2016年以来主要发表学术论著(作者、论文题目、期刊名称、发表时间、期卷页码) 1. Na Liu, Jihong Pan, Song Miao, Likang Qin*. Microbial community in chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds. Food Research International, 2020,137:109672. 2.Na Liu, Likang Qin*, Jihong Pan, Song Miao*. Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods. Food Science and Human Wellness, 2021, 11:277-288. 3.Na Liu, Likang Qin*, Song Miao*. Regulatory Mechanisms of L-lactic acid and Taste Substances in Chinese Acid Rice Soup (Rice-acid) fermented with a Lacticaseibacillus paracasei and Kluyveromyces marxianus. Frontiers in Microbiology, 2021, 12:594631. 4.Na Liu, Likang Qin*, Laili Hu, Song Miao*. Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup. Food Science and Human Wellness, 2023, 12: 45-56. 5.Na Liu, Likang Qin*, Xiafen Lu, Yuxuan Zhao, Song Miao*. Fortified fermented rice-acid can regulate the gut microbiota in mice and improve the antioxidant capacity. Nutrients, 2021, 13: 4219. 6.Na Liu, Likang Qin*, Xiafen Lu, Yuxuan Zhao, Song Miao*. Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus. Food Bioscience, 2021, 43:101278. 7.Na Liu, Likang Qin*, Muhammad Mazhar, Song Miao*. Integrative transcriptomic-proteomic analysis revealed the flavor formation mechanism and antioxidant activity in rice-acid inoculated with Lactobacillus paracasei and Kluyveromyces marxianus, Journal of Proteomics, 2021, 104158. 8.Na Liu, Song Miao, Likang Qin*.Screening and application of lactic acid bacteria and yeasts with L‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid. Food Science & Nutrition, 2020, 00:1-17. 9. Na Liu,Likang Qin, Haiying Zeng, Anyan Wen, Song Miao. Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions. Food Science and Human Wellness, 2023, 12(6): 2195-2210. |
2016年以来获得发明专利、科研(教学)成果奖及成果推广情况 1.秦礼康, 刘娜, 潘季红, 赵宇萱, 陆霞芬. 一种快速产L-乳酸的米酸发酵工艺及其专用菌, 2022-5-17, 中国,CN113005053B 2.秦礼康, 刘娜, 陆霞芬, 赵宇萱. 一种产L-乳酸和乙酸乙酯的米酸发酵工艺及其专用菌, 2022-5-17, 中国, CN113151042B |