Qi Li

Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production

Wei Qian, Zhen‐Ming Lu, Li‐Juan Chai et al. · Food Research International · 2021 · 152 citations

Strong-flavor Baijiu Production, Food Fermentation, Microbial Consortia +6

A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation

Yun Jia, Cheng-Tuo Niu, Zhen-Ming Lu et al. · Applied and Environmental Microbiology · 2020 · 112 citations · Full text

Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation

Yue Yang, Chengtuo Niu, Wanxiang Shan et al. · Food Chemistry · 2021 · 106 citations

Food Chemistry, Food Fermentation, Broad Bean Paste +11

Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar

Ting Huang, Zhen‐Ming Lu, Mingye Peng et al. · Food Research International · 2021 · 97 citations

Engineering, Food Fermentation, Environmental Engineering +9

Antifungal activity of zedoary turmeric oil against Phytophthora capsici through damaging cell membrane

Wang Bi, Fei Liu, Qi Li et al. · Pesticide Biochemistry and Physiology · 2019 · 91 citations

Antifungal Agent, Antifungal Activity, Zedoary Turmeric Oil +5