Lixin Luo

Summary

Affiliation: South China University of Technology
Country: China

Publications

  1. doi request reprint Microbial diversity and flavor formation in onion fermentation
    Lili Cheng
    School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, P R China
    Food Funct 5:2338-47. 2014
  2. ncbi request reprint [Cloning and expression of the novel antimicrobial target enzyme Sortase gene in two prokaryotic vectors]
    Lixin Luo
    School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China
    Wei Sheng Wu Xue Bao 49:186-90. 2009
  3. ncbi request reprint [Cloning of Nisin resistent gene nisI from Lactococcus lactis and its application as a food grade selection marker]
    Lixin Luo
    College of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006
    Wei Sheng Wu Xue Bao 49:1229-33. 2009
  4. ncbi request reprint [Sortase analysis by displaying its substrates on yeast surface]
    Lixin Luo
    College of Veterinary Medicine, National Reference Laboratory of Veterinary Drug Residues, Guangdong Provincial Key Laboratory of Veterinary Pharmaceutics Development and Safety Evaluation, South China Agricultural University, Guangzhou 510642, China
    Wei Sheng Wu Xue Bao 49:1534-9. 2009
  5. doi request reprint Paenibacillus aceti sp. nov., isolated from the traditional solid-state acetic acid fermentation culture of Chinese cereal vinegar
    Pan Li
    1 Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, PR China
    Int J Syst Evol Microbiol 66:3426-3431. 2016
  6. pmc Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter
    Pan Li
    Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology Guangzhou, China
    Front Microbiol 7:1237. 2016
  7. doi request reprint Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar
    Sha Li
    Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China
    Appl Microbiol Biotechnol 100:4395-411. 2016
  8. ncbi request reprint Chinese herb medicine against Sortase A catalyzed transformations, a key role in gram-positive bacterial infection progress
    Lifang Si
    a School of Bioscience and Bioengineering, South China University of Technology, Guangzhou University Town, Panyu, Guangzhou, China
    J Enzyme Inhib Med Chem 31:184-196. 2016
  9. doi request reprint Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis
    Pan Li
    Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China
    Food Microbiol 61:83-92. 2017
  10. doi request reprint Antitumor polysaccharides from mushrooms: a review on the structural characteristics, antitumor mechanisms and immunomodulating activities
    Xin Meng
    School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China
    Carbohydr Res 424:30-41. 2016

Collaborators

  • Xin Meng
  • Lin Wu
  • Pan Li
  • Xiong Liu
  • Weifeng Lin
  • Sha Li
  • Wei Tie Lin
  • Lili Cheng
  • Xiaowen Wang
  • Lifang Si
  • Xing Gan
  • Feng Feng
  • Hebin Liang
  • Jianfei Huang
  • Jianfei Luo
  • Hang Yu

Detail Information

Publications12

  1. doi request reprint Microbial diversity and flavor formation in onion fermentation
    Lili Cheng
    School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, P R China
    Food Funct 5:2338-47. 2014
    ..Fermentation with salt inhibited the accumulation of organic acids and limited the conversion of proteins into amino acids but maintained the unique odor of onion by limiting the degradation of sulfur-containing compounds. ..
  2. ncbi request reprint [Cloning and expression of the novel antimicrobial target enzyme Sortase gene in two prokaryotic vectors]
    Lixin Luo
    School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China
    Wei Sheng Wu Xue Bao 49:186-90. 2009
    ..Sortase is a novel anti-infection target enzyme for its critical action of anchoring surface proteins to the cell wall...
  3. ncbi request reprint [Cloning of Nisin resistent gene nisI from Lactococcus lactis and its application as a food grade selection marker]
    Lixin Luo
    College of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006
    Wei Sheng Wu Xue Bao 49:1229-33. 2009
    ..To construct an E. coli-L. lactis shuttle expression vector with nisI as a food grade selection marker...
  4. ncbi request reprint [Sortase analysis by displaying its substrates on yeast surface]
    Lixin Luo
    College of Veterinary Medicine, National Reference Laboratory of Veterinary Drug Residues, Guangdong Provincial Key Laboratory of Veterinary Pharmaceutics Development and Safety Evaluation, South China Agricultural University, Guangzhou 510642, China
    Wei Sheng Wu Xue Bao 49:1534-9. 2009
    ..QALPETGEE sortase's substrate was anchored on the cell surface of yeast Pichia pastoris using EGFP to detect its expression...
  5. doi request reprint Paenibacillus aceti sp. nov., isolated from the traditional solid-state acetic acid fermentation culture of Chinese cereal vinegar
    Pan Li
    1 Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, PR China
    Int J Syst Evol Microbiol 66:3426-3431. 2016
    ..nov. is proposed. The type strain is L14T (=CGMCC 1.15420T=JCM 31170T)...
  6. pmc Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter
    Pan Li
    Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology Guangzhou, China
    Front Microbiol 7:1237. 2016
    ..These profound understanding might help to effectively control the traditional Daqu SSF process by adjusting relevant environmental parameters. ..
  7. doi request reprint Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar
    Sha Li
    Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China
    Appl Microbiol Biotechnol 100:4395-411. 2016
    ..Principal component analysis and cluster analyses revealed the high correlation between the dynamics of bacterial community and metabolites. ..
  8. ncbi request reprint Chinese herb medicine against Sortase A catalyzed transformations, a key role in gram-positive bacterial infection progress
    Lifang Si
    a School of Bioscience and Bioengineering, South China University of Technology, Guangzhou University Town, Panyu, Guangzhou, China
    J Enzyme Inhib Med Chem 31:184-196. 2016
    ..This review mainly focuses on SrtA inhibitors from CHMs and the potential inhibiting mechanism related to chemical structures of compounds in CHMs...
  9. doi request reprint Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis
    Pan Li
    Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China
    Food Microbiol 61:83-92. 2017
    ..Our results reinforced the microbiota dynamic stability during the solid-state fermentation process of Daqu, and might aid in controlling the traditional Daqu manufacturing process...
  10. doi request reprint Antitumor polysaccharides from mushrooms: a review on the structural characteristics, antitumor mechanisms and immunomodulating activities
    Xin Meng
    School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China
    Carbohydr Res 424:30-41. 2016
    ..The purpose of this review is to summarize available information, and to reflect the present situation of polysaccharide research filed with a view for future direction. ..
  11. pmc Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation
    Pan Li
    School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, China
    Appl Environ Microbiol 81:5144-56. 2015
    ..Evidently, cellulolytic potential can adapt to environmental conditions by changes in the community structure during the fermentation of starters. ..
  12. doi request reprint Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar
    Pan Li
    School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China
    Appl Microbiol Biotechnol 98:6073-84. 2014
    ..This is the first report to analyze the relation between the microbial diversity of DaQu and turbidity spoilage of vinegar. ..