Yahui Guo

Optimizing Fruit-based Kombucha: The Effect of Substrate Type and Sugar Concentration on Physicochemical Characteristics and Sensory Acceptability

Kombucha, a fermented beverage synthesized by Symbiotic Culture Of Bacteria and Yeast (SCOBY), is gaining traction in the circular bioeconomy for its potential to valorize agricultural by-products into sustainable functional foods. However, research on optimizing the fermentation efficiency and sensory properties of fr...

Machine learning for identifying antibacterial agents derived from yam (Dioscorea) and elucidating antibacterial mechanisms based on metabolomics

Saponins from edible plants are promising natural antibacterial agents because of their structural diversity, abundance, and safety. To rapidly identify antibacterial saponins, this study developed a machine learning-based screening strategy using multimodal early fusion of 1D&2D, 3D, and MACCS molecular features. Pred...

Closed-loop mycelium-based biorefineries: from mechanistic synthesis to comprehensive byproduct valorization