Title: Associate Professor
Department and Major: Fermentation Engineering
Laboratory or Office: 218, Leather Building
Telephone number: 15002881425
Research Field: Microbial physiology and biosystems biotechnology, Brewing biotechnology for traditional fermented food
1.WuChongde, Huang Jun and Zhou Rongqing. Genomics of lactic acid bacteria: current status and potential applications [J], Critical Reviews in Microbiology, 2017: 43:393-404.
2. He Guiqiang, Deng Jingcheng, Wu Chongde*, and Huang Jun. A partial proteome reference map of Tetragenococcus halophilus and comparative proteomic and physiological analysis under salt stress. RSC Advance, 2017,7:12753-12763.
3. HeGuiqiang, Wu Chongde*, Huang Jun, and Zhou Rongqing. Acid tolerance response of Tetragenococcus halophilus: a combined physiological and proteomic analysis. Process Biochemistry.2016, 51:213-219.
4. Wu Chongde, Huang Jun, and Zhou Rongqing.Progress in engineering acid stress resistance of lactic acid bacteria. Applied Microbiology and Biotechnology, 2014,98:1055-1063.
5. Wu Chongde, Zhang Juan, Du Guochengand Chen Jian. Heterologous expression of Lactobacillus caseiRecO improved the multiple-stress tolerance and lactic acid production in LactococcuslactisNZ9000 during salt stress. Bioresource Technology, 2013, 143:238-241.