Wang, Zhe
Liu, Zhongmei
Cui, Wenjing
Zhou, Zhemin
Funding for this research was provided by:
National Natural Science Foundation of China (31400078, 31400058)
the Natural Science Foundation of Jiangsu Province for Youth Fund (BK20140151)
the Priority Academic Program Development of Jiangsu Higher Education Institutions, the 111 Project (No. 111-2-06)
the Jiangsu province “Collaborative Innovation Center for Advanced Industrial Fermentation” industry development program