吴群 - 江南大学 - 生物工程学院

个人简介

2006年9月～2009年3月南京工业大学制药与生命科学学院博士 2009年6月～2018年6月江南大学生物工程学院副教授 2018年6月至今江南大学生物工程学院教授其中 2014-2015 美国康奈尔大学（农业与生科学院），微生物系，博士后

研究领域

长期从事白酒酿造微生物学的研究，主要承担蒸馏酒工艺学、微生物生态学课程的讲授工作

近期论文

查看导师最新文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

1. Wu Qun, Lin Jianchun, Cui Kaixiang, Du Rubin, Zhu Yang, and Xu Yan. Effect of Microbial Interaction on UreaMetabolism in Chinese Liquor Fermentation. Journal of Agricultural and Food Chemistry. 2017, 65, 11133−11139(IF3.107) 2. Xu Yan, Zhi Yan, Wu Qun*, Rubing Du and Yan Xu, Zygosaccharomyces bailii is a potential producer of variousflavor compounds in Chinese Maotai-flavor liquor fermentation. Frontiers in Microbiology. 2017,8:2609 (IF4.076) 3. Zhi Yan, Wu Qun*, Xu Yan. Genome and transcriptome analysis of surfactin biosynthesis in Bacillusamyloliquefaciens MT45. Scientific Reports. 2017. 7:40976. (IF4.259) 4. Wang Peng, Wu Qun*, Xu Yan. Bacillus licheniformis affects the microbial community and metabolic profile inthe spontaneous fermentation of Daqu starter for Chinese liquor making. International Journal of Food Microbiology,2017, 250: 59-67 (IF3.155) 5. Zhi Yan, Wu Qun, Xu Yan. Production of surfactin from waste distillers' grains by co-culture fermentation of twoBacillus amyloliquefaciens strains. Bioresource Technology. 2017: 235:96103 (IF5.039) 6. Liu Jun, Wu Qun*, Wang Peng, Lin Jianchun, Huang Ling, Xu Yan. Synergistic effect in core microbiota associatedwith sulfur metabolism in spontaneous Chinese liquor fermentation. Applied and Environmental Microbiology.83:e01475-17 (IF3.952) 7. Zhi Yan, Wu Qun, Du Hai, Xu Yan. Biocontrol of geosmin-producing Streptomyces spp. by two Bacillus strainsfrom Chinese liquor. International Journal of Food Microbiology 231 (2016) 1–9 (IF3.155) 8. Wu Qun, Kong Yu, Xu Yan, Flavor profile of Chinese liquor is altered by interactions of intrinsic and extrinsicmicrobes. Applied and Environmental Microbiology. 2016. 82(2): 1-9 (IF3.952) 9. Wu Qun, Kong Yu, Xu Yan. Flavor profile of Chinese liquor is altered by interactions of intrinsic and extrinsicmicrobes. Applied and Environmental Microbiology. 2016. 82(2), 422-43010. Lu Xiaowei, Wu Qun*, Zhang Yan, Xu Yan. Genomic and transcriptomic analysis of Chinese Maotai-flavourliquor yeast MT1 revealed its unique multi-carbon-coutilizing characteristics, BMC genomics. 2015. 16, 1064(IF3.729) 11. Wu Qun, Zhu Weian, Wang Wei, Xu Yan. Effect of yeast species on the terpenoids profile of Chinese light-styleliquor. Food Chemistry. 2015. 168, 390–395 (IF4.529) 12. Wu Qun, Zhang Rong, Peng Suqin, Xu Yan. Transcriptional Characteristics Associated with LichenysinBiosynthesis in Bacillus licheniformis from Chinese Maotai-Flavor Liquor Making. Journal of Agricultural and FoodChemistry. 2015. 63, 888−893 (IF3.107)