酵母菌分类及菌种资源保护；传统酿造微生物多样性解析及智能化酿造；酵母菌育种及饲料蛋白产业化应用。

1)Chen ZH#, Deng JJ#, Han PJ#, Dong JB *, Wang SA*. (2026). Mass production of microbial protein using low-value materials. The Innovation Life. 4:100200.
2)Qiu YJ#, Zhu HY#, Zhu QY#, Yang LX, Mao YC, Wen Z, Chen SX, Qiu JZ*, Bai FY*, Han PJ*. (2025). High yeast diversity in primeval forest of Shennongjia, including 21 new species characterized by morphological, phylogenetic, and genomic analyses. Mycosphere. 2025,12. (IF5y=15.5, Top7.8%)
3)Wei YH#, Wen Z#, Yao SJ, Cheng PY, Huang W, Jiang LL, Bai M, Han DY, Song L, Zhu HY, Bai FY*, Wang DQ*, Han PJ*. Tempo-spatial dynamics of physicochemical properties and microbial communities in high-temperature Daqu during the fermentation process, Food Chemistry: X, 2025,29. (IF5y=8.2, Top11.3%)
4)Lin B, Tang J, Li Q, Zhu LP, Jiang W, Ke HB, Wen Z, Liu HC, Yang SZ, Yang Q, Chen SX*, Han PJ*. Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strongaroma Baijiu, Food Chemistry: X, 2025, 25: 102068. (IF5y=8.2, Top11.3%)
5)Wen Z#, Wei YH#, Han DY, Song L, Zhu HY, Guo LC, Chen SX, Lin B, He CJ, Guo ZX, Han PJ*, Bai FY; Deciphering the role of traditional flipping crafts in medium-temperature Daqu fermentation: Microbial succession and metabolic phenotypes, Current Research in Food Science, 2025,10. (IF5y=7.7, Top9.7%)
6)Hu S#, Zhu QY#, Zhu HY, Liu JY, Shi Y, Qiu YJ, Wen Z, Li AH, Han PJ*, Bai FY *. Yeast diversity in traditional fermented foods of ethnic minorities in China, with the descriptions of four new yeast species. IMA Fungus. 2025 ,16. (IF5y=6.7, Top14.1%)
7)Han DY#, Wang XW#, Houbraken J, Song L, Wen Z, Zhu HY, Wei YH, Luo LJ, Wang JW, Chen SX, Yao SJ, Liang ZR, Zhang MM, He CJ, Bai FY*, Han PJ*. Unraveling the mycobiota of Daqu at the species level using metabarcoding of full-length ITS sequences, Mycology, 2025, 15(4): 1-18. (IF5y=5.0, Top20.3%)
8)Wen Z#, Han PJ#*, Han DY, Song L, Wei YH, Zhu HY, Chen J, Guo ZX, Bai FY*. 2024. Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentation. Current Research in Food Science, 2024, 9: 100883. (IF5y=7.7, Top9.7%)
9)Han PJ#, Song L#, Wen Z, Zhu HY, Wei YH, Wang JW, Bai M, Luo LJ, Wang JW, Chen SX, You XL, Han DY*, Bai FY*. Species-level understanding of the bacterial community in Daqu based on full-length 16S rRNA gene sequences. Food Microbiology, 2024, 123: 104566. (IF5y=5.1, Top18.9%)
10)Song L#, Han DY#, Luo LJ, Wei YH, Yu YJ, Wen Z, Zhu HY, Bai M, Wang JW, Bai FY*, Han PJ*. Exploring non-Saccharomyces yeasts from Daqu for beer production, LWT-Food Science And Technology, 2024, 209: 11680. (IF5y=6.9, Top11.9%)
11)Luo LJ#, Song L#, Han Y, Zhen P, Han DY, Zhao X, Zhou X, Wei YH, Yu HX, Han PJ*, Bai FY*. Microbial communities and their correlation with flavor compound formation during the mechanized production of light-flavor Baijiu. Food Research International, 2023, 172. (IF5y=8.5, Top6.9%)
12)Zhu LX, Wang H, Han PJ*, Lan YB*. Identification of dominant functional microbes that contribute to the characteristic aroma of Msalais, traditional wine fermented from boiled local grape juice in China. Food Chemistry: X, 2023, 19, 40: 1. (IF5y=8.2, Top11.3%)
13)Han PJ#, Luo LJ#, Han Y, Song L, Zhen P, Han DY, Wei YH, Zhou X, Wen Z, Qiu JZ*, Bai FY*. Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation. Foods, 2023, 12: 1. (IF5y=5.6, Top22.9%)
14)Wang XW#*, Han PJ#, Bai FY, Luo A, Bensch K, Meijer M, Kraak B, Han DY, Sun BD, Crous PW, Houbraken J*. Taxonomy, phylogeny and identification of Chaetomiaceae with emphasis on thermophilic species. Studies in Mycology, 2022.101: 121. (IF5y=22.2, Top4.7%)
15)Han PJ, Sun JQ, Wang L. Two New Sexual Talaromyces Species Discovered in Estuary Soil in China. Journal of Fungi. 2021, 31. (IF5y=4.5, Top 25.0%)
16)Duan SF, Han PJ, Wang QM, Liu WQ, Shi JY, Li K, Zhang XL, Bai FY*. 2018. The origin and adaptive evolution of domesticated populations of yeast from Far East Asia. Nature Communications, 2018, 9: 2690. (IF5y=17.2, Top7%)
17)Bing J, Han PJ, Liu WQ, Wang QM, Bai FY*. Evidence for a far east asian origin of lager beer yeast. Current Biology, 2014, 24: 380. (IF5y=9.3, Top11.1%)

1)国家自然科学基金面上项目：中国白酒酒醅真菌生物多样性和群落组成研究，2025/01-2028/12；
2)国家自然科学基金面上项目：中国白酒大曲真菌生物多样性和群落组成研究，2022/01-2025/12；
3)北京市乡村振兴农业科技储备项目：高品质酵母资源挖掘与中试生产工艺集成，2026/01-2026/12；
4)中华人民共和国科学技术部：科技基础资源调查专项子课题-中国酵母菌资源调查及模式菌株基因组测序，2021/09-2024/08；
5)中国科学院关键核心技术攻坚先导专项（C类）：高产蛋白酵母菌选育及发酵工艺优化，2023/10-2026/09；
6)中国科学院基础与交叉前沿科研先导专项（B类）：基于单细胞技术的真核微生物智能化分离培养应用，2024/06-2029/05；
7)中国科学院关键核心技术攻坚先导专项（C类）：微生物反应器系统集成与应用验证，2024/10-2027/09；
8)微生物多样性与资源创新利用实验室“揭榜挂帅”项目：高品质饲用微生物蛋白制造的核心菌株筛选及关键技术研发，2023/10-2025/09；
9)中国科学院青年创新促进会会员，2022/1月-2025/12月；
10)2024年度黑龙江省重大科技成果产业化项目：玉米深加工副产物生产高品质饲料蛋白，2025/02-2028/02；
11)2024年度浙江省绍兴黄酒重大科技项目：黄酒酿造核心微生物功能解析、人工合成菌群构建及黄酒酵母遗传演化研究，2024/01-2026/12；
12)黑龙江北大仓集团有限公司，技术服务，北大仓酿造微生物组研究计划(5M 计划)，2024/07-2026/07；
13)劲牌有限公司，技术许可，神农架野生酿酒酵母及其杂交菌株酿造应用技术许可，2023/11-2026/11；
14)贵州习酒股份有限公司，技术开发，习酒酱香大曲微生物多样性和群落结构技术开发，2022/11-2026/11；
15)山西中科力安科技有限公司，技术许可，精酿啤酒酵母菌及精酿啤酒技术，2022/05-2027/05；
16)济南趵突泉酿酒有限责任公司，技术许可，固态白酒微生物应用技术，2021/09-2024/08；
17)山西杏花村汾酒厂股份有限公司，技术开发，汾酒大曲评价体系建立及机械化酿造品质提升，2020/04-2023/03；
18)北京顺鑫农业股份有限公司牛栏山酒厂，技术开发，牛栏山三大代谢途径核心功能微生物研究，2018/06-2021/06；
19)贵州茅台酒股份有限公司，技术开发，茅台酒发酵过程中酵母菌和乳酸菌全程解析，2016/10-2020/10。