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Microbiology Resource Announcements|October 10, 2025
Draft genome sequence of <i>Brevibacterium linens</i> MA5, an isolate from Danbo cheese that carries the bacteriocin gene clusterShuangqing Zhao, Belay Tilahun Tadesse, Liuyan Gu, et al.
Bioresource Technology|September 30, 2023
Superior anodic electro-fermentation by enhancing capacity for extracellular electron transferLiuyan Gu, Xinxin Xiao, Sang Yup Lee, et al.
Trends in Biotechnology|July 30, 2025
Electrifying food fermentations to promote sustainabilityRui Li, Liuyan Gu, Lars M Blank, et al.
Journal of Agricultural and Food Chemistry|August 5, 2024
The Probiotic <i>Enterococcus Lactis</i> SF68 as a Potential Food Fermentation Microorganism for Safe Food ProductionBelay Tilahun Tadesse, Liuyan Gu, Christian Solem, et al.
Applied and Environmental Microbiology|April 2, 2024
Scrutinizing a <i>Lactococcus lactis</i> mutant with enhanced capacity for extracellular electron transfer reveals a unique role for a novel type-II NADH dehydrogenaseLiuyan Gu, Shuangqing Zhao, Belay Tilahun Tadesse, et al.
FEMS Microbiology Letters|November 4, 2022
Fermented butter aroma for plant-based applicationsLiuyan Gu, Belay Tilahun Tadesse, Shuangqing Zhao, et al.
Applied and Environmental Microbiology|April 9, 2025
Genome analysis reveals a biased distribution of virulence and antibiotic resistance genes in the genus <i>Enterococcus</i> and an abundance of safe speciesBelay Tilahun Tadesse, Shuangqing Zhao, Liuyan Gu, et al.
International Journal of Food Microbiology|September 15, 2023
Simple & better - Accelerated cheese ripening using a mesophilic starter based on a single strain with superior autolytic propertiesShuangqing Zhao, Robin Dorau, Lars Tømmerholt, et al.
Enzyme and Microbial Technology|February 12, 2020
High-yield and plasmid-free biocatalytic production of 5-methylpyrazine-2-carboxylic acid by combinatorial genetic elements engineering and genome engineering of Escherichia coliLiuyan Gu, Haibo Yuan, Xueqin Lv, et al.
Bioresource Technology|August 2, 2023
Transforming acid whey into a resource by selective removal of lactic acid and galactose using optimized food-grade microorganismsGe Zhao, Shuangqing Zhao, Line Hagner Nielsen, et al.
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