| 时间 | 论文 |
|---|---|
| 2024年 | Chen C, Yang H, Zhang K, Ye G, Luo H, Zou W*. Revealing microbiota characteristics and predicting flavor-producing sub-communities in Nongxiangxing baijiu pit mud through metagenomic analysis and metabolic modeling[J]. Food Research International, 2024, 188: 114507. |
| 2024年 | 陈聪,邹伟*,汤秀娟,陈晓松，吴承泽.产酯酶格氏乳球菌的筛选、鉴定与基因组注释[J].食品科学,2024,45(08):87-95. |
| 2024年 | Kou H, Zheng J, Ye G, Qiao Z, Zhang K, Luo H, Zou W*. Optimization of Clostridium beijerinckii semi-solid fermentation of rape straw to produce butyric acid by genome analysis[J]. Bioresources and bioprocessing, 2024, 11(1):24. |
| 2024年 | 陈晓松, 刘超杰, 郑佳, 乔宗伟, 罗惠波, 邹伟*.TMT定量蛋白质组学解析Rummeliibacillus suwonensis 3B-1生长及己酸代谢机制[J].生物技术通报,2024,40(03):135-145.DOI:10.13560/j.cnki.biotech.bull.1985.2023-0862. |
| 2024年 | Huang X, Zheng J, Zhang K, Qiao Z, Luo H, Zou w*. Short-chain fatty acids and their producing microorganisms in the Nongxiangxing baijiu ecosystem: status and perspectives[J]. Food Bioscience, 2024: 104701. |
| 2024年 | Lu Y, Yan Q, Zhang K*, Zhang J, Zou W, Yang J, Li H. Generation of a synthetic autochthonous microbiota responsible for the essential flavors and brewing properties of Daqu[J]. Food Research International, 2024: 115180. |
| 2024年 | Chen C,Zou W*,Yang L,Luo H.Analysis of the baijiu pit mud microorganisms and sub-communities that biosynthesize specific metabolites, using genomic and metabolic models[J]. Food Bioscience, 2024: 105648. |
| 2023年 | Li D, Ye G*, Zong X, Zou W: Effect of Multiple Rounds of Enrichment on Metabolite Accumulation and Microbiota Composition of Pit Mud for Baijiu Fermentation. Foods 2023, 12(8):1594. |
| 2023年 | Zhang J, Hou Y, Liu Q, Zhang Y, Gao B, Zou W, Zhang K*: Fortified Jiuqu of the Chinese Baijiu: A review on its functional microorganisms, strengthening effects, current challenges, and perspectives. Food Bioscience 2023, 55:103045. |
| 2023年 | Li M, Li T, Zheng J, Qiao Z, Zhang K, Luo H, Zou W*: Genome Analysis and Optimization of Caproic Acid Production of <i>Clostridium butyricum GD1-1 Isolated from the Pit Mud of Nongxiangxing Baijiu. J Microbiol Biotechnol 2023, 33(10):1-15. |
| 2023年 | Gui Y, Lin M, Yan Y*, Jiang S, Zhou Z，Wang J: A Novel Glycoside Hydrolase DogH Utilizing Soluble Starch to Maltose Improve Osmotic Tolerance in Deinococcusradiodurans[J]. International Journal of Molecular Sciences, 2023, 24 (4):3437. |
| 2023年 | 符长彪, 明红梅*, 张宿义, 李德林, 张程, 杜向军, 马世源, 马浩: 机械化与传统酿造方式下浓香型白酒酿造环境微生物群落结构对比分析[J].食品与发酵工业,2023,49(4):145-153. |
| 2023年 | 杜向军, 明红梅*, 马浩, 江东材, 朱和琴, 陈园, 胥佳: 机制与人工大曲曲块部位间微生物群落结构差异及关键影响因素分析[J].食品与发酵工业,2023,49(3):83-91. |
| 2022年 | Chen C, Yang H, Liu J, Luo H, Zou W*: Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome. Foods 2022, 11(22):3551. |
| 2022年 | Luo H, Li T, Zheng J, Zhang K, Qiao Z, Luo H, Zou W*: Isolation, Identification, and Fermentation Medium Optimization of a Caproic Acid Producing Enterococcus casseliflavus Strain from Pit Mud of Chinese Strong Flavor Baijiu Ecosystem. Pol J Microbiol 2022, 71(4):563-575. |
| 2022年 | Liu C, Du Y, Zheng J, Qiao Z, Luo H, Zou W*: Production of caproic acid by Rummeliibacillus suwonensis 3B-1 isolated from the pit mud of strong-flavor baijiu. J Biotechnol 2022, 358:33-40. |
| 2022年 | Ye C*, Wei X, Shi T, Sun X, Xu N, Gao C, Zou W*: Genome-scale metabolic network models: from first-generation to next-generation. Appl Microbiol Biotechnol 2022, 106(13):4907-4920. |
| 2021年 | 邹伟*,寇慧,韩畅.白酒可培养微生物数据库构建[J].微生物学报,2021,61(12):3829-3835.DOI:10.13343/j.cnki.wsxb.20210370. . 微生物学报 2021, 61(12):3829-3835. |
| 2021年 | 俞飞, 周健, 明红梅*, 王轩, 杜向军: 机械化与传统酿造方式的浓香型原酒风味成分对比[J].食品与发酵工业,2021,47(23):233-239. |
| 2021年 | Zou W*, Ye G, Liu C, Zhang K, Li H, Yang J: Comparative genome analysis of Clostridium beijerinckii strains isolated from pit mud of Chinese strong flavor baijiu ecosystem. G3 Genes|Genomes|Genetics 2021, 11(11):jkab317. |
| 2021年 | Yang H, Qu J, Zou W, Shen W, Chen X*: An overview and future prospects of recombinant protein production in Bacillus subtilis. Appl Microbiol Biotechnol 2021, 105(18):6607-6626. |
| 2021年 | Yan Q, Zhang K*, Zou W, Hou Y: Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives. J Inst Brew 2021, 127(4):317-326. |
| 2021年 | 文晓霞, 白光剑, 李韬, 马一凡, 邹伟*: 液态发酵原位酶解糖化水稻秸秆工艺优化[J]. 食品与发酵工业, 2021, 47(04):166-172+181. |
| 2021年 | Zhang K*, Wu W, Zou W, Kang Z, Yan Q, Qin Y: Composition and nutritional evaluation of amino acids in Mimai qu rice wines. Italian Journal of Food Science, 2021, 33 (2): 46–53. |
| 2021年 | Zou W*, Ye G, Zhang K, Yang H, Yang J: Analysis of the core genome and pangenome of Clostridium butyricum. Genome 2021, 64(1):51-61. |
| 2020年 | Du Y, Zou W*, Zhang K, Ye G, Yang J: Advances and applications of Clostridium co-culture systems in biotechnology. Front Microbiol 2020(11):560223. |
| 2020年 | Wei Y, Zou W, Shen C-H, Yang J-G*: Basic flavor types and component characteristics of Chinese traditional liquors: A review. J Food Sci 2020, 85(12):4096-4107. |
| 2020年 | Li Y, Hu Z, Li Z, Kong Y, Piyaratne M, Wang B, Zhao H*. Generalized population dynamics model of aphids in wheat based on catastrophe theory[J]. Biosystems, 2020, 198: 104217. |
| 2020年 | Li Y, Li Z, Zhao L, Hu Z, Zhao H*. Development of a wheat aphid population dynamics model based on cusp catastrophe theory[J]. International Journal of Biomathematics, 2020, 13(08): 2050078. |
| 2020年 | Zhang K*, Wu W, Yan Q: Research advances on sake rice, koji, and sake yeast: A review. Food Science & Nutrition. 2020, 8(7):2995–3003. |
| 2019年 | 李豪,白光剑,吴静,杨海泉，邹伟*.紫外-常压室温等离子体复合诱变高产纤维素酶真菌[J].食品与发酵工业,2019,45(15):81-86.DOI:10.13995/j.cnki.11-1802/ts.020368. |
| 2019年 | Zhang K*, Yang J, Qiao Z, Cao X, Luo Q, Zhao J, Wang F, Zhang W. Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China[J]. Food Chemistry, 2019, 293: 32-40. |
| 2019年 | Zhang K*, Li Q, Wu W, Yang i, Zou W: Wheat Qu and its production technology, microbiota, flavor, and metabolites. J Food Sci 2019, 84(9):2373-2386. |
| 2018年 | Zou W*, Zhao C, Luo H*: Diversity and function of microbial community in Chinese Strong-flavor Baijiu ecosystem: a review. Front Microbiol 2018, 9:671. |
| 2018年 | Zou W*, Ye G, Zhang K: Diversity, function, and application of Clostridium in Chinese strong flavor baijiu ecosystem: a review. J Food Sci 2018, 83(5):1193-1199. |
| 2018年 | Zou W*, Ye G, Zhang J, Zhao C, Zhao X, Zhang K: Genome-scale metabolic reconstruction and analysis for Clostridium kluyveri. Genome 2018, 61(8):605-613. |
| 2018年 | Zou W*, Xiong X, Zhang J, Zhang K, Zhao X, Zhao C: Reconstruction and analysis of a genome-scale metabolic model of Methylovorus sp. MP688, a high-level pyrroloquinolone quinone producer. Biosystems 2018, 172:37-42. |
| 2017年 | Zhang K*, Pan Y, Zou W, Zhou L, Wu Z, Zhang W: Nutritive assessment of amino acids for three Chinese Zajius produced from hull-less barley. J Inst Brew 2017, 123(4):587-593. |
| 2016年 | Luo Z, Guo Y, Liu J, Qiu H, Zhao M, Zou W*, Li S*: Microbial synthesis of poly-γ-glutamic acid: current progress, challenges, and future perspectives. Biotechnol Biofuels 2016, 9:134. |
| 2014年 | Ye C, Zou W, Xu N, Liu L*. Metabolic model reconstruction and analysis of an artificial microbial ecosystem for vitamin C production[J]. Journal of biotechnology, 2014, 182: 61-67. |
| 2013年 | Zou W*, Zhou M, Liu L, Chen J: Reconstruction and analysis of the industrial strain Bacillus megaterium WSH002 genome-scale in silico metabolic model[J]. Biotechnol 2013, 164(4):503-509. |
| 2013年 | Zou W*, Liu L, Chen J: Structure, mechanism and regulation of an artificial microbial ecosystem for vitamin C production[J]. Crit Rev Microbiol 2013, 39(3):247-255. |
| 2012年 | Zou W*, Liu L, Zhang J, Yang H, Zhou M, Hua Q, Chen J: Reconstruction and analysis of a genome-scale metabolic model of the vitamin C producing industrial strain Ketogulonicigenium vulgare WSH-001[J]. Biotechnol, 2012, 161(1):42-48. |
白酒资源微生物与大数据应用研究室
Lab of Baijiu Resource Microorganisms & Big Data
