LIU Shao Quan

Assistant Professor LIU Shao Quan

Associate Professor 
Food Science & Technology Programme
Department of Chemistry 
Tel: (65)-6516 2687  
Fax: (65)-6775 7895 
Room: S14-06-05
Email: chmlsq@nus.edu.sg

Qualifications

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

Research Scientist/Senior Research Scientist, 1998-2007, New Zealand Dairy Research Institute/Fonterra Research Centre

Assistant Professor at NUS (2008-2014)

Associate Professor at NUS (2014- current)

Research Areas

Food and beverage fermentation
Biotransformation for flavour and nutrition
Biovalorisation of food processing by-products
Probiotics-fermented foods

Selective Publications:

Chan, M.Z.A., Chua, J.Y., Toh, M.Z., and Liu, S.-Q. (2019). Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage. Food Microbiology. 82, 541-550.

Chua, J.Y., Lu, Y.Y., and Liu, S.-Q. (2018). Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage. Food Microbiology. 76, 533-542

Chua, J.Y., Lu, Y.Y., and Liu, S.-Q. (2017) Biotransformation of soy whey into soy wine by four commercial strains of Saccharomyces cerevisiae. International Journal of Food Microbiology. 262, 14-22.

Goh, V, Lau, H, Liu, S.-Q., Lassabliere, B., Guervilly, R., Sun, J.C., Bian, Y., and Yu, B. (2019). Comparative analysis of pomelo using headspace-solid phase micro-extraction and solvent assisted flavour evaporation. LWT - Food Science and Technology. 99, 328-345.

Lee, L.W.W., Liu, X.S, Wong, W.S.E., Liu, S.-Q. (2017) Effects of sucrose monopalmitate (P90), Tween 80 and modified starch on coffee aroma retention and release in coffee oil-based emulsions. Food Hydrocolloids. 66, 128-135.

Lee, L.W.W., Tay, G.Y., Cheong, M.W., Curran, P., Yu, B., and Liu, S.-Q. (2017). Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: I. Green coffee. LWT – Food Science and Technology. 77, 225-232.

Lee, L.W.W., Tay, G.Y., Cheong, M.W., Curran, P., Yu, B., and Liu, S.-Q. (2017) Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: II. Roasted coffee. LWT – Food Science and Technology. 80, 32-42.

Lu, Y.Y., Nawrath, M., Sun, J.C., and Liu, S.-Q. (2018). Effects of physicochemical parameters on volatile sulphur compound formation from L-methionine catabolism by non-growing cells of Kluyveromyces lactis. AMB Express. 8, 109.

Lu, Y.Y., Fong, A.S.Y.L., Chua, J.-Y., Huang, D.J., Lee, P.R., and Liu, S.-Q. (2018). Mechanistic studies on the transformation of volatile sulfur compounds during durian wine fermentation. Molecules 2018, 23, 1456; doi:10.3390/molecules23061456.

Toh, D., Chua, J.Y. and Liu, S.-Q. (2018). Impact of simultaneous fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on volatile and non-volatile constituents in beer. LWT – Food Science and Technology. 91, 26-33.

Toh, M.Z., and Liu, S.-Q. (2017). Impact of co-culturing Bifidobacterium animalis subsp. lactis HN019 with yeasts on microbial viability and metabolite formation. Journal of Applied Microbiology. 123, 956-968.

Toh, M.Z., and Liu, S.-Q. (2017). Influence of commercial inactivated yeast derivatives on the survival of probiotic Lactobacillus rhamnosus HN001 in an acidic environment.  AMB Express 7, 156.

Tan, H.R., Lau, H.X.Y., Liu, S.-Q., Tan, L.P., Sakumoto, S., S., Lassabliere, B., Leong, K.-C., Sun, J.C., and Yu, B. (2019). Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry. LWT – Food Science and Technology. 108, 221-232.

Vong, W.C., and Liu, S.-Q. (2019) Development of a novel functional beverage from okara (soybean residue) using a combination of carbohydrase, probiotic Lactobacillus paracasei and yeast Lindnera saturnus. LWT - Food Science and Technology. 100, 196-204.

Vong, W.C., Hua, X.Y., and Liu, S.-Q. (2018) Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara. LWT – Food Science and Technology. 90, 316-322.

Vong, W.C., and Liu, S.-Q. (2018) Bioconversion of green volatiles in okara (soybean residue) into esters by coupling enzyme catalysis and yeast (Lindnera saturnus) fermentation. Applied Microbiology and Biotechnology. 102, 10017-10026.

Wang, C.H., Sun, J.C., Lassabliere, B., Yu, B., Zhao, F.F., Zhao F.J., Chen, Y., and Liu, S.-Q. (2019). Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: Fermentation of green coffee beans and impact of coffee roasting. Journal of the Science of Food and Agriculture. 99, 409-420.

Zhang, W., Zhao, F.F, Zhao F.J, Yang, T., and Liu, S.-Q. (2019). Solid-state fermentation of palm kernels by Yarrowia lipolytica modulates the aroma of palm kernel oil. Scientific Reports. 9:2538.

Zhang, W., Leong, S.M., Zhao, F., Zhao F., Yang, T., and Liu, S.-Q. (2018). Viscozyme L pretreatment improves the aroma of palm kernel oil after kernel roasting. Food Research International. 107, 172-181.

Yeo, A.Y.Y., Toh, M.Z., and Liu, S.-Q. (2016). Enhancement of bifidobacteria survival by Williopsis saturnus var. saturnus in milk. Beneficial Microbes. 7, 135-144.

Vong, W.C. and Liu, S.-Q. (2016) Biovalorisation of okara (soybean residue) for food and nutrition. Trends in Food Science and Technology. 52, 139-147.

Vong, W.C. and Liu, S.-Q. (2016) Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeasts. Journal of the Science of Food and Agriculture. (In press, DOI 10.1002/jsfa.7700).

Liu, S.-Q., and Quek, A.Y.H. (2016). Evaluation of beer fermentation with a novel yeast Williopsis saturnus. Food Technology and Biotechnology (In press, 54(4), 10.17113/ftb.54.04.16.4440).

Taniasuri, F., Lee, P.R., and Liu, S.-Q. (2016). Induction of simultaneous and sequential malolactic fermentation in durian wine. International Journal of Food Microbiology. 230, 1-9.

Li, X., and Liu, S.-Q. (2016). Antagonism between Saccharomyces cerevisiae and Williopsis mrakii and significance for mixed yeast alcoholic beverage fermentations. International Journal of Food Science and Technology. 51, 656-663.

Lu, Y.Y., Huang, D.J., Lee, P.R., and Liu, S.-Q. (2016) Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts. Journal of the Science of Food and Agriculture. 96, 1511-1521.

Lee, L.W.W., Cheong, M.W., Curran, P., Yu, B., and Liu, S.-Q. (2016). Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee. Food Chemistry. 211, 916-924.

Lee, L.W.W., Cheong, M.W., Curran, P., Yu, B., and Liu, S.-Q. (2016) Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Roasted coffee. Food Chemistry. 211, 925-936.

Chen, D., and Liu, S.-Q. (2016). Impact of simultaneous and sequential fermentation Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatile and volatiles of lychee wines. LWT – Food Science and Technology. 65, 53-61.

Chen, D., and Liu, S.-Q. (2016). Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations. Food Chemistry. 196, 988-995.

Chen, D., Vong, W.C., and Liu, S.-Q. (2015). Effects of branched-chain amino acid addition on chemical constituents in lychee wine fermented with Saccharomyces cerevisiae. International Journal of Food Science and Technology. 50, 2519-2528.

Chen, D., Yap, Z.Y., and Liu, S.-Q. (2015). Evaluation of performance of Torulaspora delbrueckii, Williopsis saturnus and Kluyveromyces lactis in lychee wine fermentation.  International Journal of Food Microbiology. 206, 45-50.

Lu, Y.Y., Huang, D.J., Lee, P.R.,  and Liu, S.-Q. (2015) Effects of co-fermentation and sequential inoculation of Saccharomyces bayanus and Torulaspora delbruckii on durian wine composition. International Journal of Food Science and Technology.50, 2653-2663.

Lee, L.W.W., Cheong, M.W., Curran, P., Yu, B., and Liu, S.-Q. (2015). Coffee fermentation and flavour – An intricate and delicate relationship. Food Chemistry. 185, 182-191.

Lim, P.L.X., Toh, M.Z., and Liu, S.-Q. (2015).  Saccharomyces cerevisiae EC-1118 enhances the survivability of probiotic Lactobacillus rhamnosus HN001 in an acidic environment. Applied Microbiology and Biotechnology. 99, 6803-6811.

Sun, J.C., Lee, L.W., and Liu, S.-Q. (2014). Review: Biosynthesis of flavour-active esters via lipase-mediated reactions and mechanisms. Australian Journal of Chemistry. 67, 1373-1381 (Invited).

Yeo, H.Q., and Liu, S.-Q. (2014). An overview of selected specialty beers – developments, challenges and prospects. International Journal of Food Science and Technology. 49, 1607-1618.