Qun Wu, Ph.D. - Publications

Affiliations: 
2006 University of South Carolina, Columbia, SC 
Area:
Elementary Particles and High Energy Physics

35 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Jiang J, Liu Y, Li H, Yang Q, Wu Q, Chen S, Tang J, Xu Y. Modeling and regulation of higher alcohol production through the combined effects of the C/N ratio and microbial interaction. Journal of Agricultural and Food Chemistry. PMID 31476866 DOI: 10.1021/acs.jafc.9b04545  0.48
2019 Liu C, Feng S, Wu Q, Huang H, Chen Z, Li S, Xu Y. Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation. Frontiers in Microbiology. 10: 1520. PMID 31333623 DOI: 10.3389/fmicb.2019.01520  0.48
2019 Wang S, Wu Q, Nie Y, Wu J, Xu Y. Construction of synthetic microbiota for reproducible flavor metabolism in Chinese light aroma type liquor produced by solid-state fermentation. Applied and Environmental Microbiology. PMID 30850432 DOI: 10.1128/AEM.03090-18  0.48
2018 Wu Q, Zhi Y, Xu Y. Systematically engineering the biosynthesis of a green biosurfactant surfactin by Bacillus subtilis 168. Metabolic Engineering. PMID 30453038 DOI: 10.1016/j.ymben.2018.11.004  0.48
2018 Wang B, Wu Q, Xu Y, Sun B. Specific Volumetric Weight-Driven Shift in Microbiota Compositions With Saccharifying Activity Change in Starter for Chinese Baijiu Fermentation. Frontiers in Microbiology. 9: 2349. PMID 30323805 DOI: 10.3389/fmicb.2018.02349  0.48
2018 Braun-Galleani S, Ortiz-Merino RA, Wu Q, Xu Y, Wolfe KH. Zygosaccharomyces pseudobailii, another yeast interspecies hybrid that regained fertility by damaging one of its MAT loci. Fems Yeast Research. PMID 30052970 DOI: 10.1093/femsyr/foy079  0.48
2018 Cui K, Wu Q, Xu Y. Biodegradation of ethyl carbamate and urea with Lysinibacillus sphaericus MT33 in Chinese liquor fermentation. Journal of Agricultural and Food Chemistry. PMID 29359925 DOI: 10.1021/acs.jafc.7b05190  0.48
2017 Xu Y, Zhi Y, Wu Q, Du R, Xu Y. Zygosaccharomyces bailii Is a Potential Producer of Various Flavor Compounds in Chinese Maotai-Flavor Liquor Fermentation. Frontiers in Microbiology. 8: 2609. PMID 29312273 DOI: 10.3389/fmicb.2017.02609  0.48
2017 Wu Q, Lin J, Cui K, Du R, Zhu Y, Xu Y. Effect of Microbial Interaction on Urea Metabolism in Chinese Liquor Fermentation. Journal of Agricultural and Food Chemistry. 65: 11133-11139. PMID 29172504 DOI: 10.1021/acs.jafc.7b04099  0.48
2017 Wu Q, Lin J, Cui K, Zhu Y, Xu Y. Urea production by yeasts other than Saccharomyces in food fermentation. Fems Yeast Research. PMID 29040547 DOI: 10.1093/femsyr/fox072  0.48
2017 Liu J, Wu Q, Wang P, Lin J, Huang L, Xu Y. Synergistic effect in core microbiota associated with sulfur metabolism in spontaneous Chinese liquor fermentation. Applied and Environmental Microbiology. PMID 28970229 DOI: 10.1128/AEM.01475-17  0.48
2017 Wang P, Wu Q, Jiang X, Wang Z, Tang J, Xu Y. Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making. International Journal of Food Microbiology. 250: 59-67. PMID 28371716 DOI: 10.1016/j.ijfoodmicro.2017.03.010  0.48
2017 Zhi Y, Wu Q, Xu Y. Production of surfactin from waste distillers' grains by co-culture fermentation of two Bacillus amyloliquefaciens strains. Bioresource Technology. 235: 96-103. PMID 28365354 DOI: 10.1016/j.biortech.2017.03.090  0.48
2017 Zhi Y, Wu Q, Xu Y. Genome and transcriptome analysis of surfactin biosynthesis in Bacillus amyloliquefaciens MT45. Scientific Reports. 7: 40976. PMID 28112210 DOI: 10.1038/srep40976  0.48
2016 Kong Y, Wu Q, Xu Y. Comparative studies on the fermentation performance of autochthonous Saccharomyces cerevisiae strains in Chinese light-fragrant liquor during solid-state or submerged fermentation. Journal of Applied Microbiology. PMID 27981792 DOI: 10.1111/jam.13377  0.48
2016 Zhi Y, Wu Q, Du H, Xu Y. Biocontrol of geosmin-producing Streptomyces spp. by two Bacillus strains from Chinese liquor. International Journal of Food Microbiology. 231: 1-9. PMID 27161758 DOI: 10.1016/j.ijfoodmicro.2016.04.021  0.48
2015 Lu X, Wu Q, Zhang Y, Xu Y. Genomic and transcriptomic analyses of the Chinese Maotai-flavored liquor yeast MT1 revealed its unique multi-carbon co-utilization. Bmc Genomics. 16: 1064. PMID 26666414 DOI: 10.1186/s12864-015-2263-0  0.48
2015 Wu Q, Kong Y, Xu Y. Flavor profile of Chinese liquor is altered by interactions of intrinsic and extrinsic microbes. Applied and Environmental Microbiology. PMID 26475111 DOI: 10.1128/AEM.02518-15  0.48
2015 Meng X, Wu Q, Wang L, Wang D, Chen L, Xu Y. Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making. Journal of Industrial Microbiology & Biotechnology. 42: 1601-8. PMID 26323612 DOI: 10.1007/s10295-015-1647-0  0.48
2015 Wu Q, Chen B, Xu Y. Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor. International Journal of Food Microbiology. 200: 39-46. PMID 25676241 DOI: 10.1016/j.ijfoodmicro.2015.01.012  0.48
2015 Wu Q, Zhang R, Peng S, Xu Y. Transcriptional characteristics associated with lichenysin biosynthesis in Bacillus licheniformis from Chinese Maotai-flavor liquor making. Journal of Agricultural and Food Chemistry. 63: 888-93. PMID 25561250 DOI: 10.1021/jf5036806  0.48
2015 Wu Q, Zhu W, Wang W, Xu Y. Effect of yeast species on the terpenoids profile of Chinese light-style liquor. Food Chemistry. 168: 390-5. PMID 25172725 DOI: 10.1016/j.foodchem.2014.07.069  0.48
2014 Zhang R, Wu Q, Xu Y, Qian MC. Isolation, identification, and quantification of lichenysin, a novel nonvolatile compound in Chinese distilled spirits. Journal of Food Science. 79: C1907-15. PMID 25250990 DOI: 10.1111/1750-3841.12650  0.48
2014 Zhang R, Wu Q, Xu Y. Lichenysin, a cyclooctapeptide occurring in Chinese liquor jiannanchun reduced the headspace concentration of phenolic off-flavors via hydrogen-bond interactions. Journal of Agricultural and Food Chemistry. 62: 8302-7. PMID 25065507 DOI: 10.1021/jf502053g  0.48
2014 Wu Q, Ling J, Xu Y. Starter culture selection for making Chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation. Applied and Environmental Microbiology. 80: 4450-9. PMID 24814798 DOI: 10.1128/AEM.00905-14  0.48
2014 Hu XL, Wang HY, Wu Q, Xu Y. Development, validation and application of specific primers for analyzing the clostridial diversity in dark fermentation pit mud by PCR-DGGE. Bioresource Technology. 163: 40-7. PMID 24780271 DOI: 10.1016/j.biortech.2014.04.008  0.48
2014 Chen B, Wu Q, Xu Y. Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor. International Journal of Food Microbiology. 179: 80-4. PMID 24742997 DOI: 10.1016/j.ijfoodmicro.2014.03.011  0.48
2014 Kong Y, Wu Q, Zhang Y, Xu Y. In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor. Applied and Environmental Microbiology. 80: 3667-76. PMID 24727269 DOI: 10.1128/AEM.04219-13  0.48
2013 Wu Q, Zhao Y, Wang D, Xu Y. Immobilized Rhodotorula mucilaginosa: a novel urethanase-producing strain for degrading ethyl carbamate. Applied Biochemistry and Biotechnology. 171: 2220-32. PMID 24037516 DOI: 10.1007/s12010-013-0493-7  0.48
2013 Wu Q, Chen L, Xu Y. Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor. International Journal of Food Microbiology. 166: 323-30. PMID 23978339 DOI: 10.1016/j.ijfoodmicro.2013.07.003  0.48
2013 Wu Q, Peng S, Yu Y, Li Y, Xu Y. Genome Sequence of Bacillus licheniformis CGMCC3963, a Stress-Resistant Strain Isolated in a Chinese Traditional Solid-State Liquor-Making Process. Genome Announcements. 1. PMID 23405325 DOI: 10.1128/genomeA.00060-12  0.48
2013 Hao F, Wu Q, Xu Y. Precursor supply strategy for tetramethylpyrazine production by bacillus subtilis on solid-state fermentation of wheat bran. Applied Biochemistry and Biotechnology. 169: 1346-52. PMID 23306895 DOI: 10.1007/s12010-012-0083-0  0.48
2012 Wu Q, Xu Y. [Thermotolerance of Bacillus licheniformis CGMCC 3963 from high-temperature Daqu]. Wei Sheng Wu Xue Bao = Acta Microbiologica Sinica. 52: 910-5. PMID 23115976  0.48
2012 Wu Q, Xu Y. Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor. Journal of Agricultural and Food Chemistry. 60: 2033-8. PMID 22283589 DOI: 10.1021/jf204270h  0.48
2006 Michael DG, Adamson P, Alexopoulos T, Allison WW, Alner GJ, Anderson K, Andreopoulos C, Andrews M, Andrews R, Arms KE, Armstrong R, Arroyo C, Auty DJ, Avvakumov S, Ayres DS, ... ... Wu QK, et al. Observation of muon neutrino disappearance with the MINOS detectors in the NuMI neutrino beam. Physical Review Letters. 97: 191801. PMID 17155614 DOI: 10.1103/PhysRevLett.97.191801  0.48
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