W. Dong

Unraveling the composition and succession of microbial community and its relationship to flavor substances during Xin-flavor baijiu brewing.

Nan Peng, Yunxiang Liang, W. Dong, 2022, International journal of food microbiology.

Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation.

Nan Peng, Yunxiang Liang, W. Dong, 2022, Food research international.

Isolation and some properties of newly isolated oxalate‐degrading Pandoraea sp. OXJ‐11 from soil

W. Dong, C. Wang, X. Li, 2007, Journal of applied microbiology.

Taonella mepensis gen. nov., sp. nov., a member of the family Rhodospirillaceae isolated from activated sludge.

Y. Huang, W. Dong, Z. Cui, 2013, International journal of systematic and evolutionary microbiology.

Characterisation and comparison of the microflora of traditional and pure culturexiaoquduring thebaijiuliquor brewing process

Nan Peng, Yunxiang Liang, W. Dong, 2020 .

Uncovering acid resistance genes in lactic acid bacteria and impact of non-viable bacteria on bacterial community during Chinese strong-flavor baijiu fermentation.

Nan Peng, W. Dong, Ping Chen, 2023, Food research international.

Analysis of bacterial communities in pit mud from Zhijiang Baijiu distillery using denaturing gradient gel electrophoresis and high- throughput sequencing

Nan Peng, Yunxiang Liang, W. Dong, 2019, Journal of the Institute of Brewing.

Optimizing the scale-up production of fermented astragalus and its benefits to the performance and egg quality of laying hens

Nan Peng, Yunxiang Liang, W. Dong, 2023, Frontiers in Microbiology.