生物医药

白酒酿造微生物生态学

1. Du R, Xiong W, Xu L, Xu Y, Wu Q*. Metagenomics reveals the habitat specificity of biosynthetic potential of secondary metabolites in global food fermentations. Microbiome. 2023. 11:115. (一区TOP，IF16.8)
2. Wu Q, Zhu Y, Fang Q, Wijffels R.H. Xu Y*. Can we control microbiota in spontaneous food fermentation? Chinese liquor as a case example. Trends in Food Science & Technology. 2021. 110:321-331. (一区TOP，IF16.0)
3. Yao Z, Zhu Y, Wu Q*, Xu Y. Challenges and perspectives of quantitative microbiome profiling in food fermentations. Critical Reviews in Food Science and Nutrition. 2024. 64: 4995-5015. (一区TOP，IF11.2)
4. Du R, Liu J, Jiang J, Wang Y, Ji X, Yang N, Wu Q*, Yan Xu*. Construction of a synthetic microbial community for the biosynthesis of volatile sulfur compound by multi-module division of labor. Food Chemistry. 2021. 347:129036. (一区TOP，IF9.2)
5. Wu Q, Zhi Y, Xu Y*. Systematically engineering the biosynthesis of a green biosurfactant surfactin by Bacillus subtilis 168. Metabolic Engineering. 2019. 52: 87–97. (一区TOP，IF8.8)
6. Yao Z, He K, Wang H, Feng S, Ding X, Xu Y, Wang Q, Xu X, Wu Q*, Wang L*. Tuning the Dynamic Reaction Balance of CRISPR/Cas12a and RPA in One Pot: A Key to Switch Nucleic Acid Quantification. ACS Sens. 2024. 26: 9: 3511-3519. (一区TOP，IF7.7，封面)
7. Lin Lin, Du R, Wang Y, Wu Q*, Xu Y. Regulation of auxotrophic lactobacilli growth by amino acid cross-feeding interaction. International Journal of Food Microbiology. 2022. 377:109769 (一区TOP，IF5.9)
8. 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 Agriculture and Food Chemistry. 2019. 67:10694-10701. (一区TOP，IF5.9)
9. Du R, Wu Q*, Xu Y*. Chinese liquor fermentation: identification of key flavorproducing Lactobacillus spp. by quantitative profiling with indigenous internal standards. Applied and Environmental Microbiology. 2020. 86:e00456-20. (二区TOP，IF5.0)
10. 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. 2019. 85:e03090-18. (二区TOP，IF5.0)

1. Methods for promoting Bacillus subtilis to synthesize surfactin based on multi-gene synergy. US11254709. 2022.02.22.
2. Low urea-producing and flavor-producing Wickerhamomyces anomalus strain and use thereof in food production. US11242502. 2022.2.8.
3. Method for producing surfactin by using Bacillus amyloliquefaciens. US11214596. 2022.1.4
4. Saccharomyces cerevisiae capable of being co-fermented by multiple carbon sources and application thereof. EP3214168. 2019.8.7.
5. Use of lipopeptide compound for improving aroma of alcoholic beverages and determination method thereof. EP3034599. 2018.12.5
6. Metagenome taxa and function analysis workflow software. 2020SR1569490，2020.08.26. 软件著作权
7. Lactobacillus species quantitation primer database软件[简称：LSQP-DB]V1.0. 2019.1.6. 软件著作权
8. 高产风味耐酸乳杆菌在食品生产中的应用. ZL202011590797.7. 2022.9.27
9. 一种Aspergillus tubingensis绝对定量的探针及其应用. ZL202110163207.0. 2022.4.29
10. 氰化物降解菌株的筛选及其在食品生产中的应用. ZL202010366102.0. 2021.12.28

1.多菌种共酵过程共性关键技术及智能化应用. 国家重点研发计划课题. 2018-2020
2. 基于结构调节的酱香型白酒发酵功能微生物高阶相互作用分子机制. 国家自然科学基金面上项目. 2022-2025
3. 基于组学技术的我国优势酿造食品特征风味组分及其微生物代谢机制. 国家自然科学基金重点项目子课题. 2016-2020
4. 茅台酒酿造优势功能微生物拜尔接合酵母和地衣芽孢杆菌相互作用的分子机制. 国家自然科学基金面上项目. 2014-2017
5. 酱香型茅台酒酿造特征功能微生物酿造代谢机制的研究. 国家自然科学基金青年项目. 2011-2013
6. 固体发酵微生物菌种（群落）优化改良技术研究. 国家高技术研究发展计划子课题. 2012-2015
7. 米香型白酒品质及饮用舒适度提升的关键技术. 广西创新驱动发展专项子课题. 2021-2024
8. 汤沟酒生物活性物质研究与品质提升，江苏省产学研合作项目，2022-2024
9. Research on properties of sorghum from U.S. for making baijiu. US Grains Council. 2017-2019

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