Zongwei Qiao
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Explore the profile of Zongwei Qiao including associated specialties, affiliations and a list of published articles.
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Articles
18
Citations
91
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Recent Articles
1.
Kou H, Zheng J, Ye G, Qiao Z, Zhang K, Luo H, et al.
Bioresour Bioprocess
. 2024 Apr;
11(1):24.
PMID: 38647595
Butyric acid is a volatile saturated monocarboxylic acid, which is widely used in the chemical, food, pharmaceutical, energy, and animal feed industries. This study focuses on producing butyric acid from...
2.
Tong W, Wang H, Li J, Zhang L, Huang Z, Yang Y, et al.
J Sci Food Agric
. 2024 Feb;
104(9):5338-5349.
PMID: 38334451
Background: Bacillus velezensis DQA21 is a functional strain used in the fermentation process of strong-aroma baijiu; however, its specific role in the process is still unclear. Results: In this study,...
3.
Li M, Li T, Zheng J, Qiao Z, Zhang K, Luo H, et al.
J Microbiol Biotechnol
. 2023 Aug;
33(10):1337-1350.
PMID: 37583080
Caproic acid is a precursor substance for the synthesis of ethyl caproate, the main flavor substance of nongxiangxing baijiu liquor. In this study, GD1-1, a strain with high caproic acid...
4.
Yuan S, Du H, Zhao D, Qiao Z, Zheng J, Yu X, et al.
Microbiol Spectr
. 2023 Mar;
:e0510322.
PMID: 36916915
Multispecies communities participate in the fermentation of Chinese strong-flavor Baijiu (CSFB), and the metabolic activity of the dominant and keystone taxa is key to the flavor quality of the final...
5.
Liu Q, Zheng H, Wang H, Zhou W, Zhao D, Qiao Z, et al.
Int J Syst Evol Microbiol
. 2023 Feb;
72(11).
PMID: 36748686
A novel, Gram-stain-negative, rod-shaped, strictly anaerobic bacterium of genus of the phylum Bacteroidota, named strain JNU-WLY501, was isolated from pit clay used to produce strong aroma-type liquor in PR China....
6.
Luo H, Li T, Zheng J, Zhang K, Qiao Z, Luo H, et al.
Pol J Microbiol
. 2022 Dec;
71(4):563-575.
PMID: 36537057
Caproic acid is the precursor material of ethyl hexanoate, a representative flavor substance in strong flavor baijiu (SFB). Increasing the content of caproic acid in SFB helps to improve its...
7.
Zhang Q, Du G, Chen J, Li J, Qiao Z, Zheng J, et al.
Front Microbiol
. 2022 Dec;
13:1062547.
PMID: 36532455
Baobaoqu (BBQ) is a traditional fermenting power, which is widely applied in Nong-flavor Baijiu brewing. There are two different types of BBQ (premium BBQ and normal BBQ) used in industrial...
8.
Zhu H, Lan C, Zhao D, Wang N, Du D, Luo H, et al.
NPJ Sci Food
. 2022 Dec;
6(1):55.
PMID: 36470888
Understanding how Baijiu facilitates blood circulation and prevents blood stasis is crucial for revealing the mechanism of Baijiu for cardiovascular disease (CVD) risk reduction. Here we established a zebrafish thrombosis...
9.
Liu C, Du Y, Zheng J, Qiao Z, Luo H, Zou W
J Biotechnol
. 2022 Sep;
358:33-40.
PMID: 36049550
Caproic acid is the precursor of ethyl caproate, the main representative flavor substance of strong-flavor baijiu (SFB). Caproic acid-producing bacteria are considered to be the most important type of acid-producing...
10.
Lei X, Zheng J, Zhao D, Qiao Z, An M, Zhang X
Int J Syst Evol Microbiol
. 2022 Jul;
72(7).
PMID: 35861490
During an investigation of the diversity of airborne yeasts in a famous Chinese baijiu fermentation workshop, two yeast strains were isolated from the air of the Wuliangye 501# baijiu-making workshop...