论文著作：
1、 CT Niu, LN Yang, FY Zheng, CF Liu, JJ Wang, X Xu, Q Li*. Systematic analysis of the aroma profiles produced by Zygosaccharomyces rouxii Y-8 in different environmental conditions and its contribution to doubanjiang (broad bean paste) fermentation with different salinity[J]. LWT, 2022, 158: 113118.
2、 S Zhao, CT Niu, XH Yang, X Xu, FY Zheng, CF Liu, JJ Wang, Q Li*. Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis[J]. Food Chemistry, 2022, 381: 132115.
3、 CF Liu, LD Lu, CJ Yang, CT Niu, JJ Wang, FY Zheng, Q Li*. Effects of thermal treatment on alliin and its related sulfides during black garlic processing[J]. LWT, 2022, 159: 113158.
4、 H Chen, JJ Wang, Q Li*, X Xu, CT Niu, FY Zheng, CF Liu. Fed-batch fermentation of Saccharomyces pastorianus with high ribonucleic acid yield[J]. Foods, 2022, 11(18): 2742.
5、 CF Liu, MX Li, T Ren, JJ Wang, CT Niu, FY Zheng, Q Li*. Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine[J]. LWT, 2022, 155: 112993.
6、 Y Jia, CT Niu, X Xu, FY Zheng, CF Liu, JJ Wang, Q Li*. Metabolic potential of microbial community and distribution mechanism of Staphylococcus species during broad bean paste fermentation[J]. Food Research International, 2021, 148: 110533.
7、 Y Yang, CT Niu, WX Shan, FY Zheng, CF Liu, JJ Wang, Q Li*. Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation[J]. Food Chemistry, 2021, 351: 128454.
8、 Y Jia, CT Niu, ZM Lu, XJ Zhang, LJ Chai, JS Shi, ZH Xu, Q Li*. A bottom-up approach to develop a synthetic microbial community model: application for efficient reduced-salt broad bean paste fermentation[J]. Applied and Environmental Microbiology, 2020, 86(12): e00306-20.
9、 X Xu, JJ Wang , M Bao, CT Niu, CF Liu, FY Zheng, YX Li, Q Li*. Reverse metabolic engineering in lager yeast: impact of the NADH/NAD(+) ratio on acetaldehyde production during the brewing process[J].Applied Microbiology and Biotechnology, 2019, 103: 869-880.
10、 M Bao, CT Niu#, X Xu, FY Zheng, CF Liu, JJ Wang, Q Li*. Identification, soluble expression, and characterization of a novel endo-inulinase from Lipomyces starkeyi NRRL Y-11557[J]. International Journal of Biological Macromolecules, 2019, 137: 537-544.
发明专利：
1、李崎; 朱林江; 范子豪; 刘春凤; 郑飞云; 王金晶; 李永仙; 王佳琪. 一株特基拉芽孢杆菌及其应用. 授权号：ZL201610151411.X, 2020-04-07
2、李崎; 李凯; 李正学; 李永仙;郑飞云; 刘春凤; 王金晶; 钮成拓. 一株适于酿造红芯火龙果酒的酿酒酵母及其应用. 授权号：ZL201811075037.5, 2020-08-04
3、李崎; 钮成拓; 朱林江; 王金晶; 李永仙; 郑飞云; 刘春凤. 一种1,3-1,4-β-葡聚糖酶突变体, 授权号：ZL 201610139909.4, 2019-08-20
4、李崎; 曹倩文; 郑飞云; 李永仙; 王金晶; 刘春凤; 孟校宇; 潘颖越. 一株酿酒酵母及其应用. 授权号：ZL 201610817805.4, 2019-09-03
5、李崎; 刘春凤; 朱天傲; 郑飞云; 李永仙; 王金晶; 钮成拓. 一株降低生物胺的枯草芽孢杆菌及其应用. 授权号：ZL 201710149106.1， 2019-09-17
6、李崎; 秦奔; 张海鹏; 郑飞云; 李永仙; 刘春凤; 钮成拓; 王金晶. 一种定量测定巧克力麦芽特征性风味物含量的方法. 授权号：ZL 201810286117.9, 2019-10-08
7、李崎; 李佳; 王金晶; 李永仙; 朱林江; 刘春凤; 郑飞云. 一株具有优良抗自溶性能的酿酒酵母菌株, 授权号：ZL 201410790020.3， 2018-01-16
8、李崎; 刘春凤; 朱天傲; 郑飞云; 李永仙; 王金晶; 钮成拓. 一株解淀粉芽孢杆菌及其在降低生物胺中的应用. 授权号：ZL 2001710149177.1，2017-03-14
9、李崎; 周敏; 李永仙; 郑飞云; 刘春凤; 朱林江; 王金晶; 许鑫. 一种调配蛤蜊酱及其制备方法. 授权号：ZL 201410818206.5, 2016-08-24
10、李崎; 王金晶; 李欣儿; 李永仙; 刘春凤; 朱林江; 郑飞云; 顾国贤. 一株对啤酒发酵环境具有多种耐受性的啤酒酵母及其应用. 授权号：ZL 201310158304.6, 2016-08-03
李崎
江苏省
研究领域：
生物医药
研究方向：
酿酒科学与工程、酿酒微生物、酶工程和传统发酵食品酿造
所在单位：
江南大学
