Department and Major: Department of Food Engineering
Laboratory or Office: Room 224, No.4 Teaching Building
Telephone number: +86-28-8540-1783
Research Field: Brewing and Fermentation, Transformation of Biomass, Micro-ecological Process of Liquor-making
1.Zhang Kaizheng, Pan Yunfeng, Zou Wei, Zhou Lihong, Wu Zhengyun, Zhang Wenxue. Nutritive assessment of amino acids for three Chinese Zajius produced from hull-less barley. Journal of the Institute of Brewing. 2017,123(4):587-593.
2.Zhang Qianying, Yuan Yuju, Liao Zuomin, Zhang Wenxue. Use of microbial indicators combined with environmental factors coupled with metrology tools for discrimination and classification of Luzhou-flavoured pit muds. Journal of Applied Microbiology. 2017,123(4):933-943.
3.Zhang Qianying, Yuan Yuju, Zeng Liyun, Wang Shuang, Wang Qinglan, Wu Zhengyun, Zhang Wenxue. Discrimination of Luzhou-flavoured fresh raw liquor distilled from Zaopei fermented in new, trend to-be aged and aged pit mud based on their aroma and flavour compounds. Journal of the Institute of Brewing. 2017,123(2):242-251.
4.Zhang Qianying, Luo Wen, Yuan Yuju, Liao Zuomin, Zeng Liyun, Zhang Wenxue. Characterization of the Microbial Community in a Caproic Acid-producing Bacterial Consortium (CAPBC) and Optimization of a Fermentative Medium by Taguchi Design. Food Science and Technology Research. 2017,23(5):651-660
5.Zhang Qianying, Yuan Yuju, Luo Wen, Zeng Liyun, Wu Zheng-Yun, Zhang Wenxue. Characterization of Prokaryotic Community Diversity in New and Aged Pit Muds from Chinese Luzhou-flavor Liquor Distillery. Food Science and Technology Research.2017,23(2):213-220.
6.Liao Meng, Wu Zheng-Yun, Yu Guo-Hang,Zhang Wen-Xue. Improving the quality of Sichuan pickle by adding a traditional Chinese medicinal herb Lycium barbarum in its fermentation. International Journal ofFood Science and Technology. 2017,52(4):936-943.
7.Liu Chaolan, Huang Dan, Zhang Wenxue. Combining culture-dependent and culture-independent molecular methods for the isolation and purification of a potentially novel anaerobic species from pit mud in a Chinese liquor distillery. Journal of the Institute of Brewing. 2016,122(4):754-762.
8.Li Li, Bo Gao, Wen-xue Zhang,Jun Yang, Jin Zhang and Fang Luo. Development of the Rhodiola rosea Fuqu and Rhodiola rosea soy sauce, and the determination of their functional properties. Journal of the Institute of Brewing. 2016,122(2):355-362.
9.Liang Huipeng, Luo Qingchun, Zhang An, Wu Zhengyun, Zhang Wenxue. Comparison of bacterial community in matured and degenerated pitmud fromChinese Luzhou-flavour liquor distillery in different regions. Journal of the Institute of Brewing.2016,122(1):48-54.
10.Lei Xue-jun, Wu Zheng-yun, Cui Chao-yi, Yang Jun, Zhang Wen-xue. Increasing Protease Activities and Antioxidant Properties of Koji for Soy Sauce Brewing by Adding a Medicinal Hber Rhodiola rosea. International Journal ofFood Engineering. 2016,12(3):247-256.
11.Huipeng Liang, An Zhang, Zhengyun Wu, Shupin Cheng, Wenping Yu and Wenxue Zhang. Microbial Community Characteristics in Industrial Matured Chinese paocai, aFermented Vegetable Food, from Different Factories. Food Science and Technology Research. 2016,22 (5): 595-604.
12.Huipeng Liang1, An Zhang, Zhengyun Wu, Chaolan Liu and Wenxue Zhang. Characterization of Microbial Community during the Fermentation of ChineseHomemade paocai, a Traditional Fermented Vegetable Food.Food Science and Technology Research. 2016,22 (4):467-475.
13.Kaizheng Zhang, Wei Zou and Wenxue Zhang. The Key Technology for the Pilot-Scale Production of Chinese Commercial Za Wine. Advance Journal of Food Science and Technology. 2016,12(6):343-351.
14.Huipeng Liang,Wenfang Li,Qingchun Luo, Chaolan Liu,ZhengyunWu AndWenxue Zhang. Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou-flavour liquor by combined PCR-DGGE and quantitative PCR assay. Journal of the Science of Food and Agriculture. 2015，95(13):27 29-35.
15.Chao-Lan Liu, Hai-Ying Wang, Zheng-Yun Wu, Wen-Xue Zhang and Ao Fan. Developent of a real-time PCRfor quantification of the family Syntrophomonadaceae in pit mud from Chinese Luzhou-flavor liquor distilleries. Journal of the Institute of Brewing. 2015, 21(1):155-162.
16.Qisheng Zhang, Gong Chen, Wenxi Shen, Yong Wang, Wenxue Zhang, Yuanlong Chi. Microbial safetyand sensory quality of instant low-salt Chinese paocai.Food Control. 2015, 59(3):575-580.
17.Zhao Xijin, Wu Xueming, Zhang Wenxue. Gasification of Petrochemical Sludge in Supercritical Water for Hydrogen Production. Oxidation Communications. 2015, 38(1):175-182.
18.Li Tan, Zhaoyong Sun, Wenxue Zhang, Yueqin Tang,Shigeru Morimura,Kenji Kida. Production of bio-fuel ethanol from distilled grain waste elutedfrom Chinese spirit making process. Bioprocess Biosyst Eng. 2014,37(10):2031-2038.
19.Chaolan Liu, Wenxue Zhang et al. Clostridium swellfunianum sp. nov., a novel anaerobic bacterium isolated from the pit mud of Chinese Luzhou-flavorliquor production. Antonie van Leeuwenhoek. 2014, 106(4):817-825.
20.Yue-Hong Liu, Wen-xue Zhang et al. Step enzymatic hydrolysis of sodium hydroxide pretreated Chinese liquor distillers’ grains for ethanol production.Preparative Biochemistry & Biotechnology. 2014, 44(5):464-479.
21.Qingchun LUO, Wenxue ZHANG et al. Comparison between bacterial diversity of aged and aging pit mud from Luzhou-flavor liquor distillery.Food Science and Technology Research. 2014, 120(3):253-261.
22.Qingchun LUO, Wenxue ZHANG et al. Monitoring of prokaryotic diversity in pit mud from Luzhou-flavor liquor distillery and evaluation of two predominant archaea by using qPCR assays. Journal of the Institute of Brewing. 2014, 20(4):867-873.
23.Li Li, Bo Gao, Wen-xue Zhang et al. Development of Panax quinquefolius Yaoqu and Panax quinquefolius Sake and determination of ginsenosides Rg1, Rb1 and Re in both samples by HPLC-MS/MS. European Food Research and Technology. 2014, 239(1):137-147.
24.Jian Zhang, Wen-Xue Zhang et al. A comparison of different dilute solution explosions pretreatment for conversion of distillers’ grains into ethanol.Preparative Biochemistry & Biotechnology. 2013, 43(1): 1-21.
25.Jian Zhang, Wen-Xue Zhang et al. Pretreatment of Rice Straw Using a Butanoneor an Acetaldehyde Dilute Solution Explosionfor Producing Ethanol. Appl Biochem Biotechnol. 2012, 166:1856–1870.
26.Si Shi, Zhang Wen-Xueet al. Analysis of the fungi community in multiple- and single-grains Zaopei from a Luzhou-flavor liquor distillery in western China. World Journal of Microbiology and Biotechnology. 2011, 27(8):1869-1874.
27.Zheng-Yun Wu, Zhang Wen-Xueet al. Investigating the effects of two lignocellulose degradation by-products (furfural and acetic acid) onethanol fermentations by six ethanologenic yeast strains. African Journal of Biotechnology. 2010, 50(9):8661-8666.
28.Zheng-Yun Wu, Zhang Wen-Xueet al. Developing new sacchariferous starters for liquor production based on functional strains isolated from the pits of several famous Luzhou-flavor liquor brewers. Journal of the institute of brewing. 2009, 115(2):111-115.
29.Zhang Wen-Xue,Zheng-Yun Wu et al. Combination of newly developed high quality Fuqu with traditional Daqu for Luzhou-flavor liquor brewing. World Journal of Microbiology and Biotechnology. 2009, 25(10):1721-1726.
30. Yu Ling-yun, Zhang Wen-Xueet al. Biodiesel from Waste Pig Skin Oil – A Two-step Process. Journal of the Society of Leather Technologists and Chemists. 2009, 93(4):149-151.
31.Yue Yuan-Yuan,Zhang Wen-Xueet al. Design and operation of an artificial pit for the fermentation of Chinese liquor. Journal of the institute of brewing. 2007, 113(4):374-380.
32.Zhang Wen-Xue,Qiao Zong-Weiet al.Analysis of the fungal community in Zaopei during the production of Chinese Luzhou-flavour liquor. Journal of the institute of brewing. 2007, 113(1):21-27.
33.Zhang Wen-Xue,Qiao Zong-Weiet al.Analysis of the Bacterial community in Zaopei during the production of Chinese Luzhou-flavour liquor. Journal of the institute of brewing. 2007, 111(2):215-222.
34.Zhang Wen-Xue,Qiao Zong-Wei,Hu Cheng,Yue Yuan-Yuanet al.Fungal diversity of fermented grains during the production of Chinese strong aromatic spirits. J Sichuan Univ (Eng Sci Edition). 2006, 38(5):97-101 (In Chinese).
35.Zhang Wen-Xue,Qiao Zong-Wei,Hu Chenget al.Analysis of bacterial community in fermented grains during the production of chinese strong aromatic spirits by PCR technique. J Sichuan Univ (Eng Sci Edition). 2005, 37(5):82-87 (In Chinese).
36.Zhang Wen-xue, Yue Yuan-Yuan,Xiang Wen-Liang,Yang Ruiet al.Changes and rules of chemical composition in the fermented grains of Chinese strong aromatic spirits. J Sichuan Univ (Eng Sci Edition). 2005, 37(4):44-48 (In Chinese).
37.Zhang Wen-Xue, HU Cheng et al.Character and phylogenetic analysis of prokaryotic microorganism in the strong aromatic chinese spirits cellar. J Sichuan Univ (Eng Sci Edition). 2005, 37(1):39-42 (In Chinese).
38.Liu Chun-Li; Zhang Wen-Xueet al.Study on process conditions of liquid culture of acid-resistant liquefying-saccharifying enzyme. J Sichuan Univ (Eng Sci Edition).2003, 35(2):87-91 (In Chinese).
1. Li Jia-ming, Wu Zheng-yun, Zhang Wen-Xue. Solid-state Fermentation (In Chinese). Sichuan University Press, Chengdu, 2017.
2. Zhang Wen-Xue. Micro-econology of Baijiu-making (In Chinese). Sichuan University Press, Chengdu, 2015.
3. Fan Ming-Tao, Zhang Wen-Xue. Fermented Food Technology (In Chinese). Science Press, Beijing, 2014.
4. Zhang Wen-Xue, Lai Deng-yi, Yu You-gui et al. The Outline to Chinese Alcoholic Drinks(In Chinese). Chemical Industrial Publishing Company, Beijing, 2011.
5. Che Zhen-min, Zhang Wen-Xue, Song Hong-xin. Micrology (In Chinese). Science Publishing Company, Beijing, 2011.
6. Liu Yun, Deng Li, Chen Wen, Zhang Wen-Xue et al. Theory and Application of Biodiesel Technology (In Chinese). Chemical Industrial Publishing Company, Beijing, 2011.
7. Zhang Wen-Xue, Xie Ming. An Introduction to Chinese Alcoholic Drinks and Culture (In Chinese). Sichuan University Press, Chengdu, 2010.
8. Zhang Wen-Xue. Ecological Food Engineering (In Chinese). Sichuan University Press, Chengdu, 2006.
9. Zhang Wen-Xue. Ecologyof Food Industry (In Chinese). Chemical Industrial Publishing Company, Beijing, 2006.
Honors & Awards：
1.Zhang Wen-Xueet al. Research of the micro-ecology, microbes and information platform construction for Chinese Luzhou-flavor liquor brewing, second prize for the progress of science and technology, Chengducity, 2006
2.Yang Zhao-Ji, Zhang Wen-Xueet al. The application of microbial agents based on self-transformation functional strain in Luzhou-flavor liquor production, first prize for science and technology awarded by Chinese food industry association, 2009.
3.Qin Qi-Chang, Wu Zheng-Yun, Zhang Wen-Xueet al. Study on the extraction of aroma components and planting technologies of Cinnamon, third prize for the progress in science and technology, Chengducity, 2010.
4.He Guang-Tai, Zhang Wen-Xueet al. The extraction technology and polysaccharide product development of Tongjiang Tremella, second prize for the progress in science and technology, Bazhongcity, 2010.
5. Lai Deng-Yi , Zhang Wen-Xueet al. Development and application of high efficient functional strain, third prize for science and technology awarded by the Chinese liquor-making industry association, 2011.
6. Zhang Wen-Xueet al. Research and application of food fermentation technologies based on functional medicinal koji, the second prize of science and technology progress awarded by Zigong city, 2015.
7. Zhang Wen-Xueet al.Research and development on a new type of brewing food based on traditional medicinal koji, the first prize of food industry science and technology progress awarded by the Society of Sichuanfoodscience and technology, 2016.