生物医药

酿酒工程与微生物

1. Du, H.; Fan, W.; Xu, Y.*, Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors, Journal of Agricultural and Food Chemistry, 2011, 59, (15): 8331-8337.
2. Du, H.; Xu Y.*, Determination of the microbial origin of geosmin in Chinese liquor, Journal of Agricultural and Food Chemistry, 2012, 60 (9): 2288–2292.
3. Du, H.; Lu, H.; Xu Y.*, Du X., Community of environmental Streptomyces related to geosmin development in Chinese liquors, Journal of Agricultural and Food Chemistry, 2013, 61 (6): 1343–1348.
4. Du, H.; Lu, H.; Xu, Y.*, Influence of Geosmin-Producing Streptomyces on the Growth and Volatile Metabolites of Yeasts during Chinese Liquor Fermentation. Journal of Agricultural and Food Chemistry, 2015, 63 (1): 290-296.
5. Du, H.; Liu, B.; Wang, X.; Xu, Y.*, Exploring the microbial origins of p-cresol and its co-occurrence pattern in the Chinese liquor-making process. International Journal of Food Microbiology, 2017, 260: 27-35.
6. Du, H.; Song, Z.; Xu, Y.*, Ethyl carbamate formation regulated by lactic acid bacteria and nonconventional yeasts in solid-state fermentation of Chinese Moutai-flavor liquor. Journal of Agricultural and Food Chemistry, 2018, 66 (1): 387-392.
7. Du, H.; Wang, X.; Zhang, Y.; Xu, Y.*, Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter. International journal of food microbiology 2019, 297: 32-40.
8. 杜海,杜小威,赵景龙,张鑫,徐岩.影响产土味素链霉菌生长及代谢的白酒酿造相关环境因素[J].食品与发酵工业, 2017, 43(10):1-7.
9. 杜海,邢敏钰,徐岩.芝麻香型白酒酿造过程中乳酸菌分离及其碳源利用特征[J].食品与发酵工业,2018, 44(1): 13-18.
10. Hu XL, Du, H., Xu, Y*. Illuminating Anaerobic Microbial Community and Co-occurrence Patterns Across a Quality Gradient in Chinese Liquor Fermentation Pit Muds[J]. Applied and Environmental Microbiology. 2016, 82(8): 2506-2515.
11. Wang, X.; Du, H.; Xu, Y.*, Source tracking of prokaryotic communities in fermented grain of Chinese
strong-flavor liquor. International Journal of Food Microbiology, 2017. 244: p. 27-35.
12. Song, Z.; Du, H.; Zhang, Y.; Xu, Y.*, Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing. Frontiers in Microbiology 2017, 8. (1294).
13. Wang, X., Du, H.; and Xu, Y.*, Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation. Applied and Environmental Microbiology, 2018, , 84 (4): e02763-17.
14. Fang, Cheng; Du, H.; Jia, Wei; Xu, Yan*, Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics,Metabolites, 2018, 9 (1).
15. Fang, C.; Du, H.; Zheng, X.; Zhao, A.; Jia, W.; Xu, Y.*, Solid-state fermented Chinese alcoholic beverage (Baijiu) and ethanol resulted in distinct metabolic and microbiome responses. FASEB Journal, 2019, fj201802306R.
16. 张艳, 杜海, 吴群, et al. 酱香型白酒发酵中两株主要乳酸菌对酿造微生物群体的影响[J]. 微生物学通报, 2015, 42(11). 2087-2097.
17. 刘博，杜海，王雪山，徐岩. 基于高通量测序技术解析浓香型白酒中窖泥臭味物质4-甲基苯酚的来源[J]. 微生物学通报2017. 44(1): p. 108-117.

1. 杜海; 徐岩; 宋哲玮, 一种从中国白酒发酵酒醅中提取总RNA的方法， 2016.8.11，201610659247.3
2. 杜海; 徐岩, 一种不产窖泥臭味物质PC的窖泥功能微生物， 2016.10.26，201610687369.3
3. 杜海; 徐岩, 一种发酵食品中异味物质PC的控制方法， 2016.08.17，201610679948.3
4. 杜海; 徐岩, 一种控制泥臭味物质PC的复合菌剂及应用， 2016.08.17，201610678034.5
5. 杜海; 徐岩, 一株高产4-甲基苯酚的酪丁酸梭菌， 2016.08.17，201610677492.7
6. 杜海; 徐岩, 一种基于高通量测序和代谢产物导向的微生物分离方法， 2016.06.30，2016105126946

1. 国家自然科学基金委员会，青年基金项目，31501469，浓香型白酒中臭味物质p-甲基酚的产生及相应菌群影响机制，2016/01-2018/12，主持。
2. 江苏省科学技术厅，自然科学基金青年基金项目，BK20150143，基于宏基因组学浓香型白酒窖泥功能及其退化机制研究，2015/07-2018/06，主持。
3. 固态白酒现代化酿造集成新技术的开发及产业化应用国家重点研发计划，SQ2016YFNC010027，2016/04-2019/12,参与。
4. 国家自然科学基金委员会，重点项目，31530055，基于组学技术的我国优势酿造食品特征风味组分及其微生物代谢机制，2016/01-2020/12，参与。
5. 国家自然科学基金委员会，面上项目，31271921，中国白酒中异味萜类化合物产生微生物的代谢机制及其对酿造微生物群落结构调控的研究，2013/01-2016/12，参加。

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