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Authors
Wang, Jiao
Zhu, Boya
Wang, Xinyu
Zhang, Ao
Liang, Kai
Tong, Xing
Ding, Wei
Song, Jia
Zheng, Yu
Wang, Min
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (32472324)
Innovative Research Team of Shanxi Province
Natural Science Foundation of Tianjin (25JJJJC0021)
Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentatin (2023B1212070005)
Taishan Industrial-Experts Program
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Article History
Received: 29 June 2025
Accepted: 13 February 2026
First Online: 25 February 2026
Competing interests
: The authors declare no competing interests.
