Food Microbiology

Zhu Lixia has been engaged in research work of food microbiology and traditional fermented food for more than 10 years. She has her expertise in Xinjiang Msalais, a traditional wine spontaneously fermented boiled grape juice, including in wild yeast diversity and fermentation characteristics, aroma characters, chemical profile and their evolutions during Msalais process. She has more than 20 paper published in English and Chinese.