2016年以来主要承担的科研项目(注明主持或参与、项目来源、项目名称、项目研究起止时间) 1.贵州大学自然科学专项(特岗)科研基金:嗜盐四联球菌降解生物胺机制研究(2022 53号),主持; 2.“十三五”国家重点研发计划,传统发酵食品加工过程内源性危害物控制技术的应用示范(2018YFC1604105),主研. 3.国家自然科学基金,临界区强度超声波对蛋白质-多糖胶体在微滤过程中的传递强化(21978175),参与. |
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) Qi Qi, Huang Jun, Zhou Rongqing, Jin Yao, Wu Chongde. Characterising the mechanism of abating biogenic amines accumulation by cocultures of Zygosaccharomyces rouxii and Tetragenococcus halophilus. LWT-Food Science and Technology, 2022, 164, 113672. Qi Qi, Huang Jun, Zhou Rongqing, Jin Yao, Wu Chongde. Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii. Food Microbiology, 2022, 106, 104056.
3. QiQi, Huang Jun, Zhou Rongqing, Yang Menglu,Peng Can, Zhang Lin, Jin Yao, Wu Chongde. Exploring a degradation strategy for biogenic amines based on the Cantonese soy sauce production method. Food Control, 2021, 130, 108281. 4. Qi Qi, Huang Jun, Zhou Rongqing, Yang Menglu, Peng Can, Zhang Lin, Jin Yao, Wu Chongde. Characterizing microbial community and metabolites of Cantonese soy sauce.Food Bioscience, 2021, 40, 100872. 5. Qi Qi, Li Jingwen, Mu Yingchun, Qiu Shuyi, Su Wei. Experimental Study on the Effect of Black Glutinous Rice Health Wine on Tonifying Kidney in Mice. Journal of Biobased Materials and Bioenergy, 2018, 12(1), 148-152. |