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Authors
Guo, Jing
Man, Zaiwei
Rao, Zhiming
Xu, Meijuan
Yang, Taowei
Zhang, Xian
Xu, Zhenghong
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Funding
Funding for this research was provided by:
The High-tech Research and Development Programs of China (2015AA021004)
The National Natural Science Foundation of China (31300028)
The Jiangsu Provincial National Basic Research Program (BK20130137)
The Research Project of Chinese Ministry of Education (113033A)
Jiangsu Province Science Fund for Distinguished Young Scholars (BK20150002)
The Jiangsu province “Collaborative Innovation Center for Advanced Industrial Fermentation” industry development program
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