- Identification and fermentative properties of an indigenous strain of Wickerhamomyces anomalus isolated from Rosa roxburghii Tratt被引量：9收藏
- 作者：Liu, Xiaozhu Li, Yinfeng Zhao, Hubing Yu, Zhihai Hardie, William James
- 机构：Guizhou Inst Technol
- 来源：BRITISH FOOD JOURNAL 2021
- 关键词：Wickerhamomyces anomalus Fermentative properties Wine aroma Rosa roxburghii tratt
- Oenological property analysis of selected Hanseniaspora uvarum isolated from Rosa roxburghii Tratt被引量：8收藏
- 作者：Liu, Xiaozhu Li, Yinfeng Zhao, Hubing Yu, Zhihai Huang, Mingzheng
- 机构：Guizhou Inst Technol
- 来源：INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021
- 关键词：Hanseniaspora uvarum physiological characteristics Rosa roxburghii Tratt volatile aroma wine
- Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine被引量：7收藏
- 作者：Liu, Xiaozhu Li, Yinfeng Zhou, Jichuang Huang, Mingzheng
- 机构：Guizhou Inst Technol
- 来源：QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2021
- 关键词：non-Saccharomyces yeasts Wickerhamomyces anomalus longan wine physicochemical properties aromatic characteristics
- Protective effects of thiamine on Wickerhamomyces anomalus against ethanol stress被引量：5收藏
- 作者：Li, Yinfeng Long, Hua Jiang, Guilan Yu, Zhihai Huang, Mingzheng
- 机构：Guizhou Inst Technol;Chongqing Univ Sci & Technol;Hunan Agr Univ
- 来源：FRONTIERS IN MICROBIOLOGY 2022
- 关键词：ethanol stress thiamine Wickerhamomyces anomalus transcriptomics metabolomics
- Contribution of trehalose to ethanol stress tolerance of Wickerhamomyces anomalus被引量：3收藏
- 作者：Li, Yinfeng Jiang, Guilan Long, Hua Liao, Yifa Wu, Liuliu
- 机构：Guizhou Inst Technol;Henan Inst Sci & Technol
- 来源：BMC MICROBIOLOGY 2023
- 关键词：Wickerhamomyces anomalus Ethanol stress Trehalose Transcriptomics Antioxidant
- Analysis of the ethanol stress response mechanism in Wickerhamomyces anomalus based on transcriptomics and metabolomics approaches被引量：3收藏
- 作者：Li, Yinfeng Long, Hua Jiang, Guilan Gong, Xun Yu, Zhihai
- 机构：Guizhou Inst Technol;Chongqing Univ Sci & Technol;Henan Inst Sci & Technol
- 来源：BMC MICROBIOLOGY 2022
- 关键词：Ethanol stress Growth W anomalus Transcriptomics Metabolomics
- Yeast diversity investigation of 'Beihong' (V. viniferaxV. amurensis) during spontaneous fermentation from Guiyang region, Guizhou, China被引量：2收藏
- 作者：Liu, Xiaozhu Li, Yinfeng Zhang, Yuanlin Zeng, Shuang Huang, Mingzheng
- 机构：Guizhou Inst Technol
- 来源：FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021
- 关键词：'Beihong' wine yeast diversity dynamics spontaneous fermentation
- Exogenous trehalose application promotes survival by alleviating oxidative stress and affecting transcriptome in ethanol-stressed Wickerhamomyces anomalus被引量：2收藏
- 作者：Li, Yinfeng Jiang, Guilan Long, Hua Liao, Yifa Huang, Mingzheng
- 机构：Guizhou Inst Technol;Nanyang Inst Technol
- 来源：BRITISH FOOD JOURNAL 2023
- 关键词：Ethanol stress Wickerhamomyces anomalus Trehalose Transcriptomics Survival Oxidative stress
- Screening and oenological property analysis of ethanol-tolerant non-Saccharomyces yeasts isolated from Rosa roxburghii Tratt被引量：1收藏
- 作者：Li, Yinfeng Ding, Peipei Tang, Xiaoyu Zhu, Wenli Huang, Mingzheng
- 机构：Guizhou Inst Technol;Minist Agr & Rural Affairs
- 来源：FRONTIERS IN MICROBIOLOGY 2023
- 关键词：ethanol tolerance non-Saccharomyces yeast Rosa roxburghii Tratt fruit wine volatile aroma
- Yeast diversity investigation of ‘Beihong’ (V. vinifera×V. amurensis) during spontaneous fermentation from Guiyang region, Guizhou, China被引量：0收藏
- 作者：Liu, Xiaozhu Li, Yinfeng Zhang, Yuanlin Zeng, Shuang Huang, Mingzheng
- 机构： Guizhou Institute of Technology
- 来源：Food Science and Technology Research 2021
- 关键词：Fermentation - Wine
- Analysis of yeast diversity during spontaneous fermentation of red and white pitaya被引量：0收藏
- 作者：Gong, X. Zou, S. P. Liu, W. W. Yu, Z. H. Liu, X. Z.
- 机构：Guizhou Inst Technol
- 来源：INTERNATIONAL FOOD RESEARCH JOURNAL 2023
- 关键词：pitaya yeast diversity spontaneous fermentation high-throughput sequencing
- Co-inoculation of Meyerozyma guilliermondii and Saccharomyces cerevisiae reduced alcohol content and improved flavor profiles of red pitaya (Hylocereus polyrhizus) wine被引量：0收藏
- 作者：Li, Yinfeng Zhang, Yuanlin Liu, Xiaozhu
- 机构： Guizhou Institute of Technology
- 来源：International Journal of Food Engineering 2024
- 关键词：Aldehydes - Aromatic compounds - Fermentation - Flavor compounds - Ketones - Physicochemical properties - Tropics - Volatile organic compounds - Wine
- Influence of inoculation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the aroma chemical composition and sensorial features of red dragon fruit wine被引量：0收藏
- 作者：Li, Yinfeng Zhao, Hubing Liu, Xiaozhu
- 机构： College of Food & Pharmaceutical Engineering; Guizhou Xijiu Co.
- 来源：International Journal of Food Engineering 2024
- 关键词：Aromatization - Volatile organic compounds - Wine - Yeast
- Effects of Co-Inoculation and Sequential Inoculation of Wickerhamomyces Anomalus and Saccharomyces Cerevisiae on the Physicochemical Properties and Aromatic Characteristics of Longan (Dimocarpus Longan Lour.) Wine被引量：0收藏
- 作者：Liu, Xiaozhu Li, Yinfeng Zhou, Jichuang Huang, Mingzheng
- 机构： Guizhou Institute of Technology
- 来源：Quality Assurance and Safety of Crops and Foods 2021
- 关键词：Aldehydes - Aromatic compounds - Aromatization - Esters - Fermentation - Ketones - Wine - Yeast
- Oenological property analysis of selected Hanseniaspora uvarum isolated from Rosa roxburghii Tratt被引量：0收藏
- 作者：Liu, Xiaozhu Li, Yinfeng Zhao, Hubing Yu, Zhihai Huang, Mingzheng
- 机构： Guizhou Institute of Technology
- 来源：International Journal of Food Engineering 2020
- 关键词：Carbon dioxide - Carbon dioxide process - Ethanol - Hydrogen sulfide - Odors - Sulfur dioxide - Wine
- Co-inoculation of Meyerozyma guilliermondii and Saccharomyces cerevisiae reduced alcohol content and improved flavor profiles of red pitaya (Hylocereus polyrhizus) wine被引量：0收藏
- 作者：Li, Yinfeng Zhang, Yuanlin Liu, Xiaozhu
- 机构：Guizhou Inst Technol
- 来源：INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2024
- 关键词：red pitaya wine Meyerozyma guilliermondii co-inoculation volatile compounds
