Key technology and equipment development of traditional fermented food manufacturing, Task 4: Safety evaluation, quality improvement and flavor stabilization technology development of traditional fermented food, National Key Research and Development Program, 2018.7-2020.12
Molecular mechanism of light-magnetism-couple regulation on Monascus pigments (MPs) biosynthesis during MPs fermentation process (No.31730068), the major project of NSFC, 2018.01-2022.12
Study on the molecular mechanism for detection of Salmonella mediated by functional domain of bacteriophage receptor binding protein, No.31772054
Establishment of dynamic database and control technology for drug resistance foodborne pathogens, No.2017YFC1600105
Transcriptional regulation mechanisms on secondary metabolites in Monascus spp. mediated by histone deacetylases. NSFC, No.31671835
Investigating the underlying mechanism of inhibition to Hanseniaspora uvarum from Saccharomyces cerevisiae during wine fermentation. NSFC, No.31871768
Research on key techniques of producing high quality grape and wine in east area of Helan Mountain--Collection and development of wild yeast in east area of Helan Mountain. Major Project of Key Research and Development Plan from Ningxia, No. 2016BZ06-03
Biosynthetic pathway of azaphilone and naphthalenone Monascus yellow pigments from Monascus spp. NSFC, No. 31871780