Lu, Zhen-Ming

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

Wang, Z.-M., Lu, Z.-M., Shi, J.-S., & Xu, Z.-H. (2016) · Scientific Reports

Fermentation and Sensory AnalysisProbiotics and Fermented Foods

Cited by 227

Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar

Chai, L.-J., Shen, M.-N., Sun, J., Deng, Y.-J., Lu, Z.-M., Zhang, X.-J., Shi, J.-S., & Xu, Z.-H. (2020) · Food Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 36

Metabolomic analysis of the effects of a mixed culture of Saccharomyces cerevisiae and Lactiplantibacillus plantarum on the physicochemical and quality characteristics of apple cider vinegar

Li, Y.-N., Luo, Y., Lu, Z.-M., Dong, Y.-L., Chai, L.-J., Shi, J.-S., Zhang, X.-J., & Xu, Z.-H. (2023) · Frontiers in Nutrition

Fermentation and Sensory AnalysisProbiotics and Fermented Foods

Cited by 30

Lactiplantibacillus plantarum and Komagataeibacter europaeus enhance energy metabolism, acetic acid and aromatic amino acids catabolism flux in cider vinegar fermentation

Li, Y.-N., Peng, M.-Y., Lu, Z.-M., Dong, Y.-L., Chai, L.-J., Shi, J.-S., Zhang, X.-J., & Xu, Z.-H. (2024) · LWT

Fermentation and Sensory AnalysisMicrobial metabolism and enzyme function

Cited by 29