Dr. Chongde Wu
College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan, China
'%3e%3cpath%20d='M22.1642%2019.0924C21.7317%2018.068%2021.1041%2017.1375%2020.3163%2016.3527C19.5309%2015.5656%2018.6006%2014.9381%2017.5766%2014.5048C17.5674%2014.5002%2017.5582%2014.4979%2017.5491%2014.4933C18.9774%2013.4616%2019.9059%2011.7811%2019.9059%209.88504C19.9059%206.74408%2017.3611%204.19922%2014.2201%204.19922C11.0792%204.19922%208.53429%206.74408%208.53429%209.88504C8.53429%2011.7811%209.46282%2013.4616%2010.8912%2014.4956C10.882%2014.5002%2010.8728%2014.5025%2010.8636%2014.5071C9.83652%2014.9404%208.91487%2015.5617%208.1239%2016.355C7.33685%2017.1404%206.70933%2018.0707%206.276%2019.0947C5.85031%2020.0972%205.62072%2021.172%205.59967%2022.2609C5.59905%2022.2853%205.60335%2022.3097%205.61229%2022.3325C5.62123%2022.3553%205.63465%2022.376%205.65174%2022.3935C5.66883%2022.4111%205.68926%2022.425%205.71182%2022.4345C5.73437%2022.444%205.7586%2022.4489%205.78308%2022.4489H7.15868C7.25956%2022.4489%207.3398%2022.3686%207.3421%2022.2701C7.38795%2020.5001%208.09868%2018.8425%209.35506%2017.5861C10.655%2016.2862%2012.3814%2015.5709%2014.2201%2015.5709C16.0588%2015.5709%2017.7852%2016.2862%2019.0852%2017.5861C20.3415%2018.8425%2021.0523%2020.5001%2021.0981%2022.2701C21.1004%2022.3709%2021.1807%2022.4489%2021.2815%2022.4489H22.6571C22.6816%2022.4489%2022.7058%2022.444%2022.7284%2022.4345C22.751%2022.425%2022.7714%2022.4111%2022.7885%2022.3935C22.8056%2022.376%2022.819%2022.3553%2022.8279%2022.3325C22.8369%2022.3097%2022.8412%2022.2853%2022.8406%2022.2609C22.8176%2021.165%2022.5907%2020.0989%2022.1642%2019.0924ZM14.2201%2013.8284C13.1678%2013.8284%2012.1773%2013.418%2011.4322%2012.6729C10.6871%2011.9278%2010.2767%2010.9374%2010.2767%209.88504C10.2767%208.83271%2010.6871%207.84227%2011.4322%207.09715C12.1773%206.35204%2013.1678%205.94165%2014.2201%205.94165C15.2724%205.94165%2016.2629%206.35204%2017.008%207.09715C17.7531%207.84227%2018.1635%208.83271%2018.1635%209.88504C18.1635%2010.9374%2017.7531%2011.9278%2017.008%2012.6729C16.2629%2013.418%2015.2724%2013.8284%2014.2201%2013.8284Z'%20fill='%238590A2'/%3e%3c/g%3e%3c/svg%3e)
Co-authors
Following
Followers
Research Focus & Metrics
Explore full metrics on Scilit
Academic Career Length
15Years (2012-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 July 2019 in Food Research International
Journal Article
YJYao Jin
Yao Jin
DLDengyong Li
Dengyong Li
MAMei Ai
Mei Ai
QTQiuxiang Tang
Qiuxiang Tang
JHJun Huang
Jun Huang
RZRongqing Zhou
Rongqing Zhou +2
1 March 2020 in Food Research International
Journal Article
GHGuiqiang He
Guiqiang He
JHJun Huang
Jun Huang
Chongde WuYJYao Jin
Yao Jin
RZRongqing Zhou
Rongqing Zhou1 June 2021 in LWT
Journal Article
28 June 2022 in Comprehensive Reviews in Food Science and Food Safety
Journal Article
SYShangjie Yao
Shangjie Yao
LHLiying Hao
Liying Hao
RZRongqing Zhou
Rongqing ZhouYJYao Jin
Yao Jin
JHJun Huang
Jun Huang
Chongde Wu2 March 2017 in Critical Reviews in Microbiology
Journal Article
Lactic acid bacteria (LAB) are widely used for the production of a variety of foods and feed raw materials where they contribute to flavor and texture of the fermented products. In addition, specific LAB strains are considered as probiotic due to their health-promoting effects in consumers. Recently, the genome sequencing of LAB is booming and the increased amount of published genomics data brings unprecedented opportunity for us to reveal the important traits of LAB. This review describes the recent progress on LAB genomics and special emphasis is placed on understanding the industry-related physiological features based on genomics analysis. Moreover, strategies to engineer metabolic capacity and stress tolerance of LAB with improved industrial performance are also discussed.
19 January 2023 in Trends in Food Science & Technology
Journal Article
ZQZhiluo Que
Zhiluo Que
YJYao Jin
Yao Jin
JHJun Huang
Jun Huang
RZRongqing Zhou
Rongqing Zhou
Chongde WuAbout Me
Chongde Wu graduated from Jiangnan University in 2012 with a Ph.D. in fermentation engineering. From July 2012 to June 2014, he worked as a lecturer at the College of Biomass Science and Engineering, Sichuan University. From 2014 to 2019, he worked as an associate professor at the College of Biomass Science and Engineering, Sichuan University. Since 2019, he has been a professor at the College of Biomass Science and Engineering, Sichuan University. He is mainly engaged in the research of microbial physiology and systems biology, and brewing technology for traditional fermented foods. In recent years, he has presided over several projects including the National Natural Science Foundation, the Sichuan Provincial Science and Technology Support Plan, and corporate cooperation projects.