Shumiao K. Zhao

State Key Laboratory Of Agricultural Microbiology And College Of Life Science And Technology
Wuhan, China

Last Updated: 09/26/2026

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Found 61 publications

Probiotic Clostridium butyricum CB-a alleviates intestinal inflammation through targeted modulation of the microbiome metabolome axis.

Probiotic Clostridium butyricum CB-a alleviates intestinal inflammation through targeted modulation of the microbiome metabolome axis.

Journal: Microbiology spectrum

Published: August 04, 2026

Microbial community succession, functional dynamics, and fermentative characteristic of yeasts in the fermented grains of strong-flavor Baijiu.

Microbial community succession, functional dynamics, and fermentative characteristic of yeasts in the fermented grains of strong-flavor Baijiu.

Journal: Food research international (Ottawa, Ont.)

Published: April 27, 2026

A metabolic relay for caproic acid production in Huangshui: Cooperative interaction between Clostridium tyrobutyricum and Caproiciproducens.

A metabolic relay for caproic acid production in Huangshui: Cooperative interaction between Clostridium tyrobutyricum and Caproiciproducens.

Journal: Bioresource technology

Published: February 07, 2026

Dietary niches drive microbial community assembly, network reorganization, and symbiont evolution in freshwater fish gut microbiomes.

Dietary niches drive microbial community assembly, network reorganization, and symbiont evolution in freshwater fish gut microbiomes.

Journal: The ISME journal

Published: February 05, 2026

Quorum sensing-associated acid adaptation in bacterial communities during pit fermentation of sauce-flavor Baijiu.

Quorum sensing-associated acid adaptation in bacterial communities during pit fermentation of sauce-flavor Baijiu.

Journal: International journal of food microbiology

Published: December 01, 2025

A study of complete brewing process of Jiang-flavor Baijiu and brewing functions of thermotolerant actinomycetes.

A study of complete brewing process of Jiang-flavor Baijiu and brewing functions of thermotolerant actinomycetes.

Journal: Food chemistry

Published: October 22, 2025

Improving Nutritional Quality of Peanut Meal through Solid-State Fermentation with Heyndrickxia coagulans.

Improving Nutritional Quality of Peanut Meal through Solid-State Fermentation with Heyndrickxia coagulans.

Journal: Applied biochemistry and biotechnology

Published: September 23, 2025

Multistage optimization of SSCF bioconversion of distilled spent grain for enhanced single-cell protein production.

Multistage optimization of SSCF bioconversion of distilled spent grain for enhanced single-cell protein production.

Journal: Bioresource technology

Published: July 15, 2025

Yeasts in traditional Baijiu fermentation: diversity, functions, microbial interactions and applications.

Yeasts in traditional Baijiu fermentation: diversity, functions, microbial interactions and applications.

Journal: Frontiers in microbiology

Published: June 23, 2025

Non-Saccharomyces yeasts enhance yield and flavor in industrial xiaoqu light-flavor baijiu production.

Non-Saccharomyces yeasts enhance yield and flavor in industrial xiaoqu light-flavor baijiu production.

Journal: Food research international (Ottawa, Ont.)

Published: March 31, 2025

Improving nutritional quality and aflatoxin detoxification of peanut meal by co-fermentation with Weizmannia coagulans, Bacillus subtilis, and supplemented enzymes.

Improving nutritional quality and aflatoxin detoxification of peanut meal by co-fermentation with Weizmannia coagulans, Bacillus subtilis, and supplemented enzymes.

Journal: Microbial cell factories

Published: January 09, 2025

Native synthetic microbial communities enhance zha-chili by boosting the fermentation capacity of indigenous microorganisms.

Native synthetic microbial communities enhance zha-chili by boosting the fermentation capacity of indigenous microorganisms.

Journal: iMetaOmics

Published: December 25, 2024

Showing 1-12 of 61

Last Updated: 09/26/2026