Yan Xu

Professor

Tel: +86-51085918201

Email: yxu@jiangnan.edu.cn

Web: http://lbmae.jiangnan.edu.cn/index.htm 

1990-1997   Teacher, The south Yangtze river University

1991-1992  Visiting Scholar, University of Tokyo, Japan

1998-2002  Associate Professor, The south Yangtze river University

2001-2002  Visiting Scholar, Kyoto University, Japan

2002-2007  Dean of the school of biotechnology, Jiangnan University

2005-2005  Visiting Scholar，Oregon State University，USA

2007-2010 Commissioner of the graduate school, Jiangnan University

2002-Present  Professor    Jiangnan University

2010.11-Present  Vice-president Jiangnan University

Prof. Xu. is professor and director of laboratory of brewing microbiology and applied enzymology (LBMAE) at Jiangnan University (Wuxi, China) and deputy rector of the same university. He was elected as fellow of Division of Agricultural and Food Chemistry of the American Chemistry society (ACS) in 2019 and selected as Elsevier's 2020 "Highly Cited Chinese Researchers" list in 2020. Prof. Xu has been working in indigenous fermented foods and beverages for more than 30 years. As the leading scientist in Chinese liquor research, his research interests are fermentation biotechnology and microbial enzyme technology for academic and industrial purposes, with particular emphasis on flavor chemistry and brewing microbiology of Chinese liquor. 

To date, Prof. Xu has published more than 300 papers and authored multiple reviews and book chapters. His researches have published extensively in highly-regarded journals, such as Chemical Engineering Journal、Trends in Food Science & Technology、Comprehensive Reviews in Food Science and Food Safety、mSystems、Food Chemistry、Applied and Environmental Microbiology、Journal of Agricultural and Food Chemistry、International Journal of Food Microbiology. Some of significant publications in recent four years are as follows:

1. Jin, G. Y., Uhl, P., Zhu, Y., Wijffels, R. H., Xu, Y., & Rinzema, A. (2020). Modeling of industrial -scale anaerobic solid-state fermentation for Chinese liquor production. Chemical Engineering Journal, 394, 12.

2. Wu, Q., Zhu, Y., Fang, C., Wijffels, R. H., & Xu, Y. (2021). Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example. Trends in Food Science & Technology, 110, 321-331.

3. Jin, G., Zhu, Y., & Xu, Y. (2017). Mystery behind Chinese liquor fermentation. Trends in Food Science & Technology, 63, 18-28.

4. Yang, L., Fan, W., & Xu, Y. (2020). Metaproteomics insights into traditional fermented foods and beverages. Comprehensive Reviews in Food Science and Food Safety, 19, 2506-2529.

5. Wang, S., Xiong, W., Wang, Y., Nie, Y., Wu, Q., Xu, Y., & Geisen, S. (2020). Temperature-Induced Annual Variation in Microbial Community Changes and Resulting Metabolome Shifts in a Controlled Fermentation System. Msystems, 5.

6. Du, R., Liu, J., Jiang, J., Wang, Y., Ji, X., Yang, N., Wu, Q., Xu, Y. (2021). Construction of a synthetic microbial community for the biosynthesis of volatile sulfur compound by multi-module division of labor. Food Chemistry, 347, 129036.

7. He, Y. X., Liu, Z. P., Qian, M., Yu, X. W., Xu, Y., & Chen, S. (2020). Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis. Food Chemistry, 331, 10.

8. Wang, X. S., Du, H., Zhang, Y., & Xu, Y. (2018). Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation. Applied and Environmental Microbiology, 84.

9. Deng, N., Du, H., & Xu, Y. (2020). Cooperative Response of Pichia kudriavzevii and Saccharomyces cerevisiae to Lactic Acid Stress in Baijiu Fermentation. Journal of Agricultural and Food Chemistry, 68, 4903-4911.

10.Hai,D., Xueshan, W., Yuhang, Z., & Yan, X. (2019). Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter. International Journal of Food Microbiology, 297, 32-40.