Li Z - Search Results

1

A novel high-level phenyllactic acid fungal producer, Kodamaea ohmeri w5 screened from fermented broad bean-chili-paste.

Zhao C, Penttinen P, Zhang L, Dong L, Zhang F, Liao D, Zhang S, Li Z, Zhang X. Zhao C, et al. Among authors: li z. Int J Food Microbiol. 2025 Jan 2;426:110923. doi: 10.1016/j.ijfoodmicro.2024.110923. Epub 2024 Sep 23. Int J Food Microbiol. 2025. PMID: 39353221

2

Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste.

Li Z, Rui J, Li X, Li J, Dong L, Huang Q, Huang C, Wang Z, Li L, Xuan P, Tang Y, Chen F. Li Z, et al. Among authors: li j, li x, li l. Food Chem. 2017 Mar 1;218:534-542. doi: 10.1016/j.foodchem.2016.09.104. Epub 2016 Sep 17. Food Chem. 2017. PMID: 27719946

3

Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile.

Li Z, Dong L, Jeon J, Kwon SY, Zhao C, Baek HH. Li Z, et al. Molecules. 2019 Aug 27;24(17):3107. doi: 10.3390/molecules24173107. Molecules. 2019. PMID: 31461894 Free PMC article.

4

Metagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (Capsicum annuum L.) sauce.

Li Z, Dong L, Zhao C, Zhu Y. Li Z, et al. Food Microbiol. 2020 Feb;85:103295. doi: 10.1016/j.fm.2019.103295. Epub 2019 Aug 9. Food Microbiol. 2020. PMID: 31500701

5

Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis.

Li Z, Zhao C, Dong L, Huan Y, Yoshimoto M, Zhu Y, Tada I, Wang X, Zhao S, Zhang F, Li L, Arita M. Li Z, et al. Among authors: li l. Metabolites. 2022 May 10;12(5):427. doi: 10.3390/metabo12050427. Metabolites. 2022. PMID: 35629931 Free PMC article.

6

Development of a High-Coverage Quantitative Metabolome Analysis Method Using Four-Channel Chemical Isotope Labeling LC-MS for Analyzing High-Salt Fermented Food.

Li Z, Dong L, Zhao C, Zhang F, Zhao S, Zhan J, Li J, Li L. Li Z, et al. Among authors: li j, li l. J Agric Food Chem. 2022 Jul 20;70(28):8827-8837. doi: 10.1021/acs.jafc.2c03481. Epub 2022 Jul 5. J Agric Food Chem. 2022. PMID: 35786923

7

Mechanism of Inhibiting the Growth and Aflatoxin B₁ Biosynthesis of Aspergillus flavus by Phenyllactic Acid.

Zhao C, Penttinen P, Zhang L, Dong L, Zhang F, Li Z, Zhang X. Zhao C, et al. Among authors: li z. Toxins (Basel). 2023 Jun 1;15(6):370. doi: 10.3390/toxins15060370. Toxins (Basel). 2023. PMID: 37368671 Free PMC article.

8

A combination of omics-based analyses to elucidate the effect of NaCl concentrations on the metabolites and microbial dynamics during the ripening fermentation of Pixian-Douban.

Zhao C, Penttinen P, Zhang L, Dong L, Zhang F, Zhang S, Li Z, Zhang X. Zhao C, et al. Among authors: li z. Food Chem. 2024 Aug 1;448:139052. doi: 10.1016/j.foodchem.2024.139052. Epub 2024 Mar 18. Food Chem. 2024. PMID: 38531296

9

Structure and metabolic function of spatiotemporal pit mud microbiome.

Li Z, Zhao C, Mao Z, Zhang F, Dong L, Song C, Chen Y, Fu X, Ao Z, Xiong Y, Hui Q, Song W, Penttinen P, Zhang S. Li Z, et al. Environ Microbiome. 2025 Jan 20;20(1):10. doi: 10.1186/s40793-025-00668-8. Environ Microbiome. 2025. PMID: 39833926 Free PMC article.

10

Research Note: Analysis of microbial diversity on the shell surface of eggs collected from geographically distinct farms in China.

Chen Y, Zhang Q, Liu W, Xu W, Wang J, Li Z, Geng F. Chen Y, et al. Among authors: li z. Poult Sci. 2024 May;103(5):103659. doi: 10.1016/j.psj.2024.103659. Epub 2024 Mar 14. Poult Sci. 2024. PMID: 38537401 Free PMC article.

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