Li-Juan Chai

机构：Jiangnan University, Southeast University, Taiyuan University of Technology

发表论文 13 篇 · 总被引 172 次 · h-index 5

代表论文

• A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation (2020 · Applied and Environmental Microbiology · 被引 120)
• Oceanobacillus in high-temperature Daqu: Taxonomic diversity, metabolic characteristics and biofortification effect (2025 · Process Biochemistry · 被引 16)
• Investigation on quality discrepancies of Soy Sauce Aroma Baijiu: Flavor chemical characteristics in single-source and cross-source samples (2025 · Food Control · 被引 10)
• Isolation of indigenous Bacillus velezensis from aging tobacco leaves for improving the flavor of flue-cured tobacco (2025 · Frontiers in Microbiology · 被引 6)
• Adaptive evolution refines short-term citric acid stress responses in Lactiplantibacillus plantarum: Insights into enhanced acid tolerance (2025 · LWT · 被引 6)
• Metabolic Activity Profiling of High-Temperature Daqu Microbiota Using Single-Cell Raman Spectroscopy and Deuterium Isotope Probing (2025 · Analytical Chemistry · 被引 5)