Zhang, Fan
Huang, Nan
Zhou, Li
Cui, Wenjing
Liu, Zhongmei
Zhu, Longbao
Liu, Yi
Zhou, Zhemin
Funding for this research was provided by:
National Natural Science Foundation of China (31300087, 31400058, 31671797, 21506172)
the Natural Science Foundation of Jiangsu Province of China (BK20130131, BK20130139, BK20140151)
the National High Technology Research and Development Program of China (2014AA021304)
the High Foreign Experts Project (GDW20123200114)
the Priority Academic Program Development of Jiangsu Higher-Education Institutions, the 111 Project (111-2-06)
the Jiangsu Province “Collaborative Innovation Center for Advanced Industrial Fermentation” Industry Development Program and the Fundamental Research Funds for the Central Universities (JUSRP51411B, JUSRP51504, JUSRP51611A)
the Natural Science Foundation of Anhui Province University of China (KJ2016A801)