代表性论文
2024年
1.Ma T, Li X, Montalbán-López M, Wu X, Zheng Z*, Mu D*. Effect of the Membrane Insertase YidC on the Capacity of Lactococcus lactis to Secret Recombinant Proteins. Journal of Agricultural and Food Chemistry. 2024, 72, 23320−23332.
2.Wei D, Ma T, Montalbán-López M, Li X, Wu X, Mu D*. Enhanced Production, Enzymatic Activity, and Thermostability of an α-Amylase from Bacillus amyloliquefaciens in Lactococcus lactis. Journal of Agricultural and Food Chemistry. 2024, 72, 24587−24598.
3.Ai Y#, Kang N#, Montalbán-López M, Wu X, Li X*, Mu D*. Enhanced stability, quality and flavor of bread through sourdough fermentation with nisin-secreting Lactococcus lactis NZ9700. Food Bioscience. 62 (2024) 105484.
4.Mu D#*, Li P#, Ma T#, Wei D#, Montalbán-López M, Ai Y, Wu X, Wang Y, Li X, Li X*. Advances in the understanding of the production, modification and applications of xylanases in the food industry. Enzyme and Microbial Technology. 2024 Sep:179:110473.
5.Wu G, Zhang M, Han P, Guo D, Shi Y, Mu D, Li X, Wu X*. Microbial community succession patterns and metabolite profiles in cigar tobacco during different mildew stages. Industrial Crops and Products. 2024 Dec:222:4:120005.
6.Sun Z, Liu L, Zhang H, Wang Y, Liu J, Wang Z, Mu D, Wu X*, Li X. Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains. Food Bioscience. 62 (2024) 105401.
7.Yuan Y, Mu D, Guo L, Wu X, Chen X, Li X*. From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits. Food Research International. 196, 2024, 115095.
8.Li H, Liu L, Xu B, Yan X, Chen Q, Wu X, Wu X, Mu D, Li X*. Study on the microbial mechanisms of enhancing Agaricus bisporus growth through inoculation with Pseudomonas putida. Food Bioscience. 61 (2024) 104868.
9.Xu B, Xu S. Zhou H, Wang R, Jiang C, Mu D, Wu X, Wu X, Jiang S, Li X*. Exploring the relationship between GuaYi levels and microbial-metabolic dynamics in Daqu. Food Bioscience. 2024 Aug: 104347.
10.Zheng X, Xu S,Yang Z, Sun L, Wu X, Mu D, Chen X, Li X*. Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea. Food Bioscience. 2024 Oct: 104830.
11.Chu Z, Liu L, Mu D, Chen X, Zhang M, Li X, Wu X*. Research on pear residue dietary fiber and Monascus pigments extracted through liquid fermentation. J Food Sci. 2024 Jul;89(7):4136-4147.
12.Jiang L, Li X, Wang S, Pan D, Wu X, Guo F, Mu D, Jia F, Zhang M*. Analysis of metabolic differences between Jiaosu fermented from dendrobium flowers and stems based on untargeted metabolomics. Heliyon. 2024 Mar 2;10(5):e27061.
2023年
1.Ai Y, Li X, Wu X, Montalbán-López M, Zheng Z, Mu D*. Secreting recombinant barnase by Lactococcus lactis and its application in reducing RNA from forages. Enzyme and Microbial Technology. 2023 Mar;164:110191.
2.Zhou H, Xu B, Xu S, Jiang S, Mu D, Wu X, Li X. Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution. Foods. 2023 Mar 27;12(7):1419.
3.Lu X, Yin Q, Zheng Z, Mu D, Zhong X, Luo S, Zhao Y. Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein-loaded emulsion. J Food Sci. 2023 Feb;88(2):744-756.
2022年
1.Ma T, Li X, Montalbán-López M, Wu X, Zheng Z*, Mu D*. Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties. Gels. 2022, 8, 674.
2.Bao S, Li X, Wu X, Montalbán-López M, Qiao M, Zheng Z, Cai J, and Mu D*. Secretion of Bacillus amyloliquefaciens Levansucrase and Its Mutants from L. lactis NZ9000 and Their Applications in the Synthesis of Levan. ACS Food Science & Technology. 2022, 2, 4, 655-666.
3.Wang Z, Xu J, Ji F, Luo S, Li J, Mu D, Jiang S, Zheng Z*. Fabrication and characterization of soy beta-conglycinin-dextran-polyphenol nanocomplexes: Improvement on the antioxidant activity and sustained-release property of curcumin. Food Chemistry. 2022. 395.
4.Du C, Xu J, Luo S, Li X, Mu D, Jiang S, Zheng Z*. Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles. LWT-Food Science and Technology. 2022. 161.
5.Guo S, Zhao Y, Luo S, Mu D, Li X, Zhong X, Jiang S, Zheng Z*. Encapsulation of curcumin in soluble soybean polysaccharide-coated gliadin nanoparticles: interaction, stability, antioxidant capacity, and bioaccessibility. Journal of the Science of Food and Agriculture. 2022, 102: 5121-5131.
6.Xu S, Zhang M, Xu B, Liu L, Sun W, Mu D, Wu X, Li X*. Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei. Food Research International, 2022. 156: p. 111162.
2021年
1.Ma T, Li X, Wu X, Jiang S, Zheng Z* and Mu D*. Expression of Bacillus amyloliquefaciens γ-glutamyltransferase in Lactococcus lactis and immobilization on magnetic nanoparticles. ACS Food Science & Technology. 2021, 1, 5, 778-787.
2.Mu D*, Zhou Y, Wu X, Montalban-Lopez M, Wang L, Li X*, and Zheng Z*. Secretion of Bacillus amyloliquefaciens Levansucrase from Bacillus subtilis and Its Application in the Enzymatic Synthesis of Levan. ACS Food Science & Technology. 2021, 1, 2, 249-259.
3.Tan M, Xu J, Gao H, Yu Z, Liang J, Mu D, Li X, Zhong X, Luo S, Zhao Y, Jiang S, Zheng Z*. Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates. Journal of Food Engineering, 2021. 306.
4.Xia N, Lu X, Zheng Z, Mu D, Zhong X, Luo S, Zhao Y*. Study on preparation of acylated soy protein and stability of emulsion. Journal of the Science of Food and Agriculture, 2021. 101(12), 4959-4968.
5.Gao H, Xu J, Tan M, Mu D, Li X, Zhao Y, Zheng Z*. Effect of high-intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase-catalyzed tofu gel. Journal of the Science of Food and Agriculture. 2021; 86: 2410-2420.
6.Zhang M, Wu X, Mu D, Xu B, Xu X, Chang Q, Li X*. Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei. Journal of the Science of Food and Agriculture. 2021, 101: 6300-6310.
7.Li X, He Y, Yang W, Mu D, Zhang M, Dai Y, Zheng Z, Jiang S, Wu X*. Comparative analysis of the microbial community and nutritional quality of sufu. Food Science & Nutrition. 2021; 9: 4117–4126.
8.Ji F, Xu J, Ouyang Y, Mu D, Li X, Luo S, Shen Y, Zheng Z*. Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions. LWT-Food Science and Technology, 2021. 149.
2020年
1.Mu D, Li H, Li X, Zhu J, Qiao M, Wu X, Luo S, Yang P, Zhao Y, Liu F, Jiang S, Zheng Z*. Enhancing laccase-induced soybean protein isolates gel properties by microwave pretreatment, Journal of Food Processing and Preservation. 2020, 44(4): e14386.
2.Wang Q, Yang W, Pu S, Li C, Wang H, Mu D, Wu X, Zheng Z, Jiang S, Li X*. Physicochemical properties of sufu produced by single and mixed fermentation with Mucor racemosus and Rhizopus oryzae. Current Topics in Nutraceutical Research, 2020. 18(1), 63-69.
3.Zhao Y*, Cao F, Li X, Mu D, Zhong X, Jiang S, Zheng Z, Luo S*. Effects of different salts on the gelation behaviour and mechanical properties of citric acid-induced tofu. International Journal of Food Science and Technology, 2020. 55(2), 785-794.
2019年
1.Mu D*#, Li H#, Chen Q#, Zhu J, Wu X, Luo S, Zhao Y, Wang L, Jiang S, Li X, Zheng Z*. Secretion of Bacillus amyloliquefaciens γ-Glutamyltranspeptidase from Bacillus subtilis and its application in enzymatic synthesis of l-theanine, Journal of Agricultural and Food Chemistry. 2019, 67(51):14129-14136.
2.Ma T#, Lu J#, Zhu J#, Li X, Gu H, Montalbán-López M, Wu X, Luo S, Zhao Y, Jiang S, Zheng Z*, Mu D*. The secretion of Streptomyces monbaraensis transglutaminase from Lactococcus lactis and immobilization on porous magnetic nanoparticles, Frontiers in Microbiology. 2019, 10:1675.
3.Luo S, Hu X, Jia Y, Pan L*, Zheng Z, Zhao Y, Mu D, Zhong X, Jiang S. Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application. Food Hydrocolloids, 2019. 95,76-87.
2018年
1.Mu D*#, Lu J#, Qiao M, Kuipers OP, Zhu J, Li X, Yang P, Zhao Y, Luo S, Wu X, Jiang S, Zheng Z*. Heterologous signal peptides-directing secretion of Streptomyces mobaraensis transglutaminase by Bacillus subtilis, Applied Microbiology and Biotechnology, 2018. 102(13):5533-5543.
2.Mu D*, Lu J, Shu C, Li H, Li X, Cai J, Luo S, Yang P, Jiang S, Zheng Z*. Improvement of the activity and thermostability of microbial transglutaminase by multiple-site mutagenesis, Bioscience Biotechnology & Biochemistry, 2018, 82:1, 106-109.
3.Li X, Wang Q, Luo L, Wu X, Wang J, Jiang S*, Cao L, Mu D, Zheng Z, Jiang S. Comparative Analysis of Free Amino Acids and Volatile Flavor Components of Sufu Produced by Different Fermentation Methods. Current Topics in Nutraceutical Research, 2018. 16(2), 155-164.
4.Yang W, Wu X, Liu, Q, Luo L, Wang J, Jiang S, Mu D, Zheng Z, Jiang S, Li X*. Composition and antioxidant properties of TARO vinegar. Current Topics in Nutraceutical Research, 2018. 16(3), 225-233.
2017
1.Wang K, Li C, Wang B, Yang W, Luo S, Zhao Y, Jiang S, Mu D*, Zheng Z*. Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives. Journal of the Science of Food and Agriculture. 2017 Dec; 97(15):5131-5138. doi: 10.1002/jsfa.8392.
2.Qin X, Sun Q, Zhao Y, Zhong X, Mu D, Jiang S, Luo S, Zheng Z*. Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments, Ultrasonics Sonochemistry. 2017 Nov;39: 137-143.
3.Li X, Deng Y, Yang Y, Wei Z, Cheng J, Cao L, Mu D, Luo S, Zheng Z, Jiang S, Wu X*. Fermentation Process and Metabolic Flux of Ethanol Production from the Detoxified Hydrolyzate of Cassava Residue, Frontiers in Microbiology. 2017 Aug 22;8: 1603.
4.Cao F, Li X, Luo S, Mu D, Zhong X, Jiang S, Zheng Z*, Zhao Y*. Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu. LWT-Food Science and Technology, 2017. 85, 58-65.
5.Yang W, Qui X, Luo S, Zhao Y, Zhong X, Mu D, Jiang S, Zheng Z*. Effect of calcium stearyl lactylate on physicochemical properties of texturized wheat gluten. Food Science and Technology Research, 2017. 23(2),203-211.
2016
1.Alvarez-Sieiro P, Montalbán-López M, Mu D, Kuipers OP*, Bacteriocins of lactic acid bacteria: extending the family, Applied Microbiology and Biotechnology, 2016 100(7): 2939-2951.
2015
1.Mu D, Montalbán-López M, Deng J, Kuipers OP*, Lantibiotic reductase LtnJ substrate selectivity assessed with a collection of nisin derivatives as substrates, Applied and Environmental Microbiology, 2015, 81(11):3679-3687.
2014
1.Kuipers OP, van Heel AJ, Mu D, Zhou L, Buyvidas A, Montalbán-López M. Design and production of new-to-nature antimicrobials by synthetic biology. New Biotechnology, 2014. 31: p. S22-S22.
2013
1.Mu D, Montalbán-López M, Masuda Y, Kuipers OP*, Zirex: a novel zinc-regulated expression system for Lactococcus lactis, Applied and Environmental Microbiology, 2013, 79(14):4503-4508.
2.van Heel AJ#, Mu D#, Montalbán-López M, Hendriks D, Kuipers OP*, Designing and producing modified, new-to-nature peptides with antimicrobial activity by use of a combination of various lantibiotic modification enzymes, ACS Synthetic Biology, 2013, 2(7): 397-404.
2011
1.Yin Y, Mu D*, Chen S, Liu L, Wang Z*, Effects on growth and digestive enzyme activities of the Hepialus gonggaensis larvae caused by introducing probiotics, World Journal of Microbiology and Biotechnology, 2011, 27(3): 529-533.
