Junyi Li

The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China

Li Jiang, Benliang Wei, T. Xiong, 2021, Archives of Microbiology.

Comparison of the bacterial communities in home-made Nanfeng yancai with and without salt.

M. Xie, Zhen Peng, Tao Huang, 2019, Food research international.

Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage.

M. Xie, Zhen Peng, Tao Huang, 2019, Food microbiology.

Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA.

M. Xie, Benliang Wei, Zhen Peng, 2019, International journal of food microbiology.

Isolation and characteristics of lactic acid bacteria with antibacterial activity against Helicobacter pylori

M. Xie, T. Xiong, Zhanggen Liu, 2021, Food Bioscience.

Composition and functional diversity of fecal bacterial community of wild boar, commercial pig and domestic native pig as revealed by 16S rRNA gene sequencing

Tao Huang, T. Xiong, Zhanggen Liu, 2020, Archives of Microbiology.

Bacterial community dynamics and physicochemical characteristics in natural fermentation of jiang-shui, a traditional food made in northwest China.

M. Xie, Zhen Peng, Tao Huang, 2019, Journal of the science of food and agriculture.

Composition and functional diversity of fecal bacterial community of wild boar, commercial pig and domestic native pig as revealed by 16S rRNA gene sequencing

Tao Huang, T. Xiong, Zhanggen Liu, 2020, Archives of Microbiology.