Guangxun Tan

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.

Production and characterization of a complete set of individual chromosome additions from Oryza officinalis to Oryza sativa using RFLP and GISH analyses

R. He, Lili Zhu, G. He, 2005, Theoretical and Applied Genetics.

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.

Detection of Viable and Total Bacterial Community in the Pit Mud of Chinese Strong-Flavor Liquor Using Propidium Monoazide Combined With Quantitative PCR and 16S rRNA Gene Sequencing

Nan Peng, Yunxiang Liang, Guangxun Tan, 2020, Frontiers in Microbiology.

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.