2015年英文文章发表情况：
1. Hu, X.L.; Du, H.; Xu, Y., Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production. Int. J. Food Microbiol. 2015, 214, 116-22.
2. Meng, X.; Wu, Q.; Wang, L.; Wang, D.; Chen, L.; Xu, Y., Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making. J Ind Microbiol Biotechnol 2015, 42, 1601-8.
3. Zhou, X.; Zhang, R.; Xu, Y.; Liang, H.; Jiang, J.; Xiao, R., Coupled (R)-carbonyl reductase and glucose dehydrogenase catalyzes (R)-1-phenyl-1, 2-ethanediol biosynthesis with excellent stereochemical selectivity. Process Biochemistry 2015, 50, 1807-1813.
4. Zhao, Y.; Xu, Y.; Jiang, C., Efficient biosynthesis of γ-decalactone in ionic liquids by immobilized whole cells of Yarrowia lipolytica G3-3.21 on attapulgite. Bioprocess and biosystems engineering 2015, 38, 2045-2052.
5. Du, H.; Lu, H.; Xu, Y., Influence of Geosmin-Producing Streptomyces on the Growth and Volatile Metabolites of Yeasts during Chinese Liquor Fermentation. Journal of Agricultural and Food Chemistry 2015, 63 (1), 290-296;
6. Fan, H.; Fan, W.; Xu,Y., Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies. Journal of Agricultural and Food Chemistry 2015, 63 (14), 3660-3668;
7. Ge, X.Y.; Xu, Y.; Chen, X.; Zhang, L.-Y., Regulation of Metabolic Flux in Lactobacillus casei for Lactic Acid Production by Overexpressed ldhL Gene with Two-Stage Oxygen Supply Strategy. Journal of Microbiology and Biotechnology 2015, 25 (1), 81-88;
8. Kang, C.; Yu, X.-W.; Xu, Y., Cloning and expression of a novel prolyl endopeptidase from Aspergillus oryzae and its application in beer stabilization. J Ind Microbiol Biotechnol 2015, 42 (2), 263-272;
9. Liu, A.; Yu, X.-W.;Sha, C.; Xu, Y., Streptomyces violaceoruber Phospholipase A2: Expression in Pichia pastoris, Properties, and Application in Oil Degumming. Applied Biochemistry and Biotechnology 2015, 175 (6), 3195-3206;
10. Mu, G. C.; Nie, Y.;Mu, X. Q.; Xu, Y.; Xiao, R., Single Amino Acid Substitution in the Pullulanase of Klebsiella variicola for Enhancing Thermostability and Catalytic Efficiency. Applied biochemistry and biotechnology 2015, 176 (6), 1736-45;
11. Tang, K.; Ma, L.;Han, Y.H.; Nie, Y.; Li, J.M.; Xu, Y., Comparison and Chemometric Analysis of the Phenolic Compounds and Organic Acids Composition of Chinese Wines. Journal of Food Science 2015, 80 (1), 20-28;
12. Wu, Q.; Chen, B.; Xu,Y., Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor. Int. J. Food Microbiol. 2015, 200, 39-46;
13. Wu, Q.; Zhang, R.; Peng,S.; Xu, Y., Transcriptional Characteristics Associated with Lichenysin Biosynthesis in Bacillus licheniformis from Chinese Maotai-Flavor Liquor Making. Journal of Agricultural and Food Chemistry 2015, 63 (3), 888-893;
14. Wu, Q.; Zhu, W.; Wang, W.; Xu, Y., Effect of yeast species on the terpenoids profile of Chinese light-style liquor. Food Chemistry 2015, 168, 390-395;
15. Yang, M.; Yu, X.W.; Zheng, H.; Sha, C.; Zhao, C.; Qian, M.; Xu, Y., Role of N-linked glycosylation in the secretion and enzymatic properties of Rhizopus chinensis lipase expressed in Pichia pastoris. Microbial Cell Factories