Liu, Yang
Wang, Ronghuan
Li, Yinhu
Cao, Yanhua
Chen, Chuanyong
Qiu, Chuangzhao
Bai, Feirong
Xu, Tianjun
Zhang, Xin
Dai, Wenkui
Zhao, Jiuran
Cheng, Chi
Funding for this research was provided by:
Beijing Nova Program (CN) (Z141105001814095)
Beijing Nova Interdisciplinary Cooperational Program (Z1511000003150150)
National Natural Science Foundation of China (CN) (31300008)
Chinese Postdoctoral Science Foundation (2015M570969)
Fund of National Infrastructure of Microbial Resources (NIMR2015-4)
Scientific and Technological Development Project of China National Research Institute of Food and Fermentation Industries (2012KJFZ-BS-01)