Associate 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: S9-05-06
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 beverage

Fermentation of milk, soy, fruits and vegetables


Representative 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

  • Cheong, M.W., Loke, X.Q., Liu, S.-Q., Pramudya, K., Curran, P., and Yu, B. (2011) Characterization of volatile compounds and aroma profiles of Malaysian pomelo (Citrus grandis (L.) Osbeck) blossom and peel. Journal of Essential Oil Research. 23, 34-44.
  • Lee, P.-R., Yu, B., Curran, P., and Liu, S.-Q. (2011) Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251. Food Research International(doi:10.1016/j.foodres.2010.12.026).
  • Li, X., Yu, B., Curran, P., and Liu, S.-Q. (2011) Chemical and volatile composition of mango wines fermented with different Saccharomyces cerevisiae yeast strains. South African Journal of Enology and Viticulture. 32(1), 101-112.
  • Ong, P., and Liu, S.-Q. (2011) Flavour and sensory characteristics of vegetables. In: Handbook of Vegetables and Vegetable Processing. Edited by N.K. Sinha. Wiley-Blackwell Publishing Ltd. pp. 59-82.
  • Tan, H.S.G., Yu, B., Curran, P., and Liu, S.-Q. (2011) Lipase-catalysed synthesis of natural aroma-active 2-phenylethyl esters in coconut cream.Food Chemistry. 124, 80-84.
  • Trinh, T.-T.-T., Woon, W.Y., Yu, B., Curran, P., and Liu, S.-Q. (2011) Growth and fermentation kinetics of mixed cultures of Saccharomyces cerevisiae var. bayanus and Williopsis saturnus var. saturnus at different ratios in longan juice. International Journal of Food Science and Technology.46, 130-137.
  • Lee, P.-R., Ong, Y.-L., Yu, B., Curran, P., and Liu, S.-Q. (2010)Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus. Food Microbiology, 27(7), 253-261.
  • Lee, P.-R., Ong, Y.-L., Yu, B., Curran, P., and Liu, S.-Q. (2010)Evolutionof volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts. International Journal of Food Science & Technology, 45, 2032-2041.
  • Lee, P.-R., Yu, B., Curran, P., and Liu, S.-Q. (2010) Kinetics of volatile organic compounds during papaya juice fermentation by three commercial wine yeasts.Nutrition and Food Science, 40(6), 566-580.
  • Trinh, T.-T.-T., Woon, W.Y., Yu, B., Curran, P., and Liu, S.-Q. (2010)  Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by co-culture of Saccharomyces cerevisiae and Williopsis saturnus. South African Journal of Enology and Viticulture. 31, 116-124.
  • Liu, S.-Q. and Tsao, M. (2009) Biocontrol of dairy moulds by antagonistic dairy yeast Debaryomyces hansenii in yoghurt and cheese at elevated temperatures. Food Control, 20, 852-855.
  • Liu, S.-Q., and Tsao, M. (2009) Inhibition of spoilage yeasts in cheese by killer yeast Williopsis saturnus var. saturnus. International Journal of Food Microbiology, 131, 280-282.

  • 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 Journal15: 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 argininemetabolism 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).