Ping Li

Dr. Ping Li


Research Focus & Metrics

Academic Career Length

18Years (2009-Present)

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

Representative Publications

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1 December 2018 in Chemosphere
Verified
Journal Article
Closed access
SYShan-Shan Yang
Shan-Shan Yang
WWWEI-MIN WU
WEI-MIN WU
ABAnja M. Brandon
Anja M. Brandon
HFHan-Qing Fan
Han-Qing Fan
JRJoseph P. Receveur
Joseph P. Receveur
CCCraig Criddle
Craig Criddle

1 May 2012 in Food Chemistry
Verified
Journal Article
Closed access
YWYan Wang
Yan Wang
QZQun Zhang
Qun Zhang
CZChen-Lu Zhang
Chen-Lu Zhang
PLPing Li
Ping Li

26 November 2015 in Scientific Reports
Verified
Journal Article
Open access
HLHaizhou Li
Haizhou Li
QYQunhui Yang
Qunhui Yang
JLJian Li
Jian Li
HGHang Gao
Hang Gao
PLPing Li
Ping Li
HZHuaiyang Zhou
Huaiyang Zhou
Using a culture-independent method that combines CARD-FISH, qPCR and 16S rDNA, we investigated the abundance, community structure and diversity of microbes along a steep thermal gradient (50–90 °C) in the Tengchong Geothermal Field. We found that Bacteria and Archaea abundance changed markedly with temperature changes and that the number of cells was lowest at high temperatures (90.8 °C). Under low-temperature conditions (52.3–74.6 °C), the microbial communities were dominated by Bacteria, which accounted for 60–80% of the total number of cells. At 74.6 °C, Archaea were dominant and at 90.8 °C, they accounted for more than 90% of the total number of cells. Additionally, the microbial communities at high temperatures (74.6–90.8 °C) were substantially simpler than those at the low-temperature sites. Only a few genera (e.g., bacterial Caldisericum, Thermotoga and Thermoanaerobacter, archaeal Vulcanisaeta and Hyperthermus) often dominated in high-temperature environments. Additionally, a positive correlation between Ammonia-Oxidizing Archaea (AOA) activity and temperature was detected. AOA activity increased from 17 to 52 pmol of NO2− per cell d−1 with a temperature change from 50 to 70 °C.

1 January 2019 in Food Chemistry
Verified
Journal Article
Closed access
SYSiran Yu
Siran Yu
ZZZhehao Zhao
Zhehao Zhao
XXXiaoyan Xu
Xiaoyan Xu
MLMin Li
Min Li
PLPing Li
Ping Li

1 February 2016 in Chemical Engineering Journal
Verified
Journal Article
Closed access
JFJunchen Feng
Junchen Feng
SYSiran Yu
Siran Yu
JLJian Li
Jian Li
TMTing Mo
Ting Mo
PLPing Li
Ping Li

3 February 2017 in Journal of Agricultural and Food Chemistry
Verified
Journal Article
Closed access
SYSiran Yu
Siran Yu
ZZZhehao Zhao
Zhehao Zhao
LSLiming Sun
Liming Sun
PLPing Li
Ping Li