李二虎｜华中农业大学｜学者主页

期刊论文

2026

MALDI-TOF MS技术在葡萄酒酵母菌鉴定与多样性分析中的应用进展

吉薇，杨和财，李二虎

《中外葡萄与葡萄酒》

DOI

2026

Screening of a feruloyl esterase-producing lactobacillus strain and its application in citrus whole-fruit pulp fermentation: organic acids, volatile compounds, and sensory evaluation

Tian Tian, Yu Peng, Shuangyang Chen, Yue Zhang, Yi Li, Aonan Xia, Erhu Li, Xuedan Cao

Food Research International

DOI

2026

Fermentation of Lily Waste With an Autochthonous Bacillus velezensis Strain: Structural Modification and Functional Enhancement of Dietary Fiber

Hui Ma, Zhenghang Xu, Erhu Li

Journal of Food Science

DOI

2025

酵母源多糖的用量对葡萄酒质量的影响

许引虎，刘珍珍，涂璇，陶永胜，秦义，李二虎

《酿酒》

2025

Reduction of acetic acid in Cabernet Sauvignon wine fermented by atmospheric and room temperature plasma-mutagenized Saccharomyces cerevisiae

Nan Wu, Xiaoqing Zhang, Erhu Li

Food Microbiology

DOI

2025

Genomic and transcriptomic analyses identify three new citrate transporters in Pichia fermentans with potential for citric acid reduction in fruit wines

Jingjing Yi, Chenchen Guo, Erhu Li

Food Bioscience

DOI

2025

Impact of Polygonum orientale L. flower addition on microbial community of Xiaoqu and volatile compounds of Huangjiu in Fangxian, China

Xiaoqing Zhang, Ketao Jia, Jingjing Yi, Erhu Li

Food Science and Biotechnology

DOI

2024

本地早柑橘全果发酵过程中细菌群落多样性及动态变化研究

陈双阳，彭宇，张月，李艺，李二虎，曹雪丹

《浙江柑橘》

2024

Moderate red wine alleviates high-fat diet-induced atherosclerosis in ApoE -/- mice via modulations of liver metabolism through gut microbiota remodeling

Xuanxuan Chen, Hong Yang, Kaikai Li, Jianhong Cao, Xiaoyun Xu, Siyi Pan, Erhu Li

Food Science and Human Wellness

DOI

2024

Removal of acetic acid in mulberry wine by co-inoculating Saccharomyces cerevisiae with indigenous non-Saccharomyces yeast

Chenchen Guo, Haixia Deng, Erhu Li

Food Bioscience

DOI

2023

猕猴桃黑糯米复合发酵酒的制备工艺及品质特性分析

胡文彬，尹雪林，李二虎

《食品与发酵工业》

DOI

2023

混合式教学在“葡萄酒文化与鉴赏”通识课程中的探索与实践

李二虎，张卓，袁方，陈前江

《农产品加工》

2023

Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu

Xuefen Hu, Shao‐Quan Liu, Erhu Li

Food Chemistry

DOI

2023

Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation

Haixia Deng, Meiyu Wang, Erhu Li

OENO One

DOI

2022

响应面法优化腐乳后酵工艺抑制白点的产生

胡雪芬，张锦航，李二虎

《中国调味品》

2022

壳聚糖和酵母甘露聚糖对蓝莓酒单宁特性及品质的影响

刘乾坤，徐晓云，李二虎

《中国酿造》

2022

酶处理方式对模拟酒中蓝莓细胞壁吸附单宁的影响

刘乾坤，高宇，郭小，徐晓云，李二虎

《中国酿造》

2022

Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production

Nawei Zhang, Yu Gao, Gang Fan, Wu Zhong, Xuanxuan Chen, Xiao Ping Guo, Jeanett Hansen, Bodil Jørgensen, Erhu Li

Food Research International

DOI

2022

Effects of Poncirin, a Citrus Flavonoid and Its Aglycone, Isosakuranetin, on the Gut Microbial Diversity and Metabolomics in Mice

Xuedan Cao, Xiao Guo, Xiugui Fang, Shuijiang Ru, Erhu Li

Molecules

DOI

2022

Involvement of phase II enzymes and efflux transporters in the metabolism and absorption of naringin, hesperidin and their aglycones in rats

Xiao Guo, Xuedan Cao, Xiugui Fang, Ailing Guo, Erhu Li

International Journal of Food Sciences and Nutrition

DOI

2021

发酵豆制品中白点防治的研究进展

张锦航，钟武，郭小，李二虎

《中国酿造》

2021

Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans

Wu Zhong, Shao‐Quan Liu, Hong Yang, Erhu Li

LWT

DOI

2021

Inhibitory effects of fermented Ougan ( Citrus reticulata cv. Suavissima ) juice on high-fat diet-induced obesity associated with white adipose tissue browning and gut microbiota modulation in mice

Xiao Guo, Xuedan Cao, Xiugui Fang, Ailing Guo, Erhu Li

Food & Function

DOI

2020

非酿酒酵母对有机酸类碳源代谢特征的研究

龚丽娟，孙婉莹，钟武，李二虎

《中国酿造》

2020

有机酸对泡菜亚硝酸盐和生物胺的抑制作用

肖付才，刘凯，陈凤仪，李二虎

《中国调味品》

2020

Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation

Wu Zhong, Tuo Chen, Hong Yang, Erhu Li

Fermentation

DOI

2020

Biotransformation of two citrus flavanones by lactic acid bacteria in chemical defined medium

Xiao Guo, Ailing Guo, Erhu Li

Bioprocess and Biosystems Engineering

DOI

2020

Intestinal absorption and distribution of naringin, hesperidin, and their metabolites in mice

Xiao Guo, Kaikai Li, Ailing Guo, Erhu Li

Journal of Functional Foods

DOI

2020

Comparative analysis of chemical constituents and bioactivities of the extracts from leaves, seed coats and embryoids of Ginkgo biloba L.

Xuanxuan Chen, Wu Zhong, Changqing Shu, Hong Yang, Erhu Li

Natural Product Research

DOI

2020

Acetaldehyde metabolism in industrial strains of Saccharomyces cerevisiae inhibited by SO2 and cooling during alcoholic fermentation

Erhu Li, Ramón Mira de Orduña Heidinger

OENO One

DOI

2019

Improving the taste of Ougan ( Citrus reticulate cv. Suavissima ) juice by slight fermentation with lactic acid bacteria

Xiao Guo, Xuedan Cao, Ailing Guo, Erhu Li

Journal of Food Processing and Preservation

DOI

2018

瓯柑汁中2种乳酸菌发酵特性的比较研究

郭小，曹雪丹，李二虎，潘思轶，方修贵

《食品科技》

DOI

2018

A novel, effective, and feasible method for deacidifying kiwifruit wine by weakly basic ion exchange resins

Wu Zhong, Xinyue Li, Hong Yang, Erhu Li

Journal of Food Process Engineering

DOI

2017

益生菌发酵瓯柑汁及主要抗氧化成分研究

曹雪丹，郭小，陈林星，方修贵，赵凯，李二虎

《食品研究与开发》

2016

Acetaldehyde kinetics of enological yeast during alcoholic fermentation in grape must

Erhu Li, Ramón Mira de Orduña

Journal of Industrial Microbiology & Biotechnology

DOI

2015

蓝莓酒主发酵前后挥发性成分变化的GC-MS分析

曹雪丹，李二虎，方修贵，赵凯，周伟东

《食品与发酵工业》

2015

Identification and antioxidant properties of polyphenols in lotus seed epicarp at different ripening stages

Ying Liu, Shuangshuang Ma, Salam Adnan Ibrahim, Erhu Li, Hong Yang, Wen Huang

Food Chemistry

DOI

2014

基于电子鼻的葡萄酒感官评价模型的构建

宫雪，刘宁，李二虎，刘延琳

《中国酿造》

2014

Changes of diversity and population of yeasts during the fermentations by pure and mixed inoculation of Saccharomyces cerevisiae strains

Yue Sun, Erhu Li, Xiaotao Qi, Yanlin Liu

Annals of Microbiology

DOI

预印本

2024

Effects of Polygonum Orientale L. Flower Addition on Microbial Diversity of Fangxian Xiaoqu and Volatile Compounds of Huangjiu (Chinese Rice Wine)

Xiaoqing Zhang, Ketao Jia, Jingjing Yi, Erhu Li

SSRN Electronic Journal

DOI

2023

Fermentation Efficiency and Flavor-Producing Potential of Bacillus Isolated from Naturally Fermented Sufu

Xuefen Hu, Erhu Li

SSRN Electronic Journal

DOI

精选作品

期刊论文

MALDI-TOF MS技术在葡萄酒酵母菌鉴定与多样性分析中的应用进展

Screening of a feruloyl esterase-producing lactobacillus strain and its application in citrus whole-fruit pulp fermentation: organic acids, volatile compounds, and sensory evaluation

Fermentation of Lily Waste With an Autochthonous Bacillus velezensis Strain: Structural Modification and Functional Enhancement of Dietary Fiber

酵母源多糖的用量对葡萄酒质量的影响

Reduction of acetic acid in Cabernet Sauvignon wine fermented by atmospheric and room temperature plasma-mutagenized Saccharomyces cerevisiae

Genomic and transcriptomic analyses identify three new citrate transporters in Pichia fermentans with potential for citric acid reduction in fruit wines

Impact of Polygonum orientale L. flower addition on microbial community of Xiaoqu and volatile compounds of Huangjiu in Fangxian, China

本地早柑橘全果发酵过程中细菌群落多样性及动态变化研究

Moderate red wine alleviates high-fat diet-induced atherosclerosis in ApoE -/- mice via modulations of liver metabolism through gut microbiota remodeling

Removal of acetic acid in mulberry wine by co-inoculating Saccharomyces cerevisiae with indigenous non-Saccharomyces yeast

猕猴桃黑糯米复合发酵酒的制备工艺及品质特性分析

混合式教学在“葡萄酒文化与鉴赏”通识课程中的探索与实践

Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu

Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation

响应面法优化腐乳后酵工艺抑制白点的产生

壳聚糖和酵母甘露聚糖对蓝莓酒单宁特性及品质的影响

酶处理方式对模拟酒中蓝莓细胞壁吸附单宁的影响

Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production

Effects of Poncirin, a Citrus Flavonoid and Its Aglycone, Isosakuranetin, on the Gut Microbial Diversity and Metabolomics in Mice

Involvement of phase II enzymes and efflux transporters in the metabolism and absorption of naringin, hesperidin and their aglycones in rats

发酵豆制品中白点防治的研究进展

Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans

Inhibitory effects of fermented Ougan ( Citrus reticulata cv. Suavissima ) juice on high-fat diet-induced obesity associated with white adipose tissue browning and gut microbiota modulation in mice

非酿酒酵母对有机酸类碳源代谢特征的研究

有机酸对泡菜亚硝酸盐和生物胺的抑制作用

Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation

Biotransformation of two citrus flavanones by lactic acid bacteria in chemical defined medium

Intestinal absorption and distribution of naringin, hesperidin, and their metabolites in mice

Comparative analysis of chemical constituents and bioactivities of the extracts from leaves, seed coats and embryoids of Ginkgo biloba L.

Acetaldehyde metabolism in industrial strains of Saccharomyces cerevisiae inhibited by SO2 and cooling during alcoholic fermentation

Improving the taste of Ougan ( Citrus reticulate cv. Suavissima ) juice by slight fermentation with lactic acid bacteria

瓯柑汁中2种乳酸菌发酵特性的比较研究

A novel, effective, and feasible method for deacidifying kiwifruit wine by weakly basic ion exchange resins

益生菌发酵瓯柑汁及主要抗氧化成分研究

Acetaldehyde kinetics of enological yeast during alcoholic fermentation in grape must

蓝莓酒主发酵前后挥发性成分变化的GC-MS分析

Identification and antioxidant properties of polyphenols in lotus seed epicarp at different ripening stages

基于电子鼻的葡萄酒感官评价模型的构建

Changes of diversity and population of yeasts during the fermentations by pure and mixed inoculation of Saccharomyces cerevisiae strains

预印本

Effects of Polygonum Orientale L. Flower Addition on Microbial Diversity of Fangxian Xiaoqu and Volatile Compounds of Huangjiu (Chinese Rice Wine)

Fermentation Efficiency and Flavor-Producing Potential of Bacillus Isolated from Naturally Fermented Sufu

研究方向