High‐throughput sequencing‐based analysis of fungal diversity and taste quality evaluation of Douchi, a traditional fermented food

por Wang, Yurong, Xiang, Fanshu, Zhang, Zhendong, Hou, Qiangchuan, Guo, Zhuang
Publicado 2020

Characterization of bacterial community and flavor differences of different types of Douchi

por Wang, Yurong, Xiang, Fanshu, Zhang, Zhendong, Hou, Qiangchuan, Guo, Zhuang
Publicado 2021

Evaluation of Bacterial Diversity and Evolutionary Dynamics of Gut Bifidobacterium longum Isolates Obtained from Older Individuals in Hubei Province, China

por Zhang, Zhendong, Hou, Qiangchuan, Wang, Yurong, Xiang, Fanshu, Guo, Zhuang
Publicado 2022

Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China

por Zhao, Xinxin, Xiang, Fanshu, Tang, Fengxian, Cai, Wenchao, Guo, Zhuang, Hou, Qiangchuan, Yang, Xinquan, Song, Wen, Shan, Chunhui
Publicado 2022