Research Interests:

Fermentation engineering, Microbiology, Biotechnology, Traditional fermented food

Education Background：

2004.09-2008.07, Xinxiang Medical university, major in biotechnology, bachelor's degree;

2008.09-2011.07, major in fermentation engineering, Sichuan university of science and engineering, master's degree;

2011.09-2016.01, Jiangnan University, major in fermentation engineering, doctor’s degree.

Courses Offered:

Biochemistry；Microbial Genetics and Breeding; Production practice;

Research Projects：

（1）Hu X L, Tian R , Wang K , et al. The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production [J]. Food Research International, 2021, 148(Supplement_1):110626.

（2）Hu X L, Kangli Wang，Mengen Chen，Jianhui Fan，Suna Han，Jianguang Hou，Lei Chi，Yupeng Liu，Tao Wei. Profiling the composition and metabolic activities of microbial community in fermented grain for the chinese strong-flavor baijiu production by using the metatranscriptome, high-throughput 16s rrna and its gene sequencings. Food Research International, 2020，138.

（3）Hu, X.; Wang, K.; Yu, M.; He, P.; Qiao, H.; Zhang, H.; Wang, Z. Characterization and Antioxidant Activity of a Low-Molecular-Weight Xanthan Gum. Biomolecules 2019, 9, 730.

（4）Hu XL, Wang HY, Wu Q, Xu Y*. Development, validation and application of specific primers for analyzing the clostridial diversity in dark fermentation pit mud by PCR-DGGE [J]. Bioresource Technol, 2014, 163: 40-47.

（5）Hu XL, Du H, Xu Y*. Identification and quantification of the caproic acid-producingbacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aromatype liquor production [J]. Int J Food Microbiol, 2015, 214: 116-122.

（6）Hu XL, Du H, Ren C, Xu Y*. Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds [J]. Appl Environ Microb. 2016, 82(8): 2506-2515.

Research Projects：

1. Construction of high yield caproic acid bacteria based on "microbial interaction flavor targeting" strategy and its application in enhancing aroma of Luzhou flavor Baijiu, Henan Provincial Department of Science and Technology Research Project, 2022.01-2023.12;

2. Researching the clostridial influence on the microbial interaction network and the anabolic pathway of aroma-significant fatty acids (ASFAs) synthezed by Clostridia in the fermented grains used for the production of Chinese strong-aroma liquor, National Natural Science Foundation, 2019.01-now.

Professional Affiliations :

National Baijiu occupation skill teacher; Member of Henan Baijiu Standardization Committee