| |
|
|
|
|
|
Assistant Professor LIU SHAO QUAN
B.S. 1985, South China Agricultural University, Guangzhou, China; M.S. 1990, Massey University, New Zealand; Ph.D 1994, Massey University, New Zealand; Postdoctoral Fellow, 1994-1997, New Zealand Dairy Research Institute
Contact Information:
|
|
Department of Chemistry, NUS
3 Science Drive 3
Singapore 117543
|
Office: S7-03-04
Tel: (65) 6516 2687
Fax: (65) 6779-1691
E-mail: chmlsq@nus.edu.sg |
|
Research Interests
- Generation of natural flavours via fermentation and biocatalysis
- Characterization of flavour of Asian fermented foods and beverages
- Development of functional foods and beverages
- Bioprotection of foods and beverages
- Fermentation of milk, soy, fruits and vegetables
Publications
Patents
 Holland, R., Crow, V.L. and Liu, S.-Q. Process for production of flavour enhancing esters. NZ patent application no. 517358, filed 21 February 2002. Also published as WO03070010 (A1); EP1482806 (A1) (2004); CA2476885 (A1). US2005/0130279(A1).
Liu, S.-Q. Process for production of biotransformed milk. NZ patent application no. 541917, filed 19 August 2005. Final specification filed 21 August 2006. WO 2007/021204 A1.
Tsao, M. and Liu, S.-Q. Process for ambient storage of fermented milks with live cultures. NZ patent application no. 543511, filed 11 November 2005, final specification filed 13 Nov 2006. WO 200755604 A1 20070518 (WO 0755604).
Liu, S.-Q. and Crow, V.L. Aggressive Cheddar cheese flavour building block. NZ patent application no. 547384, filed 23 May 2006. PCT/NZ2007/000121.
Liu, S.-Q. and Crow, V.L. Process for producing specialty cheese using novel cultures. NZ patent application no. 561549. Filed on 14 September 2007.
Publications
Holland., R., Liu S.-Q., Crow, V.L., Delabre, M.-L., Lubbers, M., Bennett, M. and Norris, G. Esterases of lactic acid bacteria and cheese flavour: milk fat hydrolysis, alcoholysis and esterification. International Dairy Journal 15: 711-718 (2005).
Liu, S.-Q., Holland, R. and Crow, V.L. Esters and their biosynthesis in fermented dairy products: a review. International Dairy Journal 14: 923-945 (2004).
Liu S.-Q., Baker, K., Bennett, M., Holland, R., Norris, G. and Crow,V.L. Characterization of esterases of Streptococcus thermophilus and Lactococcus lactis subsp. cremoris as alcohol acyltransferases. International Dairy Journal 14: 865-870 (2004).
Liu, S.-Q. Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentation. International Journal of Food Microbiology 83: 115-131 (2003).
Liu, S.-Q., Holland, R. and Crow, V.L. Synthesis of ethyl butanoate by a commercial lipase in aqueous media under conditions relevant to cheese ripening. Journal of Dairy Research 70: 359-363 (2003).
Liu, S.-Q., Holland, R. and Crow, V.L. Ester synthesis in aqueous media by Streptococcus thermophilus and other dairy lactic acid bacteria. Applied Microbiology and Biotechnology 63: 81-88 (2003).
Liu, S.-Q. A review: Malolactic fermentation in wine - beyond deacidification.
Journal of Applied Microbiology. 92: 589-601 (2002)
Mira de Orduna, R., Patchett, M.L., Liu, S.-Q. and Pilone, G.J. Growth and arginine metabolism of the wine lactic acid bacteria Lactobacillus buchneri and Oenococcus oeni at different pH values and arginine concentrations. Applied and Environmental Microbiology 67: 1657-1662 (2001).
Liu, S.-Q. and Pilone, G.J. An overview of formation and role of acetaldehyde in winemaking with emphasis on microbiological implications. International Journal of Food Science and Technology. 35: 49-62 (2000).
Osborne, J., Mira de Orduna, R., Pilone, G.J. and Liu, S.-Q. Acetaldehyde metabolism by wine lactic acid bacteria. FEMS Microbiology Letters. 191:51-55 (2000).
Liu, S.-Q. and Pilone, G.J. A review: Arginine metabolism in wine lactic acid bacteria and its practical significance. Journal of Applied Microbiology. 84: 315-327 (1998).
|
|
