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Authors
Li, Xu
Zhang, Xian
Xu, Shuqin
Xu, Meijuan
Yang, Taowei
Wang, Li
Zhang, Huiling
Fang, Haitian
Osire, Tolbert
Rao, Zhiming https://orcid.org/0000-0003-2495-0660
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (31500065)
Fundamental Research Funds for the Central Universities (JUSRP51708A)
the Program of the Key Laboratory of Industrial Biotechnology, Ministry of Education, China (KLIB-KF201703)
the Project Funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions, the 111 Project (111–2–06)
national first-class discipline program of Light Industry Technology and Engineering (LITE2018-06)
the Jiangsu province“Collaborative Innovation Center for Modern Industrial Fermentation” industry development program
Key research and development program of Ningxia hui autonomous region (2017BY069)
The science and technology innovation team foundation of Ningxia hui autonomous region (KJT2017001)
Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control
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Article History
Received: 22 February 2019
Revised: 29 April 2019
Accepted: 10 June 2019
First Online: 4 July 2019
Compliance with ethical standards
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: The authors declare that they have no competing interests.
: This article does not contain any studies with human participants or animals performed by any of the authors.
