Kaiyun Cai

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.

Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region

Nan Peng, Yunxiang Liang, Kaiyun Cai, 2021, BMC microbiology.

Leachates from municipal solid waste disposal sites harbor similar, novel nitrogen-cycling bacterial communities.

L. Qu, Kaiyun Cai, G. Chan, 2007, FEMS microbiology letters.

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.