Xuewu Guo

Prof. Dr. Xuewu Guo

College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
orcid

Research Focus & Metrics

Academic Career Length

22Years (2005-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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17 February 2024 in Trends in Food Science & Technology
Verified
Journal Article
Closed access
LWLianqing Wang
Lianqing Wang
PTPing Tang
Ping Tang
PZPengjie Zhang
Pengjie Zhang
JLJun Lu
Jun Lu
YCYefu Chen
Yefu Chen
XGXuewu Guo
Xuewu Guo

26 March 2014 in Biotechnology for Biofuels
Verified
Journal Article
Open access
PDF file
XGXuewu Guo
Xuewu Guo
CCChunhong Cao
Chunhong Cao
YWYazhou Wang
Yazhou Wang
CLChaoqun Li
Chaoqun Li
MWMingyue Wu
Mingyue Wu
DXDongguang Xiao
Dongguang Xiao
2,3-Butanediol (2,3-BD) is a high-value chemical usually produced petrochemically but which can also be synthesized by some bacteria. To date, Klebsiella pneumoniae is the most powerful 2,3-BD producer which can utilize a wide range of substrates. However, many by-products are also produced by K. pneumoniae, such as ethanol, lactate, and acetate, which negatively regulate the 2,3-BD yield and increase the costs of downstream separation and purification.

5 January 2018 in Applied Microbiology and Biotechnology
Verified
Journal Article
Closed access
PDF file
WLWei Li
Wei Li
SCShi-Jia Chen
Shi-Jia Chen
JWJian-Hui Wang
Jian-Hui Wang
CZCuiying Zhang
Cuiying Zhang
YSYu Shi
Yu Shi
DXDongguang Xiao
Dongguang Xiao

1 May 2017 in Bioresource Technology
Verified
Journal Article
Closed access
HYHai Yu
Hai Yu
JGJian Guo
Jian Guo
CYChen Yf
Chen Yf
GFGengxin Fu
Gengxin Fu
BLBaozhong Li
Baozhong Li
DXDongguang Xiao
Dongguang Xiao

18 October 2017 in Biotechnology Journal
Verified
Journal Article
Closed access
PDF file
FLFeng Li
Feng Li
CYChangji Yin
Changji Yin
LSLiming Sun
Liming Sun
YLYuanxiu Li
Yuanxiu Li
XGXuewu Guo
Xuewu Guo
HSHao Song
Hao Song

27 December 2013 in Journal of Industrial Microbiology and Biotechnology
Verified
Journal Article
Closed access
PDF file
CYChen Yf
Chen Yf
FLFeng Li
Feng Li
JGJian Guo
Jian Guo
GLGuangxin Liu
Guangxin Liu
XGXuewu Guo
Xuewu Guo
DXDongguang Xiao
Dongguang Xiao
The fruity odor of Chinese liquor is largely derived from ester formation. Ethyl caproate, an ethyl ester eliciting apple-like flavor, is one of the most important esters in the strong aromatic Chinese liquor (or Luzhou-flavor liquor), which is the most popular and best-selling liquor in China. In the traditional fermentation process, ethyl caproate in strong aromatic liquor is mainly produced by aroma-producing yeast, bacteria, and mold with high esterification abilities in a mud pit at later fermentation stages at the expense of both fermentation time and grains rather than by the ethanol-fermenting yeast Saccharomyces cerevisiae. To increase the production of ethyl caproate by Chinese liquor yeast (S. cerevisiae AY15) and shorten the fermentation period, we constructed a recombinant strain EY15 by overexpressing EHT1 (encoding ethanol hexanoyl transferase), in which FAA1 (encoding acyl-CoA synthetases) was deleted. In liquid fermentation of corn hydrolysate and solid fermentation of sorghum, ethyl caproate production by EY15 was remarkably increased to 2.23 and 2.83 mg/L, respectively, which were 2.97- and 2.80-fold higher than those of the parental strain AY15. Furthermore, an increase in ethyl octanoate (52 and 43 %) and ethyl decanoate (61 and 40 %) production was observed. The differences in fermentation performance between EY15 and AY15 were negligible. This study resulted in the creation of a promising recombinant yeast strain and introduced a method that can be used for the clean production of strong aromatic Chinese liquor by ester-producing S. cerevisiae without the need for a mud pit.