Microbiology

DOI

2025

Effects of synthetic microbial community fermentation on volatile flavor and quality characteristics of ginger pickle

Yankai Min, Qing Zhang, Jiali Liu, Yanling Shang, Yilin Hou, Min Zhang, Jingwen Dai, Ziyu Li, Wenliang Xiang, Jie Tang

Food Research International

DOI

2025

Biodegradation of various phthalic acid esters at high concentrations by Gordonia alkanivorans GH-1 and its degradation mechanism

Chuanning Peng, Jie Tang, Xuan Yu, Xuerui Zhou, Mingji Wang, Yingyue Zhang, Hu Zhou, Siqi Huang, Qi Wen, Siqi Chen, Wenliang Xiang, Qing Zhang, Ting Cai

Environmental Technology & Innovation

DOI

2025

Elucidating the biogenic transformation mechanisms of polyphenol and volatile compound metabolites in wild cherry wine co-fermentation by Hanseniaspora uvarum and Saccharomyces cerevisiae

Chuanning Peng, Yingyue Zhang, Chanyuan Li, Yanling Shang, Jiali Liu, Yankai Min, Jie Tang, Wenliang Xiang, Qing Zhang

LWT

DOI

2025

Multi-trophic communities in river ecosystems: Insights into environmental drivers and assembly mechanisms for ecological management- a case study in the Minjiang River.

Yu Xiang, Liwei Fu, Ting Cai, Han Zhang, Wenliang Xiang, Ru-Xin Yang, Meng-Li Chen

Environmental Research

DOI

2025

Multi-omics reveals efficient thiamethoxam biodegradation but altered flavor profile by native microbiota during Pixian broad bean paste fermentation.

Xuan Yu, Si-Qi Huang, Jie Tang, Chuanning Peng, Qi Wen, Si-Qi Chen, Lan-Qi Lei, Chenxi Yang, Yuan-Xi Liu, Wenliang Xiang, Qing Zhang, Hongbin Lin, Meng-Mei Zhang

Journal of food microbiology

DOI

2024

Evaluation of the safety and probiotic properties of GABA-producing Enterococcus faecium AB157 based on whole genome and phenotype analysis

Qing Zhang, Bitao Xu, Yankai Min, Jiali Liu, Yanling Shang, Xunuo Lan, Wenliang Xiang, Jie Tang

LWT

DOI

2024

The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation

Xin Li, Jie Yao, Dan Lei, Jie Xiong, Hanyang Wang, Ting Cai, Wenliang Xiang, Jie Tang

Food Science and Biotechnology

DOI

2024

The Bro-Xre toxin-antitoxin modules in Weissella cibaria: inducing persister cells to escape tetracycline stress by disrupting metabolism

Wenliang Xiang, Jie Xiong, Han-Yang Wang, Ting Cai, Pei Shi, Qiu‐Huan Zhao, Jie Tang, Yimin Cai

Frontiers in Microbiology

DOI

2024

Degradation Kinetics and Mechanism of β-Cypermethrin and 3-Phenoxybenzoic Acid by Lysinibacillus pakistanensis VF-2 in Soil Remediation

Xuan Yu, Hu Zhou, Jie Tang, Chuanning Peng, Siqi Chen, Siqi Huan, Wen Qi, Yingyue Zhang, Wenliang Xiang, Xuejiao Chen, Qing Zhang

Journal of Agricultural and Food Chemistry

DOI

2024

Expression of a novel hydrolase MhpC in Brevibacillus parabrevis BCP-09 and its characteristics for degrading synthetic pyrethroids

Yingyue Zhang, Dan Xiang, Jie Tang, Chuanning Peng, Siqi Chen, Siqi Huang, Wen Qi, Lin Liu, Wenliang Xiang, Qing Zhang, Ting Cai, Xuan Yu

Pesticide Biochemistry and Physiology

DOI

2024

Efficient cadmium-resistant plant growth-promoting bacteria loaded on pig bone biochar has higher efficiency in reducing cadmium phytoavailability and improving maize performance than on rice husk biochar

Zhilian Gong, Luqing Liu, Zhengyan Chou, Shuang Hui Deng, Jie Tang, Wenliang Xiang, Xuejiao Chen, Yong Li

Journal of Hazardous Materials

DOI

2024

D-Limonene Inhibits Pichia kluyveri Y-11519 in Sichuan Pickles by Disrupting Metabolism

Chaoyi Zeng, Yue Sun, Haoran Lin, Ziyu Li, Qing Zhang, Ting Cai, Wenliang Xiang, Jie Tang, Patchanee Yasurin

Molecules

DOI

2024

PemK’s Arg24 is a crucial residue for PemIK toxin–antitoxin system to induce the persistence of Weissella cibaria against ciprofloxacin stress

Haoyu Zhu, Wenliang Xiang, Ting Cai, Min Zhang, Han-Yang Wang

Frontiers in Microbiology

DOI

2024

Impact of Exogenous Indoleacetic Acid on Nitrogen Cycling-Associated Bacteria in the Rhizosphere and Eutrophic Water Surrounding Hydrocotyle vulgaris Lam

Min Zhang, Wenliang Xiang, Feifei Song, Haoyu Zhu, Ting Cai, Jie Tang, Qing Zhang

Water

DOI

2024

Effect of Lactiplantibacillus plantarum cell-free supernatant on the physiology, quorum sensing, transcription, and enhanced GABA production of Enterococcus faecium

Xiao Tan, Shuming Zhang, Jiali Liu, Wenliang Xiang, Qing Zhang, Jie Tang

LWT

DOI

2024

Quantitative proteomic analysis reveals the mechanism and key esterase of β-cypermethrin degradation in a bacterial strain from fermented food

Chuanning Peng, Jie Tang, Xuerui Zhou, Hu Zhou, Yingyue Zhang, Su Wang, Wanting “Lisa” Wang, Wenliang Xiang, Qing Zhang, Xuan Yu, Ting Cai

Pesticide Biochemistry and Physiology

DOI

2024

Mechanism of deltamethrin biodegradation by Brevibacillus parabrevis BCP-09 with proteomic methods.

Yingyue Zhang, Jie Tang, Su Wang, Xuerui Zhou, Chuanning Peng, Hu Zhou, Dan Wang, Haoran Lin, Wenliang Xiang, Qing Zhang, Ting Cai, Xuan Yu

Chemosphere

DOI

2023

四环素残留对黄豆芽营养品质及根际微生物的影响

蔡婷，张珊，李鑫，向文良

《微生物学报》

2023

土霉素残留对蔬菜发酵过程微生物群落演替及代谢产物的影响

蔡婷，熊海波，周晓红，向文良，张大凤，潘茂沅

《微生物学报》

2023

Flavor Characteristics of Navel Orange Wine Fermented by Saccharomyces cerevisiae SC-125 and Angel Yeast SY

Yingyue Zhang, Hong Ye, Yuting Zou, Zihan He, Bitao Xu, Su Wang, Chuanning Peng, Xuerui Zhou, Qing Zhang, Wenliang Xiang, Ting Cai, Jie Tang

Fermentation

DOI

2023

Inhibition of Perilla frutescens Essential Oil on Pellicle Formation of Candida tropicalis and Pichia kluyveri and Its Effect on Volatile Compounds in Sichuan Pickles

Ting Cai, Pei Shi, Shan Zhang, Wenliang Xiang, Junyu Liu, Zi-Xi Lin, Jie Tang

Foods

DOI

2023

Integrated transcriptome reveals that d-limonene inhibits Candida tropicalis by disrupting metabolism

Hai-Bo Xiong, Xiao-Hong Zhou, Wenliang Xiang, Min Huang, Zi-Xi Lin, Jie Tang, Ting Cai, Qing Zhang

LWT

DOI

2023

Whole genome sequencing and transcriptomics-based characterization of a novel β-cypermethrin-degrading Gordonia alkanivorans GH-1 isolated from fermented foods

Xuerui Zhou, Jie Tang, Su Wang, Yingyue Zhang, Hong Ye, Qing Zhang, Wenliang Xiang, Ting Cai, Chaoyi Zeng

Chemosphere

DOI

2023

Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China

Lanchai Chen, Wenliang Xiang, Xuemei Liang, Junyu Liu, Haoyu Zhu, Ting Cai, Qing Zhang, Jie Tang

Foods

DOI

2022

Characterization and Bioactive Potential of Carotenoid Lutein from Gordonia rubripertncta GH-1 Isolated from Traditional Pixian Douban

Qing Zhang, Jie Wang, Chanyuan Li, Miaoxin Zheng, Zihan He, Yuting Zou, Haibo Xiong, Bitao Xu, Wenliang Xiang, Jie Tang

Foods

DOI

2022

Whole genome sequencing exploitation analysis of dibutyl phthalate by strain Stenotrophomonas acidaminiphila BDBP 071

Yingyue Zhang, Jie Tang, Min Wu, Xuerui Zhou, Su Wang, Hong Ye, Wenliang Xiang, Qing Zhang, Ting Cai

Food Bioscience

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

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

The Use of γ-Aminobutyric Acid-Producing Saccharomyces cerevisiae SC125 for Functional Fermented Beverage Production from Apple Juice

Xiangyang Sun, Jie Wang, Chanyuan Li, Miaoxin Zheng, Qing Zhang, Wenliang Xiang, Jie Tang

Foods

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

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

2021

甲基营养型芽孢杆菌拮抗玉蜀黍尾孢菌、链格菌和灰葡萄孢菌及环脂肽分析

祝林，向文良，张楠笛，许琴，赵秋欢

《微生物学报》

2021

Life cycle assessment of industrial production of microalgal oil from heterotrophic fermentation

Yue Lu, Dongyan Mu, Zhonglin Xue, Peilun Xu, Yueming Li, Wenliang Xiang, Justine Burnett, Katelyn Bryant, Wenguang Zhou

Algal Research

DOI

2021

Characterization and Antioxidant Activity of Released Exopolysaccharide from Potential Probiotic Leuconostoc mesenteroides LM187

Qing Zhang, Jie Wang, Qing Sun, Shuming Zhang, Xiangyang Sun, Chan-Yuan Li, Miaoxin Zheng, Wenliang Xiang, Jie Tang

Journal of Microbiology and Biotechnology

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

复合菌株共培养制曲改善郫县豆瓣成曲酶系活力

陈廷廷，胡琼，唐洁，雷丹，朱纯莹，张庆，向文良

《食品与发酵工业》

DOI

2019

成都平原不同种植方式折耳根表面附生细菌群落结构与抗生素抗性基因分析

芦科堃，向文良，卢倩文

《微生物学报》

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

Characterization of γ-aminobutyric acid (GABA)-producing Saccharomyces cerevisiae and coculture with Lactobacillus plantarum for mulberry beverage brewing

Qing Zhang, Qing Sun, Xiao Tan, Shuming Zhang, Lin Zeng, Jie Tang, Wenliang Xiang

Journal of Bioscience and Bioengineering

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

Mucor indicus and Rhizopus oryzae co‐culture to improve the flavor of Chinese turbid rice wine

Wenliang Xiang, Qin Xu, Nandi Zhang, Yu Rao, Lin Hong Zhu, Qing Zhang

Journal of the Science of Food and Agriculture

DOI

2018

Organic Houttuynia cordata Thunb harbors higher abundance and diversity of antibiotic resistance genes than non-organic origin, suggesting a potential food safe risk

Wenliang Xiang, Kekun Lu, Nandi Zhang, Qianwen Lu, Qin Xu

Food Research International

DOI

2017

产γ-氨基丁酸酿酒酵母JM037酿造桑葚酒风味物质分析

谭霄，曾林，赵婷婷，刘波，张庆，何绍志，向文良

《食品与发酵工业》

DOI

2017

四川泡菜发酵原料-灯笼辣椒附生乳酸菌的抗生素耐药性评估与耐药基因分析（英文）

蔡婷，卢倩文，向文良，张庆，张其圣，陈功，蔡义民

《食品科学》

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

2017

Temporal heterogeneity of prokaryotic micro-organism communities in sediment of traditional freshwater cultured fish ponds in Southwest China

Qing Zhang, Xiao Tan, Kai Biao Lin, Lin Zeng, Wenliang Xiang, Jie Tang

Biotechnology & Biotechnological Equipment

DOI

2017

An Efficient γ-Aminobutyric Acid (GABA) Producing and Nitrite Reducing Ability of Lactobacillus plantarum BC114 Isolated from Chinese Paocai

Qing Zhang, Lin Zeng, Xiao Tan, Jie Tang, Wenliang Xiang

Food Science and Technology Research

DOI

2016

发酵用鲜辣椒中乳酸菌抗生素耐药性与耐药基因

蔡婷，徐顾榕，林凯，宋菲菲，张其圣，陈功，蔡义民，张庆，向文良

《食品与生物技术学报》

2016

川西藏区天然野樱桃酒中有机酸含量检测方法的构建

卢倩文，蔡婷，秦佳，康辉，赵婷婷，张楠笛，向文良

《中国酿造》

2016

発酵用トウガラシにおける乳酸菌の抗生物質耐性と薬剤耐性遺伝子の簡易化【JST・京大機械翻訳】

Ting Cai, Gu-Rong Xu, Kai Lin, Fei-Fei Song, Qi-Sheng Zhang, Gong Chen, Yi-Ming Cai, Qing Zhang, Wenliang Xiang

2015

弱化F1F0-ATP酶植物乳杆菌的突变分析及其作为益生添加物在四川泡菜中的应用探索

宋菲菲，林凯，蔡婷，徐顾榕，袁春红，张庆，向文良

《西华大学学报(自然科学版)》

2015

有机白萝卜表皮附生乳酸菌抗生素耐药性分析

林凯，蔡婷，徐顾榕，宋菲菲，袁春红，陈功，向文良，张庆

《食品科学》

2015

获得性抗生素抗性基因:威胁发酵蔬菜食品安全的一种新型污染物

向文良，张庆，卢倩文，赵婷婷，曾林，徐顾榕，蔡婷

《食品安全质量检测学报》

2015

浓香型白酒发酵黄水中微生物群落结构解析

李可，范志刚，王俊芳，林凯，向文良

《食品与生物技术学报》

2015

四川泡菜加工原理与技术

向文良

2015

天然野樱桃果酒的酿造及香气成分分析

蔡婷，宋菲菲，秦佳，赵建，徐顾榕，李琪，张庆，向文良

《中国酿造》

2015

Incidence, Intraspecific Diversity and Toxigenic Profile of Bacillus cereus in the Yellow-Water, a Fermented Food Flavor Enhancer

Kai Lin, Ting Cai, Feifei Song, Chunhong Yuan, Zuogui Li, Qing Zhang, Yage Xing, Wenliang Xiang

Food Science and Technology Research

DOI

2015

Acquired antibiotic resistance gene: an emerging contaminant posing a threat to food safety in the fermented vegetable food.

Wenliang Xiang, Qing Zhang, Qian-Wen Lu, Ting-Ting Zhao, Zen-Shoung Lin, Gu-Rong Xu, Ting Cai

2014

弱化F1F0-ATPase植物乳杆菌的选育及产酸性能分析

张庆，钟小廷，李京，林凯，袁春红，宋菲菲，向文良，车振明

《食品与发酵科技》

2014

豆腐干优势腐败菌的分离鉴定及腐败特性分析

袁春红，张庆，向文良，钟小廷，贾碧洪，李可，林凯，林洪斌

《食品科技》

DOI

2014

低盐固态发酵酱油酱醅中乳酸菌的分离与鉴定

张庆，林凯，袁春红，宋菲菲，向文良，车振明

《食品与发酵科技》

2014

白酒发酵副产物黄水中两株产纤维素酶芽孢杆菌的分离鉴定

袁春红，宋菲菲，林凯，向文良，张庆

《中国酿造》

2014

Spoilage and Pathogenic Bacteria Associated with Spoilage Process of Sichuan Pickle during the Spontaneous Fermentation

Ke Li, Kai Lin, Zuogui Li, Qing Zhang, Feifei Song, Zhenming Che, Gong Chen, Wenliang Xiang

Food Science and Technology Research

DOI

2014

Fermentation liquid for culturing pleurotus eryngii matrix, pleurotus eryngii culture medium and preparation method thereof

Wenliang Xiang, Ting Cai, Qing Zhang, Jie Tang, Kai Lin, Fei-Fei Song, Gu-Rong Xu

2014

Detection of streptomycin resistance and resistance genes in lactic acid bacteria from Sichuan Pickle of China.

Fei-Fei Song, Gu-Rong Xu, Ting Cai, Kai Lin, Bi-Hong Jia, Gong Chen, Wenliang Xiang, Qing Zhang

2013

罗布泊盐湖沉积物放线菌的群落结构

关统伟，车振明，向文良，腾芸，张小平，邢亚阁，刘平，龚丽，张丽珠，李可，张利莉

《应用与环境生物学报》

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

青菜腌制过程中腐败表层细菌的多样性分析与群落演替

李可，张庆，陈功，林凯，袁春红，贾碧洪，钟小廷，向文良

《食品科学》

2013

杏鲍菇培养料中细菌系统发育多样性

关统伟，赵辉平，骆玉林，向文良，车振明

《西南农业学报》

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

2013

Microbial Diversity and Succession in the Chinese Luzhou-Flavor Liquor Fermenting Cover Lees as Evaluated by SSU rRNA Profiles

Ke Li, Qing Zhang, Xiaoting Zhong, Bi-Hong Jia, Chunhong Yuan, Sen Liu, Zhenming Che, Wenliang Xiang

Indian Journal of Microbiology

DOI

2013

Screening of Lactobacillus plantarum LPM21 with F1F0-ATPase ^|^beta;-subunit Mutation Used as Probiotics Adjunct in Sichuan Pickle

Bi-Hong Jia, Xiaoting Zhong, Chunhong Yuan, Ke Li, Kai Lin, Qing Zhang, Zhenming Che, Gong CHEN, Wenliang Xiang

Food Science and Technology Research

DOI

2013

Actinobacterial Community Structure in Sediment from Lop Nur Salt Lake: Actinobacterial Community Structure in Sediment from Lop Nur Salt Lake

Tong-Wei Guan, Zhenming Che, Wenliang Xiang, Yun Teng, Xiao-Ping Zhang, Yage Xing, Ping-li Liu, L. Gong, Li-Zhu Zhang, Ke Li, Li-Li Zhang

DOI

2013

Method for making solanaceous vegetables pickled vegetable by using a multistage superhigh pressure broth penetration technology

Wenliang Xiang, Zhenming Che, Ping Liu, Hui-Ping Zhao, Ya-Ge Xing, Qing Zhang, Y. Rao, Kai Lin, Fe Rong, Chun-Hong Yuan

2013

Method for making leaf vegetable pickled vegetable by dry ice quick-frozen forward/back high pressure broth repeated penetration process

Ya-Ge Xing, Zhenming Che, Li Jiang, Wenliang Xiang, Qing-Lian Xu, Ping Liu, Qing Zhang, Tong-Wei Guan, Li-Zhu Zhang, Rong Li, Zhang-Li Huang, Yang Lu

2013

Method for preparing tuber pickled vegetables through three-stage air-drying multi-section ultra-high-pressure and positive-negative high-pressure permeation technology

Zhenming Che, Yage Xing, Rong Li, Wenliang Xiang, Qing-Lian Xu, Qing Zhang, Tong-Wei Guan, Li-Zhu Zhang, Li Jiang, Cong-Shan Sun, Zhang-Li Huang

2012

自贡大公古盐井中嗜盐菌的Na+/H+离子逆转运蛋白基因筛选（英文）

梁华忠，刘森，李可，张大凤，车振明，向文良

Agricultural Science & Technology

2012

泡菜厂高盐废水中嗜盐菌的分离鉴定

张大凤，曾朝懿，车振明，向文良，唐洁

《中国调味品》

2012

Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles

Wenliang Xiang, Ke Li, Seng Liu, Yage Xing, Mingyuan Li, Zhenming Che

World Journal of Microbiology and Biotechnology

DOI

2012

Screening an Na+/H+ antiporter gene from the halophiles colonizing in the Dagong Ancient Brine Well of Zigong City, China.

Hua-Zhong Liang, Sen Liu, Ke Li, Da-Feng Zhang, Zhenming Che, Wenliang Xiang

2012

Making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili

Wenliang Xiang, Peng Yue, Liang Zhang, Liang Zeng, Fan Yang, Zhenming Che, Ya-Ge Xing, Y. Rao, Li Gong

2012

Preparation method for multifunctional complex-fermented powder for tenderization and fermentation and method for preparing fermented yak meat particles

Zhenming Che, Ya-Ge Xing, Zuo-Gui Li, Wenliang Xiang, Ping Liu, Tong-Wei Guan, L. Zeng, Li Gong, Li-Zhu Zhang, Jing Lu, Feng-Fan Zhang

2012

Diversity analysis of bacteria in the latter ripening of Pixian soybean paste fermentation based on 16S rDNA analysis

Yang Zou, Wenliang Xiang, Y. Rao, Ya-Ge Xing, Liang Zhang, Ming-Yuan Li

2012

A novel NhaD type Na + /H + antiporter gene from a metagenomic library of halophiles colonizing in the Dagong Ancient Brine Well in China

Wenliang Xiang, Hua-Zhong Liang, Fan Luo, Sen Liu, Ya-Ge Xing, Ming-Yuan Li, Li Ma

2012

Manufacture method of Sichuan style red liquor boiled fish complex seasoning

Wenliang Xiang, Peng Yue, Liang Zhang, Ming-Y. Li, Fan Yang, Hong Lin, Zhenming Che, Ya-Ge Xing, Y. Rao

2011

紫米酒发酵工艺条件的研究

熊华，刘森，蒲开阳，向文良

《食品与发酵工业》

2011

浓香型白酒窖池微生物生态因子的动力学分析

罗海，刘森，田伟，梁华忠，向文良

《中国酿造》

2011

Isolation and performance evaluation of halotolerant phosphate solubilizing bacteria from the rhizospheric soils of historic Dagong Brine Well in China

Wenliang Xiang, Hua-zhong Liang, Sen Liu, Fan Luo, Jie Tang, Mingyuan Li, Zhenming Che

World Journal of Microbiology and Biotechnology

DOI

2011

Dynamic analysis of microbial ecological factors in the fermentation pit of Luzhou-flavor Chinese liquor

Wenliang Xiang

China Brewing

2011

Biological fumigation preservative special for leaf vegetable pickle raw materials

Yage Xing, Shuai Yu, Zhenming Che, Wenliang Xiang, Qi Zhang, Jie Tang, Chun Jia, Wei Tian, Hongbin Lin, Chao-Yi Zeng

2011

Microencapsulated multistage release biogenic preservative for raw materials of pickled solanaceous vegetables

Shuai Yu, Wenliang Xiang, Wei Chang, Da-Feng Zhang, Qi Zhang, L. Zeng, Chao-Yi Zeng, Chun Jia, Zhenming Che, Yage Xing

2011

Effect of Different Fermentation Conditions on the Nitrite Concentration of Carrot-Pickles Fermented by Lactobacillus Preparation

Wen-Ting Li, Zhenming Che, Ya-Ge Xing, Ming-Yuan Li, Wenliang Xiang, Jie Tang, Sheng-Huan Zhu

DOI

2011

Complex microbial inoculum for efficiently converting poultry culture excrement and preparation method thereof

Ming-Yuan Li, Qi-Bin Ran, Zhenming Che, Wenliang Xiang, Jie Tang

2010

培养和非培养法分析冷藏鸡肉胴体中的细菌多样性

杨虎，向文良，张弛，孙烨琨，王璐，黄敏，孙群

《微生物学通报》

2010

改良PCA培养基检测鸡肉胴体中的污染细菌

张弛，向文良，孙烨琨，杨虎，杨志荣，孙群

《微生物学通报》

2010

产类细菌素的乳酸菌的筛选及其抑菌特性研究

罗璠，李明雄，向文良，冯甦，侯若彤，杨志荣

《四川大学学报(自然科学版)》

2010

基于16S-23S rRNA ITS AFLP对米酒发酵过程中原核微生物的演替分析

向文良，罗海，梁华忠，屈凤，李明元，赵建

《酿酒科技》

2010

富硒紫色杂交稻米酿制米酒的发酵条件研究

罗海，梁华忠，向文良，赵建

《中国酿造》

2010

Screening for bacteriocin-producing lactic acid bacteria from kurut, a traditional naturally-fermented yak milk from Qinghai–Tibet plateau

Fan Luo, Su Feng, Qun Sun, Wenliang Xiang, Jian Zhao, Jie Zhang, Zhirong Yang

Food Control

DOI

2010

Screening a novel Na+/H+antiporter gene from a metagenomic library of halophiles colonizing in the Dagong Ancient Brine Well in China

Wenliang Xiang, Jie Zhang, Lin Li, Huazhong Liang, Hai Luo, Jian Zhao, Zhirong Yang, Qun Sun

FEMS Microbiology Letters

DOI

2010

Compound bacterial agent for efficiently converting pig excrements and preparation method and application thereof

Wenliang Xiang, Jie Tang, Ming-Y. Li, Yong-Jun Yuan, Zhenming Che, Ji Lei, Yuan Ma

2010

Identification and Characterization of Purple Pigment-Producing Actinomycete Strain: Identification and Characterization of Purple Pigment-Producing Actinomycete Strain

Li Wang, J. Lei, Wenliang Xiang, Si-Yuan Jiang, Jian-Rui Sun, Zhirong Yang

DOI

2009

一株解磷中度嗜盐菌的分离鉴定及解磷特性分析

向文良，冯玮，郭建华，宋鹏，汤科，杨志荣

《微生物学通报》

2009

动物乳杆菌的分离鉴定及其抑菌蛋白的特性分析

李明雄，李妮，李征，向文良，杨志荣，罗璠

《微生物学通报》

2009

一株产紫色素放线菌的鉴定及其色素特性研究

王丽，雷娟，向文良，蒋思远，孙建瑞，杨志荣

《应用与环境生物学报》

2008

四川大公古盐井中可培养中度嗜盐菌的初步分析

冯玮，向文良，郭建华，宋鹏，张驰，杨志荣

《微生物学通报》

2008

类产碱假单胞菌核心杀虫蛋白基因的转化及杀虫活性

黄敏，李达旭，向文良，郭建华，赵健，张杰，杨志荣，孙群

《微生物学报》

2008

秸秆发酵生产燃料乙醇关键技术的发展方向研究

冯玮，宋鹏，向文良，杨志荣

《现代农业科学》

2008

Community of extremely halophilic bacteria in historic Dagong Brine Well in southwestern China

Wenliang Xiang, Jianhua Guo, Wei Feng, Min Huang, Hao Chen, Jian Zhao, Jie Zhang, Zhirong Yang, Qun Sun

World Journal of Microbiology and Biotechnology

DOI

2008

A Primary Investigation on the Culture-dependent Moderately Halophilic Bacteria Colonizing in Dagong Ancient Brine Well, Sichuan

W. Feng, Wenliang Xiang, Jian-hua Guo, Peng Song, Zhi-Rong Yang

2005

中国浓香型白酒窖池中原核微生物的特性及系统发育分析

向文良，张文学，胡承，王忠彦，汤月琴，木田建次，重松亨

《工程科学与技术》

2005

纳豆激酶液体发酵条件研究

黄燕，向文良

《中国酿造》

2005

浓香型白酒窖池糟醅原核微生物区系的分类研究

张文学，向文良，乔宗伟，胡承，王忠彦

《酿酒科技》

2005

Study on the optimization of nattokinase liquid fermentation by Bacillus natto

Wenliang Xiang

2005

Changes and Rules of Chemical Composition in the Fermented Grains of Chinese Strong Aromatic Spirits

Wen-Xue Zhang, Yuan-Yuan Yue, Wenliang Xiang, Rui Yang, Cheng Hu, Zhong-Yang Wang, Caihong Shen, Liang Zhang, Hong Ying

2004

白曲霉工程菌TR12循环转化酒精废液研究

向文良，张文学，乔宗伟，胡承

《微生物学通报》

2004

中国浓香型白酒窖池微生物生态研究

向文良

《四川大学》

2004

中国浓香型白酒窖池微生态研究进展

张文学，乔宗伟，向文良，张丽莺，胡承，王忠彦，胡永松

《酿酒》

2003

利用白曲霉基因工程菌TR12制备优质麸曲的工艺条件研究

向文良，张文学，罗红平

《中国酿造》

精选作品

期刊论文

湖库藻类水华影响因素及防控措施研究进展

Corrigendum to “A novel cold-adapted esterase from Lysinibacillus pakistanensis VF-2 for efficient degradation of pyrethroid residues in tea leaves” [Pestic. Biochem. Physiol. 223 (2026) 107292]

Co-exposure to polyethylene microplastics and tetracycline alters nutritional quality, antioxidant capacity, amino acid profiles, and cultivation-associated microbiota of soybean sprouts

A novel cold-adapted esterase from Lysinibacillus pakistanensis VF-2 for efficient degradation of pyrethroid residues in tea leaves

Natural Pigment Production by Bacillus velezensis YM–3 Isolated from Traditional Pixian Douban Condiment: Biosynthesis Pathway, Structural Characterization, and Bioactivities

Land Use Impacts on Sediment Nutrients in a Major Tributary of the Upper Yangtze River: Management Implications for Watershed Remediation

Enhancing the physicochemical and flavor profile of broad bean paste through co-culture fermentation with pigment-producing Bacillus velezensis and Aspergillus oryzae

RelBE-mediated stress responses reshape cellular morphology of Weissella cibaria under chloramphenicol exposure

A novel carboxylesterase Est3617 from a food-fermentation bacterium for rapid remediation of β-cyfluthrin in environment and food.

Unveiling the metabolic mechanism of pesticide in food fermentation through metagenomics and metabolomics: A case study of β-cypermethrin in Pixian broad-bean paste

From plant-based food waste to biochar: A green strategy for agri-food supply chain waste valorization–a comprehensive review

Synergistic interaction of cadmium-tolerant plant growth-promoting bacteria and mixed plant- and bone-derived biochar improved radish growth and rhizosphere health

Effects of Saccharomycopsis fibuligera on the formation of flavor substances and functional enzymes during turbid rice wine brewing

Effects of synthetic microbial community fermentation on volatile flavor and quality characteristics of ginger pickle

Biodegradation of various phthalic acid esters at high concentrations by Gordonia alkanivorans GH-1 and its degradation mechanism

Elucidating the biogenic transformation mechanisms of polyphenol and volatile compound metabolites in wild cherry wine co-fermentation by Hanseniaspora uvarum and Saccharomyces cerevisiae

Multi-trophic communities in river ecosystems: Insights into environmental drivers and assembly mechanisms for ecological management- a case study in the Minjiang River.

Multi-omics reveals efficient thiamethoxam biodegradation but altered flavor profile by native microbiota during Pixian broad bean paste fermentation.

Evaluation of the safety and probiotic properties of GABA-producing Enterococcus faecium AB157 based on whole genome and phenotype analysis

The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation

The Bro-Xre toxin-antitoxin modules in Weissella cibaria: inducing persister cells to escape tetracycline stress by disrupting metabolism

Degradation Kinetics and Mechanism of β-Cypermethrin and 3-Phenoxybenzoic Acid by Lysinibacillus pakistanensis VF-2 in Soil Remediation

Expression of a novel hydrolase MhpC in Brevibacillus parabrevis BCP-09 and its characteristics for degrading synthetic pyrethroids

Efficient cadmium-resistant plant growth-promoting bacteria loaded on pig bone biochar has higher efficiency in reducing cadmium phytoavailability and improving maize performance than on rice husk biochar

D-Limonene Inhibits Pichia kluyveri Y-11519 in Sichuan Pickles by Disrupting Metabolism

PemK’s Arg24 is a crucial residue for PemIK toxin–antitoxin system to induce the persistence of Weissella cibaria against ciprofloxacin stress

Impact of Exogenous Indoleacetic Acid on Nitrogen Cycling-Associated Bacteria in the Rhizosphere and Eutrophic Water Surrounding Hydrocotyle vulgaris Lam

Effect of Lactiplantibacillus plantarum cell-free supernatant on the physiology, quorum sensing, transcription, and enhanced GABA production of Enterococcus faecium

Quantitative proteomic analysis reveals the mechanism and key esterase of β-cypermethrin degradation in a bacterial strain from fermented food

Mechanism of deltamethrin biodegradation by Brevibacillus parabrevis BCP-09 with proteomic methods.

四环素残留对黄豆芽营养品质及根际微生物的影响

土霉素残留对蔬菜发酵过程微生物群落演替及代谢产物的影响

Flavor Characteristics of Navel Orange Wine Fermented by Saccharomyces cerevisiae SC-125 and Angel Yeast SY

Inhibition of Perilla frutescens Essential Oil on Pellicle Formation of Candida tropicalis and Pichia kluyveri and Its Effect on Volatile Compounds in Sichuan Pickles

Integrated transcriptome reveals that d-limonene inhibits Candida tropicalis by disrupting metabolism

Whole genome sequencing and transcriptomics-based characterization of a novel β-cypermethrin-degrading Gordonia alkanivorans GH-1 isolated from fermented foods

Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China

Characterization and Bioactive Potential of Carotenoid Lutein from Gordonia rubripertncta GH-1 Isolated from Traditional Pixian Douban

Whole genome sequencing exploitation analysis of dibutyl phthalate by strain Stenotrophomonas acidaminiphila BDBP 071

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

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

The Use of γ-Aminobutyric Acid-Producing Saccharomyces cerevisiae SC125 for Functional Fermented Beverage Production from Apple Juice

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

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

甲基营养型芽孢杆菌拮抗玉蜀黍尾孢菌、链格菌和灰葡萄孢菌及环脂肽分析

Life cycle assessment of industrial production of microalgal oil from heterotrophic fermentation

Characterization and Antioxidant Activity of Released Exopolysaccharide from Potential Probiotic Leuconostoc mesenteroides LM187

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

复合菌株共培养制曲改善郫县豆瓣成曲酶系活力

成都平原不同种植方式折耳根表面附生细菌群落结构与抗生素抗性基因分析

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

Characterization of γ-aminobutyric acid (GABA)-producing Saccharomyces cerevisiae and coculture with Lactobacillus plantarum for mulberry beverage brewing

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

Mucor indicus and Rhizopus oryzae co‐culture to improve the flavor of Chinese turbid rice wine

Organic Houttuynia cordata Thunb harbors higher abundance and diversity of antibiotic resistance genes than non-organic origin, suggesting a potential food safe risk

产γ-氨基丁酸酿酒酵母JM037酿造桑葚酒风味物质分析

四川泡菜发酵原料-灯笼辣椒附生乳酸菌的抗生素耐药性评估与耐药基因分析（英文）

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

Temporal heterogeneity of prokaryotic micro-organism communities in sediment of traditional freshwater cultured fish ponds in Southwest China

An Efficient γ-Aminobutyric Acid (GABA) Producing and Nitrite Reducing Ability of Lactobacillus plantarum BC114 Isolated from Chinese Paocai

发酵用鲜辣椒中乳酸菌抗生素耐药性与耐药基因

川西藏区天然野樱桃酒中有机酸含量检测方法的构建

発酵用トウガラシにおける乳酸菌の抗生物質耐性と薬剤耐性遺伝子の簡易化【JST・京大機械翻訳】

弱化F1F0-ATP酶植物乳杆菌的突变分析及其作为益生添加物在四川泡菜中的应用探索

有机白萝卜表皮附生乳酸菌抗生素耐药性分析

获得性抗生素抗性基因:威胁发酵蔬菜食品安全的一种新型污染物

浓香型白酒发酵黄水中微生物群落结构解析

四川泡菜加工原理与技术

天然野樱桃果酒的酿造及香气成分分析

Incidence, Intraspecific Diversity and Toxigenic Profile of Bacillus cereus in the Yellow-Water, a Fermented Food Flavor Enhancer

Acquired antibiotic resistance gene: an emerging contaminant posing a threat to food safety in the fermented vegetable food.

弱化F1F0-ATPase植物乳杆菌的选育及产酸性能分析

豆腐干优势腐败菌的分离鉴定及腐败特性分析

低盐固态发酵酱油酱醅中乳酸菌的分离与鉴定

白酒发酵副产物黄水中两株产纤维素酶芽孢杆菌的分离鉴定

Identification and Characterization of Purple Pigment-Producing Actinomycete Strain: Identification and Characterization of Purple Pigment-Producing Actinomycete Strain