Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish

Zhaoxia Yang, Sasa Liu, Jing Lv, +7

Food Bioscience

Food FermentationAquacultureMicrobial EcologyFood MicrobiologyMicrobiology +5

Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation

Jing Lv, Zhaoxia Yang, Wenhuan Xu, +6

International Journal of Food Microbiology

Bacterial CommunityFood FermentationBiochemistryMedicineMicrobial Physiology +7

Effects of different probiotic fermented feeds on production performance and intestinal health of laying hens

Jing Lv, Lijuan Guo, Bingxu Chen, +4

Poultry Science

NutritionAgricultural EconomicsIntestinal HealthDietary FibreProbiotics +20

Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation

Jing Lv, Xinping Lin, Mengyang Liu, +7

Food Chemistry

Food FermentationBiochemistrySour MeatBiotechnologySaccharomyces Cerevisiae Lxpsc1 +6

Effects of temperature on microbial succession and quality of sour meat during fermentation

Jing Lv, Caichan Li, Shengjie Li, +4

LWT

Microbial InactivationFood SpoilageMedicineMicrobial EcologyMicrobiology +5

Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu

Jing Yang, Cuicui Jiang, Ruiqi Bao, +9

International Journal of Food Microbiology

BiochemistryFlavoromicsMicrobial Community SuccessionMicrobiologyVolatile Compound Components +3

Metabolic engineering for ethylene production by inserting the ethylene-forming enzyme gene (efe) at the 16S rDNA sites of Pseudomonas putida KT2440

Jianping Wang, Lixian Wu, Feng Xu, +3

Bioresource Technology

Ethylene ProductionBiosynthesisEngineeringBiotransformationBioenergetics +9

Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat

Jing Lv, Wenhuan Xu, Chaofan Ji, +5

International Journal of Food Science & Technology

Food Processing FacilitiesMeat QualitySour MeatsFood MicrobiologyMicrobial Ecology +17

Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

Jing Lv, Lei Wang, Yingying Zhu, +1

Applied Sciences

NutritionFood AnalysisAgricultural EconomicsDough DevelopmentMillet Flour +14

Genome shuffling of Trichoderma viride for enhanced cellulase production

Feng Xu, Haojie Jin, Huamin Li, +4

Annals of Microbiology