Shuangping Liu
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View article: Protease- and lipase-producing halotolerant/halophilic strains: prediction, screening, and heterogeneous visualization of fermented shrimp paste
Protease- and lipase-producing halotolerant/halophilic strains: prediction, screening, and heterogeneous visualization of fermented shrimp paste Open
View article: Mining and characterization of key amine oxidases from <em>Saccharopolyspora hirsuta</em> T14 based on full homology modeling, transcriptional analysis, and applications in <em>huangjiu</em>
Mining and characterization of key amine oxidases from <em>Saccharopolyspora hirsuta</em> T14 based on full homology modeling, transcriptional analysis, and applications in <em>huangjiu</em> Open
View article: GKNnet: an relational graph convolutional network-based method with knowledge-augmented activation layer for microbial structural variation detection
GKNnet: an relational graph convolutional network-based method with knowledge-augmented activation layer for microbial structural variation detection Open
Structural variants (SVs) in microbial genomes play a critical role in phenotypic changes, environmental adaptation, and species evolution, with deletion variations particularly closely linked to phenotypic traits. Therefore, accurate and …
View article: Environmental Terroir - Microbe Coupling Shapes the Quality and Ecological Feedback of Shaoxing Wheat Qu across Modern and Traditional Regions
Environmental Terroir - Microbe Coupling Shapes the Quality and Ecological Feedback of Shaoxing Wheat Qu across Modern and Traditional Regions Open
View article: Development of high-precision quantitative analysis detection for three yeasts based on CRISPR/Cas12a
Development of high-precision quantitative analysis detection for three yeasts based on CRISPR/Cas12a Open
Objectives Yeast plays a crucial role in fermented foods, yet the application of the CRISPR/Cas system for yeast detection has been rarely reported. The objective of this study is to develop a rapid and quantitative detection method for br…
View article: Unraveling the Impact of Geographic Distance on the Microbial Communities of Jiuyao Samples in the Yangtze River Basin: From Upstream to Downstream
Unraveling the Impact of Geographic Distance on the Microbial Communities of Jiuyao Samples in the Yangtze River Basin: From Upstream to Downstream Open
View article: Integrated multi-omics analysis unveils metabolites-mediated microbial interactions: dynamic regulation and metabolic division of <em>A. flavus</em> SU-16 and <em>S. cerevisiae</em> HJ during co-fermentation
Integrated multi-omics analysis unveils metabolites-mediated microbial interactions: dynamic regulation and metabolic division of <em>A. flavus</em> SU-16 and <em>S. cerevisiae</em> HJ during co-fermentation Open
View article: Rapid Detection of Six Lactic Acid Bacteria in Jiuyao Based on Single-Cell Raman Spectroscopy Combined with Deep Learning
Rapid Detection of Six Lactic Acid Bacteria in Jiuyao Based on Single-Cell Raman Spectroscopy Combined with Deep Learning Open
View article: The Microbial Diversity and Flavor Metabolism Regulation of Xiangzao During Different Natural Fermentation Time Periods
The Microbial Diversity and Flavor Metabolism Regulation of Xiangzao During Different Natural Fermentation Time Periods Open
Xiangzao brine is a special flavored food produced by the natural fermentation of Huangjiu lees. To clarify fermentation time on its quality, this study integrated flavoromics analysis, macro-genomics, and polypeptide omics to analyze the …
View article: Environmental factors at different scales: a review of their effects on spontaneous fermentation Chinese Baijiu and related mechanisms
Environmental factors at different scales: a review of their effects on spontaneous fermentation Chinese Baijiu and related mechanisms Open
View article: Transcriptome Analysis Reveals the Variations in Enzyme Production of Saccharopolyspora rosea A22 under Different Temperatures
Transcriptome Analysis Reveals the Variations in Enzyme Production of Saccharopolyspora rosea A22 under Different Temperatures Open
Saccharopolyspora is a key microorganism in the fermentation of traditional fermented foods, capable of producing saccharifying and liquefying enzymes at elevated temperatures. However, the specific mechanisms and regulatory pathways gover…
View article: Protease- and Lipase-Producing Halotolerant/Halophilic Strains: Prediction, Screening and Heterogeneous Visualisation of Fermented Shrimp Paste
Protease- and Lipase-Producing Halotolerant/Halophilic Strains: Prediction, Screening and Heterogeneous Visualisation of Fermented Shrimp Paste Open
View article: Isolation and Identification of Polysaccharide from Tibet Sts And Development of Compound Drink-Fermented With Highland Barley
Isolation and Identification of Polysaccharide from Tibet Sts And Development of Compound Drink-Fermented With Highland Barley Open
View article: Application of Predatory Bacteria in the Prevention and Control of Aquaculture Diseases
Application of Predatory Bacteria in the Prevention and Control of Aquaculture Diseases Open
The green and healthy development of aquaculture is an important guarantee for food security. Pathogenic bacteria are a major factor constraining the development of aquaculture. Predatory bacteria are a class of potentially beneficial bact…
View article: Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations
Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations Open
Identification of the core functional microorganisms in food fermentations is necessary to understand the ecological and functional processes for making those foods. Wheat qu , which provides liquefaction and saccharifying power, and affec…
View article: Effects of degree of milling on japonica and glutinous rice used for huangjiu brewing physicochemical properties
Effects of degree of milling on japonica and glutinous rice used for huangjiu brewing physicochemical properties Open
Rice is one of the main ingredients in huangjiu brewing. Studying the effects of dgree of milling (DOM) and variety on the nutritional composition, physical and chemical properties, and brewing characteristics of rice will help improve the…
View article: Influence of ethanol content on the detection of volatile components in Huangjiu
Influence of ethanol content on the detection of volatile components in Huangjiu Open
Huangjiu (Chinese rice wine) is a traditional Chinese fermented wine with a unique flavor. The components of this wine are complex, and the ethanol content of different Huangjiu preparations varies greatly. In this study, changes in the ch…
View article: Component and microbial community structure change of Huangjiu undergoing rancidification during pottery jar storage
Component and microbial community structure change of Huangjiu undergoing rancidification during pottery jar storage Open
The effects of microbial contamination on the rancidity of Huangjiu (Chinese rice wine) during pottery jar storage were studied. With the increase in the rancidity of Huangjiu, the alcohol content decreased, while the conductivity increase…
View article: Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds
Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds Open
Huangjiu is one of the oldest alcoholic beverages in the world. It is usually made by fermenting grains, and Qu is used as a saccharifying and fermenting agent. In this study, we identified differential carbonyl compounds in Huangjiu with …
View article: Local Erosion Mechanism and Protection Measures of Bridge Piers
Local Erosion Mechanism and Protection Measures of Bridge Piers Open
The pier is the supporting structure of the bridge, and its role is pivotal, and we must pay attention to the related problems of the pier. Therefore, this paper discusses the local erosion mechanism of bridge piers, summarizes the influen…
View article: Impact of Aging Microbiome on Metabolic Profile of Natural Aging Huangjiu through Machine Learning
Impact of Aging Microbiome on Metabolic Profile of Natural Aging Huangjiu through Machine Learning Open
Aging is a time-consuming step in the manufacturing of fermented alcoholic beverages. Natural-aging huangjiu sealed in pottery jars was taken as an example to investigate the changes of physiochemical indexes during aging and to quantify i…
View article: Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation
Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation Open
Luxiang-flavor Baijiu is the mainstream of Baijiu production and consumption in China, and the microbial composition has a great influence on the flavor and quality of Baijiu. In this study, we combined multi-omics sequencing technology to…
View article: Microbial Spatiotemporal Succession and Passage Stability Mechanism of Jiuyao During Solid-State Fermentation
Microbial Spatiotemporal Succession and Passage Stability Mechanism of Jiuyao During Solid-State Fermentation Open
View article: Isolation and Identification of Polysaccharide from West Tibet Sts And Development of Compound Fermented Drink with Highland Barley
Isolation and Identification of Polysaccharide from West Tibet Sts And Development of Compound Fermented Drink with Highland Barley Open
View article: The Existing Recovery Approaches of the Huangjiu Lees and the Future Prospects: A Mini Review
The Existing Recovery Approaches of the Huangjiu Lees and the Future Prospects: A Mini Review Open
Huangjiu lees (HL) is a byproduct in Chinese Huangjiu production with various nutrient and biological functional components. Without efficient treatment, it could cause environmental issues and bioresource wasting. Existing dominant recove…
View article: A Review of the Current State and Future Prospects in Resource Recovery of Chinese Cereal Vinegar Residue
A Review of the Current State and Future Prospects in Resource Recovery of Chinese Cereal Vinegar Residue Open
Vinegar residue (VR) is a typical organic solid waste in Chinese cereal vinegar production. It is characterized by high yield, high moisture and low pH and is rich in lignocellulose and other organic matter. To avoid the environmental poll…
View article: Complete genome sequence, metabolic model construction, and huangjiu application of Saccharopolyspora rosea A22, a thermophilic, high amylase and glucoamylase actinomycetes
Complete genome sequence, metabolic model construction, and huangjiu application of Saccharopolyspora rosea A22, a thermophilic, high amylase and glucoamylase actinomycetes Open
Saccharopolyspora is an important microorganism in the fermentation process of wheat qu and huangjiu , yet the mechanisms by which it performs specific functions in huangjiu remain unclear. A strain with high amylase and glucoamylase activ…
View article: Heterologous expression and characterization of amine oxidases from Saccharopolyspora to reduce biogenic amines in huangjiu
Heterologous expression and characterization of amine oxidases from Saccharopolyspora to reduce biogenic amines in huangjiu Open
High content of biogenic amines in fermented food has adverse effects on the human body. Previous studies showed that biogenic amines could be reduced in some fermented foods using enzymes. However, this process was barely explored in alco…
View article: Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine)
Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine) Open
In the process of Huangjiu fermentation, microbial succession plays an important role in quality control of Huangjiu. In this study, Lactobacillus acetotolerans was screened as internal standards, and the bacterial communities in Huangjiu …
View article: Analysis of changes in simulated rancidification process during the storage of Huangjiu
Analysis of changes in simulated rancidification process during the storage of Huangjiu Open
Huangjiu, a traditional Chinese wine with low alcoholic strength, can easily develop rancidification upon microbial contamination in the long‐term storage process. In order to analyze the changes in key indexes in the rancidification proce…